[Histonet] not histology related

From:"Joe Nocito"

calling all you cooks. bakers, and chemistry people,
    I'm making peach cobbler. When I'm making pies or some goody that requires pastry, all my recipes have 2 cups flour and 3-4 tablespoons of ice water. My question is: do you use 3-4 TSB of water? This morning, I used almost 1/2 cup. As long as I've been baking, I've never used 3-4 TSB of water. I don't know why this bothers me, but it does. Sometimes my crust is too dry, other times, it's soggy. What is a histotech to do? Thanks y'all

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