Thread: Ask The Chef

Originally Posted by Troy

Originally Posted by Chico

here's a quick simple one for you 250 grm plain flour 125 grm butter softened and one egg,pinch of salt,if you have a food processor will be easier

add flour and softened butter and salt to blender and add egg form to either one ball or two and wrap in cling film leave for around two hours or overnight and then bring out to room temp for an hour or so depending on the heat around your home, and use as required.

Call that pastry?

Flour and lard in 2:1 ratio if you please...and you need cold lard cut into chunks and either cold hands or use a knife to combine. Easy on the water if you want it soft and crumbly.

Agree, and putting it in a food processor will only bring out the gluten and make for a tough crust. Basic cooking science.
Really not sure about adding egg, either. Maybe for an apple pie dough.

Originally Posted by Maanaam

Originally Posted by Troy

Originally Posted by Chico

here's a quick simple one for you 250 grm plain flour 125 grm butter softened and one egg,pinch of salt,if you have a food processor will be easier

add flour and softened butter and salt to blender and add egg form to either one ball or two and wrap in cling film leave for around two hours or overnight and then bring out to room temp for an hour or so depending on the heat around your home, and use as required.

Call that pastry?

Flour and lard in 2:1 ratio if you please...and you need cold lard cut into chunks and either cold hands or use a knife to combine. Easy on the water if you want it soft and crumbly.

Agree, and putting it in a food processor will only bring out the gluten and make for a tough crust. Basic cooking science.
Really not sure about adding egg, either. Maybe for an apple pie dough.

So this chico character is a fraud?