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Recipe for meat pie crust?
at Thu, 04 Dec 2003 04:32:45 GMT in
>, (H. W. Hans
Kuntze) wrote :
>Alex Rast wrote:
>
>> [...]
>>
>>
>>It's not always accurate to guess, but it looks like your crust
>>recipes, however, would have more of a crumbly consistency
>>
>If a pate en croute would be crumbly, who would be able to slice it?
>If it was poor in texture, tough, who would want to eat it?
Agreed. My descriptions were distinctly *relative*, not meaning to indicate
that the consistency would be crumbly in an absolute sense, rather that it
would have a shade more crumbliness, relative to what I would consider
ideal. For instance, a standard "flaky pastry" crust, e.g. for a fruit pie,
is considerably more "crumbly" than a puff pastry. It's not crumbly in an
absolute sense, but only in a very, very relative sense. I'm trying to make
a subtle distinction.
>
>>[...]Is that what your recipes are
>>for, or are they designed more around the former type?
>>
>I have produced pate en croute for commercial sale (for sale to
>foodservice, etc.),
Yes, now that I have your term, I am certain that what you have is in the
"crumbly" category, relative to what I'm looking for. I know what the
texture of pate en croute is supposed to be like and it's not what I'm
looking for. It's important also, I think, to stress that my filling will
not be a tightly-packed, solid filling e.g. like Melton Mowbray Pork Pie.
It's going to be somewhat loose, so that if you removed the crust entirely,
it would become a heap (if a somewhat firm heap) on a plate rather than
staying as a nice, well-formed solid.
Unfortunately, it would seem as though the way I described things led
everybody to believe that my filling would end up as a solid mass, which
was exactly the thing I was trying to make sure people *didn't* think it
was going to be. Where did I go wrong in my description that led people to
this impression?
--
Alex Rast
(remove d., .7, not, and .NOSPAM to reply)
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