Thanksgiving Pie HeadTohead Classic vs Ekstrahooth Pumpkin Pie

Thanksgiving Pie HeadTohead Classic vs Ekstrahooth Pumpkin Pie

Jeg kan ikke komme over, hvor meget bedre er det end dåse puree! Jeg prøvede min græskar pasta opskrift med begge, og versionen med dåse græskar var næsten uspigtig. Den hjemmelavede puré skabte en glat, delikat og cremet sauce.

Du behøver ikke at gøre hele denne opskrift ved hjælp af hjemmelavede ingredienser, du kan bytte ud puree, pie dejen eller begge dele. Men du bør prøve at gå til den fulde hjemmelavede opskrift. Hvis du kun har ansvaret for at bringe en dessert til Thanksgiving i år, hvad skal du tabe? Ja, det tager mere tid, og tiden er værdifuld. Men du kommer til at gøre folk lykkelige, når de smager dette.

For at undgå at gøre denne post super lang, jeg hopper over, hvordan man laver pie dej fra bunden og går direkte til græskarpai. F YouD vil gerne se billeder af hele processen, tjek dette store trin-for-trin fødevareprocessor pie dejtutorial fra seriøse spiser.

Nogle mennesker blind-bage skorpen, før du tilføjer påfyldningen, hvilket betyder delvis eller fuldt ud at bage det for at sikre, at bunden ikke er grødet. Jeg kan ikke lide at gøre dette med græskarpai, fordi fyldningen skal bage i god tid til at sætte, og jeg kan ikke lide en overdone skorpe.

Vandindhold i hjemmelavet græskarpuré Hvis du bruger hjemmelavet græskarpuré i denne opskrift, skal du sørge for grundigt at stege, puree og belaste det for at fjerne så meget overskydende vand som muligt. Pumpkinen skal falde fra hinanden, når du scoop kødet væk fra skindene.

Beskyt skorstenen som jeg nævnte ovenfor, jeg kan ikke lide det, når en skorpe bliver for mørk. Fordi denne pie tager et stykke tid at sætte, anbefaler jeg stærkt at bruge et tærte skorpe skjold, hvis skorpen begynder at blive mørkt, før påfyldningen har sat.

Hvis du ikke har et crust shield, kan du lave din egen ved hjælp af folie! Gør dette, før du begynder at bage, men du behøver ikke at stå i stykker med mid-bage. Du skal blot lave to halv cirkler fra folie, der passer over skorpen, så sæt dem til side, hvis du har brug for dem.

Nogle gange finder du en opskrift, du kan lide. Nogle gange finder du tre. Jeg laver altid en græskarpai til Thanksgiving, og i år var jeg på udkig efter noget lidt anderledes. For det første fandt jeg en opskrift på Maple Pumpkin Brulee Pie af Saveur, og var sikker på, at jeg skulle gøre det. Men så så jeg opskriften på Dulce de Leche Pumpkin Pie på ideer i mad, og vidste, at dette var det, jeg skulle lave. Men jeg ville stadig prøve den bruleed top, så jeg lavede IIF opskriften, men tilføjede Demerara-sukkeret på toppen. Plus, det var en god undskyldning for at bruge min Searzall. Stadig brug for en skorpe opskrift, og har gjort nogle rigtig gode. Jeg bosatte mig ved at bruge denne, som jeg fandt på den seriøse spiser hjemmeside, der fulgte Canal House opskrift på Pumpkin Meringue Pie, som jeg lavede denne uge, og vidste skorpe var stor. Det er ikke, at nogen af ​​de andre tre opskrifter var godt i deres egen. Jeg ville bare have det på denne måde. Vi har allerede samplet det, og dets lækre.

Forlad altid plads til dessert, især når det serveres med en lille forretningshistorie på siden. I sin nye kogebog, Bravetart: Iconic American Desserts, Alvorlige Eats Senior Editorstella Parks fortæller, hvordan nogle af de mest almindelige desserter blev så populære i dette land. Mange gange, det er fordi et selskab gjorde det til at ske.

Kai Ryssdal: Så dette er en fantastisk bog, fordi det er alle slags sjove ting i det. Og var jeg en bedre bager, jeg ville gøre noget af det. Men det er en lille smule deprimerende også, fordi der er en masse corporate og branding og markedsføring og alle de ting bag alle disse behandler, som vi kender og elsker i dette land.

