Label
All
0
Clear all filters

Adding the Liquid

Appears in

By Richard Sax

Published 1994

  • About
When the fat and flour have been cut together, sprinkle ice-cold water over the mixture—just enough to hold it together.
Many blue-ribbon winners swear by a teaspoon of vinegar in their pie dough, maintaining that this helps the dough come out perfect every time. The vinegar helps prevent the formation of gluten, the strands of protein that toughen the crust. (Conversely, forming gluten is precisely what you do want to do when kneading bread dough; the network of elastic strands supports the air pockets created as the dough rises.)

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title