On 2013-09-15 5:57 PM, notbob wrote:
>
>> one I have made has been perfect, but even the worst, the sloppiest,
>> cracked and patched pie I have ever put together has been better than a
>> commercial pie.
>
> I think it's a matter of time/effort. I'll get back into pies, again,
> but I did see the downside vs the store-bought shell in a tin. If one
> hasta deal with a cracked/patched pie crust, yer not doing it right
> and a pre-fab crust is simply easier than learning how to do it
> properly.
>
I don't get many failures. My older brother taught me how to make pie
pastry. We spent many a spring Saturday or Sunday having a few beers and
making rhubarb pies.

I have made enough pies that I just don't consider them to be work. I
have the recipe in my head. I throw the flour and salt into a bowl and
mix it up, cut in the shortening, add the water, vinegar and egg and
stir it in. Divide it into two, form discs, wrap them up and throw then
into the fridge for 10-15 minutes. Get out the pastry cloth and toss
some flour on it, flour the top of the pasty disc and the rolling pin
and roll it out. It is less work than making a batch of cookies and
having to grease up the pans and spoon out the batter.

On Sun, 15 Sep 2013 17:13:40 -0400, Dave Smith
> wrote:

>On 2013-09-15 4:21 PM, Jeßus wrote:
>
>>>
>>>
>>> Goooooooood stuff and easy to make especially if you are a lazy
>>> turd like me and let the Pillsbury Doughboy make your pie crust.
>>
>> I might buy the pie crust to start with methinks... then progress to
>> DIY crusts later.
>>
>I don't understand why people have so much trouble with pie crust. There
>is a basis for that old saying "easy as pie". I can't say that every
>one I have made has been perfect, but even the worst, the sloppiest,
>cracked and patched pie I have ever put together has been better than a
>commercial pie.

In all honestly I don't think I'd have all that much trouble with
making a pie crust, my ex used to make quiches fairly regularly and it
seemed easy enough. Just really pressed for time now and for the next
few weeks... don't have time for indulging in trial and error...

On 15 Sep 2013 21:57:08 GMT, notbob > wrote:

>On 2013-09-15, Dave Smith > wrote:
>
>> one I have made has been perfect, but even the worst, the sloppiest,
>> cracked and patched pie I have ever put together has been better than a
>> commercial pie.
>
>I think it's a matter of time/effort.

Yep.

On Sunday, September 15, 2013 4:13:40 PM UTC-5, Dave Smith wrote:
>
> On 2013-09-15 4:21 PM, Je�us wrote:
>
> >>
>
> >>
>
> >> Goooooooood stuff and easy to make especially if you are a lazy
>
> >> turd like me and let the Pillsbury Doughboy make your pie crust.
>
> >
>
> > I might buy the pie crust to start with methinks... then progress to
>
> > DIY crusts later.
>
> >
>
> I don't understand why people have so much trouble with pie crust. There
>
> is a basis for that old saying "easy as pie". I can't say that every
>
> one I have made has been perfect, but even the worst, the sloppiest,
>
> cracked and patched pie I have ever put together has been better than a
>
> commercial pie.


I'm just not a baker and have no patience with flour and I make such a gawd awful mess when I do attempt recipes that contain it. <sigh>

On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:

>
> vinegar and egg


Vinegar and egg???

On 9/15/2013 8:49 PM, wrote:
> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
>
>>
>> vinegar and egg
>
>
> Vinegar and egg???
>
yep
flour, salt, water, vinegar and an egg

"Jeßus" > wrote in message
...

> In all honestly I don't think I'd have all that much trouble with
> making a pie crust, my ex used to make quiches fairly regularly and it
> seemed easy enough. Just really pressed for time now and for the next
> few weeks... don't have time for indulging in trial and error...

I don't rub in like in the old days. My FP has it done in seconds so it is
no bother to me at all. The only pastry I sometimes bought was puff but now
I just make rough puff which is more than good enough for me. In fact we
prefer it. Ok I can't do it in the FP but then it doesn't need to be rubbed
in either.

