DPC flaky? - DPChallenge Forums

Canon EF 24-70mm f/2.8L USM

04/21/2010 10:50:05 PM · #4

It's been doing that for a couple days for me.

JokersSoul

Canon EOS-50D

Tamron AF 28-80mm f/3.5-5.6 Aspherical for Canon

04/21/2010 10:50:25 PM · #5

Too funny Shannon

justine

Canon EOS-50D

Canon EF 28-135mm f/3.5-5.6 IS USM

04/21/2010 10:55:31 PM · #6

Very slow for me. Sludge

K3Master

Pentax K-3

Pentax D-FA* 70-200mm f/2.8 ED DC AW

04/21/2010 11:01:55 PM · #7

Time-outs and other things for me too. I was hoping it wasn't just my ISP or browser or something, but every other website loads fine, so I figured it was probably a DPC thing. DPL killed it. lol.

Ken

Canon EF 24-70mm f/2.8L USM

04/21/2010 11:08:48 PM · #8

Originally posted by K10DGuy:

Time-outs and other things for me too. I was hoping it wasn't just my ISP or browser or something, but every other website loads fine, so I figured it was probably a DPC thing. DPL killed it. lol.

I get it both at home and work so that's when I figured it was DPC and not me.

Canon EF 24-105mm f/4.0L IS

04/21/2010 11:22:38 PM · #9

Originally posted by scalvert:

We used vegetable shortening on the server to get that lighter texture tonight. It just seems slower as people savor it.

Actually, for the real-deal, light, flaky pie crust, nothing beats good, old-fashioned LARD. And yes, it's crawling for me as well...

R.

scalvert

Canon EOS-5D Mark III

04/21/2010 11:26:54 PM · #10

Originally posted by Bear_Music:

Actually, for the real-deal, light, flaky pie crust, nothing beats good, old-fashioned LARD.

Sure, but that adds rendering time. ;-)

K3Master

Pentax K-3

Pentax D-FA* 70-200mm f/2.8 ED DC AW

04/21/2010 11:27:03 PM · #11

Originally posted by Bear_Music:

Originally posted by scalvert:
We used vegetable shortening on the server to get that lighter texture tonight. It just seems slower as people savor it.

Actually, for the real-deal, light, flaky pie crust, nothing beats good, old-fashioned LARD. And yes, it's crawling for me as well...

R.

I baked an Apple Pie for a vegan friend once, but forgot that Lard is an animal product, and didn't even think to mention it to her. Doh.

bspurgeon

Fujifilm x100

Canon EF 50mm f/1.4 USM

04/22/2010 12:10:22 AM · #12

Can't recall the last time I saw lard in our kitchen!

chromeydome

Nikon D7000

Nikon AF-S NIKKOR 24-70mm f/2.8G ED

04/22/2010 12:20:41 AM · #13

lard is good in authentic tamales, too. if by good you mean tasty.

GeneralE

Canon PowerShot S3 IS

Canon 12x IS USM (S3 IS built-in Lens) -- 36-432mm (35mm EQ)

04/22/2010 01:22:22 AM · #14

Originally posted by Bear_Music:

I've heard that (rendered) duck fat works pretty well too ...

macwilyum

Canon EOS-60D

Canon EF-S 18-135mm f/3.5-5.6 IS STM

04/22/2010 02:14:21 AM · #15

what a bunch of flakers

JulietNN

Canon EOS R7

Tamron 16-300mm Di II VC PZD MACRO w/Canon Nikon mount

04/22/2010 08:11:49 AM · #16

Originally posted by GeneralE:

Originally posted by Bear_Music:

Originally posted by scalvert:
We used vegetable shortening on the server to get that lighter texture tonight. It just seems slower as people savor it.

Actually, for the real-deal, light, flaky pie crust, nothing beats good, old-fashioned LARD. And yes, it's crawling for me as well...

R.

I've heard that (rendered) duck fat works pretty well too ...

I am not sure General, duck fat melts at the touch when cold (and has a distinct flavor, may work on savory pies), lard is a lot harder and takes more time to incorporate into the flour. I 'don't think it would give a light fluffy pastry. But then again i have not tried it.

glockguy

Sigma 10-20mm f/4-5.6 EX DC HSM for Canon

04/22/2010 11:16:37 AM · #17

Originally posted by JulietNN:

Originally posted by GeneralE:

Originally posted by Bear_Music:

Originally posted by scalvert:
We used vegetable shortening on the server to get that lighter texture tonight. It just seems slower as people savor it.

Actually, for the real-deal, light, flaky pie crust, nothing beats good, old-fashioned LARD. And yes, it's crawling for me as well...

R.

