"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Reply
 
Thread Tools Display Modes
 
Old 11-27-2009, 11:43 AM   #11
Senior Cook
 
Join Date: Feb 2006
Location: Dallas, Tx. ( Big D )
Posts: 313
[QUOTE=Wyogal;863557]Probably so as not to waste any part of the egg. Use the yolks in the pie, use the whites of the same eggs in a topping.
But, it's a matter of taste. One can put meringue on anything, same with whipped cream.[/QUOTE\

Pardon my ignorance, but shouldn't the meringue be baked? If so, would you top a cooled pie and then bake the meringue?
__________________

__________________
Phil is offline   Reply With Quote
Old 11-27-2009, 11:49 AM   #12
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
yes. Have you ever had baked alaska? It's cake with ice cream in the middle, topped with meringue, baked to brown.
In my experience, meringue is put on top of a cooled pie, then baked briefly. You don't bake the meringue while you are baking the pie.
__________________

__________________

Wyogal is offline   Reply With Quote
Old 11-27-2009, 06:29 PM   #13
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Quote:
Originally Posted by Phil View Post
Did you adjust the cornstarch from experience? The recipes usually call for 2 Tbs. cornstarch. Also, we didn't refrigerate the pie. I see that whipped cream toppings call for whole eggs and meringue pies call for egg yokes. I'll try your recipe when topping with whipped cream. Thanks.
the original recipe called for a 1/4 cup cornstarch and it often came out too loose, so I upped it to 1/3 of a cup and it is still a fairly soft filling but holds its shape. The advantage to using cornstarch instead of flour for me is that cornstarch will give you a melt in your mouth texture where flour will give you a thicker more viscous texture. I find that flour gives you more predictable thickening, but I prefer the texture of cornstarch.

I would say that this amount of liquid would need more than 2 tbs of flour to thicken it properly.

For me a cream pie isn't a cream pie without cream on top, I just cannot warm up to meringue on any other pie but lemon. I have noticed that since moving to the south, meringue is used often instead of cream on a cream pie, and this was very weird to me.
__________________
bakechef is offline   Reply With Quote
Old 11-27-2009, 06:54 PM   #14
Senior Cook
 
Join Date: Feb 2006
Location: Dallas, Tx. ( Big D )
Posts: 313
For bakechef

"I have noticed that since moving to the south, meringue is used often instead of cream on a cream pie, and this was very weird to me."
Now be careful, you're in a foreign territory. I've always had meringue on chocolate, lemon, and coconut pies. However, I would never turn down a whipped cream topping on anything.
__________________
Phil is offline   Reply With Quote
Old 11-27-2009, 07:06 PM   #15
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Quote:
Originally Posted by Phil View Post
"I have noticed that since moving to the south, meringue is used often instead of cream on a cream pie, and this was very weird to me."
Now be careful, you're in a foreign territory. I've always had meringue on chocolate, lemon, and coconut pies. However, I would never turn down a whipped cream topping on anything.
LOL!

Why is it called cream pie if there is no cream on it?
__________________
bakechef is offline   Reply With Quote
Old 11-27-2009, 07:09 PM   #16
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
um, because there is cream (or some form of milk) IN the pie.
__________________

__________________

Wyogal is offline   Reply With Quote
Reply

Tags
None

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 05:27 PM.


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