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It was cool enough Saturday October 14th to do some baking. I did whole wheat scones with diced apples. Very good.
I just bought a 12 oz bottle of Watkin's Natural Vanilla. It was $29.99 + tax. I last bought a bottle several years previously and I remember it as expensive but not this bad.
I baked a cheese pizza and two loaves of ginger bread. Completely boring but tasty!
I have put a large cake carrier with cold water in it, and then float the dough in a metal bowl in the cake carrier with the lid on. The cake carrier is one of the large plastic ones, and is upside down also. This gives me a somewhat colder environment for a couple of hours until the water warms up to room temperature. It works nicely to keep the dough from drying out.
I think a cooler with cold water or an ice pack will keep the dough cool over night. How cold do you want the dough? Water with ice cubes might make it too cold.I use a variety of pumpkins/squash for baking with great success. However some pumpkins are much tastier than others. I have used Boston Marrow, Long Neck pumpkins, Kobacha, Pink Banana. I remember one which was yellow and boring and even after baked didn't have much flavor.
I think I remember a Cinderella pumpkin as a rather flat pumpkin with deeply lobed sides like the pumpkin used to make Cinderella's coach. I can't remember what it tasted like but the grower and google claimed it was an old French cooking pumpkin.
I like to go to the Farmer's market and buy different varieties, always asking if the pumpkin is mainly decorative or mainly for cooking. All pumpkins/squashes are theoretically edible. I was told that the common jack-o-lantern pumpkins are coarse fleshed and watery without much taste.
Google said that pumpkins and winter squash are the same species or at least closely related enough to interbreed freely.When you talk about bread board do you mean something like this?
https://www.fantes.com/fantes-wooden-pastry-board-28x22-inchI've admired these but don't have the storage space. I currently use a tupperware plastic sheet made for rolling out pie crusts. It gives me a clean surface to knead large amounts of dough and its easier to wash and store. I knead smaller amounts of dough on a large plastic cutting board. Again a cleaner surface than my counter top.
I've always peeled the apples for apple pie and breads even when the recipe says its not necessary. Peeled apples are easier to cut, and many bruises are just under the skin and easier to see and removed from peeled apples.
I hope you enjoy your apples. What do they taste like.One thing about that video, I've come to realize that I need to cook my pie crusts a lot more! I stop when they are lightly brown, but the video shows the pie another shade darker.
I was wondering about the lemon filling as far as cornstarch vs flour. I've seen comparisons with different thickeners for fruit pie fillings, not so much for pudding type fillings. Judging from the video, the pie filling needs to be cooked until thick several times but I can't see why over mixing is a problem.Fine cooking is a tease! It said there are problems with lemon meringue pie if it is undercooked, over cooked, starchy, but doesn't really explain about these problems and how to avoid them. Is a pie filling cooked when its thick? How do you tell when its overcooked?
undercooked? Is there a difference between flour and cornstarch?Chocomouse, I envy you your blueberry bushes. The blueberry season is ending here, I couldn't get blueberries in the Farmer's market last week. I baked blueberry scones with the last blueberries on August 27th and just ate the last ones today.
Do you find it hard to defend your blueberries from the birds?I'm eating through the lemon meringue pie which is in the refrigerator. It seems to be emitting a liquid as it ages. Anyone know what causes this?
I'm not sure whether to go on my fourth blind baking pie crust trial or not. I'd like to get a nice flaky crust. What other sort of pies use a prebaked crust? I'm almost through with the lemon juice.I love the pictures of the eclipse cookies! I had a 80% eclipse and saw it from work. I didn't have time to build a pinhole box but was able to look through other peoples' boxes and a coworker's really high grade wielder's glasses.
Yes I was trying to use two pie pans for blind baking. I had picked them up in a thrift store, they are similiar size and a heavy metal, but the inside pie pan is perforated. This is the first time I tried blind baking with this technique and I wasn't impressed with the results.
This mornings pie shell slid to the bottom despite having been well pricked and going from the refrigerator to a very hot oven. I thought that the first failed attempt was caused by an oven at only 325 degrees and resolved to try again at 400 degrees.
The pie crust was rather thick. I used all the dough ( 1 1/2 cups flour ) in the crust instead of rolling it thin, and discarding the extra. Would a blind pie crust have worked better if it was thinner?
I did the KA Lemon Meringue again but used corn starch instead of flour, and 1/3 cup lemon juice instead of 1/4 cup. It isn't notably prettier with corn starch instead of flour. The lemon meringue filling was fine and pretty.
I want to try blind baking again, but will have to wait for another cold snap. How much beans will be needed if I try that route? Do the beans have to fill the pie crust?
Maybe I will try the two pie pan method and use parchment paper to prevent sticking.I did another lemon meringue pie with buttermilk crust the week before last. The crust was better. I handled it less and added less liquid and refrigerated before baking. I basically did a half recipe with 1 1/2 cups of white flour, 1/2 cup butter and about 6 tablespoons of buttermilk. I mixed it, refrigerated the dough, rolled it out and placed it back in the refrigerator before baking. However I tried a new method suggested by Susan Purdy in her pie book. I placed a pie pan upside down and put the rolled pie crust on top of it, then I covered it with another pie pan and put the whole thing in a deep dish pizza pan instead of a baking sheet. This has the pie crust sandwiched between two pie pans. I was suppose to be able to bake this for half the time, and then flip it over, take out the internal pie pan, and finish baking it.
Well this didn't work as planned, mainly because the pie crust stuck to the internal pie pan and wouldn't come loose. I had to bake the pie crust nearly completely and than carefully pry them apart. And then finish baking it. The crust was crisp and golden in the middle but a little too hard and brown at the edges. And it wasn't as pretty since I couldn't do a pretty fluted edge and the rim had broken in places.
I plan to try this again tonight, but this time use a normal pie pan and bend the edges over the rim to keep it from sliding down. Also I will keep this refrigerated until the time to put it in a very hot oven. I think not being in a pie pan sandwich will let it be softer and lighter.
I used the KA 200 Anniversery lemon meringue which is made with boiling water, and flour not corn starch. The boiling water makes the lemon filling cook faster than using cold water which made for less time standing over a hot stove. Very important two weeks ago as it was hot even late at night and I needed the air conditioner on all the time. The lemon filling tasted ok, but not as lemony as the recipe by Susan Purdy. It had slightly less lemon juice 1/4 instead of 1/3.
I think I will have to look for still another lemon meringue recipe, I want more lemon flavor but also appreciate the speed of using boiling water.Two weeks ago it a cold spell I did a double batch of blueberry scones, and a lemon meringue pie. I reread the directions that BakerAunt gave for the buttermilk pie crust and it turned out much batter. The blueberry scones were well received. I used the lemon meringue pie recipe from KA 200th Anniversery cookbook, it used boiling water and was faster than the last recipe but not as lemony.
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