tag:blogger.com,1999:blog-5540753287115479303.post7618029234678461811..comments2014-06-19T20:14:33.942-05:00Comments on A Heap of Lemon Zest: When life hands me lemons...Unknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5540753287115479303.post-61682920611231997332010-07-07T06:49:45.043-05:002010-07-07T06:49:45.043-05:00I don't think this will replace the LJ, just.....I don't think this will replace the LJ, just... peacefully coexist. :) I don't know much about the chemistry of pie crusts, but since <a href="http://www.culinate.com/articles/features/baking_chemistry" rel="nofollow">eggs are supposed to help bind things together</a>, I would guess that it gives the crust more structure. Does your crust turn out very flaky/crumbly? I would guess that the vinegar reacts somehow with the proteins in the egg, or breaks them down, or something. There isn't much else for it to react with. ^^선미 (Sunmi)https://www.blogger.com/profile/17861402502382204223noreply@blogger.comtag:blogger.com,1999:blog-5540753287115479303.post-67233293708943706752010-07-04T14:37:31.101-05:002010-07-04T14:37:31.101-05:00Yum...thanks for the recipes! Is this replacing y...Yum...thanks for the recipes! Is this replacing your LJ? Or is this just going to be a baking blog? I wish I could try your crust; does the chemist in you know what the difference between using an egg in the crust and not using an egg? Because I just use flour, salt, and shortening. I'm curious to know what I'm missing. Also, the vinegar is intriguing, why that and not just water? One last thing: yay fluting pies! I love trying different edges, they're so pretty.Anonymousnoreply@blogger.com