3-2-1 dough is easy to make and works for any pie you wanna do. I find that butter works the best, but thats the beauty of cooking, you can use whatever you have. 3-2-1 is called as such due to the ratio of flower, fat and liquid. I'd use an all purpose flour, as its a courser grain then a cake flour (for example) but had been ground more then say a bread flour. I have not tried it with a bread flour but i think it would give ya results, are they good results, i dunno? Liquid can be whatever you want as long as its liquid. So like, you can do water WITH some lime juice and a shot of bourbon for flavor. The main BIG thing is that you want everything to be chill, cold, cool - You want the flour to be cold, you want the water to be cold. Put in some ice cubes before hand. Why? because you dont want the butter to melt when mixing. Try freezing your butter and using a cheese grater to break it down, course chop that, refreeze, then blend everything together. The reason is that you want the butter to melt in the dough while baking, this will separate the gluten and form little butter pockets making for a flaky crust.
I like the idea of using a cheese grater. Cutting in fat could never be easier. I need to try this. Let's say you have a box grater. Do you use the most course side or the middle one?
Yeah, use the big boi holes. then give is a course chop with a knife to break it up further, like little strips that are 1/8th inch long. Then incorporate into your flour/liquid mix. Its like Damascus steel, the folds and the butter between them are what makes it flaky. Filo dough is just that but done a bunch of time - hence why 99.9% of all restaurants will buy sheets of filo instead of making it in house. Its just not cost effective to do due to the time/labor involved. The stuff in Aspic and terrine is kind of like that, but i may be miss remembering. Terrine is a mold press, i think, but also used in Aspic.
Log in
3-2-1 dough is easy to make and works for any pie you wanna do. I find that butter works the best, but thats the beauty of cooking, you can use whatever you have. 3-2-1 is called as such due to the ratio of flower, fat and liquid. I'd use an all purpose flour, as its a courser grain then a cake flour (for example) but had been ground more then say a bread flour. I have not tried it with a bread flour but i think it would give ya results, are they good results, i dunno? Liquid can be whatever you want as long as its liquid. So like, you can do water WITH some lime juice and a shot of bourbon for flavor. The main BIG thing is that you want everything to be chill, cold, cool - You want the flour to be cold, you want the water to be cold. Put in some ice cubes before hand. Why? because you dont want the butter to melt when mixing. Try freezing your butter and using a cheese grater to break it down, course chop that, refreeze, then blend everything together. The reason is that you want the butter to melt in the dough while baking, this will separate the gluten and form little butter pockets making for a flaky crust.
I like the idea of using a cheese grater. Cutting in fat could never be easier. I need to try this. Let's say you have a box grater. Do you use the most course side or the middle one?
Yeah, use the big boi holes. then give is a course chop with a knife to break it up further, like little strips that are 1/8th inch long. Then incorporate into your flour/liquid mix. Its like Damascus steel, the folds and the butter between them are what makes it flaky. Filo dough is just that but done a bunch of time - hence why 99.9% of all restaurants will buy sheets of filo instead of making it in house. Its just not cost effective to do due to the time/labor involved. The stuff in Aspic and terrine is kind of like that, but i may be miss remembering. Terrine is a mold press, i think, but also used in Aspic.
That does look like a jello a spic would come up with.