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Traditional White Recipes
Posted: Mon Jun 05, 2023 6:58 pm
by FolkishFreya
I'd like to start a list of traditional cooking here. If anyone cooks, this might become a great place to find good meals to try.
a traditional pot pie I made from scratch. Loaded with veggies and a thick gravy and a homemade crust. The chicken pot pie has a long history. It originated from Greece. Greeks took cooked meat and placed them in open pastry shells that were called “Artocreas”. It was the Romans who added the top crust making Chicken Pot Pie into an actual pie.
Re: Traditional White Recipes
Posted: Mon Sep 11, 2023 3:53 pm
by Klanton
FolkishFreya wrote: ↑Mon Jun 05, 2023 6:58 pm
I'd like to start a list of traditional cooking here. If anyone cooks, this might become a great place to find good meals to try.
a traditional pot pie I made from scratch. Loaded with veggies and a thick gravy and a homemade crust. The chicken pot pie has a long history. It originated from Greece. Greeks took cooked meat and placed them in open pastry shells that were called “Artocreas”. It was the Romans who added the top crust making Chicken Pot Pie into an actual pie.
That looks amazing!
Re: Traditional White Recipes
Posted: Mon Sep 11, 2023 9:34 pm
by Supremely White
Yes, it does look amazing and I’m getting hungry just looking at it. Great job. Does anyone else ever get trouble trying to roll out dough for a crust and it comes out rectangular instead of round? Should I not make a thing of it, and simply cut away the angles to get the circular shape?
Also, when eating ready made pies from the store, the edges of the crust are usually just right. Mine tend to burn. The cookbook advises after fluting the edges with the fingers, to put aluminum foil on those edges to prevent burns while baking. Do others have to take this extra step to avoid the overdone crust edges?
This is a great idea for a topic, Freya.