"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 03-23-2010, 05:09 AM   #1
Assistant Cook
 
Join Date: Mar 2010
Posts: 5
The Pastry you are expert in

Hi,

What kind of pastry are you expert in?

I need help for cooking


Thank you very much

__________________

__________________
Landy is offline   Reply With Quote
Old 03-23-2010, 09:43 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,384
I recommend you tell us your problem and let the people who know about it help you.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-15-2010, 03:03 PM   #3
Assistant Cook
 
Join Date: Apr 2010
Posts: 6
Question I need help with a pie (pastry chef in training)

I have been practicing my vanilla cream pie I have 2 problems after about 6-8 pies only ONE has set perfect, I do exactly as the recipe calls for as far as cooking but now I may be "overcooking" the cornstarch to cause the problem, is this the case or is it something else

next problem is the merange although its tasty and tall when i put it on the pie, I seal all edges cook it as recommended at the 325 for 30 min but after it is done it sinks and gets the little moisture drops. how can I avoid this.
__________________
jessi is offline   Reply With Quote
Old 04-15-2010, 03:23 PM   #4
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,937
Regarding the meringue, are you adding a little cream of tartar to it? This usually makes it stay light and high. As for your filling problem, I would have to see the recipe to figure the problem.
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 04-15-2010, 03:44 PM   #5
Assistant Cook
 
Join Date: Apr 2010
Posts: 6
Quote:
Originally Posted by LPBeier View Post
Regarding the meringue, are you adding a little cream of tartar to it? This usually makes it stay light and high. As for your filling problem, I would have to see the recipe to figure the problem.
Here is the recipe please help, now I do add 1/4teaspoon cream of tartar, 6 tablespoons of sugar (slowly) 1/2 teaspoon vanilla to the merange but its tall and then shrinks, an gets those drops of sugar? or what ever it is on top,

__________________
jessi is offline   Reply With Quote
Old 04-15-2010, 05:41 PM   #6
Assistant Cook
 
Join Date: Apr 2010
Location: Madison, WI
Posts: 18
Jessi, this may be akin to "make sure it's plugged in" but just to make sure, be sure to use fresh eggs. Eggs 4-5 days or older have thicker whites which will give more volume, but can "leak moisture"


Fresher egg whites won't give you quite as much volume, but will be more stable. Also, you can get a negative effect if you make a meringue on a really humid day, that atmospheric moisture can interfere with the stability of the meringue too.

Also, make sure to put the meringue on the filling while it is still hot. THAT heat can help cook the underside of the meringue just a little, and go a little way towards preventing wilting and beading.

And lastly, I don't know what type of sugar you are using, but you may try using powdered sugar. Sugar is hydroscopic. That is, it attracts moisture from the environment and can create beading. If the sugar is not very well dissolved into the egg white, that can exacerbate the problem. So using powdered sugar will really help t dissolve into the meringue, and minimize the beading.

All of these are little things, but together should go a long way in making a perfect meringue. Good luck!
__________________
madcitypaul is offline   Reply With Quote
Old 04-15-2010, 07:58 PM   #7
Master Chef
 
DaveSoMD's Avatar
Site Moderator
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,038
If you goggle "alton brown meringue' you will find some good information. I have the DVD that the meringue recipe and instructions are from and it has a lot of good information.
__________________
DaveSoMD is offline   Reply With Quote
Old 04-15-2010, 08:23 PM   #8
Assistant Cook
 
Join Date: Apr 2010
Posts: 6
Quote:
Originally Posted by madcitypaul View Post
Jessi, this may be akin to "make sure it's plugged in" but just to make sure, be sure to use fresh eggs. Eggs 4-5 days or older have thicker whites which will give more volume, but can "leak moisture"


Fresher egg whites won't give you quite as much volume, but will be more stable. Also, you can get a negative effect if you make a meringue on a really humid day, that atmospheric moisture can interfere with the stability of the meringue too.

Also, make sure to put the meringue on the filling while it is still hot. THAT heat can help cook the underside of the meringue just a little, and go a little way towards preventing wilting and beading.

And lastly, I don't know what type of sugar you are using, but you may try using powdered sugar. Sugar is hydroscopic. That is, it attracts moisture from the environment and can create beading. If the sugar is not very well dissolved into the egg white, that can exacerbate the problem. So using powdered sugar will really help t dissolve into the meringue, and minimize the beading.

All of these are little things, but together should go a long way in making a perfect meringue. Good luck!
wonderful thank you, I am going to try the powder sugar as you suggest tonight, I live in a humid environment of SC so I do believe thats a factor also, I do put it on the pie while its warm and then straight to the oven, I make sure I seal it also, but I appreciate the help. I am a budding pastry chef (student)and I appreciate all the help I can get as I was telling my mom, if these pies keep looking like this my dream of my own bakery starts flying out the window!

Let me ask you this, the filling, what am I am doing wrong? I am cooking it at medium, until bubbly, remove it put a little in the yolks to temper it mix it, put that back cook for another couple of minutes (whisking it gently) and then put directly to the baked crust, it looks beautiful, tastes great...looks like a vanilla cream milkshake leaks every where, does not set, tried cooling it overnight in the fridge then just cooling on a rack..same result, recipe calls for 1/4 cup cornstarch, its brand new too...
__________________
jessi is offline   Reply With Quote
Old 04-15-2010, 08:24 PM   #9
Assistant Cook
 
Join Date: Apr 2010
Posts: 6
Smile

Quote:
Originally Posted by DaveSoMD View Post
If you goggle "alton brown meringue' you will find some good information. I have the DVD that the meringue recipe and instructions are from and it has a lot of good information.
Thanks, I never thought of that, I love Alton Brown!
__________________
jessi is offline   Reply With Quote
Old 04-15-2010, 09:16 PM   #10
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,937
Jessi, I apologize as I was away most of the day but the help you got was fantastic. One other thing about the eggwhites - make sure they are room temperature before you beat them and that your bowl and beaters are also room temperature and very clean.

As for your filling, I find beating the yolk (also at room temperature) until they are light yellow and frothy helps to thicken the filling.

Hope that helps!
__________________

__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:31 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.