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Posted to rec.food.cooking
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Egg recipes
"Cindy Hamilton" > wrote in message
...
> In article >,
> Ophelia > wrote:
>>
>>
>>"Nancy Young" > wrote in message
...
>>> On 9/17/2013 8:29 AM, Ophelia wrote:
>>>>
>>>>
>>>> "jmcquown" > wrote
>>>
>>>>> On 9/15/2013 9:08 PM, Dave Smith wrote:
>>>>>> On 9/15/2013 8:49 PM, wrote:
>>>>>>> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
>>>>>>>
>>>>>>>>
>>>>>>>> vinegar and egg
>>>>>>>
>>>>>>>
>>>>>>> Vinegar and egg???
>>>>>>>
>>>>>> yep
>>>>>> flour, salt, water, vinegar and an egg
>>>>>>
>>>>> When I was in my teens my dad got into making pie crust. I've no idea
>>>>> why; I don't remember him (or Mom) actually baking a pie. I do
>>>>> remember him saying to add a little white vinegar to the mix.
>>>>
>>>> Never in all my years of baking have I ever seen that or even heard of
>>>> it. What is it supposed to do?
>>>
>>> I know vodka makes a flakier crust, perhaps vinegar accomplishes the
>>> same.
>>
>>Who knows? Not me! How flaky do you need a crust? More than puff
>>pastry?
>>BTW did you use vodka in yours? hehe I can think of MUCH better ways for
>>using vodka 
>
> Gluten formation uses water. It does not form using ethanol.
> You can use vodka to wet and work the dough, but it will
> be more forgiving of overworking and not toughen as readily.
>
> Acids like vinegar cut the gluten strands, also resulting in
> a less tough pie crust.
>
> Flakiness and tenderness are two opposing outcomes in the making
> of pie crust. Flakiness requires the formation of gluten, but
> too much and the crust will be tough. It's easier for inexperienced
> or occasional baker to hit the sweet spot in the middle using
> a crutch like vodka or acid.
Thank you! I can't say I've ever had tough pastry but if you say it helps
new bakers, then that is all to the good 
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