This is my very favorite chocolate cream pie recipe. There's never any
left at the end of the night. :-)


* Exported from MasterCook *

Ghirardelli Chocolate Cream Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Whole Milk
1 1/2 cups Half and Half
6 tablespoons Unsalted Butter
1 cup Ghirardelli Ground Chocolate -- + 2 Tablespoons
6 tablespoons Granulated Sugar
6 tablespoons Cornstarch
1 Pinch Salt
5 Egg Yolks
1 1/2 teaspoon Vanilla
9 inch Baked Pie Shell
1/2 pint Heavy Cream
2 tablespoons Superfine Sugar
1 teaspoon Vanilla
1 Semisweet Chocolate Square

TRADITIONAL METHOD:

In double boiler, scald milk and half & half with butter. Blend Ground
Chocolate with sugar, cornstarch and salt. Using a wire whip, beat
chocolate mixture into hot milk. Stir constantly for 5 minutes, or until
filling begins to thicken. Mix a small amount of hot filling with egg
yolks, then pour yolks into filling. Continue cooking a few minutes,
stirring, until thick enough to hold a firm shape. Add vanilla. Pour into
baked pie shell. Chill several hours or overnight.

MICROWAVE METHOD:

In microwave at power level 6 or 7 (60-70% power), in 2-quart casserole,
scald milk and half & half with butter. Blend Ground Chocolate with sugar,
cornstarch and salt. Using a wire whisk, beat chocolate mixture into hot
milk. In a small bowl beat egg yolks until light, then beat into milk and
chocolate mixture. Continue cooking at power level 6 or 7 for approximately
8 minutes, beating thoroughly after each minute, or until thick enough to
hold a firm shape. Add vanilla, beating thoroughly. Pour into baked pie
shell. Chill several hours or overnight.

In a chilled bowl with chilled beaters, beat heavy cream with sugar until
very stiff. Spread over chocolate filling.

Using a vegetable peeler or sharp knife, make chocolate curls with
chocolate square and scatter over whipped cream.

Description:
"Adapted from Ghirardelli Original Chocolate Cookbook"
Yield:
"1 Pie"

NOTES :
There is no substitute for the Ghirardelli Ground Chocolate, and this pie
cannot be made successfully with cocoa.

It is very important to stir filling frequently while cooking, especially
near end of cooking. If the filling should become lumpy, quickly press
through fine sieve before pouring into pie shell.



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0



--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/01(I)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cats must commence biting their
human's toes when she exits the shower.
-------------------------------------------

Duh'Wayne Camel Humper wrote:
> This is my very favorite chocolate cream pie recipe. �There's never any
> left at the end of the night. :-)

"Desert"! Doesn't all that sand hurt your teeth?

On Sun, 1 Jun 2008 17:56:09 -0700 (PDT), Sheldon >
wrote:

>Duh'Wayne Camel Humper wrote:
>> This is my very favorite chocolate cream pie recipe. ?There's never any
>> left at the end of the night. :-)
>
>"Desert"! Doesn't all that sand hurt your teeth?

I remember what I was taught as a child: Dessert has two esses because
you want seconds.

Barry in Indy

On Mon 02 Jun 2008 03:48:56a, Barry told us...

>
> On Sun, 1 Jun 2008 17:56:09 -0700 (PDT), Sheldon >
> wrote:
>
>>Duh'Wayne Camel Humper wrote:
>>> This is my very favorite chocolate cream pie recipe. ?There's never any
>>> left at the end of the night. :-)
>>
>>"Desert"! Doesn't all that sand hurt your teeth?
>
> I remember what I was taught as a child: Dessert has two esses because
> you want seconds.
>
> Barry in Indy
>

So true. What was I thinking? Well, I live in the AZ desert and I type it
a lot. I don't usually mix uup the two. :-)

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cthulhu for President -- for when
you're tired of choosing the _lesser_
of the two evils.
-------------------------------------------

Mine was rhubarb pie with fruit direct from the garden. I made the pastry
rolled out the bottom crust, went out and cut the rhubarb, rinsed it, sliced it
up and then into the pie.


Wayne Boatwright wrote:

