Cookbook talk:Hot water crust pastry
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[edit] Recipe discussion
Has anyone actually had success with this recipe? I think someone might have messed things up when converting between volumes (i.e, cups) to weights (the current ounces). I tried using this recipe recently and the crust was way too soft; it wouldn't hold any sort of shape. Other recipes on the Internet have a much larger ratio of flour and lard to water. For instance, this recipe uses 16 oz flour, 6 oz lard and 3.5 oz milk. That's about a 6:1 ratio of flour:liquid, compared to the current 1:1 - which I think is a glaring disparity. Perhaps someone who's successfully made a hot water crust pastry before should look at this recipe? 72.214.251.20 (talk) 01:58, 10 April 2008 (UTC)
[edit] Wikipedia:Hot water crust pastry authors and history
- 2005-11-24 07:22:37 User:Telestylo (Americanized language and added move to mikibooks tag)
- 2004-11-14 18:57:40 User:BadDoggie (Additional info for vegges)
- 2004-10-12 06:22:14 User:Man vyi m (cat:)
- 2004-10-10 18:31:20 User:Man vyi m (cat:)
- 2004-07-29 10:13:19 User:Burschik
