- cross-posted to:
- [email protected]
- cross-posted to:
- [email protected]
During the previous round of shirkflation I warned people about knowing what year a recipe was from because “a can” means something different in 2004 than in 2010. And now it means something different again in 2025.
Now boxes are getting the shrink treatment too.
cross-posted from: https://lemmy.bestiver.se/post/618032
I was making a galette for the first time and while I was going over the epic saga that is making your own puff pastry I said, “fuck it, I’ll just buy some from the freezer section at the store”. It came out great and I saved 3 hours of my life.
Where do galette (buck wheat savory pancakes from Britanny) and puff pastry come together? Or is that just another Amerikan kitchen misnomer like “pepperoni” or “bologna”?
Phyllo dough and puff pastry are things I will totally cheat on. And if I’m turning leftovers and my frequent surplus of eggs into quiche I will cheat with a frozen pie crust. Even Alton Brown says that last one is allowed.
Same only with Pasteis De Nata:
https://www.biggreenegg.eu/en/inspiration/recipes/pasteis-de-nata
My problem: There are different puff pastries out there and so I made the recipe THREE TIMES to figure out the best one to use.
Spoiler - The most expensive one.
Dufour.
https://dufourpastrykitchens.com/puff-pastry-dough/
Here’s the difference:
“first enclosing a “butter block” in the dough”
Compared with:
https://www.pepperidgefarm.com/product/puff-pastry-sheets/
“VEGETABLE OILS (PALM, SOYBEAN, HYDROGENATED COTTONSEED)”
Store brand is the same.
None of them were AWFUL, just the Dufour is head and shoulders above the others, and 4x the price.