http://www.saltshaker.net/20080523/it-worked Casting a little flavor (and a few aspersions) on the world of food, drink, and life Fri, 21 Nov 2008 04:51:49 +0000 http://wordpress.org/?v=2.6.2 http://www.saltshaker.net/20080523/it-worked#comment-174393 SaltShaker » Blog Archive » Spring Simplicity Tue, 11 Nov 2008 13:04:43 +0000 http://www.saltshaker.net/20080523/it-worked#comment-174393 [...] gazpacho, pollack (instead of hake) in roasted green pepper broth topped with fried garlic, and a chocolate lemon kiss tart. But, snuck in there as the main course, I decided on a simple chicken and pasta dish, just to [...] [...] gazpacho, pollack (instead of hake) in roasted green pepper broth topped with fried garlic, and a chocolate lemon kiss tart. But, snuck in there as the main course, I decided on a simple chicken and pasta dish, just to [...]

]]> http://www.saltshaker.net/20080523/it-worked#comment-168620 SaltShaker » Blog Archive » Most Serene Tue, 09 Sep 2008 14:50:02 +0000 http://www.saltshaker.net/20080523/it-worked#comment-168620 [...] dessert, a twist on tiramisu. After the success of my chocolate lemon tart recently, it started me thinking about similar ideas… I went with the same cocoa crust, but [...] [...] dessert, a twist on tiramisu. After the success of my chocolate lemon tart recently, it started me thinking about similar ideas… I went with the same cocoa crust, but [...]

]]> http://www.saltshaker.net/20080523/it-worked#comment-127189 dan Fri, 23 May 2008 21:52:53 +0000 http://www.saltshaker.net/20080523/it-worked#comment-127189 While there's definitely logic in the question, the answer is no. My assumption is that it's simply because it's underneath the filling, which is also cold when it first goes into the oven, so it's protected from direct heat and cooks very slowly at that point, plus probably absorbing some additional liquid from the filling. It's not really any different from a standard pie crust - if you just put a rolled out pie crust in the oven by itself, it'll be cooked as fast as any flatbread - in 15 minutes or so. But, you can prebake it for 10 minutes and then fill it and continue baking, and it stays nice and flaky. The wonders of food science... While there’s definitely logic in the question, the answer is no. My assumption is that it’s simply because it’s underneath the filling, which is also cold when it first goes into the oven, so it’s protected from direct heat and cooks very slowly at that point, plus probably absorbing some additional liquid from the filling. It’s not really any different from a standard pie crust - if you just put a rolled out pie crust in the oven by itself, it’ll be cooked as fast as any flatbread - in 15 minutes or so. But, you can prebake it for 10 minutes and then fill it and continue baking, and it stays nice and flaky. The wonders of food science…

]]> http://www.saltshaker.net/20080523/it-worked#comment-127134 Goose Fri, 23 May 2008 18:19:18 +0000 http://www.saltshaker.net/20080523/it-worked#comment-127134 A question on the lemon dessert: You say you partially baked the crust and then baked with the filling. When I check the separate recipes, the crust for the passion fruit tart calls for 10-15 minutes for *complete* baking. So if you add the 35-40 minutes for the lemon filling, doesn´t that overcook the crust?? Thanks! A question on the lemon dessert: You say you partially baked the crust and then baked with the filling.
When I check the separate recipes, the crust for the passion fruit tart calls for 10-15 minutes for *complete* baking. So if you add the 35-40 minutes for the lemon filling, doesn´t that overcook the crust??
Thanks!

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