Comments on: Ingredients 101 – The Chive Codicil https://www.saltshaker.net/20161201/ingredients-101-the-chive-codicil Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 02 Sep 2017 16:18:15 +0000 hourly 1 https://wordpress.org/?v=7.1 By: dan https://www.saltshaker.net/20161201/ingredients-101-the-chive-codicil#comment-259047 Sat, 02 Sep 2017 16:18:15 +0000 https://www.saltshaker.net/?p=19877#comment-259047 To be honest, I always assumed it had to do with a more even distribution of the fat, since the fat would melt and blend, rather than staying in small bits, the way we make flaky crusts like a pie crust.

However, that turns out to be more of a byproduct, it seems, than the reason, which is that the chemistry/physics behind it result in that you can blend in more water to the flour when it’s hot, as it hydrates differently, allowing you to have a higher liquid to flour ratio. That apparently (and from anecdotal evidence) results in a crisper, but less flaky result.

There’s a really nice write-up on Food 52, here.

]]> By: Oscar https://www.saltshaker.net/20161201/ingredients-101-the-chive-codicil#comment-259040 Fri, 01 Sep 2017 21:04:06 +0000 https://www.saltshaker.net/?p=19877#comment-259040 Hi there!
Perhaps you could add some info for your readers about why using the “hot water” dough for the pancakes.
As I understand it, the main reason is for favoring starches vs gluten formation. But I’m not quite sure.

Best regards
Oscar

]]> By: Ingredients 101 – The Pod Cast https://www.saltshaker.net/20161201/ingredients-101-the-chive-codicil#comment-255760 Fri, 09 Dec 2016 14:43:28 +0000 https://www.saltshaker.net/?p=19877#comment-255760 […] or you can cook them more if you want to make something like soup or a puree – like the Sopa de Habas that I covered in my last Ingredients 101 post, or the broad bean hummus to accompany roasted […]

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