So I was a cooking demon this weekend and I should have been better about writing it up for you all. I’m terribly sorry. But I was also busy playing Mom all weekend. Sorry, they come first. :)
But I do have to share this important tip:
When you run out of regular flour, there are times and cases when you can substitute self-rising flour. BUT. But. If you need to substitute self-rising for half the flour in your pie crust, be sure you leave out ALL the salt. Or you will be sorry.
I made a great chicken pot pie this weekend (the recipe is in Cook’s Best except I used an onion and a half bag of frozen mixed vegetables instead of a carrot and celery) but I realized after I had the filling in the dish and was measuring the flour for the crust that I had almost used all my flour earlier in the day making chocolate chip cookies. When this happened to my mother when I was growing up, she’d call my dad at work and say, "Larry, send someone out with some all-purpose flour."
Dammit, I don’t own my own grocery store.
So I figured it would be OK to sub half the flour with self-rising — hey, if you ever want a fluffy pie crust, it’s on a pot pie, right?? — but 3 minutes later, I forgot and put the salt in the pie crust recipe anyway. [Pie crust recipe: Flour, salt, butter, water.] For those of you who don’t bake every day, the "self-rising" part of "self-rising flour" is salt and a leavening agent, like baking soda or powder. So now I had double the salt. Which I remembered when I took my first bite.
I decided after a few more bites that really it was fine, but I was glad I didn’t have company. Or mostly that I hadn’t used it on a pie. But especially, don’t you make the same mistake. And better yet, do like I usually do, and buy an extra bag of flour when you get halfway through the first.
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