Question about frozen rhubarb
Not a big pie maker but I have some frozen rhubard. Do I need to thaw
it out before putting it in a pie before it hits the oven? Thanks. |
Question about frozen rhubarb
On Fri 28 Oct 2005 04:38:39p, wrote in rec.food.cooking:
> Not a big pie maker but I have some frozen rhubard. Do I need to thaw > it out before putting it in a pie before it hits the oven? Thanks. Well, several comments on that. You don't really have to thaw it, although you will probably have to adjust the baking time. Be prepared to shield the crust from over-browning. The filling should be bubbling a bit when it's done. When I've bought frozen rhubarb, I've found that the pieces were too big for my liking. I let it partially thaw and then cut it in thinner slices before mixing the filling. HTH -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/eikz78.jpg Meet Mr. Bailey |
Question about frozen rhubarb
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Question about frozen rhubarb
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Question about frozen rhubarb
"Puester" > wrote in message ... > wrote: >> Not a big pie maker but I have some frozen rhubard. Do I need to >> thaw >> it out before putting it in a pie before it hits the oven? Thanks. > > > I'd thaw it in a colander or sieve because it will give off > a large amount of water as it thaws. You don't want all that > water in your pie! I freeze the rhubarb I grow myself so I can't comment on commercially frozen rhubarb, but I wouldn't put mine in a colander. The liquid coming off it is not water but juice. I put mine in a pan and cook it down a bit. |
Question about frozen rhubarb
"Ophelia" > wrote in message ... > > > I freeze the rhubarb I grow myself so I can't comment on commercially > frozen rhubarb, but I wouldn't put mine in a colander. The liquid coming > off it is not water but juice. I put mine in a pan and cook it down a > bit. Hey Ophelia. I've heard of that technique before. (From the pastry bible?) AIR, you can sugar the fruit and then let it drain in a strainer into a bowl. Cook down the sugary liquid and your pie will cook faster, be less soupy, the fruit won't turn to mush, and the bottom crust will thank you. (Sounds a little like Wayne's trick with pumpkin pie that I'd also like to try sometime.) Pablo (Who's thinking about the frozen rhubarb in his freezer.) |
Question about frozen rhubarb
"pablo" > wrote in message ... > > "Ophelia" > wrote in message > ... >> >> >> I freeze the rhubarb I grow myself so I can't comment on commercially >> frozen rhubarb, but I wouldn't put mine in a colander. The liquid >> coming off it is not water but juice. I put mine in a pan and cook >> it down a bit. > Hey Ophelia. > > I've heard of that technique before. (From the pastry bible?) AIR, > you can sugar the fruit and then let it drain in a strainer into a > bowl. Cook down the sugary liquid and your pie will cook faster, be > less soupy, the fruit won't turn to mush, and the bottom crust will > thank you. (Sounds a little like Wayne's trick with pumpkin pie that > I'd also like to try sometime.) > > Pablo > (Who's thinking about the frozen rhubarb in his freezer.) Thanks Pablo:)) sounds like a good idea:) > > |
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