Posts by Pateachoux

Boiling water and fat, then adding flour sounds a lot like making a pâte à choux dough without adding eggs. I also use this process to make Pommes deTerre Dauphine, except I use chicken consomme instead of water. Hm...I've never...

Quote: Originally Posted by kokopuffs    I'm soooooo flattered to have provided inspiration to someone, a real chef/home cook, at this forum.   As opposed to a fake one...

Quote: Originally Posted by JayElmstreet  These responses have been interesting to read. Thank you to all.  I think the precooking makes a lot of sense, but to play the devil's advocate, I'd like to re-ask the...

The wheels on the bus go 'round and 'round...  

I believe that is what I said from the very beginning...  

Quote: Originally Posted by petalsandcoco  . Some folks use lard, some veg. shortening, others a mix, but I find tenderflake makes for a nice texture. Then there is the whole art of the pie crust, thats a bird of...

Quote: Originally Posted by PeteMcCracken  Interesting, one learns something every day, even after many years.   To what do you attribute the lack of small lumps?   I learned this...

Because BREAD FLOUR will not leave as many small lumps of flour on your dough as AP flour, and next time you want to quote me, do it correctly. I only used all caps to emphasize the word BREAD. :-)  

Isn't that what I basically said? lol! ...and actually, it doesn't take an experienced 'tarte or quiche' (<------since that's the main subject here...tarts and quiche...) baker. I learned this method from my grandmother when I was...

There's no need for knives, food processors or pastry cutters. Use your fingers. Toss the butter in the flour, then break it up until it's the size of peas. Use cold butter or shortening and ice water. There's also no need for spatulas...