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how many of you guys cook??? - Page 118

post #1756 of 2857
Quote:
Originally Posted by Argyris View Post

^ I'm assuming the crust is homemade, too? I've had pretty good results making my own, and I've also had it come out tasteless and undercooked.

 

Any tips on how to make a crust come out well?

 

Yep, I always make my own crust.  I started with this recipe:

 

http://www.pickyourown.org/piecrust.php

 

I never use butter.  I always substitute in shortening, and I think that's part of it.  Everyone who has my crust says it's one of the best they've had.  You could try finding a recipe with sugar in it.  That should help with the flavor.

post #1757 of 2857
Quote:
Originally Posted by TheAudioDude View Post

 

Yep, I always make my own crust.  I started with this recipe:

 

http://www.pickyourown.org/piecrust.php

 

I never use butter.  I always substitute in shortening, and I think that's part of it.  Everyone who has my crust says it's one of the best they've had.  You could try finding a recipe with sugar in it.  That should help with the flavor.

 

Thanks. I'll definitely check that out. Any tips on making sure it all gets done evenly? Like maybe putting the pan in the oven for a little while before putting in the filling?

post #1758 of 2857
Yeah, my jerk chicken will amaze you with its subtle flavours and the heat of a thousand fusing Bob Marleys.

jus' needs a lickle more 'abanero. perfect
post #1759 of 2857

A simple snack.

Cider vinegar salsa.

One open faced and one folded over.

Corn tortilla stuffed with cheese and curry tomato ground beef.

Inspired by curry ketchup used in the Netherlands.

 

700

700


Edited by Clayton SF - 11/3/12 at 10:46am
post #1760 of 2857
Quote:
Originally Posted by TheAudioDude View Post

 

Yep, I always make my own crust.  I started with this recipe:

 

http://www.pickyourown.org/piecrust.php

 

I never use butter.  I always substitute in shortening, and I think that's part of it.  Everyone who has my crust says it's one of the best they've had.  You could try finding a recipe with sugar in it.  That should help with the flavor.

Yea, the shortening is what makes it magical! Butter adds a nice flavor but shortening adds a slitghy better texture since it's well all fat, where as butter is like 75% fat 25% milk Solids... the more fat the better in those rolled doughs! 

post #1761 of 2857
Quote:
Originally Posted by Argyris View Post

 

Thanks. I'll definitely check that out. Any tips on making sure it all gets done evenly? Like maybe putting the pan in the oven for a little while before putting in the filling?

 

That might result in overcooked crust.  I know that's a good step in making pizza - it's good to 'pre-bake' the dough so it comes out crispier and easier to add toppings.  I think the best thing for pies is to make sure it's all rolled out evenly.  I sometimes cover the outer edge with aluminum foil so it doesn't burn, and usually remove the foil in the last 15-20 minutes of baking.

post #1762 of 2857

 yea good tips man! I mad a pie once... with butter and it wasn't bad! actually. And BECAUSE I used tips like those my pie didn't completely suck like it should have :D

post #1763 of 2857
Quote:
Originally Posted by Mshenay View Post

Yea, the shortening is what makes it magical! Butter adds a nice flavor but shortening adds a slitghy better texture since it's well all fat, where as butter is like 75% fat 25% milk Solids... the more fat the better in those rolled doughs! 

 

Working with shortening is so much better.  My grandma makes a shortening-based banana cookie (I've made them many times too) that's out of this world.  Shortening is much more rich in taste compared to butter.  I'm too impatient to wait for butter to come to room temp. anyways.  For some reason, I think of people who use butter in crusts to be lazy.

 

Another thing, I rarely ever grease the dishes.  I'm sure it has a lot to do with the shortening, but I've never had a problem with crusts sticking.


Edited by TheAudioDude - 11/3/12 at 6:42pm
post #1764 of 2857
Quote:
Originally Posted by TheAudioDude View Post

Quote:
Originally Posted by Mshenay View Post

Yea, the shortening is what makes it magical! Butter adds a nice flavor but shortening adds a slitghy better texture since it's well all fat, where as butter is like 75% fat 25% milk Solids... the more fat the better in those rolled doughs! 

Working with shortening is so much better.  My grandma makes a shortening-based banana cookie (I've made them many times too) that's out of this world.  Shortening is much more rich in taste compared to butter.  I'm too impatient to wait for butter to come to room temp. anyways.  For some reason, I think of people who use butter in crusts to be lazy.

Another thing, I rarely ever grease the dishes.  I'm sure it has a lot to do with the shortening, but I've never had a problem with crusts sticking.

I use a mixture of peanut butter, peanut oil, and ground flaxseed as a substitute for shortening in your grandmother's recipe, and I think they're awesome that way!

Thanks again for sharing that great recipe, it's just that those of us with peripheral artery disease need to avoid trans fats.

As far as pie crust goes, it's much easier with shortening but I prefer a buttery crust. With proper technique (use ice water and refrigeration, keep the dough relaxed, don't overmix) it comes out great.
post #1765 of 2857

I too, prefer to make crust with shortening.

Any advice or recipes for deep dish pizza guys? I went to Pi a while back, and... I'm curious to see if I can match the quality of their pizzas, without the price.

post #1766 of 2857

I just received this awesome ceramic fermentation crock. Making my first batch of sauerkraut this morning!

 

700

 

In case you are wondering, I am listening to this while shredding cabbage. Wonderful recording:

 

 

700

post #1767 of 2857
Quote:
Originally Posted by pdaigle View Post
I just received this awesome ceramic fermentation crock. Making my first batch of sauerkraut this morning!

700

Is that a 5 liter Nik Schmitt fermentation crock? It is a beaut. I want one.

And thank you for the music-to-shred-cabbage-by recommendation. I shall check it out.

post #1768 of 2857


I'm a big fan of fermented cabbage, but I prefer Kimchee unless it's on a Reuben sandwich.
post #1769 of 2857
Quote:
Originally Posted by Clayton SF View Post

Is that a 5 liter Nik Schmitt fermentation crock? It is a beaut. I want one.

It's not a Nik Shmitt, it's a TSM Products 5L. Very high quality and a beauty.
post #1770 of 2857
Quote:
Originally Posted by grokit View Post


I'm a big fan of fermented cabbage, but I prefer Kimchee unless it's on a Reuben sandwich.

Looks good! I also make Kimchee. Been experimenting/modifying David Chang's recipe from his Momofuku book.

Kimchee fried rice rocks. I also like Kimchee in burgers.
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