Food & drinkfromTasting Table1 week agoThe Reason Hotwater Pie Crust Holds Up Better Than The Flaky Kind - Tasting TableHot-water crusts use boiling water and melted fat to gelatinize flour starches, producing a pliable, sturdy, crisp shell ideal for heavy, moist savory fillings.
Everyday cookingfromTasting Table3 months agoA Chef Explains Why 5 Minutes Can Make Or Break The Process Of Transforming Cornmeal Into Creamy Polenta - Tasting TableConstantly whisk and stir polenta during the first five minutes to properly hydrate cornmeal and prevent clumping, sticking, or burning.