Except that I forgot about them in the oven.
FAIL. I think my mom had to throw away the baking sheet!
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
Tuesday, January 5, 2010
Updates and Disasters
When I make a pie, there are often lots of pie crust scraps left over. My mom always used to take these, sprinkle them with cinnamon and sugar, and then bake them up. Quite tasty. I recently made a pie (it turned out great, forunately) and I decided to bake up the pie crust scraps "just like mom used to make them".
Monday, February 18, 2008
Lightning Round
It turns out butwesuckatcooking.com is available. Should I get it for the site? Does anyone care?
Ok, here comes a bunch of quick disasters from the last month, in increasing order of destruction:
1) Today, I tried to make Lime Butter Sauce to serve over salmon. It calls for making an emulsion. I've never made an emulsion before, but I've kind of sort of watched Amy do it a couple times. In my mind, making an emulsion always involved slowly dripping oil into a liquid while you were rapidly stirring it. I didn't really read the instructions very carefully on the lime butter sauce, but it involved using melted butter instead of oil. So I carefully dripped the melted butter into the lime juice as I stirred... disaster. Each bit of melted butter instantly solidified on contact with the cooler lime juice. Instead of a nice frothy emulsion, I got little blobs of butter covered in lime juice... it was kind of disgusting.
However, this isn't a true disaster, because I immediately tried the recipe again. This time I poured all the ingredients in at once and mixed like hell with an immersion blender. It turned out much better. Amy approved.
Not much of a disaster. How about...
2) I made an apple pie a few weeks ago. While some of you seem to hate peeling apples, I hate apple peels in my pie. But that wasn't the disaster... the disaster was not baking the pipe long enough so I was left with undercooked, crunchy apples in a soupy sauce.
Definitely not very tasty. But is that the best we can do? No!
3) I was making sweet potato fries. I had successfully made regular fries, sweet potato fries, and even donuts in the last month, so my kitchen ego was even more golden-deep-fried than usual. I had been frying in a big 8 quart pot, but I was making a smaller batch, so for some reason I dropped down to a 3 quart pot. Big mistake. I had my oil up to 375ยบ, dropped in my fries, and immediately the oil started to boil over up and out of the pot.
At this point, I'm faced with a dilemma. The correct response would probably have been to immediately cover the pot and then turn off the gas burner. The correct response did not occur to me at the time. All I could think about was how all that hot oil boiling over the side of the pot was about to ignite from the big fat gas burner underneath. However, the knob for the gas was pretty much right next to the burner, so turning off the gas would involve me sticking my hand into the fiery, greasy maelstrom.
Screw it. I decided to cut the gas. Miraculously, I only got a few grease splatter burns on my hand and managed to avoid setting the kitchen on fire.
Moral of the story: if you are deep frying, use the biggest pot you have. Or maybe just go to Bojangles.
Ok, here comes a bunch of quick disasters from the last month, in increasing order of destruction:
1) Today, I tried to make Lime Butter Sauce to serve over salmon. It calls for making an emulsion. I've never made an emulsion before, but I've kind of sort of watched Amy do it a couple times. In my mind, making an emulsion always involved slowly dripping oil into a liquid while you were rapidly stirring it. I didn't really read the instructions very carefully on the lime butter sauce, but it involved using melted butter instead of oil. So I carefully dripped the melted butter into the lime juice as I stirred... disaster. Each bit of melted butter instantly solidified on contact with the cooler lime juice. Instead of a nice frothy emulsion, I got little blobs of butter covered in lime juice... it was kind of disgusting.
However, this isn't a true disaster, because I immediately tried the recipe again. This time I poured all the ingredients in at once and mixed like hell with an immersion blender. It turned out much better. Amy approved.
Not much of a disaster. How about...
2) I made an apple pie a few weeks ago. While some of you seem to hate peeling apples, I hate apple peels in my pie. But that wasn't the disaster... the disaster was not baking the pipe long enough so I was left with undercooked, crunchy apples in a soupy sauce.
Definitely not very tasty. But is that the best we can do? No!
3) I was making sweet potato fries. I had successfully made regular fries, sweet potato fries, and even donuts in the last month, so my kitchen ego was even more golden-deep-fried than usual. I had been frying in a big 8 quart pot, but I was making a smaller batch, so for some reason I dropped down to a 3 quart pot. Big mistake. I had my oil up to 375ยบ, dropped in my fries, and immediately the oil started to boil over up and out of the pot.
