Food Engineering

On my second try I seem to have perfected the basic idea behind making baked macaroni and cheese.  I didn’t write about the first time, so I’ll be able to make it a two for over at the food blog, once I have the pictures of the most perfect looking macaroni and cheese I have ever seen.  The fun thing is I used a recipe that was hopelessly wrong, managed to get it close despite that the first time, and that left me knowing how to correct it.

Which speaks to a funny thing about how I cook.  I like to internalize a type of thing, really understand it, then I can extrapolate from it.  I am planning to make pie crust, and the most useful thing on that I have seen is a conceptual description.  Not a recipe, but an explanation of pie dough being pieces of fat coated in flour and coaxed to adhere together.  Thus the advice around being cold.  You don’t want the fat to mix in, but to stay in discrete pieces.  I could probably make an edible crust without a recipe to follow, just knowing that much, and roughly what variations in ingredients exist.

Of course, I figured out the other day I have no pie plates, except a shallow Pyrex one…

Posted by on 11/20 at 12:52 AM
  1. Depending on the pie, you may not need a pie plate.  I am making an apple pie today that you roll out the crust into a large round, place it on a cookie sheet, pour the apples (which are cooked in a little butter and sugar) in the middle, and fold the crust over the sides to make it round.  It makes it more “rustic” looking, but it tastes Fabulous!!!

    Posted by  on  11/20  at  01:52 PM  from 
  2. Have you ever watched Good Eats with Alton Brown? It’s awesome how he explains the chemistry of food and how we need to cook it to preserve its’ chemical make-up. He is so cool!

    Posted by  on  11/22  at  01:56 AM  from 
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