I've heard that (rendered) duck fat works pretty well too ...

I am not sure General, duck fat melts at the touch when cold (and has a distinct flavor, may work on savory pies), lard is a lot harder and takes more time to incorporate into the flour. I 'don't think it would give a light fluffy pastry. But then again i have not tried it.

Explanation Ahead:

It's quite the opposite actually. The fact that it is difficult to incorporate is EXACTLY why it works to make the light pastry. Most pastry chefs actually use frozen butter for this reason.

Frozen butter (or lard) has a much better ability to trap and retain air bubbles. It's these bubbles that create the light fluffy pastry....

Baking sodas or powders cannot create air bubbles, they can only expand the ones that are already there. So, that's why it's crucial to make sure you use something like frozen butter to try to incorporate as much air as possible while creaming the mixture.

So, if you think about it, when you are done making the pastry, you will have thousands of tiny little pieces of frozen butter throughout right? Ok, now bake it....the butter melts, but the "gap" it created in the pastry is still there! Voila!!! Air pockets. Air pockets=light and fluffy pastry.

It's more complex than that, but essentially you get what's going on.....

That's it...I am done

Message edited by author 2010-04-22 11:20:31.

scalvert

Canon EOS-5D Mark III

Canon EF 24-105mm f/4.0L IS

04/22/2010 11:22:46 AM · #18

A complaint about slow server speed turns into a debate on the merits of various shortenings in one easy post. *bows*

MattO

Nikon D4

Nikon AF-S Nikkor 70-200mm f/2.8G ED VR II

04/22/2010 11:26:11 AM · #19

Originally posted by scalvert:

A complaint about slow server speed turns into a debate on the merits of various shortenings in one easy post. *bows*

Yes thanks for taking the topic so far off course. If it were any other thread, threats from the SC would follow warning people to stay on topic. :D

Matt

04/22/2010 11:26:44 AM · #20

Originally posted by glockguy:

It's quite the opposite actually. The fact that it is difficult to incorporate is EXACTLY why it works to make the light pastry. Most pastry chefs actually use frozen butter for this reason.

Frozen butter (or lard) has a much better ability to trap and retain air bubbles. It's these bubbles that create the light fluffy pastry....

Lovely explanation. But, for the record, I think that is the point Juliet was making, so this explanation isn't contradicting her, just bringing science into the discussion.

R.

04/22/2010 11:30:22 AM · #21

Originally posted by bspurgeon:

Can't recall the last time I saw lard in our kitchen!

Can't recall the last time I was lacking lard :-) (in the refrigerator, sheesh, in the refrigerator!)

For those who still believe the myth that it's somehow really, really bad for you, that's been disproved. Like any fat, it would be if consumed in excess, but there are many benefits to using lard in certain kinds of cooking. I use it when I make refried beans, in particular. Nothing else works anywhere near as well.

But then, I also keep, and use, all my rendered fats; each has a distinct flavor profile. And GeneralE, duck fat is a fantastic substance for cooking with, but it can't replace lard in baking.

R.

Message edited by author 2010-04-22 12:07:40.

glockguy

Sigma 10-20mm f/4-5.6 EX DC HSM for Canon

04/22/2010 11:30:48 AM · #22

I may have misread, but she said:

Originally posted by JulietNN:

lard is a lot harder and takes more time to incorporate into the flour. I 'don't think it would give a light fluffy pastry. But then again i have not tried it.

which indicated to me that she was questioning the lard situation....

In any event, no contradiction was intended. Just a word on how this all works!

Let's talk about photos! I cook too much to want to talk about it here!

;)

Spork99

OM System OM-1

Canon EF 100mm f/2.8 USM Macro

04/22/2010 11:31:19 AM · #23

Duck fat is good for a lot of things, Duck Confit, for one, but I think I'll stick with lard for pastry.

I think the server is having a hard time with rendering, so, lard, which has already been rendered, should be a good choice

04/22/2010 11:34:21 AM · #24

Originally posted by glockguy:

I may have misread, but she said:

Originally posted by JulietNN:
lard is a lot harder and takes more time to incorporate into the flour. I 'don't think it would give a light fluffy pastry. But then again i have not tried it.

which indicated to me that she was questioning the lard situation....

In any event, no contradiction was intended. Just a word on how this all works!

Let's talk about photos! I cook too much to want to talk about it here!

;)

I can never get enough of cooking talk. But here's Juliet's full quote:

Originally posted by JulietNN:

She's responding to GeneralE, who proposed duck fat as a substitute for lard, and thus the "it" that she doesn't think would work is duck fat. Juliet is a Cordon Bleu graduate and a killer cook: she is certainly aware of using lard in pie crusts :-)

R.

glockguy