Comments on: The Science of Cooking a Turkey, and Other Thanksgiving Dishes http://blogs.smithsonianmag.com/artscience/2012/11/the-science-of-cooking-a-turkey-and-other-thanksgiving-dishes/ Where the studio meets the research lab Wed, 22 May 2013 14:10:16 +0000 hourly 1 http://wordpress.org/?v=3.4 By: Mandy Cat http://blogs.smithsonianmag.com/artscience/2012/11/the-science-of-cooking-a-turkey-and-other-thanksgiving-dishes/#comment-218 Mandy Cat Fri, 23 Nov 2012 11:55:27 +0000 http://blogs.smithsonianmag.com/artscience/?p=1047#comment-218 After many years (okay, decades) of trying different pie crust recipes, I've come to the conclusion that being able to make a good pie crust is one of those genetic traits, like having perfect pitch or being double jointed. I'm a pretty fair cook and even a good baker for things like breads and muffins. Pie crusts? I've made the same recipe in the same oven under the same conditions and had it come out differently each time: sometimes tough as shoe leather, sometimes so flaky it went to a watery death beneath the filling. If this works for some of you, I offer my congratulations. For the rest of us, we're doomed to supermarket crusts. I'll use that vodka for a Bloody Mary and accept my fate. After many years (okay, decades) of trying different pie crust recipes, I’ve come to the conclusion that being able to make a good pie crust is one of those genetic traits, like having perfect pitch or being double jointed. I’m a pretty fair cook and even a good baker for things like breads and muffins. Pie crusts? I’ve made the same recipe in the same oven under the same conditions and had it come out differently each time: sometimes tough as shoe leather, sometimes so flaky it went to a watery death beneath the filling.

If this works for some of you, I offer my congratulations. For the rest of us, we’re doomed to supermarket crusts. I’ll use that vodka for a Bloody Mary and accept my fate.

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