“After a few millennia of inspiration, the primitive clay oven gave rise to the gleaming modern steel version. A high-tech oven alone does not, however, turn a bake-mete into a pie as we know it. One more important development was necessary. Pastry had to be invented.” FoodBakingFood WritingFood AnthropologyFood HistoryPierce BrownGlobal History Book:Pie: A Global History Source: Pie: A Global History
“Dough becomes pastry when fat is added.” FoodBakingFood WritingFood AnthropologyFood HistoryPierce BrownGlobal History Book:Pie: A Global History Source: Pie: A Global History
“The key is gluten. Gluten is a protein with long, elastic molecules which simultaneously enable the dough to be made stronger (by providing structure) and lighter (by enabling the trapping of air bubbles). A lot of gluten means a firm structure, which is ideal for bread, but bad for pastry. Too little gluten means no structure and no air-trapping, so flat bread and tough pastry. The task of the pastry-cook is to get just the right amount of gluten to make the pastry light and crumbly and flaky.” FoodPieBakingFood WritingFood AnthropologyFood HistoryGlutenGlobal HistoryPastry Book:Pie: A Global History Source: Pie: A Global History