"Gloria P" > ha scritto nel messaggio
...
> Wayne Boatwright wrote:
>
>>>
>>
>> This makes a rather large pie. I use a pie pan that is 10 inches in
>> diameter and at least 1-1/2 to 1-3/4 inches deep. Many pie pans are only
>> 1 inch deep and this is too shallow for this amount of filling.
>>
>> One of the joys of this particular pie recipe is that both the filling
>> and the meringue are quite thick (in height).
>>
>
> Another joy of Lemon Meringue Pie is that if your pie pan is too small,
> you can bake the extra filling with meringue in a small ovenproof ceramic
> or Pyrex baking dish, no extra crust needed. Or you can eat the leftover
> filling with a spoon and a smile. ;-)
>
> gloria p

You can also give it to cats DDDDD

--
Cheers
Pandora

"sf" > ha scritto nel messaggio
...
> On Mon, 2 Feb 2009 09:23:44 +0100, "Pandora" >
> wrote:
>
>>
>>"sf" > ha scritto nel messaggio
. ..
>>> On Fri, 30 Jan 2009 11:03:10 +0100, "Pandora" >
>>> wrote:
>>>>
>>>>"Wayne Boatwright" > ha scritto nel
>>>>messaggio 5.250...
>>>>>
>>>>> Pandora, if you can find a dish anything at all like this one, it will
>>>>> be
>>>>> perfect for the pie. It's about 10 inches in diameter and about 2
>>>>> inches
>>>>> deep.
>>>>
>>>>It's the 2 inch deep the difficulty. Because I have a tarte pan but is
>>>>the
>>>>half of deepness.
>>>
>>> It doesn't need to be 2 inches deep Pandora, but the sides should be
>>> sloped. Google for an image of "pie pan".
>>>
>>>>Can I use an alluminiom pan (the one I use for cakes)?
>>>
>>> Cake pans are not used as pie pans because it's too hard to get the
>>> pie out, so your tart pan would be a better substitute.
>>
>>Tart pan is not so deep. But I could cover the cake pan with an oven
>>sheet
>>of paper. What do you think?
>
> I think it all depends on how much filling you have. The lemon
> meringue pies I've made didn't require a 2 inch deep pan. I also
> think that even with a round of parchment in the bottom, it's still
> going to be hard to get your pie out of the pan. You can't turn it
> upside down like you would a cake. My vote is for the tart pan.
> Google even turned up an image of a lemon meringue pie made in a tart
> pan. http://www.taste.com.au/images/recip...06/07/1800.jpg

Wayne told me that in his recipe there is a lot of filling. So I can't use a
tart pan. Ok I will do something

--
Cheers
Pandora

On Mon 02 Feb 2009 09:05:42p, Dave Smith told us...

> Wayne Boatwright wrote:
>>
>>
>> I prefer pies with deep thick fillings. There's just something more
>> "sinful" about them. A tart pan would never do for me unless it's
>> truly a tart, which is a different animal to me. A "thin" lemon
>> meringue pie seems skimpy to me. :-) Of course, if the correct pan is
>> unavailable, one must make concessions.
>
>
> There s also the option of making lemon meringue tarts.
>

Yes, of course. An option I'm not fond of.

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Monday, 02(II)/02(II)/09(MMIX)
************************************************** **********************
Today is: Groundhog Day
Countdown till President's Day
1wks 6dys 2hrs 31mins
************************************************** **********************
Why be difficult when, with a bit of effort, you can be impossible?
************************************************** **********************

"Dave Smith" > ha scritto nel
messaggio m...
> Wayne Boatwright wrote:
>>
>>
>> I prefer pies with deep thick fillings. There's just something more
>> "sinful" about them. A tart pan would never do for me unless it's truly
>> a tart, which is a different animal to me. A "thin" lemon meringue pie
>> seems skimpy to me. :-) Of course, if the correct pan is unavailable,
>> one must make concessions.
>
>
> There s also the option of making lemon meringue tarts.

Yes! I have thought of this option

--
Cheers
Pandora

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
************************************************** **********************
Date: Monday, 02(II)/02(II)/09(MMIX)
************************************************** **********************
Today is: Groundhog Day
Countdown till President's Day
1wks 6dys 2hrs 26mins
************************************************** **********************
In empty spaces I twist and talk, and come down with the roar of thunder
************************************************** **********************

On Mon 02 Feb 2009 09:24:03p, Pandora told us...

