The downside of this is that I got a really sturdy crust. My instinct said that since my oven is tragically 50 degrees off everything, at least, I could probably get away with not blind baking the crust. I followed the recipe and blind baked the crust, albeit quite briefly. The resultant crust is kind of hard on forks, and hard to fork (or cut with kitchen knives) for that matter. The pie is still good though, and the leftover sturdy crust dough may still have some function as the base for meat pasties. Another upside is that I learned one way to crimp. Crimping is usually my enemy.
I didn't trust my insticts with the chickpeas, at all. The recipes I found were very specific about crunchy, crispy chickpeas. Up until perhaps roasting my chickpeas, I'd done everything right. The dried chickpeas were soaked for 18 hours, cooked for another hour and a half, and were lovely and creamy out of the pot. I threw on garlic oil I'd made from scratch, salted and peppered, and baked them in the oven for the amount of time the recipes said to bake them for. I got roasted chickpes, with lovely roasted skins and creamy insides, which I couldn't stop picking out of the pan and munching. Unfortunately, I was certain the recipe said I'd get crunchy, crispy chickpeas, and these weren't close even after cooling. Into the oven they went again, and when they came out, they were crunchy, crispy chickpeas. Quite tasty while warm. Except they're now too crunchy, verging on hard little teeth breakers. Still quite tasty, but what on earth was I thinking?
I am vaguely worried about what would happen when I attempt my next major experiment, which are tea cookies with actual tea in them. My oven still by and large dislikes cookies in general, though I did get fairly good results with small jam tarts once. Or I might just get so sugared out finishing off the lemon tart, I won't really want to make sweet cookies for another month, or something. In spite of how it looks, I'm really not a good sweet tooth. Lemon tart got made, mind you, because it's got lemons in it, and it is tart.
I need savory foods! Chicken! In salt water!
Comments
What kind of tea cookies are you thinking about? I've done Earl Grey. I need to find a way to make the flavor stronger.
hmmm, I wish there were a way we could cook together! *pout*
The tea cookies I'm aiming for are these guys: http://www.adagio.com/pantry/tea_cookies.html?SID=6f1cd3c45cc9ad3b750fd88af2abfe52
Now, I think, based on the illustration, the basis for this is either a butter cookie or a generic cut-out sugar cookie. I'm not really sure which one though, more likely the butter cookie. I would probably do some kind of chai and try out the candied pineapple. I was planning for a low-brow powdered instant tea to add the tea flavour, though that's a bit of a cheat.
We really need to cook together, yar. :)
this post made me very hungry! lol
I'll add you :)