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Marilyn, I asked your question and she said she used to think ingredients in France were much
Joined: Jan 11, 2007
Posted to Thread #26632 at 4:53 am on Sep 8, 2014
different than they are in the US, but has recently changed her mind. It's not as significant as she originally thought. Butter has 2% more fat by law, but it doesn't have a huge impact. Sugar is sugar. She does pack a 5 pound bag of flour for every trip to France. "Do you know how many shoes I could pack instead?!?"
Dorie was utterly charming and my friend recorded the audio. I'm waiting for the file.
You'll be happy to know she's got a new baking book coming out in October....and it has both measurements by volume AND weight!
You can't do anything about the length of your life, but you can do
something about its depth. - M
Other messages in this thread:
- 26632. I'm talking with Doire Greenspan tomorrow. Anyone have a question they'd like me to ask? [NT] - Traca - 3:17pm on 09/06/14 (8)
- Gosh...those are words that will never, ever come out of my mouth. Congratulations! Have fun. I'll - MarilynFL - 3:57pm on 09/06/14
- Question: Our store now carries French butter (President). Do I need to adjust her recipes? - MarilynFL - 7:07pm on 09/07/14
- Good question! I'll ask her, but from previous conversations, she sticks to American ingredients. - Traca - 7:39pm on 09/07/14
- Marilyn, I asked your question and she said she used to think ingredients in France were much - Traca - 4:53am on 09/08/14
- ah...I thought it was the extra water in American version. In some recipes, you actually need that - MarilynFL - 6:26pm on 09/08/14
- I think that's taking baking to another level. :) She said her books are specifically aimed at - Traca - 11:30pm on 09/08/14
- When I started to buy cheap butter, I noticed a big difference in my pastry. I'm not very fussy - Marg CDN2 - 9:02pm on 09/09/14
- Gosh, IDK, but I'll never use another pie crust recipe ---LOVE hers. [NT] - MariaDNoCA - 4:57pm on 09/06/14