>
> "Wayne Boatwright" > ha scritto nel
> messaggio 5.247...
>> On Mon 02 Feb 2009 09:25:09a, Pandora told us...
>>> And I forgot another thing:
>>> How is the diameter of the pie pan ? Perhaps you have told me but I
don't
>>> find...
>>>
>>
>> This makes a rather large pie. I use a pie pan that is 10 inches in
>> diameter and at least 1-1/2 to 1-3/4 inches deep. Many pie pans are
only
>> 1 inch deep and this is too shallow for this amount of filling.
>
> Yes, ofcourse. BTW I think I will use an alluminium cake pan wrapped with
> oven paper.

I see no reason why that would not work. Good idea.

>> One of the joys of this particular pie recipe is that both the filling
and
>> the meringue are quite thick (in height).
>
> Very good!!! Many compliments. I hope to give onour to your recipe
>

I'm sure you will. You're a very good cook!

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Monday, 02(II)/02(II)/09(MMIX)
************************************************** **********************
Today is: Groundhog Day
Countdown till President's Day
1wks 6dys 2hrs 25mins
************************************************** **********************
Being down ain't being loser. (Iggy Pop)
************************************************** **********************

"Wayne Boatwright" > ha scritto nel
messaggio 5.247...
> On Mon 02 Feb 2009 09:17:54p, Pandora told us...

>> Ofcourse!!! Ciao Wayne! Grazie. Sei un angelo
>>
>
> Grazie, Pandora. C'est éloge élevée! :-)

Te lo meriti!!!!
ciao
Pandora

"Wayne Boatwright" > ha scritto nel
messaggio 5.247...
> On Mon 02 Feb 2009 09:24:03p, Pandora told us...

>> Yes, ofcourse. BTW I think I will use an alluminium cake pan wrapped with
>> oven paper.
>
> I see no reason why that would not work. Good idea.

Finally we have found the tip !!!


> I'm sure you will. You're a very good cook!

I will give, if I can, the best...I hope

--
Cheers
Pandora

On Tue, 3 Feb 2009 05:28:25 +0100, "Pandora" >
wrote:

>
>"sf" > ha scritto nel messaggio
.. .

>>My vote is for the tart pan.
>> Google even turned up an image of a lemon meringue pie made in a tart
>> pan. http://www.taste.com.au/images/recip...06/07/1800.jpg
>
>Wayne told me that in his recipe there is a lot of filling. So I can't use a
>tart pan. Ok I will do something

What would you call the pan pictured above?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" ha scritto nel messaggio > On Tue, 3 Feb 2009 05:28:25 +0100,
"Pandora" > wrote:
>>Wayne told me that in his recipe there is a lot of filling. So I can't use
>>a >>tart pan. Ok I will do something
>
> What would you call the pan pictured above?

Wonderful. 2-3 times as deep as any I see here,. They are usually 1/2-3/4"
deep here. I shopped in Paris at Bon Marche and didn't find any deep ones
there, either. The springform pans are too deep.

"sf" > ha scritto nel messaggio
...
> On Tue, 3 Feb 2009 05:28:25 +0100, "Pandora" >
> wrote:
>
>>
>>"sf" > ha scritto nel messaggio
. ..
>
>>>My vote is for the tart pan.
>>> Google even turned up an image of a lemon meringue pie made in a tart
>>> pan. http://www.taste.com.au/images/recip...06/07/1800.jpg
>>
>>Wayne told me that in his recipe there is a lot of filling. So I can't use
>>a
>>tart pan. Ok I will do something
>
> What would you call the pan pictured above?

It is the pic of the Peter Luca's MLP. It seams a tart pan, yes, But it
seams deeper than a common tart pan!

--
Cheers
Pandora

"Pandora" ha scritto nel messaggio
>
> "sf" ha scritto nel messaggio
>> What would you call the pan pictured above?
>
> It is the pic of the Peter Luca's MLP. It seams a tart pan, yes, But it >
> seams deeper than a common tart pan!
> Cheers
> Pandora

Pandora, did you receive the email with the translated recipe? If you did
not, check your spam file, please.

In article >,
"Pandora" > wrote:

> It is the pic of the Peter Luca's MLP. It seams a tart pan, yes, But it
> seams deeper than a common tart pan!

