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   Shiina (yowatshiinaesq@mstdn.social)'s status on Tuesday, 22-Nov-2022 14:56:27 JST Shiina

   Tomorrow I'm making #pie #crust again.

   I use this recipe
   https://food52.com/recipes/24906-four-twenty-blackbirds-all-butter-crust

   But this year, I'll try adding #VODKA. You #foodies probably know this already. I didn't until this year.

   Pie crust can get doughy when we knead flour w H2O & develop this gluten web thing. b/c vodka is not H2O, it can still moisten the dough w/o developing gluten.
   https://www.allrecipes.com/article/vodka-makes-pie-crust-flaky/

   I'm trying this tomorrow. Will report!!

   • Embed this notice
     Shiina (yowatshiinaesq@mstdn.social)'s status on Tuesday, 22-Nov-2022 15:16:06 JST Shiina

     in reply to

     • Dr Scott Chaussée :gandalf:

     @s_chaussee Isn't this fascinating? I admire you for your sourdough thing....I didn't even dip my toe. But I got into pie making last year and had lots of scrumptious experiments!!!

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     Dr Scott Chaussée :gandalf: (s_chaussee@vmst.io)'s status on Tuesday, 22-Nov-2022 15:16:07 JST Dr Scott Chaussée :gandalf:

     in reply to

     @YoWatShiinaEsq I had no idea! Granted I'm not much of a baker (only lockdown sourdough)

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     ??? (raen@mstdn.social)'s status on Tuesday, 22-Nov-2022 15:31:39 JST ???

     in reply to

     @YoWatShiinaEsq Cool! My top tip for pie crust (or scones) is using a cheese grater on the cold butter into the flour. Small chunks of butter are a pain to break up without adding heat so this starts them off small.

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     Shiina (yowatshiinaesq@mstdn.social)'s status on Tuesday, 22-Nov-2022 15:33:39 JST Shiina

     in reply to

     • ???

     @Raen Oh, what a good tip!!!! I'll try this tomorrow. Vive la collective intelligence? ? ? ?

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     ??? (raen@mstdn.social)'s status on Tuesday, 22-Nov-2022 15:34:59 JST ???

     in reply to

     @YoWatShiinaEsq I know, I was so happy with the person who told me!

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     Shiina (yowatshiinaesq@mstdn.social)'s status on Tuesday, 22-Nov-2022 15:39:44 JST Shiina

     in reply to

     • ???

     @Raen Blessed be, everyone!!

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     Shiina (yowatshiinaesq@mstdn.social)'s status on Tuesday, 22-Nov-2022 15:50:10 JST Shiina

     in reply to

     • Dr Scott Chaussée :gandalf:

     @s_chaussee ok, we can always repurpose & adapt!! Not sure how in this instance yet, but I retain my faith in you, me, and the whole earthlings?

   • Embed this notice
     Dr Scott Chaussée :gandalf: (s_chaussee@vmst.io)'s status on Tuesday, 22-Nov-2022 15:50:11 JST Dr Scott Chaussée :gandalf:

     in reply to

     @YoWatShiinaEsq it's the best thing about experimenting.... Eating the result! My early sourdough were.... Not so edible ?

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     Shiina (yowatshiinaesq@mstdn.social)'s status on Tuesday, 22-Nov-2022 23:55:51 JST Shiina

     in reply to

     • Dr Scott Chaussée :gandalf:

     @s_chaussee oh wow, sounds like you rather expanded the potential of sourdough starter!! That’s remarkable. Yes there’s also plenty of potential for pie crust, esp this time of the year?

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     Dr Scott Chaussée :gandalf: (s_chaussee@vmst.io)'s status on Tuesday, 22-Nov-2022 23:55:52 JST Dr Scott Chaussée :gandalf:

     in reply to

     @YoWatShiinaEsq the discarded starter has made pancakes, crumpets, crackers, and banana bread, so it wasn't a total loss. I'm excited to see your pastry result, as this time of year there are plenty of uses for it!