Recent content by joepiebaker

  1. joepiebaker

    Cookie Tins

    For plain tins, try http://www.specialtybottle.com/index...n=Custom&ID=25
  2. joepiebaker

    cast iron

    http://antiques.about.com/cs/miscell...anCastiron.htm This'll show you how to clean and season your pan whether it's older or brand new. Hope this helps you :D and happy cooking.
  3. joepiebaker

    stupid question

    white is the pith the entire thing is the rind
  4. joepiebaker

    walnut weight

    Okay. 1 walnut in-shell = 18-23 grams = .65-.8 ounces 14 shelled walnut halves = 1 ounce or 224 halves per lb so, let's just say .75 oz per walnut x 5 lbs (80 oz) = 60 walnuts = 120 halves/ 224 = about 1/2 lb of shelled walnut halves. voila! If my math is wrong, tell me, please p.s. More...
  5. joepiebaker

    pie crust??

    Are you looking for basic pastry dough? 1 1/3 c. AP flour pinch salt 1/4 c. unsalted butter, cold 1/3 c. shortening, cold scant 4 T. ice water (scaled down from larger recipe using weight) You can find non-dairy margarine, too. Or use 2/3 c. shortening and omit butter, but you lose flavor. If...
  6. joepiebaker

    Roaster with lid

    Wouldn't a roaster with a lid technically be a dutch oven?
  7. joepiebaker

    Possible career change?Maybe some advice?

    Well, out of high school, I wanted to be an artist, then a photojournalist, then a chef, then a graphic designer (got a degree in that). Then out of college, I decided I didn't want to spend the rest of my life in a cubicle. I went back to what i knew: pizza. Hated the hours (9am-midnight some...
  8. joepiebaker

    travelling with pies?

    I'm making a couple of pies for Thanksgiving, and driving 8 hours with them. Two are fruit pies with top crusts and one's a cream pie. I don't have an adequate cooler to put them in. Would a plain-ol' box with some dry ice be okay if I put them in the trunk ( it should be pretty cold back...
  9. joepiebaker

    Soggy Crust Pecan Pie

    If I pre-bake the shell, won't it burn while the filling bakes? Also, the filling is taking a very long time to set. Is there something wrong with the recipe?
  10. joepiebaker

    Soggy Crust Pecan Pie

    I can't seem to get my pecan pie filling to stay inside the crusts! It somehow leaks through the crust (no breaks in bottom or sides) and makes the pie very greasy and soggy. Here's the recipe: 2# lt. brown sugar 1/3oz. salt 1# melted margarine 4#8oz. lt. corn syrup 1#12oz. eggs 3/4oz. vanilla...
  11. joepiebaker

    beef soup-bone?

    Wow. Thanks for all the input. I'll also try the marrow on toast with my daughter. She LOVES toast and doesn't eat well. I try to sneek in good foods as much as I can. Thank You!!! Joe. :chef:
  12. joepiebaker

    beef soup-bone?

    Does it matter which bone?
  13. joepiebaker

    beef soup-bone?

    I'm wanting to make beef soup from scratch with a soup bone, but I don't really know what kind is usually used. Help is appreciated :D Joe
  14. joepiebaker

    Tips for getting efficient faster? *newbie*

    I just started as a baker's assistant 2 weeks ago. I'm now expected every day to make 20 baked shells, 10-15 unbaked shells, 5 top crusts, atleast 20 pies (10+ cream pies & 10 fruit or custard) for the case in addition to special orders (a few a day), and 1000 large cut-out cookies. Oh, and...
  15. joepiebaker

    New baker needs advice

    I just started as a baker's assistant 2 weeks ago. I'm now expected every day to make 20 baked shells, 10-15 unbaked shells, 5 top crusts, atleast 20 pies for the case in addition to special orders (a few a day), and 1000 large cut-out cookies. Oh, and making the pie & cookie doughs daily and...
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