recipes that don't use specified ingredients

Juding from the order.... the 1 egg yolk , 1 tsp water and
optional sesame seeds are the egg wash for the top crust....

just a guess.

take care Liz

Hey! Look what ben <[email hidden]> wrote :

Quoted message said:

I have this cookbook that for the second time I noticed
listed an ingredient and didn't use it. I followed a pastry
recipe requiring 2 eggs and the instructions say explicitly
to use 1 egg yolk and doesn't mention eggs again. It also
mentions 1 teaspoon of water and doesn't use that either.

btw. the recipe called for margarine, flour salt, ice
water, vinegar, 2 egg yolks, 1 tsp water and optional
sesame seeds.

I have the dough in the fridge for 2 hours right now as it
specified (is that really necessary? - I'm impatient).
Aside from ingredients that aren't used (in 2 cases) I
really like the cookbook.

regards, Ben

in article [email hidden], ben at [email hidden]
wrote on 3/8/04 5:38 PM:

Quoted message said:

I have this cookbook that for the second time I noticed
listed an ingredient and didn't use it. I followed a
pastry recipe requiring 2 eggs and the instructions say
explicitly to use 1 egg yolk and doesn't mention eggs
again. It also mentions 1 teaspoon of water and doesn't
use that either.

btw. the recipe called for margarine, flour salt, ice
water, vinegar, 2 egg yolks, 1 tsp water and optional
sesame seeds.

Sounds like egg wash for the top of the pastry. The seeds
are for decoration.

Quoted message said:

I have the dough in the fridge for 2 hours right now as it
specified (is that really necessary? - I'm impatient).

Yes, it's really necessary. It's called a resting period. It
lets the gluten in the pastry relax so you can roll it out
without struggling with the dough. If you don't let the
gluten relax, the dough will "fight" being rolled out. It
won't stretch out, it will snap back.

A good cookbook will tell you not only WHAT to do, but WHY,
so that you learn something.

Quoted message said:

Aside from ingredients that aren't used (in 2 cases) I
really like the cookbook.

It sounds like a sloppy editing job.

Fire the editors.

``````````````

ben said:

I have this cookbook that for the second time I noticed
listed an ingredient and didn't use it. I followed a
pastry recipe requiring 2 eggs and the instructions say
explicitly to use 1 egg yolk and doesn't mention eggs
again. It also mentions 1 teaspoon of water and doesn't
use that either.

btw. the recipe called for margarine, flour salt, ice
water, vinegar, 2 egg yolks, 1 tsp water and optional
sesame seeds.

I have the dough in the fridge for 2 hours right now as
it specified (is that really necessary? - I'm impatient).
Aside from ingredients that aren't used (in 2 cases) I
really like the cookbook.

regards, Ben

Practice safe eating - always use condiments

Sheryl Rosen said:

A good cookbook will tell you not only WHAT to do, but
WHY, so that you learn something.

Amen.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

Sheryl Rosen said:

in article [email hidden],
ben at [email hidden] wrote on 3/8/04 5:38 PM:

Quoted message said:

I have this cookbook that for the second time I noticed
listed an ingredient and didn't use it. I followed a
pastry recipe requiring 2 eggs and the instructions say
explicitly to use 1 egg yolk and doesn't mention eggs
again. It also mentions 1 teaspoon of water and doesn't
use that either.

btw. the recipe called for margarine, flour salt, ice
water, vinegar, 2 egg yolks, 1 tsp water and optional
sesame seeds.

Sounds like egg wash for the top of the pastry. The seeds
are for decoration.

Hey, I think you're right there!

Quoted message said:

A good cookbook will tell you not only WHAT to do, but
WHY, so that you learn something.

This book is very dry bones in that it has the recipes and
basic instructions and no pictures at all. Though, the few
recipes I have made from it have worked out very nicely. I
bought another cookbook recently that goes into explanations
for things though I don't like its recipes. Either I can't
figure out what to substitute for various ingredients that I
don't have or can't use (like milk based ones etc.) or the
recipe is more complicated and drawn out than I'd like (I
only have so much time to spend on making dinner for the
family). Also with the exception of these franks in a
blanket, I generally like to make food which is more health
conscious.

regards, Ben

--
"What passes for wisdom may only be eloquent foolishness"

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