Search Results for: Chilled cold-water prawns
pieces so they melt in slow chunks and create steam, which then pushes up flaky layers. for custard pies, it is preferable to make a mealy dough that won't become soggy. mix the fat in to the point of much smaller pieces so less layers are formed. regardless of the desired outcome, fats should be chilled
other than kosher, only put in half of the amount needed. generally, it is best to use a fine grain kosher salt in baking as it will distribute evenly into the dough. . hydrator the final variable in pie dough, besides flavorings such as sugar, spices, cheese, etc., is a liquid. while most recipes use water...
https://honestcooking.com/different-ways-to-make-pie-dough/