Pandora, is it possible to buy an inexpensive, disposable pie plate/pie
pan made from aluminum foil? That is very common here in the
supermarket ‹ there are *many* sizes and styles of pie plates and bread
pans made of heavy foil. Just a thought.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

On Tue, 03 Feb 2009 13:41:55 -0600, Melba's Jammin'
> wrote:

>In article >,
> "Pandora" > wrote:
>
>> It is the pic of the Peter Luca's MLP. It seams a tart pan, yes, But it
>> seams deeper than a common tart pan!
>
>Pandora, is it possible to buy an inexpensive, disposable pie plate/pie
>pan made from aluminum foil? That is very common here in the
>supermarket ‹ there are *many* sizes and styles of pie plates and bread
>pans made of heavy foil. Just a thought.

I sincerely doubt it... especially after trying to find the equivalent
of what would be an American style "drug store" and an American style
"stationary store" in the heart of Paris. Not because I wanted
American style, but because I was looking for certain things that I
never found.... one was a spiral bound notebook. I found plenty of
hard cover, hard bound blank paged books - but no spiral note books of
any size, a block or two from La Sorbonne (my hotel was on Ile-Saint
Louis). Sheesh. Don't those people take any real notes?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"Melba's Jammin'" ha scritto nel messaggio
> "Pandora" wrote:
>
>> It is the pic of the Peter Luca's MLP. It seams a tart pan, yes, But it
>> >> seams deeper than a common tart pan!
>
> Pandora, is it possible to buy an inexpensive, disposable pie plate/pie >
> pan made from aluminum foil? That is very common here in the >
> supermarket < there are *many* sizes and styles of pie plates and bread
> pans made of heavy foil. Just a thought.
> --
> -Barb

I would have welcomed that. I asked my British neighbor to bring me some
from the UK, but they were so tiny I had to make six pies instead of two for
a job.
I was pleased to find an 8" silicon pie plate at a German supermarket and I
wish I had bought ten.

"Giusi" > ha scritto nel messaggio
...
> "Pandora" ha scritto nel messaggio
>>
>> "sf" ha scritto nel messaggio
>>> What would you call the pan pictured above?
>>
>> It is the pic of the Peter Luca's MLP. It seams a tart pan, yes, But it >
>> seams deeper than a common tart pan!
>> Cheers
>> Pandora
>
> Pandora, did you receive the email with the translated recipe? If you did
> not, check your spam file, please.
>
Giusi I have changed my email: the new email address is:
mirella dot branca at alice dot it
Thank you
--
Cheers
Pandora

"Melba's Jammin'" > ha scritto nel messaggio
...
> In article >,
> "Pandora" > wrote:
>
>> It is the pic of the Peter Luca's MLP. It seams a tart pan, yes, But it
>> seams deeper than a common tart pan!
>
> Pandora, is it possible to buy an inexpensive, disposable pie plate/pie
> pan made from aluminum foil? That is very common here in the
> supermarket < there are *many* sizes and styles of pie plates and bread
> pans made of heavy foil. Just a thought.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller
> http://gallery.me.com/barbschaller/100041
> -- a woman my age shouldn't
> have this much fun!

I have found that, but they are not so deep. I will make in my cake pan
wrapped with oven paper. Now I have decided.
Then I will try to find on line a proper pie pan.
Thank you

--
Cheers
Pandora

On Sun, 01 Feb 2009 14:48:03 -0800 in rec.food.cooking, Mark Thorson
> wrote,
>This would be a good question for America's Test Kitchen.
>
>Can a meringue be stopped from weeping?

According to America's Test Kitchen TV show today if you use cream of
tartar in your meringue (as in Wayne's recipe) you should have no
weeping.

David Harmon wrote:
>
> On Sun, 01 Feb 2009 14:48:03 -0800 in rec.food.cooking, Mark Thorson
> > wrote,
> >This would be a good question for America's Test Kitchen.
> >
> >Can a meringue be stopped from weeping?
>
> According to America's Test Kitchen TV show today if you use cream of
> tartar in your meringue (as in Wayne's recipe) you should have no
> weeping.

Have also heard that adding a bit of cornflour/starch will prevent
weeping.

What is a weeping?
thank you
Pandora
-------------------------
"David Harmon" > ha scritto nel messaggio
m...
> On Sun, 01 Feb 2009 14:48:03 -0800 in rec.food.cooking, Mark Thorson
> > wrote,
>>This would be a good question for America's Test Kitchen.
>>
>>Can a meringue be stopped from weeping?
>
> According to America's Test Kitchen TV show today if you use cream of
> tartar in your meringue (as in Wayne's recipe) you should have no
> weeping.
>
>

Pandora wrote:
> What is a weeping?

When liquid runs out

On Fri 06 Feb 2009 06:39:30a, Ophelia told us...

