Comments on: Custard pies http://foodpluspolitics.com/2007/10/08/custard-pies/ Recipes from scratch and a lot of chatter about food ( plus a little about politics ) Fri, 20 Nov 2009 12:16:15 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: How to make a better cheesecake - no more cracks | From Scratch http://foodpluspolitics.com/2007/10/08/custard-pies/#comment-4715 How to make a better cheesecake - no more cracks | From Scratch Tue, 03 Mar 2009 12:46:09 +0000 http://foodpluspolitics.dreamhosters.com/?p=318#comment-4715 [...] become firm only after they’ve cooled and have chilled for several hours. The jiggly center I discussed for custard pies in 2007 also applies to cheesecakes, but moreso. While I look for a jiggly center of about one inch [...] [...] become firm only after they’ve cooled and have chilled for several hours. The jiggly center I discussed for custard pies in 2007 also applies to cheesecakes, but moreso. While I look for a jiggly center of about one inch [...]

]]> By: ellaella http://foodpluspolitics.com/2007/10/08/custard-pies/#comment-1209 ellaella Sun, 03 Feb 2008 16:48:54 +0000 http://foodpluspolitics.dreamhosters.com/?p=318#comment-1209 Hi Richard - You don't want to use corn syrup with a pie like this! Save that for pecan pie. Two things might be causing your problem: your oven temperature is off (most of them are) so check it with an inexpensive oven thermometer. The other might be your choice of pie plate. I like Pyrex because it ensures good browning and even cooking. Also try baking the pie on a rack that's second from the bottom, not in the middle. Best of luck. Let me know if this helped and thanks for stopping by. Hi Richard – You don’t want to use corn syrup with a pie like this! Save that for pecan pie.

Two things might be causing your problem: your oven temperature is off (most of them are) so check it with an inexpensive oven thermometer. The other might be your choice of pie plate. I like Pyrex because it ensures good browning and even cooking. Also try baking the pie on a rack that’s second from the bottom, not in the middle.

Best of luck. Let me know if this helped and thanks for stopping by.

]]> By: RICHARD ANDRESKI http://foodpluspolitics.com/2007/10/08/custard-pies/#comment-1208 RICHARD ANDRESKI Sun, 03 Feb 2008 16:42:45 +0000 http://foodpluspolitics.dreamhosters.com/?p=318#comment-1208 WHAT IS THE SECRET TO ENSURE THE CUSTARD FIRMS UP. SOME SAY USE MILK AND EVAPORATED MILK. OTHERS SAY, USE MILK AND KARO SYRUP. WE HAVE TROUBLE WITH THE CUSTARD NOT FIRMING UP RESULTING IN A RUNNY PIE. THANK YOU. WHAT IS THE SECRET TO ENSURE THE CUSTARD FIRMS UP. SOME SAY USE MILK AND EVAPORATED MILK. OTHERS SAY, USE MILK AND KARO SYRUP. WE HAVE TROUBLE WITH THE CUSTARD NOT FIRMING UP RESULTING IN A RUNNY PIE. THANK YOU.

]]> By: ellaella http://foodpluspolitics.com/2007/10/08/custard-pies/#comment-496 ellaella Sat, 13 Oct 2007 11:46:21 +0000 http://foodpluspolitics.dreamhosters.com/?p=318#comment-496 Thank you for the kind words -- and for yet another smile at the sight of that darling avatar. I haven't "internationalized" every recipe (I try but I forget sometimes, even though I've memorized the weights of many ingredients), but there are converters in the sidebar and from the recipes page. Any questions, though, just give a holler. And last month I posted a chart of oven temps in F, C and gas marks. I've used it for years when making European recipes. Should you need it, it's here: http://foodpluspolitics.com/2007/09/17/oven-equivalents/ Have a great weekend! Thank you for the kind words — and for yet another smile at the sight of that darling avatar.

I haven’t “internationalized” every recipe (I try but I forget sometimes, even though I’ve memorized the weights of many ingredients), but there are converters in the sidebar and from the recipes page. Any questions, though, just give a holler.

And last month I posted a chart of oven temps in F, C and gas marks. I’ve used it for years when making European recipes. Should you need it, it’s here:

http://foodpluspolitics.com/2007/09/17/oven-equivalents/

Have a great weekend!

]]> By: Cat http://foodpluspolitics.com/2007/10/08/custard-pies/#comment-495 Cat Sat, 13 Oct 2007 04:09:29 +0000 http://foodpluspolitics.dreamhosters.com/?p=318#comment-495 I kind of wish i hadn't stopped by your blog, this is an amazing collection of recipes! I will try and follow some of them, probably starting with the spinach and oranges salad or this! Thank you. :) I kind of wish i hadn’t stopped by your blog, this is an amazing collection of recipes!

I will try and follow some of them, probably starting with the spinach and oranges salad or this!

Thank you. :)

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