re: #304 The Ghost of a Flea

Was the vodka going into the pastry?

I’m not much of a baker, but apparently there’s a trick involving substituting vodka for water in dough. The alcohol evaporates easier in the oven, resulting in a more flaky crust…or something like that. It’s a piece of advice I’ve been given a few times and seen in various food advice sources.

see the link at #281