I was recently out of town for a business trip and heard some people talking about some type of drink that they had at a party called Apple Pie in a Jar. I was curious if anyone else has heard of this and would know how to make it? It sounds interesting especially since I like Apple Pie.
I'm trying to figure out to make an apple pie like KFC/McDonalds, something crispy and delicious, such as one of these: (above - McDonald's Apple Pie) (above - KFC Apple Pie) I do not want the consistency of a typical homemade or store-bought apple pie, such as the one below: What is the difference between the first two pies and the last? What do I need to know in order to make the crisp, gooey pies in the first two photos?
Yesterday I made vanilla sauce to go with an apple pie. I used about 2 dl milk, 3 egg yolks and some sugar. I whisked it in a double boiler maybe too vigourously, because there were tiny bubbles of air in the finished sauce. It reached to correct consistency and otherwise was completely fine, but I would think vanilla sauce should have a relatively thick, rich consistency without any bubbles in it. How can I do it better next time? Would heavy cream help? Should I not use a whisk and just stir with a spoon? How big of a risk is it that my sauce will curdle if I don't use a whisk?
I was practicing and trying to make an apple pie depending on this source: http://allrecipes.com/howto/perfect-pie-crusts/detail.aspx In the Liquid section, it's said: "A little bit of acid--vinegar or lemon juice--helps tenderize the dough and prevents it from oxidizing." What's "Oxidizing"? First time I read/hear this term in cooking? Please help me learn, I'm still a beginner! Thanks in advance
Back in 2008, Good Eats showed a recipe for pie crust which included distilled alcohol. In 2009, America's Test Kitchen showed a recipe for blueberry pie which also used alcohol in the crust. In both cases, the program explained that alcohol made the pie dough easier to work without encouraging gluten formation the way that water would. Does anyone know where the idea of using alcohol in pie crust really came from? Was this a well-known trick, or did one of these programs invent the idea?
My doctor has told me to drink fresh apple juice in the morning. I am finding it difficult to drink fresh fruit juice daily. Is there anything available in the market which I can keep in the refrigerator and drink? The nutritional value should be the same or less but not much less. I have heard that normal apple juice from the market has no [nutritional?] value to drink.
My mom will be traveling via plane this holiday season. She has a frozen apple pie. By the time she arrives at her destination (my sister's house), the pie will have thawed. Could she then cook it and refreeze it before bringing it to my house? There are too many days in-between for her to cook it at my sister's house and then leave it in the refrigerator. Please advise. Thanks!
I was making a pie the other day -- a mock apple pie*, to be exact, which is unusual enough. But I came up short on butter and don't keep any shortening stocked in my kitchen. Desperate, I searched online for any substitutes, including olive oil, and found a small number of hits and recipes. I ended up erring on the safe side and just made a brown sugar crumble topping, but I've been curious...? *Mock Apple Pie uses no apples, and is a carboholic's dream. It was for a themed party and I don't intend to make it often. But it's quite a fun surprise to try out on unsuspecting guests at least
So I just finished a jar of home-made pickles. They were excellent! Not too salty, a bit spicy, very good. They were so good that I'd like to get some more pickles out of that jar. I was thinking of pickling some eggs in that same brine. Is reusing brine ever done? Are there any reasons I shouldn't do it? I've never heard of this being done, but I don't see why not.
I have always enjoyed a slice of apple pie... in the morning... afternoon... and after dinner. Or anytime actually. And as such, I had to learn to bake my own apple pie to satisfy my deep affinity with them. When I bake apple pies, I make sure to use the best apples I can find. I typically always go for Honey Crisp for its sweetness/slight tang and firmness to stand up to the baking... of the apple so I get crescent shaped slices. I have alway had success with my pie and I'm actually quite proud of it. Recently however, I shared a slice with one of my roommates. He enjoyed it but he