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Old 08-01-2006, 03:14 PM   #21
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Originally Posted by Andy M.
I use a flat-bottomed and straight-sided measuring cup to pack down the crumbs on the bottom and sides.
Yep, I got some of those, I'll try it, thanks. My crust was of no consequence. I simply rolled the crumbs over a Pam prepared pan for a coating. I want to use a shortbread crust.
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Old 08-01-2006, 03:18 PM   #22
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Originally Posted by Andy M.
Also, I read that overbeating the batter is the primary cause of cracking. I've always felt it was caused by the cooking and cooling process.
What you just mentioned could very well be the biggest factor causing the cracks. I do inherently over beat and is why I like the wooden spoon. So yea, next time.
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Old 08-01-2006, 03:28 PM   #23
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Originally Posted by Andy M.
I don't know how you got all that into a 10" pan!
It was too much, and rose 2 inches above the pan before its reduction. With the exposed head so high it aided cracking.

I should mention that Jen couldn't have had a worse student. The fact she was willing to endure my off-coloured wit is awesome. But I could tell she felt compassion for such ignorance.
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