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
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?
Joshua A.C. Newman (he/they)