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amyknyc

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  1. Thanks Mottmott -- I added an eggwhite wash to the top and sprinkled some sugar on it too. OK, I'll give the food processor another chance, but pulling it out and mixing in the water by hand was actually much easier than I thought it would be. Thanks for the mixing tutorial!
  2. Thanks Patrick! That was the missing step I was looking for. So this first photo is my finished pie. I pre-cooked the apples in butter and sugar and they released a lot of water, so I scooped the apples out and reduced the liquid while adding my spices and about a tablespoon of corn starch. I put it all in the shell, put the top on, fluted the edges, cut some slits and put it in the freezer overnight. I pulled it out yesterday, egg washed the top, sprinkled on some sugar and baked it on the lower rack on top of a baking sheet for probably an hour and a half total. About a half hour in, my edge
  3. OK, my pie is finished! I used the extra flaky pie dough recipe and actually made it twice before I was happy with the consistency -- adding the water in the food processor definitely overmixes the dough (my first attempt). I also cooked down the fruit and added cinnimon and ginger. I had a slight problem with fluting, though, mainly that during baking the top slightly seperated from the fluted crust (btw, I found an excellent diagram of how to flute in the CI Baking Illustrated cookbook). I have some photos of the pie and the problem but can't for the life of me figure out how to post them...
  4. Ah, that makes more sense. So you're basically reheating your filling while the crust bakes. OK, I'm giving it a shot this weekend, I'll let you know how it comes out!
  5. Thanks! Just so I understand, you pre-cook the fruit, put it in the crust and then freeze the whole thing overnight? I'm mystified as to how this doesn't overcook the apples, but willing to give it a shot...
  6. Patrick, I made a precooked apple pie filling almost exactly the same way -- except for the ginger, which I must try next time -- and filled it into a pie crust based on Wendy's all-butter pie crust recipe in RecipeGullet. It was fantastic. I am wondering if you made a 9" pie and if the 3 lb. measure is the weight before or after peeling and coring the apples? I use IQF apples and I'm never quite sure how much to weight out for a 9" pie, 10", etc. I just kinda wing it as I go along Wendy's recipe is for a large quantity, so I scaled it back but must have made a mistake in my calculations. I
  7. Hi Roz - I'm also heading to Istanbul in mid-Sept. and just starting to do food research, etc. Did you see the piece in the travel section of the Sunday NYTimes? The link is here: http://travel2.nytimes.com/2005/03/27/trav...rkey%2FIstanbul
  8. I had four Hamentaschen for breakfast. I think I'll be done long before Passover!
  9. amyknyc

    Sushi Gari

    I apologize for the length of this.... I ate at the new Gari this past Saturday night. We were four people with a reservation for 10 p.m. (caught a movie beforehand) and I thought that maybe the late time would help avoid the crowds. Not quite. Just to be fair to the restaurant, almost everything we ordered was very good quality -- but the service and the attitude were horrible. I will probably never go back again because of this (as an aside, I haven't been to Sushi of Gari on the Upper East in a while, but don't remember it being this bad). We got there a few minutes before 10 and were told
  10. These all sound great -- thanks! I think I'm leaning toward the braising book... mmmmmm
  11. well, I own tons of cookbooks and I'm not really looking for a recommendation tailored to me, per se. more interested to hear what other people like to use... just looking for some inspiration
  12. I've got amazon open on the next screen.... hit me with your best book.
  13. Six if you count Tia Pol (my favorite of the lot)
  14. Well, we stayed at the Ritz in Shanghai because that's where my husband's business puts them and so I don't know if they treat the water themselves. But I haven't heard of any of his co-workers getting sick from it either (they also stay at the Westin) and I checked in with a lot of them before I left, so maybe it depends on where you stay. All I'm saying is, I had a relatively easy time there, compared to what I thought it would be like. You know, I'm sitting here thinking of the meals we ate, and I can't remember garnishes or anything raw in any of them. Again, just my experience, and it co
  15. Hi Robyn -- Having just returned from a week in Shanghai and Hong Kong not too long ago, I'd have to agree with HKDave on this. Bottled water is everywhere and I used tap to brush my teeth every night in both cities. I basically felt that as long as I didn't drink glasses of water straight from the faucet, I was just fine (and I am someone with an extremely weak gastro system). I never felt sick there and I ate in tons of restaurants and dumplings from stands on the street without any worries (and if you think about it, how often do you eat out in a restaurant on vacation where you order raw v
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