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Big day, night for me. I have cracked the pie dough code. No secret ingrediants, no refrigerator, no long resting. I lost a tiny bit of flakiness, but no falling down on the sides of my glass pie pan, which was the last big hurdle.
Agamemnonwhat kind of pies do you make? ever make any meat pies?
I don’t cook pies often, because I have to eat the whole pie myself. That was no problem when I was younger. I do blueberry, cherry, and apple. I can make a custard [a custard is egg and some kind of liquid].
You can make a nice dessert with tortillas, butter, sugar, and fruit. Watch Jacques in the video above. Starts at 1:45 minutes.
You can wrap anything with a pie dough. That is why is it good to be able to handle it. You might have been talking about mincemeat pies. This a traditional recipe. http://www.food.com/recipe/mincemeat-142185#activity-feed
AgamemnonUnderstanding pie dough gives you a big start on cookies. Butter cookies, sugar cookies, and shortbread are all virtually the same cookie. They are also similar to pie dough, except you use sugar instead of water.
Butter Shortbread
The rich butter flavor and crumbly texture of this cookie makes it a staple of holiday baking. Plus, it’s very easy to make.2 cups flour
1 cup cold unsalted butter, cubed
1/2 cup granulated sugar1/4 teaspoon salt
2 tablespoons coarse sugar (sometimes called sparkling sugar)*—————————————————————————-
Classic Sugar Cookies
Ingredients
1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar or colored sugar
———————————————————————————–
Best Ever Butter CookiesIngredients
1 cup Land O Lakes® Butter, softened
1 cup sugar
1 large Land O Lakes® Egg
2 tablespoons orange juice
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder AgamemnonThis guy isn’t much of a cook and he doesn’t get a lot of stuff right. But it is interesting to learn something about old recipes.
Agamemnoni’ve attempted to make empanadas which are essentially mince meat pies. savory pies are my favorite pies.
i’ll check that video out.
All about empanadas: The empanada 101 guide => http://laylita.com/recipes/all-about-empanadas/
Do what Gordon Ramsey does, buy some puff pastry dough. Then fill it with your favorite recipe and bake it in the oven. Agamemnon
Here is a tip for cooking hamburger. You don’t have to use any oil. Just dust the bottom of your pan with a light coating of salt. The hamburger will cook in its own fat. I use this method. It works good for making chili with ground beef. It saves having to drain the excess fat if you use 85/15 hamburger. Of course, hamburger can vary. Sometimes 85/15 will have more fat than 80/20. But remember, fat is flavor. I mostly use 85/15 for chili to control the excess fat. I think ground chuck at 80/20 makes the best hamburgers. It you do have some excess oil, use that to saute some onions or fry some potatoes.
There is no perfect dish or recipe. The perfect dish is the one you like. So cook things the way you like.
Agamemnongot a good recipe for ranch style beans?
I imagine that is some kind of bean with smokey BBQ sauce. Bacon and onions always go good with any sort of baked bean. Maybe a bit of heat with jalapenos?
Ranch style beans
Ingredients:
16 oz. of dried pinto beans
6 ancho chiles, stems and seeds removed
6 cloves of garlic, minced
1 onion, diced
1 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled)
1 teaspoon brown sugar
1 teaspoon apple cider vinegar
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon oregano
1 cup of water
6 cups of beef broth
Salt and black pepper to tastehttp://www.homesicktexan.com/2010/03/ranch-style-beans-recipe.html
If I were making them, I would use something like this as a starting point. One thing, you gain nothing by using dry beans and soaking them. Just buy the canned beans and use them. You will save a lot of time and trouble. Most dried beans have sat around so long in the store [over a year] that they have lost a lot of flavor. It is ok to use dried peas in soups. You get a texture that way that you just can’t get from fresh or canned peas. imo Use the flavors that you like and cook them on a stove top and taste them until you get something that think you like.
If I want baked beans, I can do pretty good if I buy a brand that I like. I drain them and cook them on the stove top with BBQ sauce. I might add onions, jalapenos, and bacon.
For refried beans, I drain a can of dark red kidney beans and cook them in tomato juice.
Agamemnoni’ve made it once. definitely used the jalapeño. onions. used ham hocks. i think it was effective in giving the beans a smoky flavor. put in some chili powder.
That sounds good Invader.
AgamemnonHere is a tip for cooking hamburger. You don’t have to use any oil. Just dust the bottom of your pan with a light coating of salt. The hamburger will cook in its own fat. I use this method. It works good for making chili with ground beef. It saves having to drain the excess fat if you use 85/15 hamburger. Of course, hamburger can vary. Sometimes 85/15 will have more fat than 80/20. But remember, fat is flavor. I mostly use 85/15 for chili to control the excess fat. I think ground chuck at 80/20 makes the best hamburgers. It you do have some excess oil, use that to saute some onions or fry some potatoes.
There is no perfect dish or recipe. The perfect dish is the one you like. So cook things the way you like.
Nice looking pie and great information here too. Thanks!
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