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Summer fruit pie S.O.S.

I don't know...I've never used silpat, but I hear it's wonderful. Crusts are so tempermental and sensitive to humidity and such. I've always had success with single crust, struesel-topped fruit pies. It's when I add the top crust that I get the fruit soup fiascos. Your pie filling sounds awesome, by the way! I forgot to add in my original post that I did macerate the peaches in sugar for a little over an hour and drained the juice, then added corn starch and lemon. I'll definitely try the tapioca and reducing the juice.

Aug 17, 2008
tuki in Home Cooking

Summer fruit pie S.O.S.

I need tips on how to keep the fruit in my pies from making so much juice. I've tried adding corn starch and/or flour, but every time I end up with a crust full of juice. Still tastes good, but the crust gets soggy so fast that if the pie doesn't get completely consumed the first day, it becomes totally disgusting. Also, not so good for serving to guests. This problem is especially bad with peach pie and blueberry pie. Help!

Aug 16, 2008
tuki in Home Cooking

steamed vegetables

I love steamed broccoli and cauliflower in soy sauce and just a tiny dab of butter and either a squeeze of lemon or a grind of lemon pepper.

May 28, 2008
tuki in Home Cooking