Pastry: Difference between revisions
From Cunnan
Jump to navigationJump to search
m (Reverted edits by 216.195.206.231 (Talk); changed back to last version by User 144) |
HenryMaldon (talk | contribs) (expansion, etc.) |
||
| Line 1: | Line 1: | ||
A '''pastry''' is a dough, usually made with flour, that is used to make a shell, crust, or [[coffin]] to contain [[food]] while it is [[cooking]]. Pastry is often made flaky with layers of fat, such as butter, lard, or oil. Many period [[recipe]]s that call for pastry do not specify what kind of pastry is to be used. |
|||
Usually a [[flour]] based shell that is wrapped around [[food]], to hold the contents whilst the food is [[cooking|cooked]]. |
|||
A pastry is also a food that is cooked in pastry. |
|||
[[category:food]] |
[[category:food]] |
||
Latest revision as of 15:22, 22 May 2008
A pastry is a dough, usually made with flour, that is used to make a shell, crust, or coffin to contain food while it is cooking. Pastry is often made flaky with layers of fat, such as butter, lard, or oil. Many period recipes that call for pastry do not specify what kind of pastry is to be used.
A pastry is also a food that is cooked in pastry.
