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- Joined Jan 21, 2010
If anyone has anything to add to this conversation, please feel free to join in.
I just joined today, and had a brief off board discussion with a CT member that I am sharing, with his permission, in case anyone else had something to add. I somehow managed to delete my end of the conversation, so I'm guessing at what I wrote.
I think it started with me giving BDL grief re: his Latin tagline beneath his signature. He responded with some suggestions that are actually useful to me, because I'm always in search of the perfect crusts for my pies...
Looking forward to talking pies and pie crusts with you. I generally prefer straight lard as the "shortening." Also, regarding your issues with crumb crusts, you might either try more butter in the crumbs or substituting the butter (or at least some of it) for lightly beaten egg white.
Caveat pistor (you encouraged me on the Latin -- no one to blame but yourself): Watch out with the egg white and the pressure. You can go from "fall apart" to "concrete" pretty easily.
As much as you bake though, you can afford a few failures and should develop a good "touch" for whatever you're doing PDQ.
Rich (BDL)
I'm pretty sure I replied by saying that I experiment freely and fail often, and that (hopefully) eventually makes me better at what I do. I know I thanked BDL for the advice, and expressed concerns about lard being bad for you.
Mike,
I don't believe current medical dogma has it that there are any adverse health risks for lard as compared to butter or vegetable shortening. But, depending where you live, finding good lard can be problematic. Here, in SoCal, it's easy.
The egg white thing also works with nutmeal and nut/crumb crusts.
BDL
I just joined today, and had a brief off board discussion with a CT member that I am sharing, with his permission, in case anyone else had something to add. I somehow managed to delete my end of the conversation, so I'm guessing at what I wrote.
I think it started with me giving BDL grief re: his Latin tagline beneath his signature. He responded with some suggestions that are actually useful to me, because I'm always in search of the perfect crusts for my pies...
Looking forward to talking pies and pie crusts with you. I generally prefer straight lard as the "shortening." Also, regarding your issues with crumb crusts, you might either try more butter in the crumbs or substituting the butter (or at least some of it) for lightly beaten egg white.
Caveat pistor (you encouraged me on the Latin -- no one to blame but yourself): Watch out with the egg white and the pressure. You can go from "fall apart" to "concrete" pretty easily.
As much as you bake though, you can afford a few failures and should develop a good "touch" for whatever you're doing PDQ.
Rich (BDL)
I'm pretty sure I replied by saying that I experiment freely and fail often, and that (hopefully) eventually makes me better at what I do. I know I thanked BDL for the advice, and expressed concerns about lard being bad for you.
Mike,
I don't believe current medical dogma has it that there are any adverse health risks for lard as compared to butter or vegetable shortening. But, depending where you live, finding good lard can be problematic. Here, in SoCal, it's easy.
The egg white thing also works with nutmeal and nut/crumb crusts.
BDL