On Mon 02 Feb 2009 09:17:54p, Pandora told us...

>
> "Wayne Boatwright" > ha scritto nel
> messaggio 5.247...
>> On Mon 02 Feb 2009 09:04:09a, Pandora told us...
>>
>>> Ehy, Wayne, I Am translating recipe and I need some info:
>>> 1) Can I use butter instead of Crisco vegetable shortening? I don't
want
>>> to use Margarine.
>>
>> Yes, you can use butter, but I would never use margarine. One thing
about
>> butter is that while it gives a delicious flavor to the crust, if you
>> overwork the dough, it can make the crust slightly tough. Having said
>> that, I have made some delicious all-butter crusts. They just require
>> delicate handling.
>
> Oh yes, butter is better
>>
>>> 2) How much is 1/8 of inch of thickness for the pastry?
>>
>> I believe it's around 3-4 millimeters, but it does not have to be exact.
>>
>>> 3) When you say (at the end of the recipe)..."and set when pie is
shaken
>>> sligtly", what do you mean?
>
>>
>> I should address two different issues here. When the filling is cooked
>> (on stove top), it is done when it is *very* thick and you can stand a
>> wooden spoon up in it. (Kind of like cooking a very thick polenta.)
>>
>> Your specific question relates to the meringue, and really has nothing
to
>> do with the filling which has already been cooked sufficiently before
>> putting into the crust. Basically, the meringue is set when it does not
>> move at all when the pie is slightly shaken.
>
> Ahhhhh! Now I understand!
>
> The baking method I gave for
>> the meringue (times and temperatures) pretty much insures a successful
>> meringue.
>
> Thank you Wayne! I will let you know.
>
>>
>>> cheers and TIA
>>> Pandora
>>>
>>> Ps: For the meringue I will use icing sugar (zucchero a velo). Am I
>>> right?
>>
>> Yes, icing sugar is the correct type for this particular recipe.
>>
>> Good luck with it, and please report back your results.
>>
>> Ciao!
>
> Ofcourse!!! Ciao Wayne! Grazie. Sei un angelo
>

Grazie, Pandora. C'est éloge élevée! :-)

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
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