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Paul M. Cook[_1_] Paul M. Cook[_1_] is offline
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Default Vinegar in pie crust


"Bobo Bonobo®" > wrote in message
ups.com...
On Oct 5, 3:46 pm, "Paul M. Cook" >
wrote:
> "Bobo Bonobo®" > wrote in message
>
> oups.com...
>
>
>
> > On Oct 5, 1:27 pm, "Paul M. Cook" >
> > wrote:
> > > "Nancy Young" > wrote in message

>
> > ...

>
> > > > 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? Alcohol is a weak acid and as far as I know a pH of

5.5.
> 80
> > > proof vodka is 60% water so you aren't getting much acid. OK, I think

> if
> > > you add a tablespoon of hydrogen peroxide you'd get a real acid

> response.
> > > Lots of CO2 as well so it would almost be like adding yeast to the pie
> > > dough. I'm also thinking some aluminum chloride would help.

>
> > So, where how exactly do you get carbon dioxide out of hydrogen
> > peroxide?

>
> OK, high school chemistry here so if I recall correctly ethanol is C2H5OH,
> hydrogen peroxide is H2O2. Put them together and you get CO2 among other
> things.


Oh, so you meant in addition to the alcohol. Is one of those "other
things" acetic acid?


Sure, I mean what the heck? An egg, vinegar, hydrogen peroxide, vodka,
flour, shortening ...

Paul