[Sca-cooks] Re: Sca-cooks Digest, Vol 36, Issue 22

[Carol Smith]

A small angel food cake.  Cryspes.  Just 2 uses for egg whites, not even 
including meringues.

Regards,
Brekke


----- Original Message ----- 
From: <cldyroz at aol.com>
To: <sca-cooks at ansteorra.org>
Sent: Friday, May 05, 2006 6:22 PM
Subject: [Sca-cooks] Re: Sca-cooks Digest, Vol 36, Issue 22


>
>
> I thought so. It has been several decades since I made a butter crust. I 
> usually do a criso one that does well.
> Just keep things cool and it all should be well...i hope. I think I will 
> stick the mixing bowl in the freezer when I get home, just to be sure (the 
> house gets hot since the Grandfather likes to set the thermostat at 75. At 
> 100, he's allowed.)
> The recipe calls for partially baking the crust, before you put in the 
> filling, so, hopefully, that will take care of the soggy bottom 
> potential-though I have never had any luck with that before. :P Mundane 
> Custard pies and I have a long-standing argument going on. <G> If this 
> works, I may change my mundane pie recipe.
>
> I think that the recipe calls for the stirring so that all of the filling 
> gets to the proper temperature to set. Ovens were not the enclosed marvels 
> we have today.
> Let's see...isn't a quart 4 cups? then the ratio I am thinking of would be 
> 8 yolks...OK.
> Now, what to do with all those egg whites...<G>
>
> thank you!!!
> Helen
>
>
> Message: 9
> Date: Fri, 05 May 2006 11:52:33 -0400
> From: "Phil Troy / G. Tacitus Adamantius"
>     <adamantius.magister at verizon.net>
> Subject: Re: [Sca-cooks] Dariole/Dariola
>
> On May 5, 2006, at 11:29 AM, cldyroz at aol.com wrote:
>
> > Is there a way of doing the butter pastry to where it doesn't take
> > on the characteristics of lead? Would it help to have the butter
> > cold as I cut it into the flour?
>
> Yes, and ice water is good, too. For a light, flaky pastry, the
> object is to have little unincorporated flakes of butter in your
> dough, at least by the time it's rolled out. When the pastry is
> baked, where each bit of butter was, is now an air pocket and a
> lubricated space between two layers of pastry.
>
> If you want a "mealy" dough, which many would argue is more
> appropriate for custards and other "wet" fillings, you might want the
> butter more fully incorporated.
>
> > Is the ratio of two egg yolks to one cup of milk doable to acheive
> > the 'jiggle' or should that be upped?
>
> The standard [modern] formula is 6 eggs or 12 yolks to 1 quart (this
> may have changed over the years if egg sizes have changed). 2 yolks
> per cup is more than enough. Not a problem, mind you, but more than
> you need.
>
> > How often should I stir the custard as it is baking, or, should I
> > not stir at all?
>
> If you want the "jiggle" effect, not at all. Stirred custards, such
> as pastry cream and zabaglione, have a creamy or foamy texture. If
> you just want it to set, you don't need to stir it.
>
> Adamantius
>
>
>
>
>
>
> "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
>      -- Susan Sheybani, assistant to Bush campaign spokesman Terry
> Holt, 07/29/04
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