Where did the idea of using alcohol in pie crust come from?

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  • (or ashes) out. Wait till the temperature drops down to the dish's required one, and put the food in. As for fuel, I use wood from pallets or wood logs from prunings (which gardeners are willing to give away, mostly if you gift them loafs of bread you make with that wood). What are the risks of using those woods for fire lit in the same place where you'll put food? I'm quite sure...I have recently made a brick wood fired oven. It's a black / dirt / Roman / traditional type of oven: where you burn the fuel (typically wood) in the same chamber where you put the food to be cooked

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  • , including: The surface tension of water decreases from 76 mN/m to 59 mN/m as temperature increases from 0C to 100C. It's 72 mN/m at warm room temperature, 25C. 10% acetic acid (very strong vinegar) has a substantially reduced surface tension (55 mN/m at 30C) Alcohol can strongly reduce surface tension, to 46 mN/m at 11% and 30 mN/m at 40%. A concentrated sucrose syrup (55%) has somewhat higher... depend on temperature? (Does it always decrease with increasing temperature?) How do various everyday solutes (e.g. sugar) and mixture components (e.g. alcohol, acetic acid) affect surface tension of water

  • analogous to Digestive biscuits in the UK (both may be used to make a crust or dessert base, for example). Muffin (US, AU) is a quick bread (typically using the 'muffin method') baked in forms used... please give an explanation of different egg preparations? . (more details ) Cooking methods: broiling (US) is grilling (AU, UK) which is cooking with heat from above as in some ovens or restaurant salamanders. grilling (US) is barbecuing (AU, UK) which is cooking with heat from below, typically on a metal rack over a vessel of burning wood or charcoal, or a gas burner. barbecuing (US) is slow

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