The chemistry of pie crust is simple: keep all of your ingredients super cold, and process as little as possible. Im not a fan of partially hydrogenated oils, though, so I went with an all-butter crust. Butter for the flakiness and shortening for smoothness? Food chemistry again. I somehow remember from high school home economics that the best pie crust has a blend of both butter and shortening. It would probably help me discover, for instance, why my rice always sticks to the bottom of the pan.Īnyway, back to that salted caramel pie. Years ago, I was fascinated by the cookbook CookWise by Shirley Corriher. Flavia herself might enjoy cooking, as there is a lot of chemistry involved. I will make more of an effort to let him cook with me, and so decided to make this pie completely from scratch with his assistance. After an afternoon of binge-watching the Kids Baking Championship on the Food Network with my four-year-old son, hes been asking to have time alone in the kitchen to bake for us. Pastry chef I am not, so I typically rely on Pillsbury to make my pie crust for me. The same salted caramel is drizzled on top with a sprinkling of toffee bits, making the overall flavor something akin to butterbeer, for my fellow Harry Potter fans. The Sweetness at the Bottom of the Pie/Flavia DeLuce video trailerīecause of the unique title, I decided to put a twist on a classic custard pie recipe and coat the bottom of the crust with salted caramel.
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