Re: OT: Cooking advice (Long...) - Saab General Bulletin Board - Saabnet.com
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Re: OT: Cooking advice (Long...)
Posted by Denise [Email] (more from Denise) on Tue, 27 Sep 2005 18:28:23
In Reply to: OT: Cooking advice (Long...), egsAero, Tue, 27 Sep 2005 14:26:57
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According to Cook's Illustrated Magazine Sept/Oct 2005, (the ones who are in America's Test Kichen on PBS) for Deep Dish Apple Pie, the apples were soupy and disintegrating until she put the 1/4" thick slices into a Dutch oven with some granulated sugar (to flavor the apples and extract liquid), covered the pan for even cooking and stirred frequently, cooking 15 to 20 minutes, medium heat. Apples were not mealy or blown apart- just tender and flavorful. Her research showed that apples undergo a "structural change when held at low-to-moderate temperatures for 20-30 minutes. Between 120 and 140 deg.F, pectin is converted into a more heat stable form.....once an adequate aount of pectin has been stabilized at low heat, the apples can tolerate heat from additional cooking.." Perhaps some of this can be applied to your recipe.
The recipes and info in Cook's Illustrated are great, IMO. The magazine is a bit pricey, but there is not one advertisement in the issues. Well worth the extra price to have the whole recipe on just one page instead of scattered around.
And how do we end up with samples of your creation??? You kind of left that out...
posted by 66.67.101...
Posts in this Thread:
- OT: Cooking advice (Long...), egsAero, Tue, 27 Sep 2005 14:26:57
- OK, What if you tried this, OKSaabs, Wed, 28 Sep 2005 05:50:38
- mmmm Nutella....., NickR, Wed, 28 Sep 2005 04:08:20
- Re: OT: Cooking advice (Long...), Denise, Tue, 27 Sep 2005 18:28:23 <-- Viewing This Message
- Apples aren't apples, OKSaabs, Tue, 27 Sep 2005 15:13:37
- Too much water still in the apples?, NateinAA, Tue, 27 Sep 2005 14:34:42
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