Chief Longwind Of The North
Certified/Certifiable
This is the terms and techniques section, so I'm asking for help with a technique.
Yesterday, I tried three things that I've never made before; maki-sushi, key-lime pie, and from scratch banana-cream pie. The sushi and key-lime pies came out like I'd been making them all my life. The banana-cream pie, though edible, wasn't nearly as good in quality as I wanted.
I used a standard graham cracker/butter/sugar crust, that was perfect. For the filling, I used about 12 oz. cream, with a quarter cup of milk, and 3.4 cup of sugar, and blended in about 5 medium, very ripe bananas. I heated the mixture to a slow boil and added cornstarch slurry to thicken. When the filling was partially cool, I folded in three sliced bananas. I placed the whole thing in the fridge to cool.
The filling was stiff enough, but had too much of a cooked banana flavor, and was very starchy in taste as well. Like I said, it was edible, but not great. I always strive for great, and incredible when I can get it.
So, I need to know what type of starch should I be using, and should I blend the banana into the thickend cream/sugar filling after it's cooked? Or is this more of a custard dish, with egg yolks acting as thickener.
Any help would be appreciated. And I'm not so much looking for a recipe, as for proper technique. For I feel that technique is far more important than an exact recipe. Proper technique allows one to play with the desired dish, and "customize" it.
Any help would be greatly appreciated. Thanks in advance.
Seeeeeeya; Goodweed of the North
Yesterday, I tried three things that I've never made before; maki-sushi, key-lime pie, and from scratch banana-cream pie. The sushi and key-lime pies came out like I'd been making them all my life. The banana-cream pie, though edible, wasn't nearly as good in quality as I wanted.
I used a standard graham cracker/butter/sugar crust, that was perfect. For the filling, I used about 12 oz. cream, with a quarter cup of milk, and 3.4 cup of sugar, and blended in about 5 medium, very ripe bananas. I heated the mixture to a slow boil and added cornstarch slurry to thicken. When the filling was partially cool, I folded in three sliced bananas. I placed the whole thing in the fridge to cool.
The filling was stiff enough, but had too much of a cooked banana flavor, and was very starchy in taste as well. Like I said, it was edible, but not great. I always strive for great, and incredible when I can get it.
So, I need to know what type of starch should I be using, and should I blend the banana into the thickend cream/sugar filling after it's cooked? Or is this more of a custard dish, with egg yolks acting as thickener.
Any help would be appreciated. And I'm not so much looking for a recipe, as for proper technique. For I feel that technique is far more important than an exact recipe. Proper technique allows one to play with the desired dish, and "customize" it.
Any help would be greatly appreciated. Thanks in advance.
Seeeeeeya; Goodweed of the North