> This is my very favorite chocolate cream pie recipe. There's never any
> left at the end of the night. :-)
>
>
> * Exported from MasterCook *
>
> Ghirardelli Chocolate Cream Pie
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 cups Whole Milk
> 1 1/2 cups Half and Half
> 6 tablespoons Unsalted Butter
> 1 cup Ghirardelli Ground Chocolate -- + 2 Tablespoons
> 6 tablespoons Granulated Sugar
> 6 tablespoons Cornstarch
> 1 Pinch Salt
> 5 Egg Yolks
> 1 1/2 teaspoon Vanilla
> 9 inch Baked Pie Shell
> 1/2 pint Heavy Cream
> 2 tablespoons Superfine Sugar
> 1 teaspoon Vanilla
> 1 Semisweet Chocolate Square
>
> TRADITIONAL METHOD:
>
> In double boiler, scald milk and half & half with butter. Blend Ground
> Chocolate with sugar, cornstarch and salt. Using a wire whip, beat
> chocolate mixture into hot milk. Stir constantly for 5 minutes, or until
> filling begins to thicken. Mix a small amount of hot filling with egg
> yolks, then pour yolks into filling. Continue cooking a few minutes,
> stirring, until thick enough to hold a firm shape. Add vanilla. Pour into
> baked pie shell. Chill several hours or overnight.
>
> MICROWAVE METHOD:
>
> In microwave at power level 6 or 7 (60-70% power), in 2-quart casserole,
> scald milk and half & half with butter. Blend Ground Chocolate with sugar,
> cornstarch and salt. Using a wire whisk, beat chocolate mixture into hot
> milk. In a small bowl beat egg yolks until light, then beat into milk and
> chocolate mixture. Continue cooking at power level 6 or 7 for approximately
> 8 minutes, beating thoroughly after each minute, or until thick enough to
> hold a firm shape. Add vanilla, beating thoroughly. Pour into baked pie
> shell. Chill several hours or overnight.
>
> In a chilled bowl with chilled beaters, beat heavy cream with sugar until
> very stiff. Spread over chocolate filling.
>
> Using a vegetable peeler or sharp knife, make chocolate curls with
> chocolate square and scatter over whipped cream.
>
> Description:
> "Adapted from Ghirardelli Original Chocolate Cookbook"
> Yield:
> "1 Pie"
>
> NOTES :
> There is no substitute for the Ghirardelli Ground Chocolate, and this pie
> cannot be made successfully with cocoa.
>
> It is very important to stir filling frequently while cooking, especially
> near end of cooking. If the filling should become lumpy, quickly press
> through fine sieve before pouring into pie shell.
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
>
> --
> Wayne Boatwright
> -------------------------------------------
> Sunday, 06(VI)/01(I)/08(MMVIII)
> -------------------------------------------
> -------------------------------------------
> Cats must commence biting their
> human's toes when she exits the shower.
> -------------------------------------------

On Mon 02 Jun 2008 05:33:01a, Dave Smith told us...

> Mine was rhubarb pie with fruit direct from the garden. I made the
> pastry rolled out the bottom crust, went out and cut the rhubarb, rinsed
> it, sliced it up and then into the pie.
>

Dave, freush rhubarb pie is one of my favorites. I can't grow it here, and I
always seem to miss the short time that it appears in our supermarkets. I'm
going to have to keep my out for it.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
'Heaven will not ever Heaven be;
Unless my cats are there to welcome
me.' Unknown
-------------------------------------------

"Wayne Boatwright" < wrote in message
> On Mon 02 Jun 2008 05:33:01a, Dave Smith told us...
>
>> Mine was rhubarb pie with fruit direct from the garden. I made the
>> pastry rolled out the bottom crust, went out and cut the rhubarb, rinsed
>> it, sliced it up and then into the pie.
>>
>
> Dave, freush rhubarb pie is one of my favorites. I can't grow it here,
> and I
> always seem to miss the short time that it appears in our supermarkets.
> I'm
> going to have to keep my out for it.
>
> --
> Wayne Boatwright

Dave I've got about 6 rhubarb crowns, the first flush is just about
finished, but it will produce another crop soon. I'm hopeless at making
pie-crust, so I prefer the rhubarb crumble version.

Wayne, in your recipe you refer to a 'double boiler' I wonder if they are
what is known as a 'steamer' in the uk?

Bertie

Bertie Doe wrote:
> Wayne, in your recipe you refer to a 'double boiler' I wonder if they
> are what is known as a 'steamer' in the uk?
>
> Bertie

I'm not Wayne but a double boiler is simply a pot or bowl placed over
another pot of boiling water. Think bain marie, like this:

http://tinyurl.com/5lkngf

Jill

On Mon 02 Jun 2008 06:56:45a, Bertie Doe told us...

>
> "Wayne Boatwright" < wrote in message
>> On Mon 02 Jun 2008 05:33:01a, Dave Smith told us...
>>
>>> Mine was rhubarb pie with fruit direct from the garden. I made the
>>> pastry rolled out the bottom crust, went out and cut the rhubarb,
rinsed
>>> it, sliced it up and then into the pie.
>>>
>>
>> Dave, freush rhubarb pie is one of my favorites. I can't grow it here,
>> and I always seem to miss the short time that it appears in our
>> supermarkets. I'm
>> going to have to keep my out for it.
>>
>> --
>> Wayne Boatwright
>
> Dave I've got about 6 rhubarb crowns, the first flush is just about
> finished, but it will produce another crop soon. I'm hopeless at making
> pie-crust, so I prefer the rhubarb crumble version.
>
> Wayne, in your recipe you refer to a 'double boiler' I wonder if they are
> what is known as a 'steamer' in the uk?
>
> Bertie
>
>

Bertie, I'm not sure what the UK definition of steamer is, but a double
boiler is essentially a saucepot containing your ingredients which is set
on top of another pot of simmering or boiling water. The idea is to
maintain a lower even temperature than cooking directly on the hob. If
your hob can be adjusted to an extremely low heat, you could cook the
filling directly, especially with constant stirring.

HTH

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I'd love to, but I have to rotate my crops.
-------------------------------------------

Bertie Doe wrote:

> Wayne, in your recipe you refer to a 'double boiler' I wonder if they are
> what is known as a 'steamer' in the uk?

You might know it as a bain marie. It's a pot put over another pot. The
bottom pot will have hot water in it, for gentle heating of whatever's
in the top pot.

