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GastroHistoryFor those of a more scientific persuasion in the kitchen, a helpful article from @kingarthurflour on using acids like #vinegar, #citricacid, etc. for a more tender #pastry. https://www.kingarthurbaking.com/blog/2018/08/15/vinegar-in-pie-dough #foodscience #aceticacid #flour #glutens
Vinegar in pie dough
Great pie dough is easy for some and a quest for others. Flour, salt, butter, water — how can it be so challenging? Sometimes, recipes call for one extra ingredient: a splash of vinegar in the cold water that brings the pie dough together. What does that vinegar do? The most common answer — that it affects gluten development — isn't actually that useful. If you had a mass spectrometer at home, you could measure the teensy difference vinegar makes in the tensile strength of gluten strands in the dough, which in theory makes it a bit more tender.