> Pandora wrote:
>> What is a weeping?
>
> When liquid runs out
>
>
>

In less severe cases, you'll see small golden droplets randomly appearing on
the meringue. In worse cases, it will be more liquid and will usually
collect around the outer edge of the meringue.

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Friday, 02(II)/06(VI)/09(MMIX)
************************************************** **********************
Countdown till President's Day
1wks 2dys 16hrs 55mins
************************************************** **********************
Nemo me impune lacessit.
************************************************** **********************

Wayne Boatwright wrote:
> On Fri 06 Feb 2009 06:39:30a, Ophelia told us...
>
>> Pandora wrote:
>>> What is a weeping?
>>
>> When liquid runs out
>>
>>
>>
>
> In less severe cases, you'll see small golden droplets randomly
> appearing on the meringue. In worse cases, it will be more liquid
> and will usually collect around the outer edge of the meringue.

Spot on)

Pandora wrote:
> What is a weeping?

That is drops of sweet liquid developing on the meringue. There is
nothing wrong with it. It doesn't taste bad. It is just a bit of a
visual annoyance.

"Ophelia" > ha scritto nel messaggio
...
> Pandora wrote:
>> What is a weeping?
>
> When liquid runs out
>

Ah! Ok! Like when you do Mayo or cream. We say that: "Impazzisce"
(Translation: become crazy).
Thank you
Pandora

"Wayne Boatwright" > ha scritto nel
messaggio 5.250...
> On Fri 06 Feb 2009 06:39:30a, Ophelia told us...
>
>> Pandora wrote:
>>> What is a weeping?
>>
>> When liquid runs out

I have seen it depends on the temperature of the eggs. Room temperature is
better than fridge temperature for whippings.

--
Cheers
Pandora

"Dave Smith" > ha scritto nel
messaggio m...
> Pandora wrote:
>> What is a weeping?
>
> That is drops of sweet liquid developing on the meringue. There is
> nothing wrong with it. It doesn't taste bad. It is just a bit of a visual
> annoyance.

If there is liquid they are not well whipped.

--
Cheers
Pandora

"Pandora" > wrote in message
. ..
>
> "Dave Smith" > ha scritto nel
> messaggio m...
>> Pandora wrote:
>>> What is a weeping?
>>
>> That is drops of sweet liquid developing on the meringue. There is
>> nothing wrong with it. It doesn't taste bad. It is just a bit of a visual
>> annoyance.
>
> If there is liquid they are not well whipped.
>
Peter Lucas is weak as **** and he is well whipped.

On Fri, 06 Feb 2009 10:25:01 -0500, Dave Smith
> wrote:

>Pandora wrote:
>> What is a weeping?
>
>That is drops of sweet liquid developing on the meringue. There is
>nothing wrong with it. It doesn't taste bad. It is just a bit of a
>visual annoyance.

Annoyance? Little golden droplets of dew. I used to love it when Mom
made lemon meringue pies and they wept. I wept for happy.

Carol

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"Damsel in dis Dress" > ha scritto nel messaggio
...
> On Fri, 06 Feb 2009 10:25:01 -0500, Dave Smith
> > wrote:
>
>>Pandora wrote:
>>> What is a weeping?
>>
>>That is drops of sweet liquid developing on the meringue. There is
>>nothing wrong with it. It doesn't taste bad. It is just a bit of a
>>visual annoyance.
>
> Annoyance? Little golden droplets of dew. I used to love it when Mom
> made lemon meringue pies and they wept. I wept for happy.


Yes! In fact my vocabulary translate something like crying)) and I didn't
understand. Now that you say so, I understand, Carol, thank you.
Pandora

On Sat, 7 Feb 2009 10:52:00 +0100, "Pandora" >
wrote:

>"Damsel in dis Dress" > ha scritto nel messaggio
.. .
>> On Fri, 06 Feb 2009 10:25:01 -0500, Dave Smith
>> > wrote:
>>
>>>Pandora wrote:
>>>> What is a weeping?
>>>
>>>That is drops of sweet liquid developing on the meringue. There is
>>>nothing wrong with it. It doesn't taste bad. It is just a bit of a
>>>visual annoyance.
>>
>> Annoyance? Little golden droplets of dew. I used to love it when Mom
>> made lemon meringue pies and they wept. I wept for happy.
>
>
>Yes! In fact my vocabulary translate something like crying)) and I didn't
>understand. Now that you say so, I understand, Carol, thank you.

You're very welcome, Pandora!

Carol

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