Comments on: Shortbread Crust http://www.sustainableeats.com/2009/11/27/shortbread-crust/ Because Food Doesn't Have to Come From the Store Thu, 09 Feb 2012 02:37:07 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Grandma’s Rhubarb Custard Pie http://www.sustainableeats.com/2009/11/27/shortbread-crust/comment-page-1/#comment-2184 Grandma’s Rhubarb Custard Pie Mon, 26 Apr 2010 05:33:51 +0000 http://www.sustainableeats.com/?p=902#comment-2184 [...] 1 double pie crust or shortbread crust [...] [...] 1 double pie crust or shortbread crust [...]

]]> By: admin http://www.sustainableeats.com/2009/11/27/shortbread-crust/comment-page-1/#comment-1372 admin Sun, 21 Feb 2010 17:31:10 +0000 http://www.sustainableeats.com/?p=902#comment-1372 I don't even roll the crust out. I just push it in place with my knuckles and heel of my hand and I leave it pretty thick, maybe 1/2"? I prebaked at 399 since the 4 doesn't work on my oven but then I baked the tarts at the temp stated in the recipe. It's actually not my recipe, I just wanted to try it so I couldn't answer as to why it was cooked to a certain temp. Definitely having the custard at a higher temp when you added the butter might matter but again, I'm not sure since it's not my recipe. Mine was the perfect texture and silky smooth. It didn't separate at all like you are describing but maybe that had to do with the temp when you added butter. I got that email both times and replied to it but you must not be getting my replies. Check your spam filter? I don’t even roll the crust out. I just push it in place with my knuckles and heel of my hand and I leave it pretty thick, maybe 1/2″? I prebaked at 399 since the 4 doesn’t work on my oven but then I baked the tarts at the temp stated in the recipe.

It’s actually not my recipe, I just wanted to try it so I couldn’t answer as to why it was cooked to a certain temp. Definitely having the custard at a higher temp when you added the butter might matter but again, I’m not sure since it’s not my recipe.

Mine was the perfect texture and silky smooth. It didn’t separate at all like you are describing but maybe that had to do with the temp when you added butter.

I got that email both times and replied to it but you must not be getting my replies. Check your spam filter?

]]> By: Auburn http://www.sustainableeats.com/2009/11/27/shortbread-crust/comment-page-1/#comment-1369 Auburn Sun, 21 Feb 2010 09:05:36 +0000 http://www.sustainableeats.com/?p=902#comment-1369 Well... I finally made individual tartlets with it. I think I over baked them a bit because they turned out dry and hard. Maybe I rolled them too thin. Sigh. At what temperature do you bake this crust? The lemon meyer curd tastes wonderful but why are we cooking the eggs to 180 F? I'm using pastured eggs from the farm so no need to worry about salmonella and I noticed that the custard had already thickened at 140 F, which is the temperature at which it should be blended with the butter (and this would save time too). Any thoughts? The other thing, I'm not quite sure that the custard was at 140 F when I started blending, it might've been a bit warmer. Did blending on high make your custard thicken even more? Mine stayed rather thin. I left it in the fridge for a day and it thickened nicely but it starts to liquefy rather too quickly once out of the fridge. Same with yours? (BTW, I just resent -second time- that email you never got. I hope you can catch it this time.) Well… I finally made individual tartlets with it.

I think I over baked them a bit because they turned out dry and hard. Maybe I rolled them too thin. Sigh.

At what temperature do you bake this crust?

The lemon meyer curd tastes wonderful but why are we cooking the eggs to 180 F? I’m using pastured eggs from the farm so no need to worry about salmonella and I noticed that the custard had already thickened at 140 F, which is the temperature at which it should be blended with the butter (and this would save time too). Any thoughts?

The other thing, I’m not quite sure that the custard was at 140 F when I started blending, it might’ve been a bit warmer. Did blending on high make your custard thicken even more? Mine stayed rather thin.

I left it in the fridge for a day and it thickened nicely but it starts to liquefy rather too quickly once out of the fridge. Same with yours?

(BTW, I just resent -second time- that email you never got. I hope you can catch it this time.)

]]> By: admin http://www.sustainableeats.com/2009/11/27/shortbread-crust/comment-page-1/#comment-1275 admin Sun, 14 Feb 2010 04:24:25 +0000 http://www.sustainableeats.com/?p=902#comment-1275 He sounds like pancake boy. Better to leave them out then risk him not eating it! He sounds like pancake boy. Better to leave them out then risk him not eating it!

]]> By: Sara http://www.sustainableeats.com/2009/11/27/shortbread-crust/comment-page-1/#comment-1270 Sara Sun, 14 Feb 2010 04:15:57 +0000 http://www.sustainableeats.com/?p=902#comment-1270 Thanks! The herbs sound delicious, but I don't know if my son would go for it...maybe half the crust! Thanks! The herbs sound delicious, but I don’t know if my son would go for it…maybe half the crust!

]]> By: admin http://www.sustainableeats.com/2009/11/27/shortbread-crust/comment-page-1/#comment-1268 admin Sun, 14 Feb 2010 04:11:40 +0000 http://www.sustainableeats.com/?p=902#comment-1268 Sara - it would be fine! Just leave out the sugar if you are using it for something savory. You could even add a bit of herbs to the crust like thyme or sage would go nicely with eggs. Sara – it would be fine! Just leave out the sugar if you are using it for something savory. You could even add a bit of herbs to the crust like thyme or sage would go nicely with eggs.

]]> By: Sara http://www.sustainableeats.com/2009/11/27/shortbread-crust/comment-page-1/#comment-1267 Sara Sun, 14 Feb 2010 03:57:43 +0000 http://www.sustainableeats.com/?p=902#comment-1267 Can I let this sit in the fridge for a little less than 24 hrs? I want to make a quiche for dinner tomorrow, but have not yet made this...I can run in there right now though! Can I let this sit in the fridge for a little less than 24 hrs? I want to make a quiche for dinner tomorrow, but have not yet made this…I can run in there right now though!

]]> By: admin http://www.sustainableeats.com/2009/11/27/shortbread-crust/comment-page-1/#comment-1163 admin Tue, 09 Feb 2010 03:27:34 +0000 http://www.sustainableeats.com/?p=902#comment-1163 That's a good question. I would think it would bake faster in cast iron so watch it closely. I would guess 10 - 15 minutes prebake? I can never remember anything from one time to the next anymore! I must have just done this for my little tarts and look, that was only what, a month ago now? My mind is mush! That’s a good question. I would think it would bake faster in cast iron so watch it closely. I would guess 10 – 15 minutes prebake? I can never remember anything from one time to the next anymore! I must have just done this for my little tarts and look, that was only what, a month ago now? My mind is mush!

]]> By: Auburn http://www.sustainableeats.com/2009/11/27/shortbread-crust/comment-page-1/#comment-1161 Auburn Tue, 09 Feb 2010 03:16:51 +0000 http://www.sustainableeats.com/?p=902#comment-1161 Annette, how long would you bake this pastry dough if you were making small tart shells in cast iron molds? Oven temp @ 400? Annette, how long would you bake this pastry dough if you were making small tart shells in cast iron molds? Oven temp @ 400?

]]> By: Tonnamaker Apple Quince Tall Tart http://www.sustainableeats.com/2009/11/27/shortbread-crust/comment-page-1/#comment-551 Tonnamaker Apple Quince Tall Tart Fri, 27 Nov 2009 20:23:30 +0000 http://www.sustainableeats.com/?p=902#comment-551 [...] RSS ← Shortbread Crust [...] [...] RSS ← Shortbread Crust [...]

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