The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on November 03, 2008, 05:36:53 PM
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x49977
Oh my.
grasswire (1000+ posts) Sun Nov-02-08 11:25 PM
Original message
How to stop a pumpkin pie from sweating?
Got any hints? I don't remember that they used to sweat on top -- just recently I have noticed it. I don't want them to sweat on top.
Hmmm. With so many in the world going to bed hungry every night, and with the primitives allegedly being "socially conscious" and concerned for the less fortunate, this is a problem?
This is something to worry about?
Damn.
The primitives must have rocks for souls.
Arkansas Granny (1000+ posts) Mon Nov-03-08 08:46 AM
Response to Original message
1. I found a couple of things that might help.
Is water on top of a cooled pumpkin pie normal?
The wet appearance on the top of the finished, cooled pie is normal. Blotting the top of the pie with a paper towel will eliminate this.
Fast cooling of a custard pie can cause any small cracks, if present, to enlarge and may encourage the formation of beads of moisture ("sweating") on the pie's surface. Slow cooling will help to prevent this. As soon as the baked pie is removed from the oven, place it on a wire rack in a draft free spot to slowly cool.
Here's another hint that I had not heard before.
Prepare the custard ahead of time, if you can, and store it in the refrigerator for several hours or overnight before baking. This allows the ingredients to blend thoroughly and may help prevent "weeping," or the release of extra moisture, once the pie has been chilled.
I have blotted the moisture with a paper towel before and that does work. Don't apply any pressure and don't "wipe" and it shouldn't disturb the surface of the pie.
grasswire (1000+ posts) Mon Nov-03-08 10:51 AM
Response to Reply #1
2. thanks for doing the footwork
I was looking in a book for professional bakers last night and it said to put a T of flour in the custard and let it sit for half an hour before baking so the flour would absorb liquid. Don't know if I want to try that, but it's a thought.
Warpy (1000+ posts) Mon Nov-03-08 01:12 PM
Response to Reply #1
3. I've used the paper towel method and one more
I've done the custard pie (pumpkin or whatever) as the last item of the day and left it in the oven with the door ajar to cool. The residual heat of the cooling oven seems to provide enough to evaporate any drops on the surface and the oven itself protects the custard from drafts.
If you do disturb the surface of the pie with a paper towel, whipped cream hides all sins.
Remember, no matter how you screw something up, there's always a fix.
The empressof all (1000+ posts) Mon Nov-03-08 03:01 PM
Response to Original message
4. Don't sweat it ...just a quick blot will work but
For a really beautiful pie I do a quick pecan strusal top with flour, sugar, butter, spices and chopped pecans. Not only is it beautiful it lends a lovely little crunch to the pie
Again, I have to comment.
With so many people in the world underfed and even starving, and with the primitives alleging to be virtuous in their concern for the less fortunate, this is a problem?
This is something to worry about?
Damn.
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This is an oldie, from when conservativecave was still almost brand-new.
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grasswire (1000+ posts) Mon Nov-03-08 10:51 AM
Response to Reply #1
2. thanks for doing the footwork
I was looking in a book for professional bakers last night
This thread is funny on so many levels!
Poor addled grasswipe Judy Smith, who opened a fantasy pie shop ( Many of you know my commitment to pie.
) is concerned about, of all things, pumpkin sweat.
It's a bitch, that pumpkin sweat, and poor addled grasswipe Judy is stumped on how to soak it up.
And if that isn't bad enough, she has no idea how to google it for herself.
The world is a tough place for the addled among us.
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grasswire (1000+ posts) Sun Nov-02-08 11:25 PM
Original message
How to stop a pumpkin pie from sweating?
Lower the angle of the treadmill.