In pie dough, do you add a little vodka or brandy?



The author posted a question in Food, Cooking

In pie dough, do you add a little vodka or brandy? and got a better answer

Response from Wasabi[+++++]
20 grams of cognac won't hurt any pie. on the contrary. the flavor is delicious. I actually use cognac even in place of vanillin.

Response from 0[+++++]
20 grams of cognac won't hurt any cake. I even use cognac instead of vanillin.

Response from 0[+++++]
only wimps add a liter to a cup of flour.

Response from 0[+++++]
What's the point? Vodka is added for crispness of unleavened dough for chebureks and cognac or liqueur - only in impregnations for dry biscuits and that by scanty doses In pies such drinks have no business adding cognac in cooking - confectioners' business. CandiesCherry in cognac Cherry in liqueur is an old story. They don't have those anymore.

Response from 0[+++++]
Sometimes I add cognac it is good to repel the smell and taste of baking soda.

Response from 0[+++++]
For the crunch. What's that for?

Response from 0[+++++]
No. For me, the main thing in a pie is the filling. And the dough is a thin layer.

Response from 0[+++++]
They're not nice without the dough.

Response from 0[+++++]
In the batter for sweet - no, but in the batter - yes, vodka is added to the batter for chebureks.

 

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