Author Topic: Chicago crust from America's Test Kitchen  (Read 7221 times)

0 Members and 1 Guest are viewing this topic.

Offline BTB

  • Registered User
  • Posts: 971
  • Location: Tampa Bay, FL & S.W. Mich. areas
Re: Chicago crust from America's Test Kitchen
« Reply #20 on: October 29, 2011, 08:42:49 AM »
I've watched their process on several occassions and they only use the butter to grease up the pans.  --BTB


Offline dwighttsharpe

  • Registered User
  • Posts: 97
Re: Chicago crust from America's Test Kitchen
« Reply #21 on: October 29, 2011, 12:09:18 PM »
I've watched their process on several occassions and they only use the butter to grease up the pans.  --BTB

What fat/oil do they use in the dough?

Thanks.
Dwight