10 books
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2 voters
“
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
“
There was no doubt in the minds of nineteenth-century cooks and cookbook writers that there was something about pie - a difficult to grasp something that made it universally esteemed in a way that cake or stew or soup was not.
”
― Pie: A Global History
― Pie: A Global History
5th Period Global History
20 members,
last active 7 years ago
4TH PERIOD GLOBAL
26 members,
last active 7 years ago
Keep your brain in shape and prepare for the August global regents.
1 member,
last active 8 years ago