--
--
http://www.helpforheroes.org.uk/shop/

Jeßus wrote:
> On Fri, 13 Sep 2013 09:45:30 -0700, The Other Guy
> > wrote:
>
>> On Fri, 13 Sep 2013 19:00:06 +1000, > wrote:
>>
>>> I've been blessed with an overabundance of chook and duck eggs lately
>>> and running out of ideas how to use them. Been making a lot of deviled
>>> eggs, poached eggs and omelets. I could pickle, done that before.
>>>
>>> Just wondering if you have a favourite egg recipe different to the
>>> above?
>>
>> Make COOKIES!
>
> Well, I could do that... been a while since I last did so.
> I'd have to make up some 'green butter' first.

It's not TOTALLY necessary.

--
Jean B.

notbob wrote:
> On 2013-09-15, > wrote:
>
>> Been meaning to ask, how is it going with your Mum?
>
> I finally had to put her in a home. She lost almost all walking
> mobility within a week and I feared for her safety. I'm not happy
> about it, but she is now safer and it's the best home in the area.
> Bless you for asking, Ophelia.
>
> nb

It's hard having to do any such thing, and you have my emathy. I didn't
make the decision, but I had to carry it out. :-(

I have been on an Alz list for almost 15 years. ISTR that at the
beginning of my time there, people would pretty much against putting a
loved one in a nursing home--or anywhere but home with the caregiver.
However, after many caregivers ruined their health, some even dying,
because they were so consumed with keeping the LO home that they totally
neglected their own health.

I am saying this, because you did the best for your mother. But you
also can now better focus on your own needs a bit too.


--
Jean B.

On 2013-09-16, Jean B. > wrote:

> also can now better focus on your own needs a bit too.

No doubt I was in danger of losing myself. Many friends warned me.

Last night I enjoyed a mess o' beet greens w/ butter followed by a
quarter of a small seedless watermelon. I see a lotta greens in my
future, they being so easy to prepare now that I'm becoming more
proficient with my pressure cooker. I hope to begin eating better and
losing some weight.

Thank you for the kind thoughts.

nb

On 9/15/2013 9:08 PM, Dave Smith wrote:
> On 9/15/2013 8:49 PM, wrote:
>> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
>>
>>>
>>> vinegar and egg
>>
>>
>> Vinegar and egg???
>>
> yep
> flour, salt, water, vinegar and an egg
>
When I was in my teens my dad got into making pie crust. I've no idea
why; I don't remember him (or Mom) actually baking a pie. I do remember
him saying to add a little white vinegar to the mix.

Jill

"jmcquown" > wrote in message
...
> On 9/15/2013 9:08 PM, Dave Smith wrote:
>> On 9/15/2013 8:49 PM, wrote:
>>> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
>>>
>>>>
>>>> vinegar and egg
>>>
>>>
>>> Vinegar and egg???
>>>
>> yep
>> flour, salt, water, vinegar and an egg
>>
> When I was in my teens my dad got into making pie crust. I've no idea
> why; I don't remember him (or Mom) actually baking a pie. I do remember
> him saying to add a little white vinegar to the mix.

Never in all my years of baking have I ever seen that or even heard of it.
What is it supposed to do?
--
--
http://www.helpforheroes.org.uk/shop/

On 9/17/2013 8:29 AM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 9/15/2013 9:08 PM, Dave Smith wrote:
>>> On 9/15/2013 8:49 PM, wrote:
>>>> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
>>>>
>>>>>
>>>>> vinegar and egg
>>>>
>>>>
>>>> Vinegar and egg???
>>>>
>>> yep
>>> flour, salt, water, vinegar and an egg
>>>
>> When I was in my teens my dad got into making pie crust. I've no idea
>> why; I don't remember him (or Mom) actually baking a pie. I do
>> remember him saying to add a little white vinegar to the mix.
>
> Never in all my years of baking have I ever seen that or even heard of
> it. What is it supposed to do?

I have no idea. I don't make pie crust. I suspect it was something his
mom told him to do.

