Wayne Boatwright wrote:
> On Sun 28 Sep 2008 03:06:21p, Dave Bell told us...
>
>> Jean B. wrote:
>>
>>> Pour into a buttered pudding pan and bake for 1 hour in a moderate
>>> oven. When crusted around the edge and top, turn under and let a crust
>>> form again. Do this twice, allowing the top and sides to brown again
>>> before removing from the oven. Serve with cream, sweetened and flavored
>>> to taste.
>> Well the cookbook author wrote that, in 1929, but maybe Jean can answer.
>> What exactly is meant by, "When crusted around the edge and top, turn
>> under and let a crust form again."? Turn what under? I can't visualize
>> the procedure, but it sounds good!
>
> When many baked dishes like this one, or macaroni & cheese, or rice pudding
> are cooking, they will generally begin to set and form a crust around the
> edge of the baking dish and on the top surface. Turn it under means stir
> the crusted parts back into the overall content of the dish. It helps to
> even the cooking and prevent over cooking of the edge and top.
>
> HTH
>

Oh, and here I thought we were going to get a really interesting
texture this way....

--
Jean B.