New answers tagged crust
The Cooks Illustrated recipe is entirely wrong and you don't need butter layers (or any butter, for that matter, except to grease the pan). Use corn oil (3 tablespoons to every cup of AP flour); no cornmeal (there has never been cornmeal in Chicago deep dish pizza); and a very short mixing (1 minute) and kneading time (2 minutes)--no need to laminate the ...
Because some times it my get hard in a cabinet if the bag is open and you will half to put it in the freezer and let it get cold for like five or six minutes hang take it out and put it in the refrigerator
I don't know that this is a perfect ratio, but I will say it's my favorite crumb crust. It's from America's Test Kitchen's Lemon Cheesecake. 5 ounces Nabisco Barnum's Animal Crackers or Social Tea Biscuits 3 tablespoons granulated sugar 4 tablespoons unsalted butter, melted and kept warm So, 5 oz crumbs, 1.5 oz sugar, 2 oz butter.
The likely culprit, so to speak, is not just the freezer but rather the mill of the bag within which the bread now comes. Any relatively thin sheet of plastic is actually porous at the microscopic level. That's why you can smell right through some of these bags and detect what's in them, or detect the poor or better condition that their contents are in. Who ...
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