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Julie Bove[_2_]

"cshenk" > wrote in message
...
> Tim w wrote in rec.food.cooking:
>
>> On 07/05/2015 12:52, wrote:
>> >On Thu, 07 May 2015 12:30:33 +0100, Tim w >
>> wrote:
>> >
>> > > I want to make a quick simple pastry of flour, water, (olive) oil
>> > > and salt. Trying to find the proportions all in grams so I can
>> > > just put the ingredients in a bowl and mix. As usual the internet
>> > > is awash with muddled and inaccurate info. Where would I find
>> > > this? without eggs or tbsps or cups or lbs and oz? Huh?
>> >
>> > Go to google, put in pastry made with olive oil in grams - I
>> > received several answers. I am not sure I would make it with olive
>> > oil, all lard is nicest, flakiest, but YMMV.
>> >
>> > If you do make it with oil, do report back on the results, I'd be
>> > interested. Normally for a quick, shortcrust pastry, you could
>> > enter shortcrust pastry recipe in grams.
>> >
>>
>> In Italy they don't make pastry like us Anglo-Saxons. They use olive
>> oil and water and there is every variation of oil, water, yeasted,
>> unleavened, 'short', chewy, crumbly etc. But that's beside the point
>> for me.
>>
>> I was making a simple open vegetable and cheese pie known as Homity
>> Pie. For economy of time and effort I put the one earthenware pie
>> dish on the scales, weighed the ingredients directly into it, mixed
>> and kneaded in the bowl then flattened, thumbed and stretched the
>> dough/pastry to line the bowl, then left it to rest as I prepared the
>> filling. So no rubbing, no food processor, no rolling and no waste.
>>
>> Result was good. Chewy not crumbly as you might expect from a mixture
>> more water than oil. I might try the same technique with soft butter
>> instead of olive oil then my English pie will be less of a
>> cross-cultural muddle.
>>
>> Tim W
>
> Hi Tim, what is 'short butter'?

He said soft butter.