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.

nancy

"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.
>
> nancy

hiccup :-)

"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.

Paul

"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.

I only posted it because I think I saw people wondering why the
vinegar.

nancy

"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?

Paul

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>

"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
>

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?
>
> Paul

--Bryan

"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.

Paul

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?
>
> Paul

--Bryan

"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

On Oct 5, 4:00 pm, "Paul M. Cook" >
wrote:
> "Bobo Bonobo®" > wrote in message
>
> ups.com...
> On Oct 5, 3:46 pm, "Paul M. Cook" >
> wrote:
>
>
>
> > "Bobo Bonobo®" > wrote in message
>
> roups.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 ...

I bet somebody on here'd eat it up.
>
> Paul

--Bryan