Jill

> wrote in message
...
> On Tue, 17 Sep 2013 13:29:22 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"jmcquown" > wrote in message
...
>>> On 9/15/2013 9:08 PM, Dave Smith wrote:
>>>> On 9/15/2013 8:49 PM, wrote:
>>>>> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
>>>>>
>>>>>>
>>>>>> vinegar and egg
>>>>>
>>>>>
>>>>> Vinegar and egg???
>>>>>
>>>> yep
>>>> flour, salt, water, vinegar and an egg
>>>>
>>> When I was in my teens my dad got into making pie crust. I've no idea
>>> why; I don't remember him (or Mom) actually baking a pie. I do remember
>>> him saying to add a little white vinegar to the mix.
>>
>>Never in all my years of baking have I ever seen that or even heard of it.
>>What is it supposed to do?
>>--
>
> Maybe a NA thing, I had to swap out recipes containing flour when I
> came here (particularly Yorkies) and that was often in pastry recipes,
> not that I use it. Just flour, lard, salt and enough water to do the
> job.

Yep! Same here! I brush the tops with egg so they will brown nicely.

--
--
http://www.helpforheroes.org.uk/shop/

On 9/17/2013 8:29 AM, Ophelia wrote:
>
>
> "jmcquown" > wrote

>> On 9/15/2013 9:08 PM, Dave Smith wrote:
>>> On 9/15/2013 8:49 PM, wrote:
>>>> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
>>>>
>>>>>
>>>>> vinegar and egg
>>>>
>>>>
>>>> Vinegar and egg???
>>>>
>>> yep
>>> flour, salt, water, vinegar and an egg
>>>
>> When I was in my teens my dad got into making pie crust. I've no idea
>> why; I don't remember him (or Mom) actually baking a pie. I do
>> remember him saying to add a little white vinegar to the mix.
>
> Never in all my years of baking have I ever seen that or even heard of
> it. What is it supposed to do?

I know vodka makes a flakier crust, perhaps vinegar accomplishes the
same.

nancy

"Nancy Young" > wrote in message
...
> On 9/17/2013 8:29 AM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote
>
>>> On 9/15/2013 9:08 PM, Dave Smith wrote:
>>>> On 9/15/2013 8:49 PM, wrote:
>>>>> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
>>>>>
>>>>>>
>>>>>> vinegar and egg
>>>>>
>>>>>
>>>>> Vinegar and egg???
>>>>>
>>>> yep
>>>> flour, salt, water, vinegar and an egg
>>>>
>>> When I was in my teens my dad got into making pie crust. I've no idea
>>> why; I don't remember him (or Mom) actually baking a pie. I do
>>> remember him saying to add a little white vinegar to the mix.
>>
>> Never in all my years of baking have I ever seen that or even heard of
>> it. What is it supposed to do?
>
> I know vodka makes a flakier crust, perhaps vinegar accomplishes the
> same.

Who knows? Not me! How flaky do you need a crust? More than puff pastry?
BTW did you use vodka in yours? hehe I can think of MUCH better ways for
using vodka
--
--
http://www.helpforheroes.org.uk/shop/

In article >,
jmcquown > wrote:
>On 9/17/2013 8:29 AM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 9/15/2013 9:08 PM, Dave Smith wrote:
>>>> On 9/15/2013 8:49 PM, wrote:
>>>>> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
>>>>>
>>>>>>
>>>>>> vinegar and egg
>>>>>
>>>>>
>>>>> Vinegar and egg???
>>>>>
>>>> yep
>>>> flour, salt, water, vinegar and an egg
>>>>
>>> When I was in my teens my dad got into making pie crust. I've no idea
>>> why; I don't remember him (or Mom) actually baking a pie. I do
>>> remember him saying to add a little white vinegar to the mix.
>>
>> Never in all my years of baking have I ever seen that or even heard of
>> it. What is it supposed to do?
>
>I have no idea. I don't make pie crust. I suspect it was something his
>mom told him to do.

Inhibits gluten formation. Make the pie crust more tender.

