MENTORS IN DOUGH/CRUST
Found 2 Mentors.
Los Angeles, CA
Why I want to be mentor: Because pies scare people, and it's all because of the crust. But once you develop a good sense of how to make pie dough, you've opened up a whole new world of cooking - chicken pot pies, quiches, cobblers, tarts, even things like beef wellington. I want to help anyone who's intimidated by making dough by walking them through it step-by-step.
Lesson Learned: More than souffles, pie crusts seem to know when the cook is scared of them. If you don't worry about it so much, your crusts will turn out just fine. Besides, even if you don't score a perfect ten, a crust that scores a nine is still fantastic.
Tip: There is such a thing as TOO cold. If your dough is rock-solid when you try to roll it out, it'll crack more easily. If the dough's rock-hard when you take it out of the fridge, let it sit on the counter for a few minutes before rolling.
Why I want to be mentor: Because I love pie making ,and you can too!
Lesson Learned: My most important lesson I learned was not to be swayed by \"pie snobs\" who say a pie crust \"should be made this way\" or sneer at your addition of shortening to the mix. Find what works best for you and for the filling at hand. Every pie filling does not go with just one pie crust recipe. There are flavor and texture profiles to consider
Tip: 1. Don't be afraid of shortening. It holds up better during pie dough blending and can produce wonderfully flaky crusts.