0
Pies
From its humble beginnings in ancient Egypt, pie has evolved into both a hearty meal and a favorite dessert. Whether savory or sweet, please ask your pie questions here.
996 Questions
Does Save Mart supermarket carry Borden None Such Condensed Mincemeat?
You an order online - or they have a search - IN the MD area - Food Lion and Weiss Markets.
Borden's nonesuch mincemeat condensed in a box can be found @ ShopFoodEx.com.
Please refer to the related link for more information.
Why is your tart shell too hard?
If it has gone hard before it was baked, possible reasons are that the dough has been chilled for too long (which is easily remedied by letting it warm up a little), or it has become stale. (Staling can occur if you make the dough more than 3 days in advance of cooking it, keeping it refrigerated in the meantime; it may begin to ferment, also the moisture content may be effected due to the flour absorbing more water than intended).
If it has become hard after being baked (rather than becoming crumbly), the likely reason is that the dough was overworked and/or became warm during the shaping of the dough. Overworking leads to gluten strands forming, resulting in a tough pastry when baked. (This is why you should avoid rolling out pastry more than once; if you go wrong shaping the pastry you're meant to begin again with a new batch of dough). Letting it become warm results in the fats melting, resulting in a brittle biscuity-textured pastry.
A third possible reason is that it has become over-baked in the oven. Or it has been baked but has gone stale, due to it not being kept in an airtight container.
How long does an apple pie last outside the refrigerator?
Generally an apple pie should be safe to eat for a good four to five days if prepared and stored properly in the refrigerator. However the moisture level of the filling will determine the quality of the pie during this time. For example, a more tart-like pie prepared with only thinly sliced apples and a caramel glaze will likely last a week with minor compromise to the texture of the pastry crust. The pie crust in a juicy deep-dish apple pie filling, however, will become soggy quickly as the moisture from the filling is absorbed by the pastry. It's quite possible that this pie will be very unappetizing in only two or three days even if it is still safe to eat.
What is cottage pie in french?
i have no idea how to spell it, but my memere always called it (phonetically) por-teh shoe-mah See the related link for Pâté chinois.
What can be used as a substitute for eggs when making a pie?
This is Post Punk Kitchen's guide to replacing eggs.
Replacing eggs is the most challenging aspects of vegan baking. Those suckers bind, they leaven and they give structure to our baked goods. However, like a bad boyfriend, they can be replaced, and with pleasing results. Here some info on replacements I have tried.
Flax Seeds
How to use it:
1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white. In some recipes, you can leave the ground flax in the blender and add the other wet ingredients to it, thus saving you the extra step of the bowl.
When it works best:
Flax seeds have a distinct earthy granola taste. It tastes best and works very well in things like pancakes, and whole grain items, such as bran muffins and corn muffins. It is perfect for oatmeal cookies, and the texture works for cookies in general, although the taste may be too pronounced for some. Chocolate cake-y recipes have mixed results, I would recommend only using one portion flax-egg in those, because the taste can be overpowering.
Tips:
Always store ground flaxseeds in the freezer because they are highly perishable. This mixture is not only an excellent replacement for eggs, it also contributes vital omega-3 fatty acids.
Where to get it:
Health food stores
Silken Tofu
How to use it:
1/4 cup blended silken tofu = 1 egg. Whiz in a blender until completely smooth and creamy, leaving no graininess or chunks. You will want to add other wet ingredients to this mixture to get it to blend properly. I recommend vacuum packed extra firm silken tofu, such as Mori-Nu.
When it works best:
Dense cakes and brownies, and in smaller quantites for lighter cakes and fluffy things (if the recipe calls for 3 eggs only use 2 "tofu" eggs"). Whizzed tofu leaves virtually no taste, so it is an excellent replacer in cake recipes. In cookie recipes, it may make the cookie more cake-y and fluffy than anticipated, add 1 teaspoon of starch to the recipe (such as arrowroot or corn starch) to combat that. It may make pancakes a little heavy, so it is not recommended as a quick replacement for eggs in pancakes, although it could work well with a little experimentation.
Where to get it:
Health food store shelves, and in some supermarkets.
Ener-G Egg Replacer
How to use it:
1 1/2 tablespoons + 2 tablespoons water mixed well = 1 egg
Many people swear by this egg replacer. I think it is good to use in a pinch, in all baking that requires a few eggs. However, I can definitely taste it in cakes and cookies (tastes chalk-y), and I'm not crazy about the dense texture it turns out.
When it works best:
It seems to work best in cookies, or things that are supposed to be a little crispy.
Where to get it:
Health food stores, some supermarkets in the baking or ethnic food section
Bananas
How to use it:
1/2 banana blended until smooth or mashed well= 1 egg.
Bananas work wonders as an egg replacer in baking, which is the reason many banana bread recipes don't require eggs. They hold the air bubbles well, make things nice and moist, and impart a nice flavor. However, you don't want everything tasting like banana, so use in things where the taste won't be intrusive. I've also noticed that baked goods using banana brown very nicely.
When it works best:
Quick breads, muffins, cakes, pancakes
Tip: Make sure bananas are nice and ripe and have started to brown.
Where to get it:
Just kidding, I think you can figure this one out.
Soy yogurt
How to use it:
1/4 cup soy yogurt = 1 egg.
Soy yogurt works a lot like whizzed tofu as an egg replacer. It makes things moist and yummy.
When it works best:
Quick breads, muffins, cakes
Where to get it:
Health food stores, yuppyish supermarkets
Pie eating has evolved over time into several distinct directions. Theoreticians of pie eating (pitatrosilogists) distinguish two main subtypes: recreational pie eating and competitive pie eating.