Cindy Hamilton
--

On 9/17/2013 9:26 AM, Cindy Hamilton wrote:
> In article >,
> jmcquown > wrote:
>> On 9/17/2013 8:29 AM, Ophelia wrote:
>>>
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> On 9/15/2013 9:08 PM, Dave Smith wrote:
>>>>> On 9/15/2013 8:49 PM, wrote:
>>>>>> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
>>>>>>
>>>>>>>
>>>>>>> vinegar and egg
>>>>>>
>>>>>>
>>>>>> Vinegar and egg???
>>>>>>
>>>>> yep
>>>>> flour, salt, water, vinegar and an egg
>>>>>
>>>> When I was in my teens my dad got into making pie crust. I've no idea
>>>> why; I don't remember him (or Mom) actually baking a pie. I do
>>>> remember him saying to add a little white vinegar to the mix.
>>>
>>> Never in all my years of baking have I ever seen that or even heard of
>>> it. What is it supposed to do?
>>
>> I have no idea. I don't make pie crust. I suspect it was something his
>> mom told him to do.
>
> Inhibits gluten formation. Make the pie crust more tender.
>
> Cindy Hamilton
>
Thanks, Cindy! Hmmm, seems to me Dad did say the crust would be softer
or something. It was nearly 40 years ago.

Jill

In article >,
Ophelia > wrote:
>
>
>"Nancy Young" > wrote in message
...
>> On 9/17/2013 8:29 AM, Ophelia wrote:
>>>
>>>
>>> "jmcquown" > wrote
>>
>>>> On 9/15/2013 9:08 PM, Dave Smith wrote:
>>>>> On 9/15/2013 8:49 PM, wrote:
>>>>>> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
>>>>>>
>>>>>>>
>>>>>>> vinegar and egg
>>>>>>
>>>>>>
>>>>>> Vinegar and egg???
>>>>>>
>>>>> yep
>>>>> flour, salt, water, vinegar and an egg
>>>>>
>>>> When I was in my teens my dad got into making pie crust. I've no idea
>>>> why; I don't remember him (or Mom) actually baking a pie. I do
>>>> remember him saying to add a little white vinegar to the mix.
>>>
>>> Never in all my years of baking have I ever seen that or even heard of
>>> it. What is it supposed to do?
>>
>> I know vodka makes a flakier crust, perhaps vinegar accomplishes the
>> same.
>
>Who knows? Not me! How flaky do you need a crust? More than puff pastry?
>BTW did you use vodka in yours? hehe I can think of MUCH better ways for
>using vodka

Gluten formation uses water. It does not form using ethanol.
You can use vodka to wet and work the dough, but it will
be more forgiving of overworking and not toughen as readily.

Acids like vinegar cut the gluten strands, also resulting in
a less tough pie crust.

Flakiness and tenderness are two opposing outcomes in the making
of pie crust. Flakiness requires the formation of gluten, but
too much and the crust will be tough. It's easier for inexperienced
or occasional baker to hit the sweet spot in the middle using
a crutch like vodka or acid.

Cindy Hamilton

--

"Cindy Hamilton" > wrote in message
...
> In article >,
> Ophelia > wrote:
>>
>>
>>"Nancy Young" > wrote in message
...
>>> On 9/17/2013 8:29 AM, Ophelia wrote:
>>>>
>>>>
>>>> "jmcquown" > wrote
>>>
>>>>> On 9/15/2013 9:08 PM, Dave Smith wrote:
>>>>>> On 9/15/2013 8:49 PM, wrote:
>>>>>>> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
>>>>>>>
>>>>>>>>
>>>>>>>> vinegar and egg
>>>>>>>
>>>>>>>
>>>>>>> Vinegar and egg???
>>>>>>>
>>>>>> yep
>>>>>> flour, salt, water, vinegar and an egg
>>>>>>
>>>>> When I was in my teens my dad got into making pie crust. I've no idea
>>>>> why; I don't remember him (or Mom) actually baking a pie. I do
>>>>> remember him saying to add a little white vinegar to the mix.
>>>>
>>>> Never in all my years of baking have I ever seen that or even heard of
>>>> it. What is it supposed to do?
>>>
>>> I know vodka makes a flakier crust, perhaps vinegar accomplishes the
>>> same.
>>
>>Who knows? Not me! How flaky do you need a crust? More than puff
>>pastry?
>>BTW did you use vodka in yours? hehe I can think of MUCH better ways for
>>using vodka
>
> Gluten formation uses water. It does not form using ethanol.
> You can use vodka to wet and work the dough, but it will
> be more forgiving of overworking and not toughen as readily.
>
> Acids like vinegar cut the gluten strands, also resulting in
> a less tough pie crust.
>
> Flakiness and tenderness are two opposing outcomes in the making
> of pie crust. Flakiness requires the formation of gluten, but
> too much and the crust will be tough. It's easier for inexperienced
> or occasional baker to hit the sweet spot in the middle using
> a crutch like vodka or acid.

