This is what happened with another experiment using the stretch-out product if anyone is interested, using a Reinhart dough. The dough felt nice when it was being opened, but keep stretching and stretching. When I finally placed it on the peel, it want to stick and kept stretching. I still proceeded to sauce the skin, but when I couldn’t get it loose from the peel in many places, I ended up with a blob of sauce and dough. What a mess in the end, but Steve and I got a good chuckle out of what happened. I never saw a dough keep stretching like the dough did on this one.
I did have great results with using the commercial Stretch-Out product before in my experiments.
Norma
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