"Ophelia" > wrote in message
...
> Paul M. Cook wrote:
> > "Nancy Young" > wrote in message
> > . ..
> >>
> >> "Paul M. Cook" > wrote
> >>
> >>> "Nancy Young" > wrote
> >>
> >>>> I noticed there was a thread about putting vinegar in pie crust.
> >>>>
> >>>> The latest Cook's Illustrated addresses that practice. In a
> >>>> nutshell:
> >>>>
> >>>> Apparently if you put enough water* into the dough to roll it
> >>>> out easily, it baked up tough, too much gluten was forming.
> >>>> They needed a way to tenderize the finished crust without
> >>>> reducing the amount of water.
> >>>>
> >>>> *8 tablespoons
> >>>>
> >>>> The article said the many recipes say that a teaspoon of
> >>>> vinegar or lemon juice (in other words, acid) can tenderize
> >>>> the dough, claiming the gluten formation is inhibited at lower
> >>>> pH values. However, their science editor says that isn't
> >>>> true until the pH drops below 5. Accomplishing that led to
> >>>> an incredibly sour crust.
> >>>>
> >>>> So what they needed was something that is not water but is
> >>>> still wet, to replace some of the water. Answer: Vodka.
> >>>> 4 tablespoons each water and vodka.
> >>>
> >>>
> >>> Vodka is acid?
> >>
> >> No! It's what they thought of to replace the acid people were using.
> >
> > Well what do you think of my idea of peroxide? Sure would make a
> > nice blond crust.
> >
> >> I only posted it because I think I saw people wondering why the
> >> vinegar.
> >
> > And I thank you because it made me laugh. We're getting farther and
> > farther away from pie crust when we start putting vodka in the dough.
> > Isn't that just silly?
>
> Good fun though) Doya think gin will do ??? <G>

Some vermouth and an olive would certainly add a classy touch.

Paul
>