What my pot pie lacks
in beautiful crust makes up for in taste, and that's how I feel about this Cauliflower Pot Pie!
I pressed the dough into a glass pie pan, and the amount was perfect to make
a beautiful crust up the whole side of the pan.
You end up with a golden,
beautiful crust with the perfect amount of crunch and subtle yeasty undertones.
To get
a beautiful crust on the scallops (or any protein), I recommend salting them a day before and leaving uncovered in the fridge.
Preheat your oven to 400 oF with your empty dutch oven inside (putting your bread in a warm vessel allows
a beautiful crust to develop on the bottom).
Both resulting in
a beautiful crust but a gummy crumb.
I labored in the kitchen for 5 hours, scraping vanilla bean into my homemade caramel, forming
a beautiful crust, and slicing my apples to perfection.
I'm longing to buy a set of those heavy, stone bibambap bowls, to develop
that beautiful crust on the rice.
Moist, tender, and with
a beautiful crust on the outside.
So gorgeous with
the beautiful crust, and light and moist on the inside.
There is some discrepancies over what merits
a beautiful crust, but my opinion is, if it's how you like it, then it's a win!
Simply seasoned with salt and pepper to let that pure beef flavor shine through, it's so juicy and moist beneath
that beautiful crust that you don't even need a fork (just a lot of napkins).
I used my dutch oven, took the lid off after 20 min, and had
a beautiful crust.
You're just tellin a friend how to make
a beautiful crust....
The loaves look perfect,
beautiful crust and soft insides.