Thank you! I can't say I've ever had tough pastry but if you say it helps
new bakers, then that is all to the good

--
--
http://www.helpforheroes.org.uk/shop/

On Tue, 17 Sep 2013 13:29:22 +0100, "Ophelia"
> wrote:

>
>
>"jmcquown" > wrote in message
...
>> On 9/15/2013 9:08 PM, Dave Smith wrote:
>>> On 9/15/2013 8:49 PM, wrote:
>>>> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
>>>>
>>>>>
>>>>> vinegar and egg
>>>>
>>>>
>>>> Vinegar and egg???
>>>>
>>> yep
>>> flour, salt, water, vinegar and an egg
>>>
>> When I was in my teens my dad got into making pie crust. I've no idea
>> why; I don't remember him (or Mom) actually baking a pie. I do remember
>> him saying to add a little white vinegar to the mix.
>
>Never in all my years of baking have I ever seen that or even heard of it.
>What is it supposed to do?

The pie crust recipe with vinegar and egg is from Tenderflake Lard.
The box containing the lard used to have it printed on the back, and
it was quite popular 25-30 years ago.

http://www.food.com/recipe/tenderfla...-crusts-188827

I used to make pie crust from that recipe, but nowadays I use a butter
pastry.

Doris

On 9/17/2013 11:55 AM, Doris Night wrote:
> On Tue, 17 Sep 2013 13:29:22 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 9/15/2013 9:08 PM, Dave Smith wrote:
>>>> On 9/15/2013 8:49 PM, wrote:
>>>>> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
>>>>>
>>>>>>
>>>>>> vinegar and egg
>>>>>
>>>>>
>>>>> Vinegar and egg???
>>>>>
>>>> yep
>>>> flour, salt, water, vinegar and an egg
>>>>
>>> When I was in my teens my dad got into making pie crust. I've no idea
>>> why; I don't remember him (or Mom) actually baking a pie. I do remember
>>> him saying to add a little white vinegar to the mix.
>>
>> Never in all my years of baking have I ever seen that or even heard of it.
>> What is it supposed to do?
>
> The pie crust recipe with vinegar and egg is from Tenderflake Lard.

You may recall that, but when my dad was experimenting with pie crust he
used Crisco. I do remember that's the shortening they always bought.
Never lard.

Jill

"Doris Night" > wrote in message
...
> On Tue, 17 Sep 2013 13:29:22 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"jmcquown" > wrote in message
...
>>> On 9/15/2013 9:08 PM, Dave Smith wrote:
>>>> On 9/15/2013 8:49 PM, wrote:
>>>>> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
>>>>>
>>>>>>
>>>>>> vinegar and egg
>>>>>
>>>>>
>>>>> Vinegar and egg???
>>>>>
>>>> yep
>>>> flour, salt, water, vinegar and an egg
>>>>
>>> When I was in my teens my dad got into making pie crust. I've no idea
>>> why; I don't remember him (or Mom) actually baking a pie. I do remember
>>> him saying to add a little white vinegar to the mix.
>>
>>Never in all my years of baking have I ever seen that or even heard of it.
>>What is it supposed to do?
>
> The pie crust recipe with vinegar and egg is from Tenderflake Lard.
> The box containing the lard used to have it printed on the back, and
> it was quite popular 25-30 years ago.
>
> http://www.food.com/recipe/tenderfla...-crusts-188827

Thanks I suppose there might have been something like that here, but I've
never seen it.


> I used to make pie crust from that recipe, but nowadays I use a butter
> pastry.

I always used to use butter; now I use lard Changed tastes I suppose

--
--
http://www.helpforheroes.org.uk/shop/

On Tue, 17 Sep 2013 12:14:03 -0400, jmcquown >
wrote:

>
> You may recall that, but when my dad was experimenting with pie crust he
> used Crisco. I do remember that's the shortening they always bought.
> Never lard.

