The weather has turned and winter is firmly on its way. It’s dark in the morning when I get up for work, and it’s dark when I’m making dinner. Probably not coincidentally, several of us have been very into making pies, and I have some advice as the resident pie-making expert on Team Advantage: Please don’t use shortening or oil unless you have an exceptionally good reason. Butter or lard has a much better flavour and really isn’t that much more difficult to work with. For a truly flaky crust, replace half of your ice water with chilled vodka (the alcohol cooks off) and roll your fat into the dry ingredients with a rolling pin to create long, thin layers of butter or lard, instead of rubbing the fat into the typical pea sized pieces with your hands. If I were you I’d try making a pie, galette, or tart at some point between this newsletter and the next.
Retroactive Continuity
Retroactive Continuity
Retroactive Continuity
The weather has turned and winter is firmly on its way. It’s dark in the morning when I get up for work, and it’s dark when I’m making dinner. Probably not coincidentally, several of us have been very into making pies, and I have some advice as the resident pie-making expert on Team Advantage: Please don’t use shortening or oil unless you have an exceptionally good reason. Butter or lard has a much better flavour and really isn’t that much more difficult to work with. For a truly flaky crust, replace half of your ice water with chilled vodka (the alcohol cooks off) and roll your fat into the dry ingredients with a rolling pin to create long, thin layers of butter or lard, instead of rubbing the fat into the typical pea sized pieces with your hands. If I were you I’d try making a pie, galette, or tart at some point between this newsletter and the next.