Topic: pie goo

Return to Archives of Chef Talk

Weight Loss Supplements
Natural supplements that burn body fat,
suppress appetite and support a healthy diet.		Shared Movies
Over 80 Million Movies and TV-Shows
No Charge per movie, No download limit!		Casino Classic
Best Online Casino!
Get $500 free on the house!		Antidepressant Medications
Handle stress, elevate the mood,
treat anxiety disorders.
Posted at November 27, 2009, 4:50 am:

for the past couple of days I've been playing with leaf lard and pie fillings....coconut milk out of a can makes flat custard, using 1/2 and 1/2 worked alot better.....chocolate cream pie with cocoa and choc chips turned out GREAT!, the baked choc rasp was good....I'm considering a Mexican choc version with cinnamon and chipotle...anyone have thoughts on combos or techniques that would work well ie...custard or baked fudgy type....

peach and blackberry, butterscotch cream, cherry....I only had a couple of cups of frozen Michigan tart cherries so I rehydrated dried and added them to the frozen left an interesting textural change....thought about just processing the dried so that there is a rich flavor....thoughts?

pyrex vs metal? I've got an abundance of both and have not noticed a major difference. In several recipes I've read that bakers will make the crust, rest for a couple of hours then roll the crust and again refrigerate prior to baking....kinda fussy, is it worth it? Older 90 year women speak of their mom's having pie shells parcooked ready to fill....prior to refrigeration. Not sure how that works with fruit pies, getting the top crust to adhere to the bottom seems like a challenge.

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

The response from restaurants that would most likely buy lard is that ...

Yeah, for 2 crust pies, prebaking doesn't work.

So far the frozen Calhoun county peaches have made killer 2 crust pies...

yesterday I picked up a ripe coconut, shredded shelf staple as well as...

Shroomgirl, I saw your post re: ideas for Mexican Chocolate Pie.

If you do a side by side with dough that has been retarded and dough r...

ok, Pan you lost me.

Hello, I baked many pies in the Army.

shroom, don't know what happened to that post.

yep, so is that retarding? I always read/called it resting.

Shroom, You are correct.

this is just too tempting.

My pastry chef of 18 years has renamed the word retirement with retard...

so that's what happens.

not quite the professional pastry chef, but here goes: From what i ...

Nick.

Shroom, tell me more about your Rasp.

choc fudge filling with raspberry compound added in.

Picked up the end of the rhubarb and the beginning of the strawberries...

turned out great the leaf lard crust held up to the rhubarb/strawberry...

I've been wanting to do a peanut brittle pie.

interesting combo.

They both sound absolutely yummy!

Friday I was hanging out waiting for the health inspector making pies.

Other Topics of Chef Talk:

Farmers Market Finds - Suggested Uses

BYOB vs. Liquor License

recipe suggestions

Greetings from San Diego

buttercream frosting

Dedication has Faultered!

Gluten Free Culinary Summit

Greetings!

Preservatives?

Rookie that needs help please!

New kid on the Block

Pm

Marinating chicken

Chef Pants for Thin People

Introduction

Poor speech habits/patterns

I have to share!

Business for sale

Adding Liquor to Chocolate for dipping etc...

"Quintessential American Breakfast" for visiting Swedish couple: SUGGESTIONS???

Crabmeat sauce on Artichoke Medallion

World Pastry Forum 2006 anybody going?

Huli Huli Chicken

Side dish help plz=)

Studying in Australia

File Sharing Service  Image Sharing Service  Usenet Newsgroups Reader
Guide to Serials and Shows  English Subtitles For DivX Movies  Lyrics Catalogue
Over 5000 Cocktail Recipes  Hot News Archive  Funny Jokes and Anecdotes
Cooking Recipes Catalogue  Cool Online Encyclopedia  Computer Games Cheats
Pets Department  Spam Free Guestbook Service  Medical Catalogue


Free Web Stats