and add corn flour for thickening.. I think, but could be wrong it
stays a bit cleaerer than wheat flour?
Hmmm look out for possible coooking controversy :) Is that like
politics?
But if I'm working with real apples, I tend to start with cubes of apple, water, brown sugar, cinnamon, nutmeg... try not to overcook the apples
I tend to think of cornstarch as what you put in when you want to thicken something that's cold (even though you'll probably cook it), and flour
I hope that people can give passionate, respectful opinions on the subject, even if we (entirely non-seriously) say that someone else's opinion is entirely, objectively wrong.
Kinda like how people _should_ discuss politics. I do like the light
water, brown sugar, cinnamon, nutmeg... try not to overcook the apples
I think that sort of combination is rarely going to go bad.
Hmm I'd give my left testicle and first born (there is only one) for a really good Apple pie. Used to be able to make one once.. it was a
recipe that hung over from high school, don't know what happened to it, and I've long lost the knack for just making it sans instructions. The
learned in the kitchen from my mom (though my recipes tend to differ, in ways that I'll get to).
I'll start off with apple pies that I've _disliked_. One is a pie that was 2/3rds crust, and 1/3rd filling, with the crust being kind of cake like.
It was still _pie_, but I want crusts that balance the filling, not act
as a fat delivery vehicle.
What sort do you like?
This is something that I have strong opinions on, and one of the things I
Hmmm look out for possible coooking controversy :) Is that like
politics?
Alrighty... used to have to make the "biscuit" pastry from scratch. I prefer it to flaky/pie pastry generally. But if its to thick it can get
a bit cake like.
Filling... never used "canned" filling as such... not sure if we even
have it, although you can get canned pie apples, basically just Granny Sniffs in whatever they cook it in, but they're still firm pieces
usually and unseasoned, so add spice to taste...
But if I'm working with real apples, I tend to start with cubes of apple, water, brown sugar, cinnamon, nutmeg... try not to overcook the apples
and add corn flour for thickening.. I think, but could be wrong it
stays a bit cleaerer than wheat flour?
least. As a kid my favorite were the simple yeast cakes covered with apples or other fruits (like a sweet pizza dough, thick an fluffy and 2
kg of apples on top). Unfortunately this doesn't work that well with
Never understood the American pie crust thing.
and add corn flour for thickening.. I think, but could be wrong it
stays a bit cleaerer than wheat flour?
Hmmm look out for possible coooking controversy :) Is that like
politics?
But if I'm working with real apples, I tend to start with cubes of apple, water, brown sugar, cinnamon, nutmeg... try not to overcook the apples
I tend to think of cornstarch as what you put in when you want to thicken something that's cold (even though you'll probably cook it), and flour
I hope that people can give passionate, respectful opinions on the subject, even if we (entirely non-seriously) say that someone else's opinion is entirely, objectively wrong.
Kinda like how people _should_ discuss politics. I do like the light
water, brown sugar, cinnamon, nutmeg... try not to overcook the apples
I think that sort of combination is rarely going to go bad.
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