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Author Topic: Chicago crust from America's Test Kitchen  (Read 5744 times)

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Offline BTB

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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
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Offline dwighttsharpe

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Re: Chicago crust from America's Test Kitchen
« Reply #21 on: October 29, 2011, 12:09:18 PM »
Quote from: BTB 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

What fat/oil do they use in the dough?

Thanks.
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Dwight
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