Interesting info site for fresh fruit season. I like the part about,
"rely more on taste than fancy pastry preparation."

http://whatscookingamerica.net/Histo...lerHistory.htm

I'm gonna try a crisp/crumble, next.

nb

notbob wrote:
> Interesting info site for fresh fruit season. I like the part
> about,
> "rely more on taste than fancy pastry preparation."
>
> http://whatscookingamerica.net/Histo...lerHistory.htm
>
> I'm gonna try a crisp/crumble, next.
>
> nb

And if you ever do make a cobbler, with the usual biscuit topping,
make sure the fruit is hot or the biscuit dough will be soggy
underneath.

On Thu, 11 Aug 2011 14:08:50 -0400, "Dora" > wrote:

> notbob wrote:
> > Interesting info site for fresh fruit season. I like the part
> > about,
> > "rely more on taste than fancy pastry preparation."
> >
> > http://whatscookingamerica.net/Histo...lerHistory.htm
> >
> > I'm gonna try a crisp/crumble, next.
> >
> > nb
>
> And if you ever do make a cobbler, with the usual biscuit topping,
> make sure the fruit is hot or the biscuit dough will be soggy
> underneath.

Good tip! I've never heard it (nor have I eaten a cobbler) and would
have put them over cold fruit.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

On 2011-08-11, Dora > wrote:

> And if you ever do make a cobbler....

I just made one.

> with the usual biscuit topping,

So, a cobbler w/o "the usual bicuit topping" is not really a cobbler?
Define "usual bicuit topping"

> make sure the fruit is hot or the biscuit dough will be soggy
> underneath.

I'm no expert, but seems to me any dough or batter in direct contact
with a liquid is bound to be soggy at that point of contact. How
could it be otherwise? That's one of the reasons I don't like
dumplings. Define "soggy". How soggy? Soggy relative to what?

This is an interesting point. Why are properly prepared pie crusts
not "soggy" when filled with juicy fruit fillings? Amount of fat?
Thinness? Time/heat?

nb

lid wrote:
>This is an interesting point. Why are properly prepared pie crusts
>not "soggy" when filled with juicy fruit fillings? Amount of fat?
>Thinness? Time/heat?

They're "blind baked" so that they're already crisp and would take longer to
become soggy.

Orlando

On 8/11/2011 6:02 PM, Orlando Enrique Fiol wrote:
> lid wrote:
>> This is an interesting point. Why are properly prepared pie crusts
>> not "soggy" when filled with juicy fruit fillings? Amount of fat?
>> Thinness? Time/heat?
>
> They're "blind baked" so that they're already crisp and would take longer to
> become soggy.

That's not true at all. Almost every fruit pie recipe I have ever made
is made with a top crust, therefore it cannot be blind baked. My bottom
crusts do not get soggy. I don't know the reason but temperature
definitely plays a role. And the way the crust is made may have
something to do with it.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 2011-08-12, Kate Connally > wrote:

> crusts do not get soggy. I don't know the reason but temperature
> definitely plays a role. And the way the crust is made may have
> something to do with it.

I think you're on the right track. Also, seems with the high fat
content of pie crusts, the oil content repels the water that would
make it soggy, while perhaps frying the crust a bit at those high
temps. Just a thought.

nb

On 11/08/2011 6:02 PM, Orlando Enrique Fiol wrote:
> lid wrote:
>> This is an interesting point. Why are properly prepared pie crusts
>> not "soggy" when filled with juicy fruit fillings? Amount of fat?
>> Thinness? Time/heat?
>
> They're "blind baked" so that they're already crisp and would take longer to
> become soggy.
>

No. Fruit pies are not blind baked. I have made hundreds of fruit pies
and have never had to blind bake one, and I don't know how you would
ever get the top crust crimped on and cooked evenly if the bottom crust
had been blind baked.

On 2011-08-11, Kent Brockman > wrote:

> Define interesting.

not you

On 2011-08-11, Dora > wrote:

> And if you ever do make a cobbler, with the usual biscuit topping,
> make sure the fruit is hot or the biscuit dough will be soggy
> underneath.

I was hoping you'd elaborate on your statement.

