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Thanksgiving: T minus 5 [Nov. 19th, 2005|11:57 am]
[mood |determineddetermined]

Its my turn to hold the group Thanksgiving dinner this year and its the first year I've been in charge of the cooking. I am also going to try and make as much from scratch as I can. Today is 'pie shell day' and I am making them for the very first time. Fortunately the people at America's Test Kitchen have detailed instructions; and not only instructions but WHY you are preparing it the way you do.

America's Test Kitchen is probably the reason I am the cook (usually its my partner steve). But since I've started watching that show I have been attempting bigger cooking projects. What I like about this cooking show is they don't just tell you what to do, they tell you WHY you should do it that way. They will make mash potatoes 128 different ways and then let people test them telling you the style that people actually like, not just the cook's personal opinion. I know that the key to my pie shell project is keeping the butter and Crisco™ from melting during the entire rolling and creation project, only letting it bake after having been frozen in the deepest part of the freezer (I now know that flaky crusts depend on the dough starting to cook before the butter and Crisco™ have been able to fully melt).

Well upstairs to get the dough rolling area and food processor chilled. Once that's done its on to a lifetime first - my first pie shell (I'm sorry Sara Lee, but we knew it couldn't last)

[User Picture]From: ciddyguy
2005-11-19 07:12 pm (UTC)
Good luck on the pie shell making.

I'd be doing it too, but do not have a food processor but have done it before at Mom's since she has one. I have a recipe for a fail proof pie dough that's my sister's and it's easy and uses the same techniques as you mention.

So for now, Sarah Lee works just fine. :-)

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[User Picture]From: vishanti
2005-11-19 10:03 pm (UTC)
well I've completed the first set of two - from the size of the butter particles I think I need to pulse it a few more times. I am making a chocolate pie that requires a prebaked shell - might test bake one to see.

Oh and it rolled like a charm - no sticking no problems. I used a Dough-Disc™ inherited from my partner's mom which is marketed as being a nonstick rolling solution. Worked for me. But then with the cost of heating oil we are keeping the house at 60° too so that helped keep things from warming up.
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