I've started baking. Having my hands deep in dough keeps them away from my phone.
You don't have to do everything from scratch. Nobody wants to make puff pastry!
I'm pretty proud of my pie crust. I think I've finally learned how to manhandle it just enough.
When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.
A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.
I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe.
Sure, you can mix the flour, baking soda, salt, shortening, and the whole nine yards, but why wouldn't you just pull out a box of Bisquick?
Making pizza is a great job. All that kneading the dough - everything to do with cooking is wonderful, sensual.
Few people know this about me, but I love baking pies.
As most people will tell you, the best pies have the best crusts. It has to be tender, flaky, and full of flavor. That is the key to a great pie.
You don't need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.
I make no bones about it. I have no understanding of pastry.