Turns out my batter enveloped cobbler was, indeed, "soggy". Everyone
loved it and it was one of the few dishes to be emptied completely and
quickly, but I had a taste and most of the dough parts were soggy in the
extreme. I'll not be baking that recipe, again.

Now, if you would, could you expand on your original statement? What
is "the usual biscuit topping" and how hot is "hot"? Boiling hot?
Hot coffee hot? If boiling hot, I would imagine the baking time would
be greatly reduced. Yes? No? Maybe? Do you have a recipe for this
method? Thnx.

nb

On 12 Aug 2011 13:43:26 GMT, notbob > wrote:

> Now, if you would, could you expand on your original statement? What
> is "the usual biscuit topping" and how hot is "hot"? Boiling hot?
> Hot coffee hot? If boiling hot, I would imagine the baking time would
> be greatly reduced. Yes? No? Maybe? Do you have a recipe for this
> method? Thnx.

I would think that you'd treat cobbler topping like dumplings, which
is to make it sit on the fruit and not in the liquid.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

On 11 Aug 2011 16:53:49 GMT, notbob > wrote:

> I'm gonna try a crisp/crumble, next.

I love them. I'm curious about "buckle" myself.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

On Thu, 11 Aug 2011 13:53:55 -0500, heyjoe >
wrote:

> On Thu, 11 Aug 2011 11:09:45 -0700, sf wrote:
>
> > I love them. I'm curious about "buckle" myself.
>
> I make a blueberry buckle a couple of times a year, using this recipe,
> <http://simplyrecipes.com/recipes/blueberry_buckle/>. Since I don't
> have a springform pan, I bake it in a well buttered and floured, round
> 2.5 litre Corning casserole dish.
>
> There are never any left overs when I take it to pot luck dinners.

Thanks for the recipe pointer!

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

On 2011-08-11, heyjoe > wrote:

> There are never any left overs when I take it to pot luck dinners.

Looks interesting, joe, but I prefer more pie-ish than cake-ish. IOW,
a more fruit-heavy dish than a drier dough centric approach. OTOH, am
not totally adverse to cakes. Just not my preference. I'm learning
to appreciate cake-ish things, though. Love apple fritters and our
local mkt makes a carmel frosted cake I'll kill for. Next time I see
blueberries on sale, I may take a chance. Thnx.

nb

On 11/08/2011 3:52 PM, notbob wrote:
> On 2011-08-11, > wrote:
>
>> There are never any left overs when I take it to pot luck dinners.
>
> Looks interesting, joe, but I prefer more pie-ish than cake-ish. IOW,
> a more fruit-heavy dish than a drier dough centric approach. OTOH, am
> not totally adverse to cakes. Just not my preference. I'm learning
> to appreciate cake-ish things, though. Love apple fritters and our
> local mkt makes a carmel frosted cake I'll kill for. Next time I see
> blueberries on sale, I may take a chance. Thnx.
>


What kind of apple fritters are you talking there? Tim Hortons and
other donut shops make donut fritters that are a cake donut with bits of
apple in it. The apple fritters they sell at pioneer events here are
slices of apple dipped in batter and deep fried, and they are
incredible. I used to make them once a year. I don't have a deep fryer
anymore.

> What kind of apple fritters are you talking there? Tim Hortons and
> other donut shops make donut fritters that are a cake donut with bits of
> apple in it.

Out West, the classic apple fritter is basically a pastry that looks
like a pile of some kinda animal crap. It's frosted painlyfully sweet
with chunks of cinnamoned apple in the dough.

> The apple fritters they sell at pioneer events here are
> slices of apple dipped in batter and deep fried, and they are
> incredible.

Can't see wasting a perfectly good apple by deep frying it. (shrug)

nb

"notbob" > wrote in message
...
>
>> What kind of apple fritters are you talking there? Tim Hortons and
>> other donut shops make donut fritters that are a cake donut with bits of
>> apple in it.
>
> Out West, the classic apple fritter is basically a pastry that looks
> like a pile of some kinda animal crap. It's frosted painlyfully sweet
> with chunks of cinnamoned apple in the dough.
>
>> The apple fritters they sell at pioneer events here are
>> slices of apple dipped in batter and deep fried, and they are
>> incredible.
>
> Can't see wasting a perfectly good apple by deep frying it. (shrug)

I remember the apple fritters from Dunkin Donuts and they are as you
describe but I thought they were fried. I had a friend who used to work
there and I thought she told me that. But I could be wrong.