It is inadvisable for amateurs to try competitive pie eating techniques on their own for safety reasons. A coach is needed to teach them properly and a spotter is necessary for safety in case of misfeeds, overfills and retro-projection (vomiting). The use of competitive pie eating methods in polite company is likely to result in surprised stares, general disgust, and potentially even bans from the eating venue.
Recreational pie eating can be done safely using the following guidelines.
You will need:
- A pie.
- A serving utensil. Proper pie server is recommended, but a large knife will do in a pinch.
- An individual plate.
- An eating utensil. This is commonly a fork, but some softer pies have been eaten successfully with spoons.
The eating process:
- Divide the pie into wedges (slices).
- Using an appropriate utensil transfer the slice to an individual plate.
- Get a firm grip on the eating utensil with the strong hand (right for righties, left for southpaws).
- Use the off hand to fixate the plate to the eating surface (table).
- Using the eating utensil separate a piece of pie from the slice. The size of the separated piece varies with the eater's mouth sizing and should be determined through trial and error.
- Scoop the separated piece up with the eating utensil and place it in your mouth. Remember to open wide enough for the piece to pass.
- Close mouth
- Withdraw utensil
- Chew pie
- Swallow
- Repeat until pie is gone
If steps 1 and 2 present some difficulty you should consider using the services of a professional, such as a baker or restaurant server.
If you experience difficulty with steps 3-5 you should consider investing in some manual dexterity training. Your doctor should be able to direct you to a qualified physical therapist.
If you experience difficulty with steps 6-10 you should seek remedial training in consumption of solid foods from your parents. If your parents are unavailable or unwilling to offer such remediation you should look for a local day care professional to assist you.
What do you call a master pie maker?
If they make it professionally, they would be a "pastry chef," or perhaps a "baker." But these days, many people make pies at home. The verb is usually "to bake"-- to bake a pie, although some people do say "to make" a pie.
How do you make a bonofee pie?
- 1 1/2 cups graham cracker crumbs
- 10 tablespoons butter, softened
- 2 (14-ounce) cans sweetened condensed milk
- 3 large bananas
- 1 1/2 cups heavy whipping cream
- 1/3 cup confectioners' sugar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.
Lower the oven to 300 degrees F for the toffee filling.
To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.
Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.
What are the characteristics of pies?
The top ten characteristics of a well made pie include:
10. A brown crust and a sweet and delicious filling.
9. If a double crust is made then the two pie crusts are sealed.
8. A two crust pie is vented on the top crust.
7. Pies can be made savory or sweet.
6. A savory pie needs a very good gravy.
5. A tablespoon of butter on top of the fruit for more flavor.
4. A fruit pie is made to taste better with a dollop of whipped cream or meringue.
3. A fruit pie tastes best with a scoop or two of vanilla ice cream.
2. There is no law on how large a single piece of pie can be.
The number one characteristic of a well made pie is......
1. Life is short, eat dessert first!!!!!
Can you make a fruit pie without cornstarch?
Absolutely. You can sprinkle a little flour over your fruit, or simply leave it plain and let the sugar absorb the extra liquid.
What else can you bake besides cakes cookies and pies?
pretty much anything....cake, pie, brownies, cookies, cupcakes, casseroles. There is a very easy recipe for chicken: 1 bottle BBQ sauce, I bottle Catalina dressing. Cook until the chicken is not pink in the center.
How many slices of pie are in a pie?
Pie=180 Degrees
So its 3 times 180 which = 540
Then divide that by 2 = 270
So it = 270 Degrees
.......... Well, It depends on how big your pie is, what you put in it, and how densely you pack it. A pie could be half a pound or it could be 1000 pounds, depending on how you make it.
Typically mince and pastry, but some also include vegetables like peas and corn, carrot, potato and general other root veges. Others may use cheese or condiments like extra sauces or pepper; these are usually given their own titles though as distinct from 'mince' (e.g. 'mince and cheese', 'pepper mince', 'mince and vege' and so on).
How many calories are in chocolate pie?
It all depends on the ingredients used to make the pie. On average, probably about 200 to 250 calories per slice, assuming it was an 8-slice pie.
What temperature is needed to cook an apple pie?
This will vary depending on if the pie is store bought (which has baking directions on the box) or homemade, and also the size of the pie. Temperatures will vary from 350F to 475F. Personally, I bake my homemade double crust 9 inch apple pies at 425F for 40 to 45 mins
How many different types of pie is there?
Pies have been around for thousands of years. Egyptians had pies filled with honey, fruit and nuts. Greeks and Romans made pies and pies spread to many different lands. Pies come in different sizes, with small ones called tarts, and did not always have crusts. While there is no way to know exactly how many flavors of pie there are, some flavors are: apple, cherry, lemon, chocolate, coconut, peach, meat (like pot pies), pumpkin, squash, raspberry, blackberry, blueberry, and others.
well bacially it is made of a lambs heart lungs intesins ...
mixed in with a few herbs and sour cream and cress dressing mix it all up then put it into a dish and put in the oven until brown
after 15mins cut it and open it put back in the oven open then cook for a ferther 20minutes then your done
I THINK THERE IS A SCOTTISH RECIPE THAT INCLUDES LUNGS, HEART, INTESTINES OF A ANIMAL OF SOME SORT
If you mean the food, it has no symbol, but if you mean the number (3.1415...) the symbol is on the link below.
For a fact no the story of the pipe piper is not because u never see a boy with pipe walking down the street but
there is some parts of it that's true and false