Serene

"Wayne Boatwright" wrote in message
>
> Bertie, I'm not sure what the UK definition of steamer is, but a double
> boiler is essentially a saucepot containing your ingredients which is set
> on top of another pot of simmering or boiling water. The idea is to
> maintain a lower even temperature than cooking directly on the hob. If
> your hob can be adjusted to an extremely low heat, you could cook the
> filling directly, especially with constant stirring.
>
> HTH
>
Thanks for the info Jill, Wayne and Serence. I now know what a DB is, for
melting choc and low heat items.

Wayne, my wife saw your recipe and thought she would try it this w/end, but
substitute the regular pie shell mix with a shell she uses for cheesecake
i.e. a pastry made from crushed cookies and butter. Thanks all.

Bertie

On Mon 02 Jun 2008 02:15:26p, Bertie Doe told us...

>
> "Wayne Boatwright" wrote in message
>>
>> Bertie, I'm not sure what the UK definition of steamer is, but a double
>> boiler is essentially a saucepot containing your ingredients which is
>> set on top of another pot of simmering or boiling water. The idea is
>> to maintain a lower even temperature than cooking directly on the hob.
>> If your hob can be adjusted to an extremely low heat, you could cook
>> the filling directly, especially with constant stirring.
>>
>> HTH
>>
> Thanks for the info Jill, Wayne and Serence. I now know what a DB is,
> for melting choc and low heat items.
>
> Wayne, my wife saw your recipe and thought she would try it this w/end,
> but substitute the regular pie shell mix with a shell she uses for
> cheesecake i.e. a pastry made from crushed cookies and butter. Thanks
> all.
>
> Bertie
>
>
>
Bertie, that would work just fine. Are you thinking something like
digestive biscuits? I have used those before myself.

Hope you enjoy it!


--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Jake liked his women how he liked his
kiwi fruit; firm yet yielding, sweet
yet tart, and covered with short fuzzy
brown hair.
-------------------------------------------

Wayne Boatwright wrote:
>
> On Mon 02 Jun 2008 03:48:56a, Barry told us...
>
> >
> > On Sun, 1 Jun 2008 17:56:09 -0700 (PDT), Sheldon >
> > wrote:
> >
> >>Duh'Wayne Camel Humper wrote:
> >>> This is my very favorite chocolate cream pie recipe. ?There's never any
> >>> left at the end of the night. :-)
> >>
> >>"Desert"! Doesn't all that sand hurt your teeth?
> >
> > I remember what I was taught as a child: Dessert has two esses because
> > you want seconds.
> >
> > Barry in Indy
> >
>
> So true. What was I thinking? Well, I live in the AZ desert and I type it
> a lot. I don't usually mix uup the two. :-)
>
> --
> Wayne Boatwright


Besides sand is an essential ingredient in the cuisine of the Southwest!
As it is in anything eaten at the seaside

On Mon 02 Jun 2008 03:25:01p, Arri London told us...

>
>
> Wayne Boatwright wrote:
>>
>> On Mon 02 Jun 2008 03:48:56a, Barry told us...
>>
>> >
>> > On Sun, 1 Jun 2008 17:56:09 -0700 (PDT), Sheldon >
>> > wrote:
>> >
>> >>Duh'Wayne Camel Humper wrote:
>> >>> This is my very favorite chocolate cream pie recipe. ?There's never
>> >>> any left at the end of the night. :-)
>> >>
>> >>"Desert"! Doesn't all that sand hurt your teeth?
>> >
>> > I remember what I was taught as a child: Dessert has two esses
>> > because you want seconds.
>> >
>> > Barry in Indy
>> >
>>
>> So true. What was I thinking? Well, I live in the AZ desert and I
>> type it a lot. I don't usually mix uup the two. :-)
>>
>> --
>> Wayne Boatwright
>
>
> Besides sand is an essential ingredient in the cuisine of the Southwest!
> As it is in anything eaten at the seaside
>

LOL!

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Sleeping is my third favorite thing!
-- The Cat
-------------------------------------------

"Wayne Boatwright" > wrote in message
> On Mon 02 Jun 2008 02:15:26p, Bertie Doe told us...
>
>> Wayne, my wife saw your recipe and thought she would try it this w/end,
>> but substitute the regular pie shell mix with a shell she uses for
>> cheesecake i.e. a pastry made from crushed cookies and butter. Thanks
>> all.
>>
>> Bertie
>>
>>
>>
> Bertie, that would work just fine. Are you thinking something like
> digestive biscuits? I have used those before myself.
>
> Hope you enjoy it!
>
Yes digestive biscuits and butter. We always keep them as they are good with
cheddar - sweet but not overly. I'm not sure what they are called in the
States, perhaps wholewheat cookies?

Bertie

Barry wrote:

> I remember what I was taught as a child: Dessert has two esses because
> you want seconds.
>
> Barry in Indy

I learned it as one "s" = sand
two "s" = sweet stuff

On Mon 02 Jun 2008 03:35:26p, Bertie Doe told us...

