new year's resolution ::CHECK::

tonight i made not one, but two, lemon meringue pies.
let's hope that they are not runny like my last attempt. this one contains cornstarch, so it thickened up *quite* nicely - very fast and sudden after much whisking on medium high heat.

the crust was a little different from what i was used to. much more loose and wet than normal. the recipe that i was going to use at first called for all purpose flour and "cake flour." what the heck is cake flour? is that the same as self-rising flour? i was a little confused in the baking section this evening. note to self: look up cake flour.

i was going to use the cia (culinary institute of america) cookbook compendium for pie crusts, but their recipe was immense and made 4 double crusts. again - what the heck are double crusts? oh wait... is that when there's a crust on top *and* on bottom?

hm. sounds kinky.


MJ said...

"Cake flour is milled from soft white flour. It's lower gluten and higher starch content creates a delicate, velvety texture in baked goods such as cakes and cookies.

Cake flour settles as it is shipped to your grocery store. To aerate the flour before using it, sift it or fluff it in the bag with a fork.
To measure cake flour, spoon it into the appropriate measuring cup. Level off the top with the flat edge of a knife or spatula.
Cake flour is available at regular grocery stores. Look for cake flour in a 2-pound box rather than a 5-pound bag.

To keep cake flour fresh, store it in an airtight container up to 6 months. For longer storage, place cake flour in a resealable plastic freezer food bag and store in the freezer for up to 1 year.

For 1 cup of cake flour, substitute 1 cup minus 2 tablespoons all-purpose flour. You also can try substituting 3/4 cup all-purpose flour plus 2 tablespoons cornstarch for every 1 cup of cake flour called for in a recipe. To substitute cake flour for all-purpose flour, use 1 cup plus 2 tablespoons cake flour for every 1 cup all-purpose flour called for in a recipe.
If a recipe for a delicate cake, such as angel food or sponge cake, calls for cake flour, do not try substituting all-purpose flour. Such a substitution could cause the delicate cake to collapse." -www.practicalpantry.com

Huh, who knew.

{STAR} said...

If you go into Publix bake section, you will find a box with a goose on it. This is your cake mix you are searching for. The pies sound like they would taste fabulous though.

Well I finally have some freetime again. I got the new job and back into school. I made an entry ranting about it of course. I just realised how long it has been since we have hung out. You guys rock and Dave and I miss ya :)