Timeline for How can I make my graham cracker crust crisp like my Oreo crust?
Current License: CC BY-SA 4.0
8 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| May 5, 2023 at 21:03 | answer | added | beausmith | timeline score: 0 | |
| May 3, 2023 at 22:14 | comment | added | the-baby-is-you | @beausmith What specific technique from the video are you recommending as applied to the question? | |
| May 3, 2023 at 19:40 | comment | added | beausmith | Here's a video with a recipe and technique for "oreo" style cookies which looks promising: youtube.com/watch?v=-pAOuR8s03Q | |
| Apr 29, 2023 at 22:04 | comment | added | The Photon | Have you tried substituting vegetable shortening for some of the butter? The shortening, unlike butter, has no water content. I imagine this is also why it's often preferred for pastry crusts. | |
| Apr 29, 2023 at 21:06 | comment | added | FuzzyChef | Have you tried simply increasing the amount of sugar? | |
| Apr 28, 2023 at 17:48 | answer | added | Mark Wildon | timeline score: 1 | |
| Apr 28, 2023 at 12:32 | comment | added | Joe | I wonder if the crispness is due to how the sugar in the Oreo filling cooks into caramel (hitting one of the ‘hard’ states of candy making). You might experiment with cooking time and temperature, or starting by cooking the butter and sugar into a syrup first. | |
| Apr 28, 2023 at 5:50 | history | asked | the-baby-is-you | CC BY-SA 4.0 |