At this point, I'm faced with a dilemma. The correct response would probably have been to immediately cover the pot and then turn off the gas burner. The correct response did not occur to me at the time. All I could think about was how all that hot oil boiling over the side of the pot was about to ignite from the big fat gas burner underneath. However, the knob for the gas was pretty much right next to the burner, so turning off the gas would involve me sticking my hand into the fiery, greasy maelstrom.
Screw it. I decided to cut the gas. Miraculously, I only got a few grease splatter burns on my hand and managed to avoid setting the kitchen on fire.
Moral of the story: if you are deep frying, use the biggest pot you have. Or maybe just go to Bojangles.
Tuesday, February 12, 2008
Pie!
I know this blog is supposed to be all about cooking disasters, but I don't care, 'cause I just baked my first pie! And it was edible! And it was apple!
It's not very pretty, but it sure tasted good. This leads me to conclude that it is impossible to go wrong when following a recipe that calls for one cup of sugar, and pie crust. I got the recipe from my sister Kelly, who got it from the back of a Trader Joe's pie crust box. I didn't make my own crust - maybe next time? Anyway, Kelly told me that I can get away with not peeling the apples before putting them in the pie, and I witnessed it firsthand when I tried her delicious non-peeled apple pie. So in an effort to save time and energy, I opted not to peel my apples, and I couldn't tell a difference.
It was particularly tasty with vanilla frozen yogurt on top.
Mark ate his plain because he's lame.
Here's the recipe:
Trader Joe's Gourmet Apple Pie
Objective
To make an apple pie that is not gross, burnt, hard, or otherwise inedible.
Ingredients
- 9 to 9-1/2 inch pie pan
- 1 package pie crust
- 3 pounds Granny Smith Apples, peeled cored and sliced (in my case, just cored and sliced)
- 1 cup sugar
- 3 tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 tablespoons butter
- 2 tablespoons milk or cream
Serves six to eight.
Procedure
1. Preheat oven to 425 degrees. Prepare crust according to package directions. Set aside two tablespoons sugar. Mix remaining sugar, flour, cinnamon, cloves, and salt together and sprinkle over apples. Toss well to coat.
2. Mound apples on top of crust. Cut butter into small pieces and dot pieces over the apples. Carefully place top crust over apples. Press and crimp edges of the top and bottom crust together at the rim of the pan. Brush the top crust all over with milk or cream and sprinkle with sugar.
3. Using a small knife make five or six slits in the top crust. Bake on the lowest rack in the oven for 15 minutes. Remove pie. Cover edges of crust with foil. Return pie to oven and reduce heat to 350 degrees. Continue to bake for about one hour or until crust is evenly golden brown and apples are tender.
Results
Yum!
Conclusion
Apple pie is good.
It's not very pretty, but it sure tasted good. This leads me to conclude that it is impossible to go wrong when following a recipe that calls for one cup of sugar, and pie crust. I got the recipe from my sister Kelly, who got it from the back of a Trader Joe's pie crust box. I didn't make my own crust - maybe next time? Anyway, Kelly told me that I can get away with not peeling the apples before putting them in the pie, and I witnessed it firsthand when I tried her delicious non-peeled apple pie. So in an effort to save time and energy, I opted not to peel my apples, and I couldn't tell a difference.
It was particularly tasty with vanilla frozen yogurt on top.
Mark ate his plain because he's lame.
Here's the recipe:
Trader Joe's Gourmet Apple Pie
Objective
To make an apple pie that is not gross, burnt, hard, or otherwise inedible.
Ingredients
- 9 to 9-1/2 inch pie pan
- 1 package pie crust
- 3 pounds Granny Smith Apples, peeled cored and sliced (in my case, just cored and sliced)
- 1 cup sugar
- 3 tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 tablespoons butter
- 2 tablespoons milk or cream
Serves six to eight.
Procedure
1. Preheat oven to 425 degrees. Prepare crust according to package directions. Set aside two tablespoons sugar. Mix remaining sugar, flour, cinnamon, cloves, and salt together and sprinkle over apples. Toss well to coat.
2. Mound apples on top of crust. Cut butter into small pieces and dot pieces over the apples. Carefully place top crust over apples. Press and crimp edges of the top and bottom crust together at the rim of the pan. Brush the top crust all over with milk or cream and sprinkle with sugar.
3. Using a small knife make five or six slits in the top crust. Bake on the lowest rack in the oven for 15 minutes. Remove pie. Cover edges of crust with foil. Return pie to oven and reduce heat to 350 degrees. Continue to bake for about one hour or until crust is evenly golden brown and apples are tender.
Results
Yum!
Conclusion
Apple pie is good.
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