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.
1 comment:
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 :)
Post a Comment