Ping: Christine (long)

Wayne Boatwright said:

This was only the second time I had used the slurry-method, although both
times it was very easy to work with. It could be because I've been using
the traditional method for 40+ years, but I still find it more satisfying
to work with. Habits are hard to break! :-)

Oh yeah, don't I know it!!!! I grew up with the slurry method, and it
is hard for me to adapt to the more traditional way. Maybe I will do
what you did, and try both ways when I make pastry.

Quoted message said:

Both crusts were delicious and flaky, although I think that the traditional
method may have been just a bit flakier. That could be due to the human
factor or the differet fillings, and my far less experience with the slurry
method.

Hard to say. Now I gotta try a traditional method.

Quoted message said:

The fairest test, of course, would have been to make two identical pies
with the same filling. I just didn't want two of the same pies.

Maybe I can do that when I make my pumpkin pies.

Thanks, Wayne!!!

Well, the test of the pie pastries is over and both were resoundingly
successful. I used exactly the same ingredients in both the slurry method
and the traditional method, the only variation being in measurement of
ingredients, both made precisely to the recipes.

I used the same combination of fats in both crusts; 1/2 butter, 1/4 Crisco,
and 1/4 lard. I made the mincemeat pie using the traditional crust and the
apple-cranberry pie using the slurry-method crust.

This was only the second time I had used the slurry-method, although both
times it was very easy to work with. It could be because I've been using
the traditional method for 40+ years, but I still find it more satisfying
to work with. Habits are hard to break! :-)

Both crusts were delicious and flaky, although I think that the traditional
method may have been just a bit flakier. That could be due to the human
factor or the differet fillings, and my far less experience with the slurry
method.

I doubt that anyone else would really notice the difference. David didn't
know which was which and thought they were equal.

The fairest test, of course, would have been to make two identical pies
with the same filling. I just didn't want two of the same pies.

I suspect that an inexperienced pie baker might have better results with
the slurry method, since it's less sensitive to introducing the liquid and
forming a mass. Having said that, I will probably stick to the traditional
since that's what I'm the most comfortable with, and the fact that the
slurry method introduces another step.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Mon 07 Nov 2005 06:35:40p, Christine Dabney wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

The fairest test, of course, would have been to make two identical pies
with the same filling. I just didn't want two of the same pies.

Quoted message said:

Maybe I can do that when I make my pumpkin pies.

That would be the perfect opportunity. Do you prebake or partially bake your
crusts for pumpkin pie? I usually do, to insure a better bottom.

Quoted message said:

Thanks, Wayne!!!

You're welcome!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Mon 07 Nov 2005 06:35:06p, Curly Sue wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Well, the test of the pie pastries is over and both were resoundingly
successful. I used exactly the same ingredients in both the slurry method
and the traditional method, the only variation being in measurement of
ingredients, both made precisely to the recipes.

Thanks for the report.

You're welcome, Sue!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright said:

On Mon 07 Nov 2005 06:35:40p, Christine Dabney wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

The fairest test, of course, would have been to make two identical pies
with the same filling. I just didn't want two of the same pies.

Quoted message said:

Maybe I can do that when I make my pumpkin pies.

That would be the perfect opportunity. Do you prebake or partially bake your
crusts for pumpkin pie? I usually do, to insure a better bottom.

Yes, I prebake. I hate a soggy crust!

Christine

On Mon 07 Nov 2005 07:05:15p, Christine Dabney wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 07 Nov 2005 06:35:40p, Christine Dabney wrote in
rec.food.cooking:

Quoted message said:

>The fairest test, of course, would have been to make two identical
>pies with the same filling. I just didn't want two of the same pies.

Quoted message said:

Maybe I can do that when I make my pumpkin pies.

That would be the perfect opportunity. Do you prebake or partially bake
your crusts for pumpkin pie? I usually do, to insure a better bottom.

Yes, I prebake. I hate a soggy crust!

Christine

Should be a good test then. Let us know.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Well, the test of the pie pastries is over and both were resoundingly
successful. I used exactly the same ingredients in both the slurry method
and the traditional method, the only variation being in measurement of
ingredients, both made precisely to the recipes.

All right, Wayne, do you work for a nerdy-looking guy from Vermont who wears
bow ties all the time?

This is another keeper....thanks for the effort and the report!

Chris

On Mon 07 Nov 2005 08:05:38p, Chris wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Well, the test of the pie pastries is over and both were resoundingly
successful. I used exactly the same ingredients in both the slurry
method and the traditional method, the only variation being in
measurement of ingredients, both made precisely to the recipes.

All right, Wayne, do you work for a nerdy-looking guy from Vermont who
wears bow ties all the time?

LOL! No, I work for an old lady with a bun on her head who dresses like a
prison matron. :-)

Quoted message said:

This is another keeper....thanks for the effort and the report!

You're very welcome!

Quoted message said:

Chris

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!