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On Thu, Sep 22, 2005 at 12:26:00PM +0100, Kay Wistow said: > Think I would have sweated off some onion with the mushrooms or even > leeks and thrown in the wine at this stage to get maximum flavour and > evaporate off the alcohol. This is true but it was quite flavourful anyway and works fine without it. Couldn't harm though. > I don't like my pastry at all soggy, so I cut the sheet of puff pastry > into triangles, bake and place on top of the hot filling. Added > advantage being you can pick up a triangle and dunk in to the lovely > juices. I've never had pastry that went soggy with this method so I don't know if that's because it's a relatively small amount of filling or whether the premade stuff is genetically engineered with all sorts of hideous chemicals. It tastes nice though. One thing though - if the pastry isn't anchored enough to the bowl or you cut all the way through when you're scoring the diamond pattern into the pastry then it can collapse a bit in the center. Otherwsie you get a nice, high, fluffily crispy dome.There's stuff above here
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