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Post by Paws on Sept 7, 2006 3:27:40 GMT 12.75
Well if you guys aren't going to ask another question I have one. Please define "Mise en Place " and tell me why you think it is an important term and how you accomplish it. (No Brian, it has nothing to do with dCon!) ;D
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Post by Paws on Oct 11, 2006 10:53:11 GMT 12.75
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Post by Two Tales on Oct 12, 2006 20:27:50 GMT 12.75
Well Paws,
Looks like it's you and me...basically it means to set every thing in place in preparation to begin cooking...this should include not only the ingredients but also the equipment that you'll need to prep and prepare the food or dish
Sense we have been doing a bit of baking..I'll ask on that is quite easy...but not a gimme either..what are the basic differences in a filo or phyllo dough and your standard puff pastry dough???
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Post by OLKoot on Oct 13, 2006 6:11:30 GMT 12.75
Wait TT, I got to call the Pillsbury Dough Boy for the answer!! ;D
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Post by Paws on Oct 13, 2006 6:35:03 GMT 12.75
Well puff pastry is kind of chewy and is used to stuff goodies inside of it. Sometimes when I want really flakey biscuits I'll use lots of butter and fold them over several times when rolling them out. The butter causes them to flake up in layers. You know what a "cream puff" texture is like; like that. An even better example is the true "pop over". It is chewy to the point of almost being tough or rubbery but it sure does swell up! Filo is more like you would find in baklava. Kind of thin stacked sheets of dough. It is flakey and very crispie when baked rather than chewy. TT, which way would you go for a croisant? Is it puff or filo or something in between? Steve, if you poke me in the belly buton you had better mean it! How about Steve ask a question now if my answer is satisfactory?
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Post by Two Tales on Oct 13, 2006 22:02:06 GMT 12.75
First off how the hell did I get kicked off the board?? ?? had a heck of a time getting back on..but I'm here Mostly Phil, just want to add that the standard for filo dough is olive oil and good puff pastry dough it's butter...the reason the pastry is tougher is that the dough is folded over and over..the more ya work it the tougher and chewier it'll get..filo on the other hand is as you said layered... So Steve ya ol'goat what's your question?? ?? ??
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Post by Paws on Oct 14, 2006 0:41:51 GMT 12.75
Beats the hell out of me! What was it doing? Old Steve is getting some exhaust work done here next week so he might not be able to sit still to work on the puter for a while!
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Post by Two Tales on Oct 14, 2006 15:52:34 GMT 12.75
Phil,
It was some kind of monkey f....er.. bump, I was logged on and it said I couldn't post because the screen name belonged to another member and that I had to log on..so I tried..said that I was already logged on so I logged off and logged back on then it asked for me to log on again when I tried to post..did this about five times got frustrated and just hit the onoff button...when I turned it back on (the puter) I opened up the site and was already logged on like always...so is ol'Steve is getting the tail pipe trimed or what???
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Post by Paws on Oct 15, 2006 3:15:40 GMT 12.75
Hey, this is a food channel people are eating! (I can reassure Steven though that his rubber donut will be very low carb! ;D
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Post by Brikatw on Oct 15, 2006 3:48:32 GMT 12.75
I been thinking and thinking about that missin'place thing... I know de answer!!!!!! Dat's what happen afta de hurican. You head up state and when you gits bak you got a missin place..... ;D
I wonder if they're going to give the Ol'Koot a Catalitic Converter??? I'll bet Miss Connie would appreciate it. Not to mention the dog, he's starting to get a guilt complex.
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Post by Bro. Freddie on Oct 15, 2006 6:27:23 GMT 12.75
Personally I thought it was after some Cajun got drunk and couldn't find his way home. He was missen de place
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Post by Paws on Oct 15, 2006 13:26:30 GMT 12.75
Personally I thought it was after some Cajun got drunk and couldn't find his way home. He was missen de place Oh you don't need to be Cajun to do that!
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Post by Two Tales on Oct 25, 2006 3:46:27 GMT 12.75
Ok let's bake a pie....do you make your own pie crust or do you buy it pre made and rolled out? either way is ok by me..I have a tendency to over work my crust and it gets a bit on the hard (tuff) side... but what do you prefer to bake it in the Aluminum toss away pans, a real pie tin or a glass pie plate/pan..and why do you think your choice is better than the others or at least why do you that particular pan/tin?