My mother's mother was a fantastic pie baker and she always used lard.
My friend's now ninety something year old mother is the only person I
ever thought matched grandma's pie crust making ability and she only
used Crisco. Mine is pretty darned good, but no match for theirs and
I use butter.

--
Food is an important part of a balanced diet.

On Tue, 17 Sep 2013 11:55:07 -0400, Doris Night
> wrote:
>
> The pie crust recipe with vinegar and egg is from Tenderflake Lard.
> The box containing the lard used to have it printed on the back, and
> it was quite popular 25-30 years ago.
>
> http://www.food.com/recipe/tenderfla...-crusts-188827
>
> I used to make pie crust from that recipe, but nowadays I use a butter
> pastry.
>
Is Tenderflake the Canadian equivalent of Armour shelf stable lard or
is it something else?

--
Food is an important part of a balanced diet.

jmcquown wrote:
>
> On 9/15/2013 9:08 PM, Dave Smith wrote:
> > On 9/15/2013 8:49 PM, wrote:
> >> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
> >>
> >>>
> >>> vinegar and egg
> >>
> >>
> >> Vinegar and egg???
> >>
> > yep
> > flour, salt, water, vinegar and an egg
> >
> When I was in my teens my dad got into making pie crust. I've no idea
> why; I don't remember him (or Mom) actually baking a pie. I do remember
> him saying to add a little white vinegar to the mix.
>
> Jill

What about the egg? An egg in pie crust? inconceivable.
I've always use the old BC recipe for pie crust.
Flour oil salt water. If you don't overmix it, you'll get a great
flaky pie crust that tastes better than any premade you'll find in a
store or pie in a bakery.

G.

Nancy Young wrote:
>
> I know vodka makes a flakier crust, perhaps vinegar accomplishes the
> same.

Never heard that before. Invented by die-hard alcoholics?

G.

notbob wrote:
> On 2013-09-16, Jean > wrote:
>
>> also can now better focus on your own needs a bit too.
>
> No doubt I was in danger of losing myself. Many friends warned me.
>
> Last night I enjoyed a mess o' beet greens w/ butter followed by a
> quarter of a small seedless watermelon. I see a lotta greens in my
> future, they being so easy to prepare now that I'm becoming more
> proficient with my pressure cooker. I hope to begin eating better and
> losing some weight.
>
> Thank you for the kind thoughts.
>
> nb

Keep up that good work!

--
Jean B.

Cindy Hamilton wrote:
>
> Inhibits gluten formation. Make the pie crust more tender.
>
> Cindy Hamilton

So, presumably one could use pastry flour or some other gluten-free
flour and omit the vinegar.

--
Jean B.

On Tuesday, September 17, 2013 7:42:30 AM UTC-5, wrote:

> On Tue, 17 Sep 2013 13:29:22 +0100, "Ophelia"
>
> > wrote:
>
> >
>
> >
>
> >"jmcquown" > wrote in message
>
> ...
>
> >> On 9/15/2013 9:08 PM, Dave Smith wrote:
>
> >>> On 9/15/2013 8:49 PM, wrote:
>
> >>>> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
>
> >>>>
>
> >>>>>
>
> >>>>> vinegar and egg
>
> >>>>
>
> >>>>
>
> >>>> Vinegar and egg???
>
> >>>>
>
> >>> yep
>
> >>> flour, salt, water, vinegar and an egg
>
> >>>
>
> >> When I was in my teens my dad got into making pie crust. I've no idea
>
> >> why; I don't remember him (or Mom) actually baking a pie. I do remember
>
> >> him saying to add a little white vinegar to the mix.
>
> >
>
> >Never in all my years of baking have I ever seen that or even heard of it.
>
> >What is it supposed to do?
>
> >--
>
>
>
> Maybe a NA thing, I had to swap out recipes containing flour when I
>
> came here (particularly Yorkies) and that was often in pastry recipes,
>
> not that I use it. Just flour, lard, salt and enough water to do the
>
> job.

>
>
That's the kind of pie crust mix I'm used to seeing although I don't make them. It must be a regional thang to add the vinegar.