>
> "Wayne Boatwright" > wrote in message
>> On Mon 02 Jun 2008 02:15:26p, Bertie Doe told us...
>>
>>> Wayne, my wife saw your recipe and thought she would try it this
>>> w/end, but substitute the regular pie shell mix with a shell she uses
>>> for cheesecake i.e. a pastry made from crushed cookies and butter.
>>> Thanks all.
>>>
>>> Bertie
>>>
>>>
>>>
>> Bertie, that would work just fine. Are you thinking something like
>> digestive biscuits? I have used those before myself.
>>
>> Hope you enjoy it!
>>
> Yes digestive biscuits and butter. We always keep them as they are good
> with cheddar - sweet but not overly. I'm not sure what they are called
> in the States, perhaps wholewheat cookies?
>
> Bertie

The closest US equivalent would probably be graham crackers, but they're
really not the same. I can buy UK McVities digestive biscuits here,
however. I also like their wheatmeal biscuits, somwhat coarser texture I
think.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Echo Trek: To boldly go off-topic
where &#*@^$ NO CARRIER
-------------------------------------------

On Mon, 02 Jun 2008 06:48:56 -0400, Barry >
wrote:

>
>On Sun, 1 Jun 2008 17:56:09 -0700 (PDT), Sheldon >
>wrote:
>
>>Duh'Wayne Camel Humper wrote:
>>> This is my very favorite chocolate cream pie recipe. ?There's never any
>>> left at the end of the night. :-)
>>
>>"Desert"! Doesn't all that sand hurt your teeth?
>
>I remember what I was taught as a child: Dessert has two esses because
>you want seconds.
>
>Barry in Indy

That's a great way to remember. I remember it because desserts is
stressed spelled backwards and we always like desserts when we are
stressed.

koko
---
http://www.kokoscorner.typepad.com
updated 6/1
"There is no love more sincere than the love of food"
George Bernard Shaw

On Mon 02 Jun 2008 06:26:02p, told us...

> On Mon, 02 Jun 2008 06:48:56 -0400, Barry >
> wrote:
>
>>
>>On Sun, 1 Jun 2008 17:56:09 -0700 (PDT), Sheldon >
>>wrote:
>>
>>>Duh'Wayne Camel Humper wrote:
>>>> This is my very favorite chocolate cream pie recipe. ?There's never
any
>>>> left at the end of the night. :-)
>>>
>>>"Desert"! Doesn't all that sand hurt your teeth?
>>
>>I remember what I was taught as a child: Dessert has two esses because
>>you want seconds.
>>
>>Barry in Indy
>
> That's a great way to remember. I remember it because desserts is
> stressed spelled backwards and we always like desserts when we are
> stressed.
>
> koko

I don't have trouble remembering the difference, and I wasn't taught any
cute way to remember. It's just that I type both of those words so
frequently, it was a slip of the finger.


--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Sex between a man and a woman can be
wonderful, provided you get between
the right man and the right woman.
-------------------------------------------

Serene Vannoy wrote:
> Bertie Doe wrote:
>
>> Wayne, in your recipe you refer to a 'double boiler' I wonder if
>> they are what is known as a 'steamer' in the uk?
>
> You might know it as a bain marie. It's a pot put over another pot.
> The bottom pot will have hot water in it, for gentle heating of
> whatever's in the top pot.

Bertie, Serene is correct. The double boiler doesn't have holes in the
upper pan as with a steamer.

"Ophelia" wrote in message
> Serene Vannoy wrote:
>> Bertie Doe wrote:
>>
>>> Wayne, in your recipe you refer to a 'double boiler' I wonder if
>>> they are what is known as a 'steamer' in the uk?
>>
>> You might know it as a bain marie. It's a pot put over another pot.
>> The bottom pot will have hot water in it, for gentle heating of
>> whatever's in the top pot.
>
> Bertie, Serene is correct. The double boiler doesn't have holes in the
> upper pan as with a steamer.
Thanks O, I'll use the Pyrex bowl on top.

Bertie

"Wayne Boatwright" wrote in message
> On Mon 02 Jun 2008 03:35:26p,
Bertie Doe told us...
>
>> Yes digestive biscuits and butter. We always keep them as they are good
>> with cheddar - sweet but not overly. I'm not sure what they are called
>> in the States, perhaps wholewheat cookies?
>>
>> Bertie
>
> The closest US equivalent would probably be graham crackers, but they're
> really not the same. I can buy UK McVities digestive biscuits here,
> however. I also like their wheatmeal biscuits, somwhat coarser texture I
> think.
>
Yep McVities is my choice of brand also. The local s/mkt do their OB
digestive, it's 20% but also a lot sweeter. I'll keep an eye out for the
coarser
version.

Bertie
--
Links to some online UK coffee bean and machine suppliers:-
http://www.geocities.com/cumberpach/

Wayne Boatwright wrote:

>
>
> Dave, freush rhubarb pie is one of my favorites. I can't grow it here, and I
> always seem to miss the short time that it appears in our supermarkets. I'm
> going to have to keep my out for it.

I hate to tell you, but you may have missed it. It actually has a fairly long
season, but I made my first rhubarb pies with the fruit from my garden more than
two weeks ago.

And none of this rhubarb-apple or rhubarb-strawberriy. It has to be straight
rhubarb. It is too good to *******ize with blander fruits.

Bertie Doe wrote:

>
> Dave I've got about 6 rhubarb crowns, the first flush is just about
> finished, but it will produce another crop soon. I'm hopeless at making
> pie-crust, so I prefer the rhubarb crumble version.

Pie crust is easy. If you know someone who is good at it get them to give you
a lesson. Once you learn how it really is easy, and fresh home made pie pastry
is pretty darned good.

>
> Wayne, in your recipe you refer to a 'double boiler' I wonder if they are
> what is known as a 'steamer' in the uk?

