With all the buzz and excitement of day-to-day life, it's nice to hear about the good stuff in the industry. Share the "small things" that bring a smile to your face and renew your faith in those around you.
The Apple pie, the taste of Americana, not just a dessert. Part of who we are and a taste of being every fall. Sometimes it's a full weekend day experience with a trip to pick your own favorites at the Orchard complete with warm cider and fattening tasty donuts.
Fall the leaves change, football, tailgates, chili, and apple pie...Oh Boy!
My thoughts on making the BEST APPLE PIE EVER!
Many of us have our favorites....I have made many of great apple pies, but none touch my Grandma's! Let's not forget it's the love, care and attention to detail that makes such morsels special.
How to make a better crust:
My first preference is to us a blend of fats. I like 1/2 lard and half salted butter myself, I think it is the richest and most flavorful, but play with it! Nothing says you only have to use shortening.
The next thing is to keep all ingerdients cold!!! I would challenge myself to make the flakiest crust possible...nothing wrong with a mealy one...just liked the challenge. I would cut up my cold fats into big butter pat size pieces and toss with a little flour and chill them in the refridgerator. Then I put everything together fat, flour, salt ( you need to make sure you add enough if you want a buttery flavor ) and ice cold water. Bring it all together as quick as possible then wrap in plastic wrap and chill 30-60 min before rolling it out.
MY PIE DOUGH RECIPE
2 lbs Pastry flour ( all-pupose will work as well)
10 oz lard
10 oz butter (salted prefered)
1 1/3 cup ice cold water
salt added to taste
Makes plenty of dough for 1 double crust pie or 2 streusel topped pies. You can always alter this to make your own pies unique...who says you can't add a little cinnamon or sugar to the crust??????
Golden Delicious and Granny Smith are two of the most common with year around availability.
I love the tart Nortern Spy! A mix of sweet and tart apples is always the best way to go.
McIntosh and Cortland get mushy when cooked so I would only use them in combination with other apples that keep some texture.
I always prefer smaller apples, they have more flavor. A dry growing season equals smaller more flavorful apples and a rainy growing season makes for larger more watered down in flavor apples.
I used to always make my pies the traditional way toss apples with sugar and cinnamon, nutmeg etc. and bake. ( I always liked to add a few generous pats of butter as well ) Then I learned the.................
SECRET TO MILE HIGH APPLE PIE!!!
You have to pre-cook the apples or in the case of mile high apple pie pre shrink them! I love this technique and use it every time now. I cook the apples in a large pan with butter, sugar, and spices and cook about 15-20 minutes or untill just tender. It's great for many reasons, first you cook the apples down so you get more flavor, second you can taste them and adjust the amount of sugar, spices, salt, etc. My final reason for loving this technique is it works great for making a pie with Splenda! My Dad is diabetic and I use this technique. I was able to cook the apples and keep adding Splenda until it was sweet enough for my taste and made an excellent pie. Some downside to this technique is the time cooking the apples and cooling them somewhat before filling and baking, but boy it makes for a great pie! A big thank you to Cook's Illustrated for this technique!
Hopefully you can use my thoughts on Apple Pie to make yours the very best one around!!!
Taco Bell will test a new fast-casual concept called U.S. Taco Co. -More-
Avocados From Mexico: All New Recipe Brochure Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!
During the first three weeks of sales, Pizza Patrón reported that La Ch!#gona represented more than 4 percent of the pizza sales mix, more than doubling the company's peak historical average for a new LTO launch.
Total revenues were $481.4 million in the first quarter of fiscal 2014 as compared to $463.0 million in the prior year first quarter. Net income and diluted net income per share were $22.5 million and $0.43, respectively, in the first quarter of fiscal 2014. T
The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
"The computer is an incredibly powerful means of creative expression," says designer James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.
Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.
Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.
At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?