"Jean B." > wrote in message
...
> Cindy Hamilton wrote:
>>
>> Inhibits gluten formation. Make the pie crust more tender.
>>
>> Cindy Hamilton
>
> So, presumably one could use pastry flour or some other gluten-free flour
> and omit the vinegar.

I've never used vinegar but our (non bread/strong) flour is very soft.
Perhaps that is why in US one has to use vinegar. Do you only have all
purpose flour that can be used for bread too?
--
--
http://www.helpforheroes.org.uk/shop/

> wrote in message
...
> On Tuesday, September 17, 2013 7:42:30 AM UTC-5, wrote:
>
>> On Tue, 17 Sep 2013 13:29:22 +0100, "Ophelia"
>>
>> > wrote:
>>
>> >
>>
>> >
>>
>> >"jmcquown" > wrote in message
>>
>> ...
>>
>> >> On 9/15/2013 9:08 PM, Dave Smith wrote:
>>
>> >>> On 9/15/2013 8:49 PM, wrote:
>>
>> >>>> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
>>
>> >>>>
>>
>> >>>>>
>>
>> >>>>> vinegar and egg
>>
>> >>>>
>>
>> >>>>
>>
>> >>>> Vinegar and egg???
>>
>> >>>>
>>
>> >>> yep
>>
>> >>> flour, salt, water, vinegar and an egg
>>
>> >>>
>>
>> >> When I was in my teens my dad got into making pie crust. I've no idea
>>
>> >> why; I don't remember him (or Mom) actually baking a pie. I do
>> >> remember
>>
>> >> him saying to add a little white vinegar to the mix.
>>
>> >
>>
>> >Never in all my years of baking have I ever seen that or even heard of
>> >it.
>>
>> >What is it supposed to do?
>>
>> >--
>>
>>
>>
>> Maybe a NA thing, I had to swap out recipes containing flour when I
>>
>> came here (particularly Yorkies) and that was often in pastry recipes,
>>
>> not that I use it. Just flour, lard, salt and enough water to do the
>>
>> job.
>
>>
>>
> That's the kind of pie crust mix I'm used to seeing although I don't make
> them. It must be a regional thang to add the vinegar.

I'm thinking it is to overcome the strength of your all purpose flour.

--
--
http://www.helpforheroes.org.uk/shop/

Jeßus wrote:

> I even get a 403 with just http://www.hizzoners.com/ ... they appear
> to be blocking certain I.Ps for some reason )non-U.S ones at a guess).

Right on spot: I too got a 403, which means "not authorized", and look who's
getting the 403: you from Oz, Ophelia from the UK and me from Italy.
Probably that page is for american users only

> However, copy and pasting the URL into a web proxy server solves the
> problem:
>
> http://1.hidemyass.com/ip-6/encoded/...Y2hl&f=norefer

Many thanks a lot
And LOL what an url
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On 9/17/2013 3:40 PM, Gary wrote:
> jmcquown wrote:
>>
>> On 9/15/2013 9:08 PM, Dave Smith wrote:
>>> On 9/15/2013 8:49 PM, wrote:
>>>> On Sunday, September 15, 2013 5:12:44 PM UTC-5, Dave Smith wrote:
>>>>
>>>>>
>>>>> vinegar and egg
>>>>
>>>>
>>>> Vinegar and egg???
>>>>
>>> yep
>>> flour, salt, water, vinegar and an egg
>>>
>> When I was in my teens my dad got into making pie crust. I've no idea
>> why; I don't remember him (or Mom) actually baking a pie. I do remember
>> him saying to add a little white vinegar to the mix.
>>
>> Jill
>
> What about the egg? An egg in pie crust? inconceivable.
> I've always use the old BC recipe for pie crust.
> Flour oil salt water. If you don't overmix it, you'll get a great
> flaky pie crust that tastes better than any premade you'll find in a
> store or pie in a bakery.
>
> G.
>
I don't recall if he used an egg. I distinctly remember him saying the
vinegar was important.