It mar be, depending on what you refer to as a steamer. If a steamer means a
solid pan or bowl sitting over steam, similar to a buffet style steam table or
steam tray. Over here a steamer is generally more like a colander that sits
inside a pot over boiling water to cook by steaming. A double boiler is a ban
or boil that fits over top a pot of boiling water. Most cookware ware
companies make at least one size of nesting pots for use as a double boiler,
but you can use a mixing bowl set into the top of a pot.

jmcquown wrote:

> Bertie Doe wrote:
> > Wayne, in your recipe you refer to a 'double boiler' I wonder if they
> > are what is known as a 'steamer' in the uk?
> >
> > Bertie
>
> I'm not Wayne but a double boiler is simply a pot or bowl placed over
> another pot of boiling water. Think bain marie, like this:
>
> http://tinyurl.com/5lkngf

Son of a gun, you are right. I have been misled for years. I thought that a
bain marie was a pan full of hot water that you stick inside of an oven for
cooking custard.

Dave Smith wrote:
> jmcquown wrote:
>
>> Bertie Doe wrote:
>>> Wayne, in your recipe you refer to a 'double boiler' I wonder if
>>> they are what is known as a 'steamer' in the uk?
>>>
>>> Bertie
>>
>> I'm not Wayne but a double boiler is simply a pot or bowl placed over
>> another pot of boiling water. Think bain marie, like this:
>>
>> http://tinyurl.com/5lkngf
>
> Son of a gun, you are right. I have been misled for years. I thought
> that a bain marie was a pan full of hot water that you stick inside
> of an oven for cooking custard.

LOL I have my moments!

On Tue 03 Jun 2008 08:19:18a, Dave Smith told us...

> Wayne Boatwright wrote:
>
>>
>>
>> Dave, freush rhubarb pie is one of my favorites. I can't grow it here,
>> and I always seem to miss the short time that it appears in our
>> supermarkets. I'm going to have to keep my out for it.
>
> I hate to tell you, but you may have missed it. It actually has a fairly
> long season, but I made my first rhubarb pies with the fruit from my
> garden more than two weeks ago.

I'm going to stop at the farmer's market tonight just in case they have
some.

> And none of this rhubarb-apple or rhubarb-strawberriy. It has to be
> straight rhubarb. It is too good to *******ize with blander fruits.

I totally agree, Dave. All I want is unadulterated rhubarb pie.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
History repeats itself, but each time
the price goes up.
-------------------------------------------

On Tue 03 Jun 2008 08:28:20a, Dave Smith told us...

> jmcquown wrote:
>
>> Bertie Doe wrote:
>> > Wayne, in your recipe you refer to a 'double boiler' I wonder if they
>> > are what is known as a 'steamer' in the uk?
>> >
>> > Bertie
>>
>> I'm not Wayne but a double boiler is simply a pot or bowl placed over
>> another pot of boiling water. Think bain marie, like this:
>>
>> http://tinyurl.com/5lkngf
>
> Son of a gun, you are right. I have been misled for years. I thought
> that a bain marie was a pan full of hot water that you stick inside of
> an oven for cooking custard.

Apparently it can be both definitions, Dave. See here...


water bath
The French call this cooking technique bain marie . It consists of placing
a container (pan, bowl, soufflé dish, etc.) of food in a large, shallow pan
of warm water, which surrounds the food with gentle heat. The food may be
cooked in this manner either in an oven or on top of a range. This
technique is designed to cook delicate dishes such as custards, sauces and
savory mousses without breaking or curdling them. It can also be used to
keep cooked foods warm.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If opportunity knocks, go to bed with
your pants on.
-------------------------------------------

"Dave Smith" < wrote in message
> Bertie Doe wrote:
>
>>
>> Dave I've got about 6 rhubarb crowns, the first flush is just about
>> finished, but it will produce another crop soon. I'm hopeless at making
>> pie-crust, so I prefer the rhubarb crumble version.
>
> Pie crust is easy. If you know someone who is good at it get them to give
> >you a lesson. Once you learn how it really is easy, and fresh home made
> >pie pastry is pretty darned good.
>

My technique improved when I awapped the lard for butter and it tasted
better. The problem I have, is the crust end up too thick and heavy. If I
roll it thinner, it breaks up, when I remove from the tin and the contents
ooze out.

I guess the crumble version appeals to my lazy nature ; pop into the
processor, turn it into breadcrumb texture - bish bosh job done -

Here's a couple of picks I took 50 mins ago, in the failing light. I don't
know what variety it is, but you can see the new growth from the crowns, of
the 2nd flush. I have to give most of the harvest away, as my wife finds it
'too sour', but I think this is the attraction of rhubarb to me - the
contrast between sweet and sour.
http://s222.photobucket.com/albums/d...t=1d83f3db.pbw

Bertie

On Tue 03 Jun 2008 01:40:58p, Bertie Doe told us...

