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Author
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Topic: meringue -pie fillings
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Valarie Wozney-Archer
Member Posts: 1
From:Chino Valley, AZ USA
Registered: Feb 2008
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posted February 04, 2008 03:57 PM
  
I have tried and to set up lemon pie filling for lemon meringue pie and other pie fillings as well. We are at high altitude 5,000 feet. No matter what it always comes out runny, Tried less to no water, and the berry pie, even with Tablespoons of streight gelatin does not set up. PLEASE HELP!! I work for a up scale coffee shop, and people have asked for these items!!------------------
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tyronebcookin
Member Posts: 124
From:Alabama (but travel out of country most of the year)
Registered: Jun 2004
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posted February 05, 2008 12:33 PM
How about using tapioca pearls, grind them down in a spice or coffee bean grinder and mix in with fruit and/or lemon mixtures before baking...powder consistency.IP: Logged |
Ira
Member Posts: 976
From:Portland, Oregon
Registered: Jun 99
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posted February 05, 2008 11:47 PM
Chino Valley - I used to live right down the road in Prescott. I just e-mailed a CCF Member who knows a great deal about high-altitude cooking to see if she has any ideas.Regarding tapioca, you can also buy tapioca powder in the spice or baking section of a grocery store. Generally you don't have as extreme results as you are with high-altitude cooking, so it might help to try a completely different recipe altogether. We also have a high-altitude cookbook recommended here too: http://www.christianchefs.org/books.html And I'm guessing you already read Part 1 & 2 of "High Altitude Cooking" learning articles: http://www.christianchefs.org/newsletters/LSOTM.html IP: Logged |
george
Member Posts: 1
From:fontana,california,us
Registered: Jun 2008
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posted June 25, 2008 05:19 AM
hey mz wozney i think its u its me george remeber mountain view high.then ai so hopefully its u if it is my e-mail is chef_grg@yahoo.com hope to hear from u soon! quote:
Originally posted by Valarie Wozney-Archer:
I have tried and to set up lemon pie filling for lemon meringue pie and other pie fillings as well. We are at high altitude 5,000 feet. No matter what it always comes out runny, Tried less to no water, and the berry pie, even with Tablespoons of streight gelatin does not set up. PLEASE HELP!! I work for a up scale coffee shop, and people have asked for these items!!
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Leo
Member Posts: 1325
From:Rocky Mount, North Carolina, USA
Registered: May 2003
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posted June 25, 2008 10:06 PM
I concur with both Ira and Tyrone...I worked at 8000 ft in NM and between 2000-9000 in CA. I found basically that a different recipe would work better. I do like the Tapioca in Fruit pies and have had good results with Corn Starch ..would not use geletine...
Meringue pies I have had good results with a variety of recipes. I do remember that cooking at high altitude takes a little vigilance as things cook differently so when cooking your pie filling be watchful and make sure it is good and thick before you pull it off the heat and continue to check and stir it as it continues to cook off the heat..as you add your final ingredients to the filling butter Zest...you should get the consistancy you want ...I know I had humidity problems with the meringue itself but in your area it should not be a problem...Keep the Lemon juice fresh and enjoy!
Taste and see that the Lord is good! Let him shine through what you do... ------------------
Hungry for Him,
Leo Griego
Member Support
2 Cor 4:7 [This message has been edited by Leo (edited June 25, 2008).] IP: Logged |
Leo
Member Posts: 1325
From:Rocky Mount, North Carolina, USA
Registered: May 2003
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posted June 27, 2008 05:50 PM
Just wanted to add...if the product is not up to snuf consistency wise..but the taste is excellent...as you consider what to adjust by adding thickening agents...make a tart or "lemon bar" type dessert and offer samples to get input from customers about taste...let them know the pie you will create will have the same fabulous flavor!------------------
Hungry for Him,
Leo Griego
Member Support
2 Cor 4:7 IP: Logged |
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