The chef and owner of "Flour" and "Myers and Chang" walks us through the steps.
Пікірлер: 7
@lorenzo76063 ай бұрын
Trying to make a strawberry pie. Directions for the blind bake - Oven temp and time. Thx!!
@monikasturm25759 ай бұрын
🤔 perfect pie dough? I didn't see any vodka added. Now that makes an extra flaky and tender pie crust and it's never given me a soggy bottom. Also add a pinch or two of cinnamon to the dough for holiday pies.
@BurgerInParadice349 ай бұрын
Vodka is very helpful to prohibit gluten development! However, here, she is using the frisage method; this means that most of the flour is coated with fat, prohibiting too much gluten from forming, much in the way that vodka would (since it's distilled so it doesn't react to form gluten the way water would). I love the cinnamon tip!
@davidfuller5819 ай бұрын
This method works amazingly well , better than any vodka crusts I've ever made (though you can swap the vodka for something more interesting to give the crust some more flavor - whiskey, rum, whatever). Also, you can do this all in a stand mixer, in fact her cookbook says to. Turns out the paddle attachment does a really competent job of doing frisage without smearing it everywhere.
@reisschancellor97539 ай бұрын
😂
@wonhome27119 ай бұрын
very few professional bakers use vodka, not even Ina and that's a good tip