>
> "Dave Smith" < wrote in message
>> Bertie Doe wrote:
>>
>>>
>>> Dave I've got about 6 rhubarb crowns, the first flush is just about
>>> finished, but it will produce another crop soon. I'm hopeless at
>>> making pie-crust, so I prefer the rhubarb crumble version.
>>
>> Pie crust is easy. If you know someone who is good at it get them to
>> give
>> >you a lesson. Once you learn how it really is easy, and fresh home
>> >made pie pastry is pretty darned good.
>>
>
> My technique improved when I awapped the lard for butter and it tasted
> better. The problem I have, is the crust end up too thick and heavy. If
> I roll it thinner, it breaks up, when I remove from the tin and the
> contents ooze out.
>
> I guess the crumble version appeals to my lazy nature ; pop into the
> processor, turn it into breadcrumb texture - bish bosh job done -
>
> Here's a couple of picks I took 50 mins ago, in the failing light. I
> don't know what variety it is, but you can see the new growth from the
> crowns, of the 2nd flush. I have to give most of the harvest away, as my
> wife finds it 'too sour', but I think this is the attraction of rhubarb
> to me - the contrast between sweet and sour.
> http://s222.photobucket.com/albums/d...view&current=1
> d83f3db.pbw
>
> Bertie

Looks good enough to eat! Wish I had some.



--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Take care of the luxuries and the
necessities will take care of themselves.
-------------------------------------------

Wayne Boatwright wrote:

> On Tue 03 Jun 2008 08:28:20a, Dave Smith told us...
>
> >>
> >> I'm not Wayne but a double boiler is simply a pot or bowl placed over
> >> another pot of boiling water. Think bain marie, like this:
> >>
> >> http://tinyurl.com/5lkngf
> >
> > Son of a gun, you are right. I have been misled for years. I thought
> > that a bain marie was a pan full of hot water that you stick inside of
> > an oven for cooking custard.
>
> Apparently it can be both definitions, Dave. See here...
>
>
> water bath
> The French call this cooking technique bain marie . It consists of placing
> a container (pan, bowl, soufflé dish, etc.) of food in a large, shallow pan
> of warm water, which surrounds the food with gentle heat. The food may be
> cooked in this manner either in an oven or on top of a range. This
> technique is designed to cook delicate dishes such as custards, sauces and
> savory mousses without breaking or curdling them. It can also be used to
> keep cooked foods warm.
>

I have tried to learn to check before disagreeing with people. I was all set
to point out what I thought was misinformation, and when I saw that a double
boiler affair fit the bill I was a little surprised. I will probably continue
to think of a double boiler as a double boiler and a bain marie as a pan of hot
water in which one sets ramekins and custard bowls. I make creme caramel fairly
often and that is about the only thing for which I use a bain marie.

Bertie Doe wrote:

>
> > Pie crust is easy. If you know someone who is good at it get them to give
> > >you a lesson. Once you learn how it really is easy, and fresh home made
> > >pie pastry is pretty darned good.
> >
>
> My technique improved when I awapped the lard for butter and it tasted
> better. The problem I have, is the crust end up too thick and heavy. If I
> roll it thinner, it breaks up, when I remove from the tin and the contents
> ooze out.
>

I use Crisco and the recipe on the box. It usually turns out well. I used to insist on
cutting and stirring by hand but recently tried it with an electric hand mixed and it
has been working fine. I just have to be careful not to overwork the dough..

It helps to chill the batter a bit. Wrap it in Saran and flatten it into disks. I use a
pastry cloth, make sure it and the rolling pin are well floured and roll it out starting
in the middle, rolling out and then shifting about 45 degrees so it rolls into a circle.



> I guess the crumble version appeals to my lazy nature ; pop into the
> processor, turn it into breadcrumb texture - bish bosh job done -

Perhaps, but once you master pie pastry, it really isn't much work.

Easy as pie :-)


> Here's a couple of picks I took 50 mins ago, in the failing light. I don't
> know what variety it is, but you can see the new growth from the crowns, of
> the 2nd flush. I have to give most of the harvest away, as my wife finds it
> 'too sour', but I think this is the attraction of rhubarb to me - the
> contrast between sweet and sour.
> http://s222.photobucket.com/albums/d...t=1d83f3db.pbw
>

I know that problem. My wife does not like rhubarb either.
It's her loss :-)

On Tue 03 Jun 2008 04:22:44p, Dave Smith told us...

> Wayne Boatwright wrote:
>
>> On Tue 03 Jun 2008 08:28:20a, Dave Smith told us...
>>
>> >>
>> >> I'm not Wayne but a double boiler is simply a pot or bowl placed
>> >> over another pot of boiling water. Think bain marie, like this:
>> >>
>> >> http://tinyurl.com/5lkngf
>> >
>> > Son of a gun, you are right. I have been misled for years. I thought
>> > that a bain marie was a pan full of hot water that you stick inside
>> > of an oven for cooking custard.
>>
>> Apparently it can be both definitions, Dave. See here...
>>
>>
>> water bath
>> The French call this cooking technique bain marie . It consists of
>> placing a container (pan, bowl, soufflé dish, etc.) of food in a large,
>> shallow pan of warm water, which surrounds the food with gentle heat.
>> The food may be cooked in this manner either in an oven or on top of a
>> range. This technique is designed to cook delicate dishes such as
>> custards, sauces and savory mousses without breaking or curdling them.
>> It can also be used to keep cooked foods warm.
>>
>
> I have tried to learn to check before disagreeing with people. I was
> all set to point out what I thought was misinformation, and when I saw
> that a double boiler affair fit the bill I was a little surprised. I
> will probably continue to think of a double boiler as a double boiler
> and a bain marie as a pan of hot water in which one sets ramekins and
> custard bowls. I make creme caramel fairly often and that is about the
> only thing for which I use a bain marie.

