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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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06-03-2005, 03:51 PM
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Perforated Pie Pan?
Hi,
Does anyone here use perforated pie pans? I have a question -- rather silly, but anyway -- about them. I bought Chicago Metallic's pie pans and used them today for the first time to bake blueberry pies. The pies turned out quite well -- but, since I cut them when they were still warm, blueberry juice ran and dripped through those tiny holes on the bottom. I had a plate underneath, so the juice didn't stain anything, but I was sorry to see so much yummy blueberry juice wasted. This makes me wonder -- How do you deal with perforated pans? Do you wait until pies are set, then cut them? I guess I should always keep a plate underneath, though, just in case. Any suggestions? Thanks! Wakako 
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06-03-2005, 08:19 PM
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On Sun 06 Mar 2005 08:51:03a, Wakako Kusumoto wrote in rec.food.baking:
Hi, Does anyone here use perforated pie pans? I have a question -- rather silly, but anyway -- about them. I bought Chicago Metallic's pie pans and used them today for the first time to bake blueberry pies. The pies turned out quite well -- but, since I cut them when they were still warm, blueberry juice ran and dripped through those tiny holes on the bottom. I had a plate underneath, so the juice didn't stain anything, but I was sorry to see so much yummy blueberry juice wasted. This makes me wonder -- How do you deal with perforated pans? Do you wait until pies are set, then cut them? I guess I should always keep a plate underneath, though, just in case. Any suggestions? Thanks! Wakako I think you've thought of them. If you want the benefit of the holes, they obviously cannot be covered up in baking. You could, however, wrap the bottom in foil before cutting the pie. -- Wayne Boatwright ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974
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09-03-2005, 04:00 PM
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"Wayne Boatwright" firmly grasped the obvious:
I think you've thought of them. If you want the benefit of the holes, they obviously cannot be covered up in baking. You could, however, wrap the bottom in foil before cutting the pie. IFYKWIM, AITYD. --oTTo--
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09-03-2005, 04:52 PM
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"Otto Bahn" wrote in message ... "Wayne Boatwright" firmly grasped the obvious: I think you've thought of them. If you want the benefit of the holes, they obviously cannot be covered up in baking. You could, however, wrap the bottom in foil before cutting the pie. IFYKWIM, AITYD. --oTTo-- Huh???
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09-03-2005, 07:15 PM
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"MOMPEAGRAM" wrote in message
news:1110386824.8d0649d1a2634d3c73513b39119117f0@t eranews... "Otto Bahn" wrote in message ... "Wayne Boatwright" firmly grasped the obvious: I think you've thought of them. If you want the benefit of the holes, they obviously cannot be covered up in baking. You could, however, wrap the bottom in foil before cutting the pie. IFYKWIM, AITYD. --oTTo-- Huh??? for what it's worth, I think that means "if you know what I mean, and I think you do." ~Peggy
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09-03-2005, 07:28 PM
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"Peggy" wrote
No small coincidence you are posting about pie, eh? I think you've thought of them. If you want the benefit of the holes, they obviously cannot be covered up in baking. You could, however, wrap the bottom in foil before cutting the pie. IFYKWIM, AITYD. --oTTo-- Huh??? FWIW, ITTM "IFYKWIM, AITYD." IFYPFY! --O-- Still symmetrical after all these years
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09-03-2005, 07:42 PM
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"Peggy" wrote in message ... "MOMPEAGRAM" wrote in message news:1110386824.8d0649d1a2634d3c73513b39119117f0@t eranews... "Otto Bahn" wrote in message ... "Wayne Boatwright" firmly grasped the obvious: I think you've thought of them. If you want the benefit of the holes, they obviously cannot be covered up in baking. You could, however, wrap the bottom in foil before cutting the pie. IFYKWIM, AITYD. --oTTo-- Huh??? for what it's worth, I think that means "if you know what I mean, and I think you do." ~Peggy Thanks Peggy. I pick most short forms, but that was too much at once for an old lady.
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11-03-2005, 02:55 AM
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"MOMPEAGRAM" wrote in message news:1110397011.366d59ce7675a468ce1f48854ca37d21@t eranews... "Peggy" wrote in message ... "MOMPEAGRAM" wrote in message news:1110386824.8d0649d1a2634d3c73513b39119117f0@t eranews... "Otto Bahn" wrote in message ... "Wayne Boatwright" firmly grasped the obvious: I think you've thought of them. If you want the benefit of the holes, they obviously cannot be covered up in baking. You could, however, wrap the bottom in foil before cutting the pie. IFYKWIM, AITYD. --oTTo-- Huh??? for what it's worth, I think that means "if you know what I mean, and I think you do." ~Peggy Thanks Peggy. I pick most short forms, but that was too much at once for an old lady. FNARR! FNARR!
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11-03-2005, 10:50 PM
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["Followup-To:" header set to alt.religion.kibology.]
On Fri, 11 Mar 2005 13:25:15 +1030, My Left Foot Sh@tmypants wrote: "MOMPEAGRAM" wrote in message news:1110397011.366d59ce7675a468ce1f48854ca37d21@t eranews... "Peggy" wrote in message ... "MOMPEAGRAM" wrote in message news:1110386824.8d0649d1a2634d3c73513b39119117f0@t eranews... "Otto Bahn" wrote in message ... "Wayne Boatwright" firmly grasped the obvious: I think you've thought of them. If you want the benefit of the holes, they obviously cannot be covered up in baking. You could, however, wrap the bottom in foil before cutting the pie. IFYKWIM, AITYD. --oTTo-- Huh??? for what it's worth, I think that means "if you know what I mean, and I think you do." ~Peggy Thanks Peggy. I pick most short forms, but that was too much at once for an old lady. FNARR! FNARR! Now she'll be up all night trying to figure out what FNARR stands for.
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24-03-2005, 11:21 PM
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Just get some Glass pie pans
"Wakako Kusumoto" wrote in message ... Hi, Does anyone here use perforated pie pans? I have a question -- rather silly, but anyway -- about them. I bought Chicago Metallic's pie pans and used them today for the first time to bake blueberry pies. The pies turned out quite well -- but, since I cut them when they were still warm, blueberry juice ran and dripped through those tiny holes on the bottom. I had a plate underneath, so the juice didn't stain anything, but I was sorry to see so much yummy blueberry juice wasted. This makes me wonder -- How do you deal with perforated pans? Do you wait until pies are set, then cut them? I guess I should always keep a plate underneath, though, just in case. Any suggestions? Thanks! Wakako
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24-03-2005, 11:21 PM
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Just get some Glass pie pans
"Wakako Kusumoto" wrote in message ... Hi, Does anyone here use perforated pie pans? I have a question -- rather silly, but anyway -- about them. I bought Chicago Metallic's pie pans and used them today for the first time to bake blueberry pies. The pies turned out quite well -- but, since I cut them when they were still warm, blueberry juice ran and dripped through those tiny holes on the bottom. I had a plate underneath, so the juice didn't stain anything, but I was sorry to see so much yummy blueberry juice wasted. This makes me wonder -- How do you deal with perforated pans? Do you wait until pies are set, then cut them? I guess I should always keep a plate underneath, though, just in case. Any suggestions? Thanks! Wakako
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