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Posts by Wyandotte

Hi, Chef Brah.  Tks so  much for all your information.  Basmati may be King of Rice but I just love Sona Masoori.  I guess it's a case of "to each his own".   I like to bake rice in a casserole.  Something not too complicated and not containing any meat.  That's my favourite way to eat rice.   Thanks!  
I found a 20-lb bag of the above Indian rice at a south Asian store.  Does anyone here know about it?  The grains are the tiniest I have ever seen in a rice.    This is truly the nicest, tastiest, most satisfying rice I've ever eaten.  FWIW.  I saw mention of it on a website devoted to the genuine, traditional Ayurvedic practice, not the N. Americanized version.  The man there says that Basmati is overrated and sona masoori is the real thing instead, according to "true"...
@BrianShaw.  If you said you used a wire one I wouldn't be scratching my head so much. But a flat one with holes... how innovative, experimental, and avant guarde. Good for you!   Grazie!  Mille grazie!   @Norcal. That is surely the most scientific approach to ingredients  I've ever read.  I imagine there's even more to know, though, if you take a course in professional pastry making. I do sometimes weigh things because I do have a few old recipes on hand that were...
Hi, kids!  Thanks for all the nice words and advice.    @Brian & Kokopuffs & Norcal.   I used butter.  I'm interested in knowing why weighing is better than measuring.  We would have to be using a recipe that gives the weights instead of volume?    I think maybe my pastry came out so nice because I used really cold butter - straight from the refrig. I cut it into small cubes first.   Then combined these little cubes with the flour using a - wait for it - potato...
After reading and reading all  these comments, I decided to make some raisin tarts.  For the pastry, I used 3/4 pastry flour + 1/4 allpurpose (my idea).  These flours were from a bulk store and I don't know who the mfr is.   I've never used pastry flour before, since most recipes tell you to use A.P., plus telling you that pastry flour is more difficult and you have to be more experienced at pastry making etc.    This dough was the nicest I've ever made and the tarts...
Gma Van always added some but that was back in the day when AP flour was all that was available to the home cook.   ABout 28 yr. ago an oldish woman (maybe 70+) game me her "perfect" pie crust recipe which, yes, did include vinegar!    Today we have a zillion flours with different protein % at our fingertips and anyone can produce an awesome pie.   No kidding. When I go to the bulk food joint I am so bewildered in the flour section.
My favorite piecrust recipe is one that I have used for over 40 years.  I've modified it some, but it's my perfect pie crust every time.  Like the others who have posted, I prefer to work the pastry dough by hand.   6 cups flour (I like to use cake and pastry flour)   Pielady, do you mean a mixture of cake & pastry flour or what.  My understanding is that they are not quite the same thing.  To get your perfect crust, do you use a specific ratio of cake to pastry...
Raisin pie. Yum.   LOL!   I know.  Once you've had a slice, you can't forget.  We had it regularly as kids especially at church dinners.  I see different kinds of recipes on the ww web, so now I wonder which is better for the thickening - cornstarch or flour...   Here we go.
@norcalbaker.  Geeze, where did you learn all this stuff, I mean the chemistry behind baking & cooking?  I think I once heard about a book that explains all this stuff in a way that nonprofessionals (nonchemists) can understand.  Are you familiar with it?  Wish I could recall the title of that book.   @Brian.  I am relieved to hear that a chef chooses to do a crust by hand!    Many thanks to the both of you for your input.  I will make a perfect pie yet.  I've not had...
Thanks for all your advice and the links, Brian.  I went to Joy of Baking and homed in right way to Pumpkin Tarts and Pumpkin pie,  faves of mine.  I have to do something with the winter squashes from the garden.   The pastry recipes are both the same, but one (for the Pie) is called Pate Brisee (short crust pastry).  Also, they require a food processor, which I don't have.  My mother and relatives made pretty good pie crusts without machinery.   Have you ever made a...
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