Jill

> wrote in message
...
> On Wed, 18 Sep 2013 09:08:34 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"Jean B." > wrote in message
...
>>> Cindy Hamilton wrote:
>>>>
>>>> Inhibits gluten formation. Make the pie crust more tender.
>>>>
>>>> Cindy Hamilton
>>>
>>> So, presumably one could use pastry flour or some other gluten-free
>>> flour
>>> and omit the vinegar.
>>
>>I've never used vinegar but our (non bread/strong) flour is very soft.
>>Perhaps that is why in US one has to use vinegar. Do you only have all
>>purpose flour that can be used for bread too?
>>--
>
> Well here (in Canada) we have varying flours (though no self raising)
> but for pastry and most things I use what is called All Purpose Flour.
> When we came here I was unable to translate my recipes for Vic
> Sandwiches and sponges, the measurements with AP were entirely
> different.
>
> Also for Yorkies, where I used to make them and leave the batter to
> rest a bit before using, it was the reverse here, make and use
> immediately.
>
> AP seems to be far lighter, finer flour.

You worked out how to do it with what you can get)

--
--
http://www.helpforheroes.org.uk/shop/

In article >,
says...

Ofailure wrote

> > >Never in all my years of baking have I ever seen that or even heard of it.

Obviously not a reader of cookbooks or googler of online US
recipes:-)
> >
> That's the kind of pie crust mix I'm used to seeing although I don't make them. It must be a regional thang to add the vinegar.

Next time I'm making a shortcrust I'll use vinegar and see what
difference it makes.
Incorporating an egg is common here when making a French tart case for
a sweet filling.

Janet UK

"Janet" > wrote in message
t...
> In article >,
> says...
>
> Ofailure wrote
>
>> > >Never in all my years of baking have I ever seen that or even heard of
>> > >it.
>
> Obviously not a reader of cookbooks or googler of online US
> recipes:-)
>> >
>> That's the kind of pie crust mix I'm used to seeing although I don't make
>> them. It must be a regional thang to add the vinegar.
>
> Next time I'm making a shortcrust I'll use vinegar and see what
> difference it makes.
> Incorporating an egg is common here when making a French tart case for
> a sweet filling.

Whereas the know it all robot can tell you everything about everything)
--
--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Janet" > wrote in message
> t...
>> In article >,
>> says...
>>
>> Ofailure wrote

Incidentally, Baraclough, if you are trying to use an old insult of
Sheldon's to use against me, at least try to get it right 'O'failure' is the
insult he used in the old days *smile* You really need to learn how to use
apostrophes

2/10 must try harder)
--
--
http://www.helpforheroes.org.uk/shop/

In article >, Jean B. > wrote:
>Cindy Hamilton wrote:
>>
>> Inhibits gluten formation. Make the pie crust more tender.
>>
>> Cindy Hamilton
>
>So, presumably one could use pastry flour or some other gluten-free
>flour and omit the vinegar.

Well, you need some gluten to make the crust flaky. It's a balancing
act between tender and flaky. If you've got good technique, AP flour,
shortening*, water and a little salt will make a great pie crust.

Cindy Hamilton


*Bryan, I don't necessarily mean partially hydrogenated vegetable
shortening, but any tasty fat that will make the crust short.
I can get non-hydrogenated lard; it makes a damned fine crust.
Normally I use butter, because that's what I've got.
--

On Wed, 18 Sep 2013 13:32:06 +0100, "Ophelia"
> wrote:

> > Also for Yorkies, where I used to make them and leave the batter to
> > rest a bit before using, it was the reverse here, make and use
> > immediately.
> >
> > AP seems to be far lighter, finer flour.
>
> You worked out how to do it with what you can get)

Interesting because I use the Julia Child method where you mix the
batter and let it sit in the refrigerator for an hour. I suppose I
could use it immediately and be fine with it too, but Yorkshire
pudding isn't part of my upbringing so I'm not super critical of what
I make. If they puff up (and they always to that beautifully),
they're fine by me. There's no such thing as a tough Yorkshire
pudding, IMO. I suspect, it's the difference between 00 flour or
White Lily and All-Purpose. I was brought up with all things AP
probably because I'm a Northerner (aka: Yankee), so I prefer the
texture it produces in all the baked items that other posters (but
especially those with ties to the South) get all picky about and want
to use 00, White Lily or cake flour.

--
Food is an important part of a balanced diet.