Author Topic: Giardino's a hot water crust?  (Read 1820 times)

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Offline Randy

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Giardino's a hot water crust?
« on: July 14, 2010, 04:15:23 PM »
I was posting on another forum and the subject of hot water crust came up.  That made me wonder if Giardino's crust wasn't a bit of a break off from this European style pastry.

Something to think about anyway.

Here is a link I found.

http://www.cookipedia.co.uk/wiki/index.php/Hot_water_crust_pastry

Randy


Offline TMTM

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Re: Giardino's a hot water crust?
« Reply #1 on: July 14, 2010, 06:45:41 PM »
A recipe I've been working on that is a chicago style "Barnaby's".. this recipes reminds me of how my dough has come out... I use hot water and leave the dough ball ferment at room temp for 6 hours and refridge over night and take it out 2 hours before use to let it soften up... it smells like beer before and after baking and the dough is flat.. it wont rise like bread when baked.. just some bubble pockets.. the dough is like play-dough.. you can shape it etc.

Thanks for the like to the recipe.. it makes me want to make pot-pies

Offline Randy

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Re: Giardino's a hot water crust?
« Reply #2 on: July 14, 2010, 07:33:17 PM »
My son ate at at Giardino's a few weeks back.  He noted the same flaking in the crust.  That is what got me thinking about the hot water crust.

I assume the melted shortening sets as the dough cools. 

I am going to make a stab at it using a combination of the hot water crust and my standard deep dish recipe.

Randy

Offline loowaters

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Re: Giardino's a hot water crust?
« Reply #3 on: July 14, 2010, 09:32:21 PM »
Where's Giardino's?
Using pizza to expand my waistline since 1969!

Offline Randy

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Re: Giardino's a hot water crust?
« Reply #4 on: July 15, 2010, 06:24:45 AM »
Where's Giardino's?

GIORDANO'S, my bad.

Randy

Offline norma427

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Re: Giardino's a hot water crust?
« Reply #5 on: July 15, 2010, 07:43:35 AM »
Randy,

If you are interested I also used a GIORDANO'S formula I really liked.  If you are interested you can see the pizza I made.  It was a stuffed deep-dish crust, but in my opinion the crust was great.  If you want to look down though this thread, you can see what was said.

http://www.pizzamaking.com/forum/index.php/topic,10018.msg87298.html#msg87298

Norma
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Offline Randy

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Re: Giardino's a hot water crust?
« Reply #6 on: July 15, 2010, 01:25:19 PM »
Norma, thanks for the link.  I am going to give that recipe a try.

I really think with the provenance, a hot water crust may have been the old world influence for Chicago deep dish pizza.  Since the hot water crust was for a meat pie and the fat levels are at least similar in some of the hot water recipes and the shape is the same in some cases.

Keep in mind a hot water crust would have been in use before the wide spread use of corn oil.  The boiling water of course was to liquefy the fat.

http://historicalfoods.com/603/medieval-pastry-article/2/

Who knows, but it is interesting.

Randy

Offline norma427

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Re: Giardino's a hot water crust?
« Reply #7 on: July 15, 2010, 01:46:29 PM »
Randy,

That article was interesting and I wonder how it would relate to making dough for pizza.  I can see how a lard or Crisco oil could be interesting to try, using hot water.

I have made many kinds of pie crusts and meat pies where there are two layers of crusts.  In all the years I have been tinkering around with them, all the recipes call for cold water and some even ice water.  Some have high amounts of regular liquid Crisco oil or solid Crisco.  What my experiences are is the less you play around with the dough and the colder the temperatures, the crisper the crust will get.  Some of my pie dough I roll out between wax papers, because it is so fragile.  I also have botched up many attempts with pie dough.  It is something like pizza, if you do something wrong, it will end up not being light and flaky.

That formula I tried for the Giordano’s crust was great in my opinion.  There are a lot of formulas for deep-dish pies here on the forum.  You might also find one you like better.

Norma
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Offline Randy

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Re: Giardino's a hot water crust?
« Reply #8 on: July 16, 2010, 07:01:23 AM »
Making pies is one of the things I do well.  Go to this blog

http://bakingcirclefriends.blogspot.com/

The cherry pie at the top is mine.  Then go down and you will see some of my techniques that I have developed.

Randy

Offline norma427

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Re: Giardino's a hot water crust?
« Reply #9 on: July 16, 2010, 07:21:39 AM »
Randy,

You are a great pie maker.   ;D  I have tried many crust recipes over the years and some were better than others.  I think making a decent pie crust is more difficult than making a pizza crust. 

Your sorbet and all your other foods looks delicious.  You are quite the cook and baker.  :chef:

Thanks for sharing your blog with me.  I really like your garden, also.

These are some pictures of a pumpkin pie and crust, I made around Thanksgiving of last year.  That pie crust did come out well. 

Would you mind sharing your pie crust recipe with me?  I always like to try out new recipes.

Norma
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Offline Randy

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Re: Giardino's a hot water crust?
« Reply #10 on: July 16, 2010, 03:11:35 PM »
Yummy.  Norma, not all the post on the blog are mine.  It is a shared blog with my friends from the King Arthur baking forum called the Baking Circle.  Lots of good home baking people there.  I set up the blog to give us a place to post pictures.  It just so happened, mine was at the top.

http://www.bakingcircle.com/

Randy

Offline norma427

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Re: Giardino's a hot water crust?
« Reply #11 on: July 16, 2010, 05:26:15 PM »
Yummy.  Norma, not all the post on the blog are mine.  It is a shared blog with my friends from the King Arthur baking forum called the Baking Circle.  Lots of good home baking people there.  I set up the blog to give us a place to post pictures.  It just so happened, mine was at the top.

http://www.bakingcircle.com/

Randy


Randy,

Thanks for explaining to me that it is a baking forum.  Its sure does look like people know how to bake on there.   ;D  That was nice you set up the blog for members to post pictures.

Norma
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Offline Randy

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Re: Giardino's a hot water crust?
« Reply #12 on: July 16, 2010, 06:15:23 PM »
If you get a chance, sign up for the baking circle, then our blog.

Randy

Offline norma427

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Re: Giardino's a hot water crust?
« Reply #13 on: July 16, 2010, 06:22:23 PM »
If you get a chance, sign up for the baking circle, then our blog.

Randy

Randy,

I will sign up in the next few days.  Thanks for inviting me.  :)

Norma
Always working and looking for new information!