Parks: Jeg tror, ​​det er retfærdigt for folk til, jeg mener, ved, hvad de kan lide. Jeg tror, ​​du har sandsynligvis oplevet, at du siger, jeg kan lide græskarpai, og folk siger, at du ikke har haft mine bedstemødre græskarpai. Pumpkin Pie kan have mange dårlige ting til det, så det er ikke urimeligt , som du ikke har haft det.

Parks: Right. Så græskar er ikke rigtig meget godt for tærte. And everyone knows this. Back in the day everyone enjoyed squash a lot more, like a butternut squash or winter squash. And so there is this guy who was like this kind of squash king and he was into kind of consolidating different squashes and squash research and growing different varietals of squash. And he just snapped up this packing plant and was able to kind of get a monopoly on all the farmers in a specific area of America, which is now Libbys Pumpkin, which is secretly squash.

Parks:So people go to the market, theyre not used to advertising. They have no savvy about how to, like, differentiate what these claims truly mean. And they just see this really beautiful package, this thing that says Philadelphia cream cheese. And theyre like, Perfect, thats exactly what I came here to buy today.

Ryssdal: There you go, and Ill tell you, go to the store today and its completely recognizable and you dont even think. You grab a couple or three and you go home and you make whatever youre making.

Americas favorite pumpkin puree is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? Its dead easy to prepare at home and tastes more vibrantly pumpkin than anything from a can. By that same token, homemade condensed milk is rich and creamy like no other. Baked together in a crisp and flaky All-Butter Pastry Crust, these DIY ingredients elevate a traditional pie into something more than the sum of its parts.

This recipe is from Michele Humes who adapted it from Baked: New Frontiers in Baking by Matt Lewis & Renato Poliafito with permission from Serious Eats newsletter. I've tried other Pumpkin Whoopie Pie recipes, but this is the best!

When it comes to holiday food, I like to stick pretty close to tradition. Brisket? Grandma style. Latkes? Almindelig og enkel. But dessert is where I get to play. By the dessert course your guests are tired and malleable, and it's the only time of the night I can convince the family that bourbon in pie is a good idea.

I like pumpkin pie, but I find myself eating it more out of a sense of holiday obligation than genuine interest. The starchy creaminess in crust-bound custard just doesn't do it for me the way, say, a lemon meringue does. But if you took that pie custard, churned it in an ice cream machine, and stirred in crushed gingersnaps and candied ginger? Now we're talking. Meet pumpkin pie ice cream, my—and I hope soon to be your—solution to the holiday baking rut.

It's a straightforward custard as ice creams go: pumpkin pure, brown sugar, and tastes of cinnamon, clove, and nutmeg. But it receives some definite personality from star anise and whiskey: rye for something spicy, bourbon for something more vanilla, or hey why not Scotch because it's your ice cream and you can do what you want. The amounts in the recipe are small, but their impact isn't.

Butternut pumpkin pie recipe bravetart - serious eats

The recipe selection methodology was less formal than the scraping I did for the best pumpkin bread bake offor the chocolate chip cookie bake off–I basically selected all the recipes that I wanted to try anyway and added two of the winners from thisepic pumpkin pie bake off.

Note: if youre looking for a super spicy pumpkin pie, none of these pies really fit the bill. One taster was a spicy pumpkin pie lover who thought they were all far too mildso if that sounds like you, you might want to adapt the filling to include more spices.

Just edging out Flours pie by . 3 points for first place, Modern Honeys pumpkin piewowed tasters with a distinctly caramelized, sugary surface, buttery crust, and thick, almost cheesecake-like texture. This was one of two pies that incorporated cream cheese in the filling–however,Modern Honeys recipe was distinct from Serious Eats Extra-Smooth Pumpkin Pie in that it used powdered sugar and a stick of melted buttervs. egular sugar and half the amount of butter in the Serious Eats recipe. As you can see below, Serious Eats had a much smoother texture, but I think the addedcornstarch from the powdered sugar lent Modern Honeys pie a thicker texture that many tasters loved. Im not even a huge cheesecake fan, but this was the pie that I kept coming back to.


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