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“
The thick crust of the early pie acted like a baking dish. For hundreds of years, it was the only form of baking container - meaning everything was pie. The crust also, as it turned out, performed two other useful functions: it acted as a carrying and storage container (before lunch boxes) and, by virtue of excluding air, as a method of preservation (before canning and refrigeration).
”
― Pie: A Global History
― Pie: A Global History
“
The key is gluten. Gluten is a protein with long, elastic molecules which simultaneously enable the dough to be made stronger (by providing structure) and lighter (by enabling the trapping of air bubbles). A lot of gluten means a firm structure, which is ideal for bread, but bad for pastry. Too little gluten means no structure and no air-trapping, so flat bread and tough pastry. The task of the pastry-cook is to get just the right amount of gluten to make the pastry light and crumbly and flaky.
”
― Pie: A Global History
― Pie: A Global History
4TH PERIOD GLOBAL
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Keep your brain in shape and prepare for the August global regents.
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5th Period Global History
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