Should I parbake the bottom crust for a savory pie?
2022年4月10日 · 2. You should ask "how to prevent soggy bottom on a double crust pie" (or, just Google it). Because your bottom will for sure be soggy with that much liquid unless you take precautions, and as answered already you can't use parbaking as your precaution because of the double crust. (This doesn't really have anything to do with savory/sweet, it's ...
baking - Puff Pastry vs Pie Crust - Seasoned Advice
2 Answers. Really, the difference is the process -- full sheets of butter results in layers of the dough which allows it to puff up. But it's a lot of work for a crust that's going to just be bogged down toppings. And if it's flaky, it has no structural integrity -- it breaks apart as you're trying to eat it, making it pretty useless as a crust ...
Why do you need to cool the filling of a meat pie before adding to …
2012年1月17日 · 6. Sometimes I don't have time to cool the mixture before adding to my pastry but I can't see a major difference in outcome - the pastry does seem to be a bit more soggy when the mixture is not cooled first. I'd love to know the specific reasoning behind it. meat. pie.
baking - How do I ensure my puff pastry top stays puffed and …
My pastry did puff up nicely but deflated as soon as I removed it from the oven. Worse, the layers become soggy when cooled. I bake it at 425 deg F for 25-30 minutes. The filling I have is moist though not runny. I make my own short crust pastry as the base lining the tin foil pastry cup.
Why and when do you need to dock dough? - Seasoned Advice
2012年3月22日 · Puff pastry applications, for example, you usually do want to blow up so you will get a lot of light layers. If you are baking a pastry with a filling then the filling will keep this from happening. If you are baking blind, even with pie weights, you should dock because the weights might not weight evenly and you might still get a bubble.
baking - Glazing pastry - Egg white or Milk? - Seasoned Advice
Asked 12 years, 10 months ago. Modified 11 years, 4 months ago. Viewed 63k times. 4. What are the benefits of using egg white vs milk when glazing different kinds of pastry? - For example what should you use for Puff Pastry and Plain Pastry? Does using either glaze give a different effect / taste? Thanks in advance for your advice. baking.
How to get puff pastry to cook right through - Seasoned Advice
2013年3月12日 · Mar 13, 2013 at 6:17. Hello and welcome to Seasoned Advice, user17214! You may find our tour, Seasoned Advice Meta, and help center useful. Please check them out if you have time. Have fun and good cooking! – FoxElemental. May 6, …
Can I "fill" a chicken pot pie 24 hours before cooking it?
2018年2月18日 · Can I "fill" a chicken pot pie 24 hours before cooking it? On the preparing for parties -- you might want to try individual ramekins, with just a top crust. (fill in advance, but let them warm up some before putting the top crust on top). You can also go the slightly 'deconstructed' route of ramekin with a biscuit cooked separately and set on top.
Why do some pie crust recipes include vinegar? - Seasoned Advice
2011年12月11日 · Modified 12 years, 10 months ago. Viewed 3k times. 9. I experiment some with pie crusts and have seen recipes that include vinegar as well as eggs. What does the vinegar do and what does the egg do. I have heard the vinegar promotes tenderness but have read on one of the posts here that it speeds gluten formation. baking.
What can I substitute for puff pastry? - Seasoned Advice
2011年12月21日 · Phyllo, but you'll need to use some butter on it. – Chris Cudmore. Nov 24, 2011 at 21:32. 7. Yeah, phyllo would work, but once you use the butter on it, why not use the puff? – mrwienerdog. Nov 24, 2011 at 21:35. 1. If you're worried about saturated fat, you could alternatively use phyllo with olive oil instead of butter.