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Post by Paws on Oct 25, 2006 4:59:47 GMT 12.75
Eeeet don't mata! I got zee pie tins, pie aluminums, pie ceramics, pie glass, and dem great big old pie cast irons too! I use 'em all Even once did an apple pie in a thick crust pizza pan on top of one of dem state owned charcoal picnic grills! Man dat was some good pie too; dem ants loved it! Usual now I do my own crust I just use flour ice cold water and either butter or Crisco; sometimes both. I put dat crust back in the fridge bout two tree times abore I got it rolled out and ready to shape. Bottom crust is real easy cause I just turn one pie tin upside down roll crust out big enough to cover the whole botom all the way plumb past the top plus some more and lay it right over the bottom of that pan then put me another pan right on top of that and flip them over. Pull out the pan on top and you got the crust in the pan fitting plenty big enough and with some to trim off later. Den back in da fridge. You know how I does my top crust?
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Post by Paws on Feb 2, 2007 7:31:59 GMT 12.75
Hey!! I said; "do you know how I does my bottom crust?"
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Post by OLKoot on Feb 2, 2007 15:39:39 GMT 12.75
HECK YAH NEVER TOLD US ABOUT THE "UPPER CRUST" ;D
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Post by Paws on Feb 3, 2007 3:18:00 GMT 12.75
;D Finally! Somebody is payin' attention! ;D To form my upper crust I roll out the cold dough to almost invisible, about an eighth of an inch or so making sure it is big enough to cover the pie and some extra for pinching the edge closed. Then I take my rolling pin and roll the crust up on it like a toilet paper roll. Hey you heard about the old fell from the back woods visiting his newly married daughter in the city? Well he came out to breakfast and his kid says; "Poppa what in the world did you do to all that toilet paper?" "Daughter"; says he, "I kept unwrappin' and unwrappin' and unwrappin' and if there was a corn cob in all that paper I never did find it! " Anyway after I get it rolled up I take it to my pie what by now got done filled up and the I just unroll it over the pie. I pinch that crust together with my thumb and finger just like Grandma showed me and then I go to designing vents and decorations. Sometimes I'll take left over crust and cut out a 3D picture of whatever fruit is in the pie and maybe add some leaves. I hit that with a Little egg wash and granulated sugar to make it stand out when the pie is done. Bakin' depends on the kind of pie. Most often I'll cover up the edges of the crust with foil or a shield to keep it from burning. Now here is my favorite crust recipe: 5 Pound Flour 3 Cup cold Water 1 Cup Crisco butter flavored shortening, lard, or clarified butter Yes I know, Crisco has trans fats; but unless I use pure lard, Crisco I find is the better alternative for crust quality. If you do use lard, don't tell anyone! The clarified butter tastes great but doesn't provide as good a texture in my opinion. Add water. Blend with a pastry blender. Should hold its shape when squeezed. Roll into 20 balls and wrap in wax or plastic paper. Drop in a sealable plastic bag for freezer. Makes 20 single pie crusts. To Thaw: Put into a microwave on high for 20 to 30 seconds, turning over once during thawing process. Easy to roll out. Now if you find you don't like this particular recipe, I just looked at my files and found that I have 53 recipes for crusts of various kinds. TT, I think if you get that crust cold and chill it every so often it will help keep you forom over working it. As a matter of fact if you break up your fat into the flour twice instead of once it helps too; like this. Cut in half your fat to corn meal size. Chill it up and cut in the rest of your fat pea size. Chill it again and [then mix in the water. Roll it out after chilling thoroughly.
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Post by OLKoot on Feb 3, 2007 3:54:07 GMT 12.75
HE-HE-HE, you forgot to make the little hole in top crust so the dang thing dont blow up in the oven.......
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Post by Paws on Feb 3, 2007 3:59:04 GMT 12.75
..."I go to designing vents ..."
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Post by Two Tales on Feb 3, 2007 23:26:32 GMT 12.75
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