On 12/08/2011 7:06 PM, notbob wrote:
>> What kind of apple fritters are you talking there? Tim Hortons and
>> other donut shops make donut fritters that are a cake donut with bits of
>> apple in it.
>
> Out West, the classic apple fritter is basically a pastry that looks
> like a pile of some kinda animal crap. It's frosted painlyfully sweet
> with chunks of cinnamoned apple in the dough.
>
>> The apple fritters they sell at pioneer events here are
>> slices of apple dipped in batter and deep fried, and they are
>> incredible.
>
> Can't see wasting a perfectly good apple by deep frying it. (shrug)

Then I would say that you have never had a proper apple fritter. They
are a real treat. They are infinitely better than a doughy ball with
chopped apple. If you have a deep fryer, or any type of pot that you can
use to deep fry, I would highly recommend that this fall you get some
cook cooking apples, the type that are nice and tart and will retain
some texture after cooking, mix up some fritter batter and try real
apple fritters. They are best eaten hot out of the fryer sprinkled with
a little cinnamon sugar or icing sugar... and maple syrup.

notbob wrote:

>> The apple fritters they sell at pioneer events here are
>> slices of apple dipped in batter and deep fried, and they are
>> incredible.
>
> Can't see wasting a perfectly good apple by deep frying it. (shrug)

Martha Stewart has a good recipe for apple fritters of that type:

http://www.marthastewart.com/340268/...apple-fritters

Bob

notbob wrote in rec.food.cooking:

> Interesting info site for fresh fruit season. I like the part about,
> "rely more on taste than fancy pastry preparation."
>
> http://whatscookingamerica.net/Histo...lerHistory.htm
>
> I'm gonna try a crisp/crumble, next.
>
> nb

Interesting! I still don't see the one I grew up with in the smokey
mountains area. I reverse engineered it one day and was quite happy.
Its become a family favorite.

Similar to the cake batter one, the batter is at the bottom and the
fruit is layered on top then brown sugar or other things may be added
to it on top. It's almost an upside down cobbler. The dough will
bubble up and through naturaly so you get a sort of sweetbread with
fruit. It was called a 'betty' but is not the classic at all.

--

in my family cobbler has pastry dough in the fruit, Lee
"cshenk" > wrote in message
...
> notbob wrote in rec.food.cooking:
>
>> Interesting info site for fresh fruit season. I like the part about,
>> "rely more on taste than fancy pastry preparation."
>>
>> http://whatscookingamerica.net/Histo...lerHistory.htm
>>
>> I'm gonna try a crisp/crumble, next.
>>
>> nb
>
> Interesting! I still don't see the one I grew up with in the smokey
> mountains area. I reverse engineered it one day and was quite happy.
> Its become a family favorite.
>
> Similar to the cake batter one, the batter is at the bottom and the
> fruit is layered on top then brown sugar or other things may be added
> to it on top. It's almost an upside down cobbler. The dough will
> bubble up and through naturaly so you get a sort of sweetbread with
> fruit. It was called a 'betty' but is not the classic at all.
>
> --
>

On 2011-08-11, notbob > wrote:

> I'm gonna try a crisp/crumble, next.

I made a crumble, yesterday morning during the wee hours. Came out
very nice. Nowhere near as soggy, crustwise. Strangely, the recipe
calls for a mere 35 mins at 350F. I ended up baking 1h-5mins to get
anything remotely resembling a baked crust. Actually, I only stopped
the bake cuz the very juicy nectarines/peaches were finally beginning
to boil over onto the cookie sheet. I think this may have been
partially due to using a 8x8 pan instead of the recommended 9x9 pan,
so the crumble crust and overall filling density was a tad bit too
thick for the surface area. Regardless, tasted great and the pot luck
diners ate it all up.

Next time, I think I'll halve the recipe and use the 8x8 pan and it
should come out fine for a small family size crumble. In this case,
even with only 5 cups of peaches/nectarines, the thing musta weighed
around 4-5 lbs and filled the pan to the brim.

http://frenchfood.about.com/od/desse...ble-Recipe.htm

nb