People

What people are saying...

• Annie said this about Maple Syrup:

  Are you even allowed to call this maple syrup in Maine?? ;-)

  11 months ago

• jwbbook said this about Chickpea Salad with Cumin and Paprika Vinaigarette:

  YUNM

  about 1 year ago

• PrincessMushroom said this about Pumpkin-Sweet Potato Pie:

  Reasoning behind the vodka from America's Test Kitchen: Pie Crust From Season 9: The Best Blueberry Pie PRINT PAGE Why does too much water make pie pastry tough? Flour contains two insoluble proteins called gliadin and glutenin. When water is added to flour, the water binds to the proteins, which begin to chemically react with each other to form a new protein called gluten—a very elastic and strong protein, sort of like a rubber balloon. But too much water forms an excess of gluten, producing a tough, rubbery pie pastry. The problem is that dry pie dough is impossible to roll out. We needed a soft, pliable dough for rolling—that is, one with plenty of liquid—but a dry dough when it came to baking. The solution turned out to be, surprisingly, vodka. By using a quarter cup of ice water mixed with the same amount of chilled vodka, we could add a high amount of liquid and create a dough that was moist enough to roll out easily, but still tender after baking. While gluten forms readily in water, it doesn't form in alcohol, and vodka is 40 percent alcohol. The alcohol vaporizes in the oven, so that no trace of vodka is detectable in the finished crust. A final secret to ensure a tender crust (and less shrinking during baking): Let the dough chill in the refrigerator for at least a few hours before rolling it out to allow the strands of gluten to relax.

  about 1 year ago

• PrincessMushroom said this about Pumpkin-Sweet Potato Pie:

  PS - can easily double the dough recipe

  about 1 year ago

• taylormac said this about Double Chocolate Pudding:

  This was awesome.

  about 1 year ago

• taylormac said this about Double Chocolate Pudding:

  I had this once. I couldn't believe my mouth. It was saying lies.

  about 1 year ago

• jwbbook said this about Potato Leek Soup:

  I made this with coconut milk (my new favorite substitute), and it turned out really nice.

  about 1 year ago

• PrincessMushroom said this about Gaspacho:

  I crave this recipe starting in late spring. I can't wait until I eat it again this summer!

  about 1 year ago

• taylormac said this about Double Chocolate Pudding:

  I had two girls over when I made this. Unfortunately I only had one cup... or perhaps fortunately.

  about 1 year ago

• taylormac said this about Double Chocolate Pudding:

  I concur, it was freaking de-lish.

  about 1 year ago