Pi(e) day: 5 days to go!

Dining Out for Life is this Thursday, March 12, 2009. More than 200 restaurants will donate 25% of their food proceeds to A Loving Spoonful and Friends For Life. I’ll be at the Cascade Room. Where will you dine?

It’s pi(e) day on Saturday. It’ll be March 14, or 3/14 – which, if you squint and turn your head sideways, is 3.14. And, as all geeks know, 3.14 = pi.

You don’t have to be a geek to appreciate it, either. Any day you get to eat pie is a good day.

Gettng flaky pie crust is simple science. The key ingredients in pie dough: flour, water, and fat. The flour and water interacts to create gluten, providing the pie’s structure. The fat is incorporated to interrupt this structure. As a pie bakes in the oven, the fat melts and leaves a void where it used to be. The result: layers of pastry with air between them. When you bite into the crust, you perceive the pastry-air mixture as flakiness.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, Food science, HomemadeTags, , 2 Comments

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