| Bob Terwilliger |
Boron wrote:
> By the way, some of Costco's baked goods are very good. The trick is
> knowing which ones they are. They have some of the best croissants I
> have had on the East Coast. Just heat in a hot oven. Their rugelach
> are wonderful, too, as are their pound cakes. I am not a fan of their
> pies, but that is because of the crust. Their fillings are often very
> nice.
My local Costco regularly carries ciabatta from the La Brea Bakery, which
is one of the best bread bakeries in the country. It's fantastic stuff. But
pies are a different story. To my way of thinking, the pie crust is the
most critical part of the pie, and if it's not good, then the pie isn't
good.
The best pie crust recipe I've found is the one from _CookSmart_. It's got
cream cheese in the crust, which makes it a bit unusual, but wow, it makes a
terrific cherry pie.
Bob
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| Boron Elgar |
On 24 Oct 2005 15:49:02 -0500, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:
>Boron wrote:
>
>> By the way, some of Costco's baked goods are very good. The trick is
>> knowing which ones they are. They have some of the best croissants I
>> have had on the East Coast. Just heat in a hot oven. Their rugelach
>> are wonderful, too, as are their pound cakes. I am not a fan of their
>> pies, but that is because of the crust. Their fillings are often very
>> nice.
>
>My local Costco regularly carries ciabatta from the La Brea Bakery, which
>is one of the best bread bakeries in the country. It's fantastic stuff. But
>pies are a different story. To my way of thinking, the pie crust is the
>most critical part of the pie, and if it's not good, then the pie isn't
>good.
Agreed. If the crust isn't worth sneaking around and breaking off
little bits, then it's a failure.
Still, I'd be more than happy to spoon out some of their fillings and
scarf them.
>
>The best pie crust recipe I've found is the one from _CookSmart_. It's got
>cream cheese in the crust, which makes it a bit unusual, but wow, it makes a
>terrific cherry pie.
>
>Bob
>
I use Cooks Illustrated pie crust (uses both butter & Crisco), but
what makes it a success at my house is the flour. For ages I never
made a decent crust. I used KA flour all the time because it was great
for bread baking. Since switching to Hecker's flour, my pie crusts are
delicate and flaky.
(end of testimonial)
Boron
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| RoR |
On Mon, 24 Oct 2005 18:43:51 -0400, Boron Elgar <boron_elgar@hotmail.com> wrote:
>On 24 Oct 2005 15:49:02 -0500, "Bob Terwilliger"
><virtualgoth@die_spammer.biz> wrote:
>
>>Boron wrote:
>>
>>> By the way, some of Costco's baked goods are very good. The trick is
>>> knowing which ones they are. They have some of the best croissants I
>>> have had on the East Coast. Just heat in a hot oven. Their rugelach
>>> are wonderful, too, as are their pound cakes. I am not a fan of their
>>> pies, but that is because of the crust. Their fillings are often very
>>> nice.
>>
>>My local Costco regularly carries ciabatta from the La Brea Bakery, which
>>is one of the best bread bakeries in the country. It's fantastic stuff. But
>>pies are a different story. To my way of thinking, the pie crust is the
>>most critical part of the pie, and if it's not good, then the pie isn't
>>good.
>
>Agreed. If the crust isn't worth sneaking around and breaking off
>little bits, then it's a failure.
>
>Still, I'd be more than happy to spoon out some of their fillings and
>scarf them.
>>
>>The best pie crust recipe I've found is the one from _CookSmart_. It's got
>>cream cheese in the crust, which makes it a bit unusual, but wow, it makes a
>>terrific cherry pie.
>>
>>Bob
>>
>
>
>I use Cooks Illustrated pie crust (uses both butter & Crisco), but
>what makes it a success at my house is the flour. For ages I never
>made a decent crust. I used KA flour all the time because it was great
>for bread baking. Since switching to Hecker's flour, my pie crusts are
>delicate and flaky.
>
>(end of testimonial)
>
>Boron
That might explain the difference I noticed in flours today at a new grocery store (this
will be my go to store from now on...it has everything I want and more). I noticed that
there were several types of flour, I didn't know that. Some were All purpose, some were
bread flour, and some were pastry flour. Now I'm beginning to see a light there, just out
of reach, but if I keep trying I might get there.
--
Rick R
rorider@gmail.default
replace default with com to email
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| Wayne Boatwright |
On Mon 24 Oct 2005 06:56:49p, RoR wrote in rec.food.cooking:
> On Mon, 24 Oct 2005 18:43:51 -0400, Boron Elgar
> <boron_elgar@hotmail.com> wrote:
>
>>On 24 Oct 2005 15:49:02 -0500, "Bob Terwilliger"
>><virtualgoth@die_spammer.biz> wrote:
>>
>>>Boron wrote:
>>>
>>>> By the way, some of Costco's baked goods are very good. The trick is
>>>> knowing which ones they are. They have some of the best croissants I
>>>> have had on the East Coast. Just heat in a hot oven. Their rugelach
>>>> are wonderful, too, as are their pound cakes. I am not a fan of their
>>>> pies, but that is because of the crust. Their fillings are often
>>>> very nice.
>>>
>>>My local Costco regularly carries ciabatta from the La Brea Bakery,
>>>which is one of the best bread bakeries in the country. It's fantastic
>>>stuff. But pies are a different story. To my way of thinking, the pie
>>>crust is the most critical part of the pie, and if it's not good, then
>>>the pie isn't good.
>>
>>Agreed. If the crust isn't worth sneaking around and breaking off
>>little bits, then it's a failure.
>>
>>Still, I'd be more than happy to spoon out some of their fillings and
>>scarf them.
>>>
>>>The best pie crust recipe I've found is the one from _CookSmart_. It's
>>>got cream cheese in the crust, which makes it a bit unusual, but wow,
>>>it makes a terrific cherry pie.
>>>
>>>Bob
>>>
>>
>>
>>I use Cooks Illustrated pie crust (uses both butter & Crisco), but
>>what makes it a success at my house is the flour. For ages I never
>>made a decent crust. I used KA flour all the time because it was great
>>for bread baking. Since switching to Hecker's flour, my pie crusts are
>>delicate and flaky.
>>
>>(end of testimonial)
>>
>>Boron
>
> That might explain the difference I noticed in flours today at a new
> grocery store (this will be my go to store from now on...it has
> everything I want and more). I noticed that there were several types of
> flour, I didn't know that. Some were All purpose, some were bread
> flour, and some were pastry flour. Now I'm beginning to see a light
> there, just out of reach, but if I keep trying I might get there.
When I can get it I use White Lily. It's a soft wheat flour which
contributes to a delicate crust. My recipe/technique is almost exactly the
same as the one from Cooks Illustrated.
--
Wayne Boatwright *¿*
_____________________________
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Meet Mr. Bailey
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