Quote:
Originally Posted by grumio
...They had a pie crust recipe that's pretty ingenious - uses vodka as part of the liquid. Why? Water + flour = gluten = tough crust. Alcohol & flour doesn't create gluten, so you get more liquid into the dough, making it easier to handle & roll out, without making it tough.
|
PURE genius. I'ma try that with Applejack and make turnovers. Mmm.
Quote:
Originally Posted by grumio
Probably the sickest thing I've done with c- butter was puff pastry. ...: making puff pastry is an acquired skill...
|
(in best action comic voice
PUFF PASTRY SKILLS ACQUIRED!!!! *shoop
Quote:
Originally Posted by grumio
Funny - I got started cooking on Indian food too...
|
IMVHO, the collected cuisines of the Indian subcontinent make the most rich, delicious, ingenious and diverse culinary contribution the world has ever seen. The creative ways of using complementary grains, pulses, and spices to promote health and overcome spiritual or economic dietary restrictions are astonishing, and no matter what you do or do not eat, within Indian cuisine you will never want for a good hearty meal. And the methods of preservation that cope with weather that can be quite hot and humid are clever. Yoghurts and pickles and chutneys, oh my!
And then next in line would be the Mediterranean coasts' dishes.