Jenise
FLDG Dishwasher
42648
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Matilda L
Sparkling Red Riding Hood
1191
Wed Jul 16, 2008 4:48 am
Adelaide, South Australia
Paul Winalski
Wok Wielder
8032
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Larry Greenly
Resident Chile Head
6641
Sun Mar 26, 2006 11:37 am
Albuquerque, NM
David M. Bueker
Riesling Guru
34368
Thu Mar 23, 2006 11:52 am
Connecticut
Jenise
FLDG Dishwasher
42648
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Larry Greenly
Resident Chile Head
6641
Sun Mar 26, 2006 11:37 am
Albuquerque, NM
Peter May
Pinotage Advocate
3812
Mon Mar 20, 2006 11:24 am
Snorbens, England
Jenise
FLDG Dishwasher
42648
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Larry Greenly
Resident Chile Head
6641
Sun Mar 26, 2006 11:37 am
Albuquerque, NM
Peter May wrote:
Never had it in a pie, I'd assume its high moisture content would make the pie base soggy.
Matilda L
Sparkling Red Riding Hood
1191
Wed Jul 16, 2008 4:48 am
Adelaide, South Australia
Jenise
FLDG Dishwasher
42648
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Larry Greenly wrote:Peter May wrote:
Never had it in a pie, I'd assume its high moisture content would make the pie base soggy.
I seem to recall that cornstarch (or another thickener) took care of the soggy problem.
Larry Greenly
Resident Chile Head
6641
Sun Mar 26, 2006 11:37 am
Albuquerque, NM
Jenise wrote:
It does/would. But I think some people miscalculate the extent to which it will continue to weep post-thickening.
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