Text 17747, 113 rader
Skriven 2011-11-13 19:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: small joys 202
======================
 NB> How extensive is the Relay system

So far as I know, it's just a test market thing and so far
only in Charlottesville and Richmond.

-

 NB> I was thinking maybe overwhipping, just to the point of almost
 NB> butter...?

That too would tend to just melt away.

 NB> Maybe it was a very fine cottage cheese that tasted like cream?  (G)

No, but that might be a substitute, for those who
like cottage cheese.

 NB> Clotted cream, maybe...?

No, because clotted cream is just this thick goo, not
much texture except for a thin layer at the top, and that
would do the same kind of disappearing trick.

 NB> No doubt whatever she did that day was only a happy accident... but it
 NB> is fun to try to figure out how to replicate at least the result... ;)

Thinking about it, there was some curds and wheyish aspect
to it: she thought the texture was horrid, but I really
enjoyed it.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Mike Stock's Pie Crust
 Categories: Crust
      Yield: 1 Servings

---------------------------------PIE CRUST---------------------------------
    1/4 c  Ice water
  1 3/4 c  All-purpose Flour ***
           Salt

  *** [mws] Not bread flour, Not cake flour...

  1.  I ALWAYS start with a cold bowl and cutting blade... (pop em in the
  freezer ((separate)) for a while).  I put my stainless steel pastry pin in
  the refrigerator too...

  2. Get the butter/margarine out of the 'fridge ahead of time and cut it
  into cubes.. (quarter the butter stick lengthways, then turn it and do it
  lengthways again... then cut those cubes off by slicing it along the
  length..) (Put those separated cubes into the freezer on a plate for 20
  minutes to really harden up...make sure the butter is separated on the
  plate in the freezer so you can easily scrapethem into the workbowl
  later...)

  3. Measure your flour and salt into a bowl, mix it well.  I use 1 3/4 cups
  of All Purpose flour and 1/2 teaspoon of salt.

  4. Put an icecube or two in a wide glass and fill with water.. get
  measuring spoon ready... 1/4 cup = 4 tablespoons

  Okay now you are ready to rock...  get the saran wrap somewhere where you
  can grab it easily, and get the tools out of the freezer/fridge, put the
  workbowl on the base and put theblade in...

  5. Pour your flour and salt into the workbowl and pulse several times to
  "sift" the flour..

  6. Add the butter and spread it around so that it distributed..

  Now here is the trick, (or not), pulse the machine about 4 to 6 times just
  so the butter is the size of a pea or slightly larger..

  7. Pour in the water and pulse again 2 times or 3...  check to SEE if the
  dough is starting to pull together...  ( I DO NOT take the dough to a
  "ball" stage in the processor)

  8. When the dough has started to pull together (but NOT formed into a
  ball), turn the dough onto a cool (hopefully) surface and with as little
  hand contact as possible work the dough into a 6 inch round.. I use dough
  scrapers and the rolling pin to gently

  9. Wrap the dough with saran and refrigerate it for an hour...

  Prepare the pan or pans...

  10. Pull the dough out of the 'fridge and again trying NOT to warm the
  dough too much, roll it into a pie shape... Do it quickly as possible..

  11. Using the rolling pin to transfer the dough...   with the dough round
  in front of you, start at the far edge of the dough, roll the dough onto
  the rolling pin. use your thumbsto roll the pin toward you and the dough
  around the pin...  Quickly get the

  12. I like to refrigerate the dough in the pie plate for half an hour so
  that any tension in the crust has relaxed.  The reason I do that is
  sometimes if you handle the dough too much the gluten in the flour will be
  activated and the crust will shrink if

  14. Either blind bake the crust or pierce the bottom crust so that it will
  not rise...

  15. Fill the shell and bake... use tinfoil or an edge guard to keep the
  edge crust from getting too brown...

  Source: Mike Stock, The Dinner Table

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