Me too, Dave. Who knew? :-)


--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I distinctly remember forgetting that.
-------------------------------------------

"Dave Smith" wrote in message
> I will probably continue to think of a double boiler as a double boiler
> and >a bain marie as a pan of hot water in which one sets ramekins and
> custard >bowls. I make creme caramel fairly often and that is about the
> only thing >for which I use a bain marie.
>

Yep one of my favs. It's amazing how tastless s/market brand creme caramel,
compared with home grown. Another one I like is coffee + sugar + gelatine -
chilled until firm and served with a dollop of cream. Variation : sub some
of the water with milk.

>I use Crisco and the recipe on the box. It usually turns out well. I used
>to >insist on cutting and stirring by hand but recently tried it with an
>electric >hand mixed and it has been working fine. I just have to be
>careful not to >overwork the dough..
>It helps to chill the batter a bit. Wrap it in Saran and flatten it into
>disks. I >use a pastry cloth, make sure it and the rolling pin are well
>floured and roll >it out starting in the middle, rolling out and then
>shifting about 45 degrees so >it rolls into a circle.
IIRC on one of the shopping channels, they sold a rolling pin and board, say
20" x 16", whereby you turned a dial and the central section would drop,
leaving a 2" border (a bit like a picture frame). You could therefore make
perfect pastry of uniform thickness - say 8mm thick for piecrust or 1mm
thick for the Chinese pancakes for shredded duck rolls. I had a look on the
specialist cookware sites and amazon etc, but no joy - perhaps there isn't
enough demand :-(

Bertie

On Wed 04 Jun 2008 02:56:28p, Bertie Doe told us...

> "Dave Smith" wrote in message
>> I will probably continue to think of a double boiler as a double
>> boiler
>> and >a bain marie as a pan of hot water in which one sets ramekins and
>> custard >bowls. I make creme caramel fairly often and that is about the
>> only thing >for which I use a bain marie.
>>
>
> Yep one of my favs. It's amazing how tastless s/market brand creme
> caramel, compared with home grown. Another one I like is coffee + sugar
> + gelatine - chilled until firm and served with a dollop of cream.
> Variation : sub some of the water with milk.

I serve the sweetened coffee gelatin with custard sauce.


>>I use Crisco and the recipe on the box. It usually turns out well. I
>>used to >insist on cutting and stirring by hand but recently tried it
>>with an electric >hand mixed and it has been working fine. I just have
>>to be careful not to >overwork the dough..
>>It helps to chill the batter a bit. Wrap it in Saran and flatten it into
>>disks. I >use a pastry cloth, make sure it and the rolling pin are well
>>floured and roll >it out starting in the middle, rolling out and then
>>shifting about 45 degrees so >it rolls into a circle.
> IIRC on one of the shopping channels, they sold a rolling pin and board,
> say 20" x 16", whereby you turned a dial and the central section would
> drop, leaving a 2" border (a bit like a picture frame). You could
> therefore make perfect pastry of uniform thickness - say 8mm thick for
> piecrust or 1mm thick for the Chinese pancakes for shredded duck rolls.
> I had a look on the specialist cookware sites and amazon etc, but no joy
> - perhaps there isn't enough demand :-(
>
> Bertie
>
>
>



--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/04(IV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
MACINTOSH - Most Apps Crash, If Not,
Then Operating System Hangs
-------------------------------------------

"Wayne Boatwright" wrote in message
> On Wed 04 Jun 2008 02:56:28p, Bertie Doe told us...
>
>> "Dave Smith" wrote in message
>>> I will probably continue to think of a double boiler as a double
>>> boiler and a bain marie as a pan of hot water in which one sets
>>> >>>ramekins and custard bowls. I make creme caramel fairly often and
>>> that >>is about the only thing for which I use a bain marie.
>>>
>>
>> Yep one of my favs. It's amazing how tastless s/market brand creme
>> caramel, compared with home grown. Another one I like is coffee + >>sugar
>> + gelatine - chilled until firm and served with a dollop of cream.
>> Variation : sub some of the water with milk.
>
> I serve the sweetened coffee gelatin with custard sauce.
>

I hope it's COLD custard sauce :-)

BD

On Thu 05 Jun 2008 01:48:59a, Bertie Doe told us...

>
> "Wayne Boatwright" wrote in message
>> On Wed 04 Jun 2008 02:56:28p, Bertie Doe told us...
>>
>>> "Dave Smith" wrote in message
>>>> I will probably continue to think of a double boiler as a double
>>>> boiler and a bain marie as a pan of hot water in which one sets
>>>> >>>ramekins and custard bowls. I make creme caramel fairly often and
>>>> that >>is about the only thing for which I use a bain marie.
>>>>
>>>
>>> Yep one of my favs. It's amazing how tastless s/market brand creme
>>> caramel, compared with home grown. Another one I like is coffee +
>>> >>sugar + gelatine - chilled until firm and served with a dollop of
>>> cream. Variation : sub some of the water with milk.
>>
>> I serve the sweetened coffee gelatin with custard sauce.
>>
>
> I hope it's COLD custard sauce :-)
>
> BD
>
>
>

'Tis indeed.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/05(V)/08(MMVIII)
-------------------------------------------
-------------------------------------------
There is no heavier burden than a
great potential.
-------------------------------------------

