Well, pastry will sure test your kitchen mojo.

Do you ever read Cook's Illustrated? They had a pie crust recipe that's pretty ingenious - uses vodka as part of the liquid. Why? Water + flour = gluten = tough crust. Alcohol & flour doesn't create gluten, so you get more liquid into the dough, making it easier to handle & roll out, without making it tough.

Probably the sickest thing I've done with c- butter was puff pastry. & even then I didn't go the whole hog, I made the blitz puff pastry (pate feuilletee rapide).

Tell you something for free: making puff pastry is an acquired skill...

Funny - I got started cooking on Indian food too...
grumio Reviewed by grumio on . How I make 'clean' cannabutter- a tutorial I like to turn my 'popcorn buds' and shake into cannabutter for making caramels and chocolate truffles. A problem with confectionery is the high temperatures that one needs to bring the sugar to before it is at the correct stage for making candy. Typically, caramels will be brought to 245 degrees F, and if there is any plant material or even excess chlorophyll in the butter, it will have a scorched and very unpleasant flavor. So this is a little tutorial on the process by which I make my Rating: 5