Cookbook talk:Pastry Dough

Pastry should be part of Desserts, I think. Most people are adding their pie and tart recipes to the Dessert section.....
 * A crosslisting of pastry to Cookbook:Bread and Cookbook:Dessert might be ok, though pastry isn't exclusively a dessert item (croissants, pot pies, etc) Kellen 19:37, 18 May 2005 (UTC)

I've started a list of recipes involving pastry, though I don't know if this is actually very useful. It might be better to just add said recipes to a "Pastry" category. Comments? Kellen 21:31, 18 May 2005 (UTC)


 * Be careful. A good number of those pies use crumb crusts, not pastry. AlbertCahalan 22:10, 18 May 2005 (UTC)


 * Ha. I hadn't checked; that is a good point. Do you think this is actually a useful expenditure of time/effort, though? I'm torn since most people aren't looking for "something involving pastry." Kellen 22:15, 18 May 2005 (UTC)


 * It's not all that useful, and might be hard to maintain. Sorting the pies by type might be more useful, or just marking them on the desert page with notes like "(pastry, fruit)" or "(crumb, cream)". I guess the pastry page should be more about how to make nice pastry. In that case, it needs to mention that one must use lard for the very best pastries. Also, the temperatures of everything (surface, rolling pin, ingredients, air...) will matter. A refrigerated marble rolling pin on a refrigerated marble surface would be ideal. AlbertCahalan 22:27, 18 May 2005 (UTC)


 * Should we move it out of "Recipes" on the front page then, since it'd be more about technique? Kellen 22:32, 18 May 2005 (UTC)


 * Definitely. I just did that. AlbertCahalan 22:47, 18 May 2005 (UTC)


 * This page is a bit of an orphan now. I linked it from Cookbook:Baking but that page is more about baking as a _cooking_ technique than a class of preparation. The breakdown of subjects on the frontpage of the cookbook is not really satisfactory to me, but I'm unclear on how it should be modified to fit a subject like this. Kellen 17:16, 19 May 2005 (UTC)