On Wednesday, August 31, 2016 at 3:30:29 PM UTC-5, Ophelia wrote:
> "Taxed and Spent" wrote in message ...
>
> On 8/31/2016 12:42 PM, dsi1 wrote:
> > On Wednesday, August 31, 2016 at 5:22:20 AM UTC-10, sf wrote:
> >> I've been wanting chicken pot pie and had all the fixings, so I used
> >> up a couple pieces of chicken and odds & ends of vegetables in the
> >> vegetable drawer that weren't enough volume to serve two. The crust
> >> is my usual food processor butter pastry, with black pepper and
> >> parmesan cheese. The crumbles you see on top are seasoned and
> >> rendered chicken skins. Yummy!
> >>
> >> Pictures in alt.binaries.food
> >>
> >>
> >> --
> >> I love cooking with wine.
> >> Sometimes I even put it in the food.
> >
> > When I went downstairs this morning, I saw my daughter demurely cutting
> > some butter into some flour using a fork and a knife. She had her
> > earphones on and was in some kind of happy place. I told her to quit using
> > such a pansy method of cutting butter and proceeded to jam my hand in
> > there and started rubbing the butter in to break it up and incorporate it
> > into the flour.
> >
> > Hopefully, she learned that mixing in the butter this way is a lot faster.
> > When she bakes the biscuits, she'll probably find that it produces a
> > better product. Then she will do that for the rest of her life. It's what
> > I do with shortcrust too.
> >
> > https://www.amazon.com/clouddrive/sh...hare_link_copy
> >
>
> I would not want to add heat during this process.
>
> ===========
>
> You need to use your fingertips which is what I assumed he meant
>
>
>
> --
> http://www.helpforheroes.org.uk

My mother's pie crust recipe, I cut the butter into the flour with two forks! Great to "fork" (push through the tines of a fork) until there's minimal little chunks of butter left. Then it's done, gather it up and plop onto a piece of plastic wrap and fold it up, press the air out and stick it some place cool. Can be refrigerated/frozen but must come up to room temp to work it.

John Kuthe...