Guardian report on restaurant hygieneOn Wed, 4 May 2005 11:10:53 +0000 (UTC), "Wazza" : : : Report in today's Guardian about hygiene in top restaurants - : : Their accompanying schedule says: "You have previously...
On Mon 02 May 2005 03:19:15p, Alan Holmes wrote in uk.food+drink.misc:
Based on your ingredients, using all butter and an excessive amount of water can produce a hard crust.
You might try using at least half shredded suet (you may use vegetable suet, if preferred) and half butter, and rather less water, only enough to hold the mbutt together.
Excessive handling can also cause a hard crust.
Sorry, I cannot give you metric measurements, but I use the following US measurements and have excellent results:
2-2-3 cups all-purpose flour (should be equivalent to plain flour) 4 oz. by weight (or 1-2 cup) vegetable shortening, or shredded suet or lard 4 oz. by weight (or 1-2 cup) butter 1 teaspoon salt approximately 6 tablespoons ice water
Cut the fat into the flour and salt until particles are about the size of peas. Add ice water 1 tablespoon at a time, stirring gently and tossing to distribute well. Add a bit more or less water, as needed.
When the entire amount can be brought together in a mbutt, for it into a ball, divide, and flatten into 2 disks. Wrap securely and refrigerate for at least a half hour before rolling out.
HTH
Recipe wanted for pork or lamb with mushroomsOn Fri, 6 May 2005 11:05:11 +0000 (UTC), "Bill Davy" Thinly slice mushrooms and place them in the bottom of the cbutterole dish. Thinly slice pork fillet into medallions Finely chop two large...
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Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974
