CONCEPT 44: VODKA MAKES PIE DOUGH EASY Flashcards
The trouble with pie dough is what?
It never behaves the same way twice; you need to troubleshoot.
Perfect pie dough has the right balance of what?
Tenderness and structure; the former comes from fat, the latter from long protein chains called gluten.
What happens when water hydrates the proteins in flour (think hydrogen bonds)?
Water molecules attach themselves to the proteins through the formation of hydrogen bonds. Hydrogen bonds are weak, electrostatic bonds that hold water molecules onto the surface of the protein molecules, giving the coiled protein molecules flexibility to unravel and bond with each other in order to form strands of gluten.
Why doesn’t alcohol form gluten when introduced to flour?
The ethyl alcohol in vodka and other liquors doesn’t attach itself in the same way as water. Because of this, it does not hydrate the proteins and help form gluten.
What if you don’t have vodka in your pantry for pie dough?
Any 80-proof liquor can be used in its place. Pie doughs made with rum, whisky and gin worked just as well; tasters couldn’t tell a difference or detect any alcohol.
TEST KITCHEN: PIE DOUGH MADE WITH 1:1 RATIO OF WATER AND VODKA AND ANOTHER MADE WITH ALL WATER. PENNIES WERE PLACED AT THE CENTER OF EACH CRUST WHILE THEY WERE BALANCED ON TWO SMALL METAL CUPS.
The vodka crust crumbled immediately while the all water was noticeably tougher.
How long can dough be kept in the refrigerator and freezer?
2 days in the refrigerator and 1 month in the freezer.
What percentage of water and ethanol is vodka?
60% water and 40% ethanol.
Why don’t you taste alcohol in the pie crust?
Alcohol vaporizes in the oven.
How many fats should you use in pie dough? Explain.
Use two fats. Butter contributes flavor but also water, which encourages gluten development. Using a 3:2 ratio of butter to shortening (pure fat, no water) creates a flavorful and tender crust.
Why use more fat than the typical recipe?
It coats the flour more thoroughly so less gluten can form–makes it taste better, too.
How and why should you add the flour in two separate parts?
Processing the fat with part of the flour for a good 15 seconds to thoroughly coat it, then give the mixture a few quick pulses once the remaining flour is added, so less of it gets coated. This provides protection against toughness and aids in flakiness by creating two distinct layers; one with gluten and one without.
Two key pointers to keep in mind when rolling pastry dough. Think roll and turn.
First, always work with well chilled pastry; otherwise, the dough will stick to the counter and tear. Second, never roll out dough by rolling back and forth over the same section.
Are French rolling pins better for rolling dough? Explain.
Long, tapered French rolling pins are gentler on delicate dough than standard rolling pins.
Why is it important to never roll out dough by rolling back and forth over the same section?
Each time you press on the same spot, more gluten develops that can toughen the dough. Also, rolling back and forth makes it impossible to roll the dough into an even circle. Instead, roll the pin over the dough once, then rotate the dough 90 degrees and roll again–this ensures the dough forms a neat circle and that no part is getting overworked or tough.
What is said about hot water crust and taste?
It’s easy to work with but doesn’t taste good.
Is hot water crust one of the oldest forms of pastry?
Yes
How is hot water crust made?
Boiling water is whisked into fat (usually lard) until it forms an emulsion. This lard mixture is then added to flour.
What makes hot water crust “mealy?”
It’s higher than usual fat content and the fact that “precooking” the flour with a hot water emulsion causes some of its starches to immediately swell with water, making less liquid available to form structure building gluten.
How do you avoid a soggy fruit pie crust?
Preheating the sheet pan for 15 minutes at 400ºF created a solid and intact pie crust.
Why do juices penetrate a pie crust when baking?
In its raw state, pie dough is made of cold, solid fat and moist flour. These layers are easily permeated by juices from the fruit filling (cherries in this case), which stay in the dough for the duration of baking. The key to protecting the dough is to partially liquefy the solid fat as quickly as possible so that it can better fill the spaces among the particles of flour., creating a water tight barrier.
