Dad Joke Repository🌹For those of you doing the Thanksgiving thing, you got any awesome recipes planned?
If you don't do Thanksgiving, what are your favorite feast / comfort food recipes?
Let's share food knowledge!
The most interesting food thing I've learned recently is how to use vodka or other hard liquor to help make pie crust:
Make your crust like normal, but replace half of the water with the liquor, and it will be a much more flaky, delicate crust (and the alcohol is baked out of it).
The theory behind it is that the starch will stay suspended in the liquid, but since ethanol doesn't promote gluten formation, it stays more delicate.
An apple brandy would add amazing flavor, too! #foodknowledge
Lyn Black🍁Cat 🍂@mattfred I did 50% vodka, 50% apple syrup in my last pie crusy.
Andrew (Television Executive)@mattfred This is how Tempura batter works too, IIRC.
Alisa | KnitSpinQuilt 🖋 ✂️ 🖋I've done this - assuming you don't handle it too much (tempting) it does make a flakier crust in general.
@aimil Oh, the times I've had to step away from touching the pastry dough...
OldBrushNewPaper@mattfred I'm going to have to try this,... luckily that will be soon!
Ɠεɱɩoɠ@mattfred @P
A supportive (and very comprehensive) article for using alcohol in pastry:
http://www.seriouseats.com/2015/03/science-of-pie-7-myths-that-need-to-go-away.html
The Science of Pie: 7 Pie Crust Myths That Need to Go Away
The world of pie making abounds in myth, legend, tradition, tall tales, short tales, and other manner of never-been-blind-tested theory. And while learning at your grandmother's (or grandfather's) knee may lead you to excellent pie crust, you're more than likely to pick up a couple of bad habits and un-truths along the way. Today we're going to look at a some of the most common myths in the land of pie crust, poke a few holes in those theories, and come away with some better recipes in the end. Are you ready?
Paul Marques Mota@P @mattfred I really like learning the chemistry behind some (any!) cooking thing, because then I can repeat it myself. Many people treat cooking like an 'art' or 'talent'. I prefer to think of it as repeatable physical chemistry.
Like Chickpeas / garbanzo beans and a bit of baking soda. Raising the ph works EVERY time to make soft creamy beans.
The other thing that works every time is if you forget to rinse them after or change the water b4 boiling: very foamy stove top. Don't do that! ;-)
Joshua A.C. Newman (he/they)