"Wayne Boatwright" wrote in message
> On Mon 02 Jun 2008 02:15:26p, Bertie Doe told us...
>
>>
>> "Wayne Boatwright" wrote in message
>>>
>>> Bertie, I'm not sure what the UK definition of steamer is, but a double
>>> boiler is essentially a saucepot containing your ingredients which is
>>> set on top of another pot of simmering or boiling water. The idea is
>>> to maintain a lower even temperature than cooking directly on the hob.
>>> If your hob can be adjusted to an extremely low heat, you could cook
>>> the filling directly, especially with constant stirring.
>>>
>>> HTH
>>>
>> Thanks for the info Jill, Wayne and Serence. I now know what a DB is,
>> for melting choc and low heat items.
>>
>> Wayne, my wife saw your recipe and thought she would try it this w/end,
>> but substitute the regular pie shell mix with a shell she uses for
>> cheesecake i.e. a pastry made from crushed cookies and butter. Thanks
>> all.
>>
>> Bertie
>>
>>
>>
> Bertie, that would work just fine. Are you thinking something like
> digestive biscuits? I have used those before myself.
>
> Hope you enjoy it!
>
>
> Wayne Boatwright

One quick question on the recipe - before we shop. We have single and double
cream. I guess your heavy cream = our double. Would equal quantities of our
single and milk = your 'half & half', thanks.

Bertie

On Fri 06 Jun 2008 02:34:51p, Bertie Doe told us...

>
> "Wayne Boatwright" wrote in message
>> On Mon 02 Jun 2008 02:15:26p, Bertie Doe told us...
>>
>>>
>>> "Wayne Boatwright" wrote in message
>>>>
>>>> Bertie, I'm not sure what the UK definition of steamer is, but a
>>>> double boiler is essentially a saucepot containing your ingredients
>>>> which is set on top of another pot of simmering or boiling water.
>>>> The idea is to maintain a lower even temperature than cooking
>>>> directly on the hob. If your hob can be adjusted to an extremely low
>>>> heat, you could cook the filling directly, especially with constant
>>>> stirring.
>>>>
>>>> HTH
>>>>
>>> Thanks for the info Jill, Wayne and Serence. I now know what a DB is,
>>> for melting choc and low heat items.
>>>
>>> Wayne, my wife saw your recipe and thought she would try it this
>>> w/end, but substitute the regular pie shell mix with a shell she uses
>>> for cheesecake i.e. a pastry made from crushed cookies and butter.
>>> Thanks all.
>>>
>>> Bertie
>>>
>>>
>>>
>> Bertie, that would work just fine. Are you thinking something like
>> digestive biscuits? I have used those before myself.
>>
>> Hope you enjoy it!
>>
>>
>> Wayne Boatwright
>
> One quick question on the recipe - before we shop. We have single and
> double cream. I guess your heavy cream = our double. Would equal
> quantities of our single and milk = your 'half & half', thanks.
>
> Bertie
>
>
>

I would use your single cream in place of our half and half, especially
since you will also be using milk, as per the recipe.

--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/06(VI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If at first you don't succeed, put it
out for beta testing.
-------------------------------------------

Wayne Boatwright > wrote in
6.120:

> On Fri 06 Jun 2008 02:34:51p, Bertie Doe told us...
>
>>
>> "Wayne Boatwright" wrote in message
>>> On Mon 02 Jun 2008 02:15:26p, Bertie Doe told us...
>>>
>>>>
>>>> "Wayne Boatwright" wrote in message
>>>>>
>>>>> Bertie, I'm not sure what the UK definition of steamer is, but a
>>>>> double boiler is essentially a saucepot containing your ingredients
>>>>> which is set on top of another pot of simmering or boiling water.
>>>>> The idea is to maintain a lower even temperature than cooking
>>>>> directly on the hob. If your hob can be adjusted to an extremely low
>>>>> heat, you could cook the filling directly, especially with constant
>>>>> stirring.
>>>>>
>>>>> HTH
>>>>>
>>>> Thanks for the info Jill, Wayne and Serence. I now know what a DB is,
>>>> for melting choc and low heat items.
>>>>
>>>> Wayne, my wife saw your recipe and thought she would try it this
>>>> w/end, but substitute the regular pie shell mix with a shell she uses
>>>> for cheesecake i.e. a pastry made from crushed cookies and butter.
>>>> Thanks all.
>>>>
>>>> Bertie
>>>>
>>>>
>>>>
>>> Bertie, that would work just fine. Are you thinking something like
>>> digestive biscuits? I have used those before myself.
>>>
>>> Hope you enjoy it!
>>>
>>>
>>> Wayne Boatwright
>>
>> One quick question on the recipe - before we shop. We have single and
>> double cream. I guess your heavy cream = our double. Would equal
>> quantities of our single and milk = your 'half & half', thanks.
>>
>> Bertie
>>
>>
>>
>
> I would use your single cream in place of our half and half, especially
> since you will also be using milk, as per the recipe.
>

I don't have or at least can't find my copy of the RFC FAQ. In said
document is a chart stating the butterfat content of heavy cream, double
cream, single cream, half and half and cerial cream. Perhaps if you aquired
a copy you'd get a better idea on what to purchase by comparision of fat
content. Victor Sack posts a nice link to the current version at least once
a month if not weekly.

here's the link

<http://vsack.bei.t-online.de/rfc_faq.html>.

--

The house of the burning beet-Alan