[SCA] Purim cooking

[cellio]

Tonight I did a trial run of one of the recipes for the Purim event, a fish pie. The ones for the event will not all be as whimsical as this, but one probably will be.



(The tail "fins" slipped in cooking.) I'm not sure what to use for the eye. I'm thinking maybe a green grape (or half of one), but I didn't have any in the house.

I seem to have zero talent for pie crust. The first problem is that it was kind of tough (I mean even before baking); I understand that this means I kneaded it too long, but the line between "not yet one coherent ball of dough" and "over-kneaded" is, in that case, way too fine. As soon as it all held together I stopped.

I assume my problems rolling it out are related to this. I couldn't get it as thin as I wanted. It just wouldn't go, after a while. I suppose I should go looking for "pie crust 101" on Wikipedia or something.

Comments

[magid.livejournal.com]

You can freeze dough at home; thawing is part of the next rise (longer than usual, natch). Don't leave it in the fridge for more than a day or so, because it's not cold enough to completely stop the rising process (which is to say, the dough will keep rising, slowly, in the fridge, and a couple of days' rise is too long).

[cellio]

Thanks!