"Roy Basan" > wrote in message
om...
> "Vox Humana" > wrote in message
>...
> > "toolguy" > wrote in message
> > ...
> > > Hi all,
> > >
> > > I posted this on rec.food.cooking but just in case, I thought I'd post
> > > it here too.
> > >
> > > I'm well known amongst friends and family for my Pumpkin Chiffon pies.
> > > This year I thought to try a couple of new ideas and I'd like to get
> > > feedback please.
> > >
> > > 1. I thought the pie could be improved with fresh ginger instead of
> > > powdered. The recipe calls for a 1/2 teaspoon of dried. How much
> > > minced fresh ginger would you suggest to sub for the dried? Has
> > > anyone done this and if so, how'd it turn out? Was it an improvement
> > > over the powdered ginger?
> > >
> The rule in pumpkin pie is that you get the desired flavour
> balance;just add enough spice but not more to have an overpowering
> flavour.As an option You can combine ginger with other spices such as
> cloves, mace or nutmeg or even cinnamon and cardamom.
> Fresh ginger can have a slight different flavor characteristics than
> the dried one.As the fresh has moisture you will have to add more.But
> the bottom line is you must have to make your own baking test and see
> what is the best for your taste. Other bakers add citrus flavor like
> a grated lemon or orange peel(or combination) in order to balance the
> taste. Not too spicy and with a hint of fruity flavor.
>
> There are some recipes that baked type of the chiffon pie( and not
> the refrigrated version) and they use a higher level of spice
> combination, taking into consideration the volatility of some of the
> flavor notes in spices.
>
> > > 2. My recipe whips egg whites to fold in with the pumpkin etc. I read
> > > a recipe on Epicurious which uses whipped whipping cream instead of
> > > egg whites. Sounds like this might be a possible improvement. Any
> > > thoughts on this???
> Incorporating egg whites to chiffon pies will lighten it up;but adding
> some lightly whipped cream will improve the eating quality and will
> put a distinctive body in the pie.Just bear in mind that the lightness
> in texture will be diminished if that is what you are used to.
> In the other way the pumpkin pie is served with a dollop of cream,
> Other individuals would prefer to use the whipped cream as topping
> after placing in the pie filling and chilled ; and others go to the
> extreme eating pumpkin pie with sour cream instead , while other
> prefer yoghurt and even ice cream...
> Roy

Do you think that the whipped cream will be as stabile as the egg white
foam?