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Fresh Banannas turning brown in Bananna Cream Pie

post #1 of 10
Thread Starter 

Hello Forums!

I know about the lemon juice/acid tricks to keep things from turning brown.. Our concern is if we add acid to the bananas it would degrade the cream pie filling which is made from scratch using milk, sugar, eggs cornstarch, etc.

So when my baker is adding the bananas fresh as they are being cut they end up brown in the pie.

Any help would be appreciated,

Thanks

Frizbee

Do what you do with passion....the rest will fall into place..
Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad.
  ~Rev. Run
Our Lives are not in the laps of gods, but in  the laps of our cooks.
  ~Lin Yutang
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Do what you do with passion....the rest will fall into place..
Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad.
  ~Rev. Run
Our Lives are not in the laps of gods, but in  the laps of our cooks.
  ~Lin Yutang
Reply
post #2 of 10

Peel and blanch the bananas whole first.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 10
Thread Starter 

Cool.. So forgive me.. I am not good in the bakery department.. Would we blanch them in boiling water? Or some other type of liquid?

Thanks for your help

Do what you do with passion....the rest will fall into place..
Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad.
  ~Rev. Run
Our Lives are not in the laps of gods, but in  the laps of our cooks.
  ~Lin Yutang
Reply
Do what you do with passion....the rest will fall into place..
Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad.
  ~Rev. Run
Our Lives are not in the laps of gods, but in  the laps of our cooks.
  ~Lin Yutang
Reply
post #4 of 10

Blanch them in the dairy that you use to make the filling.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #5 of 10
Thread Starter 

Humm.. Ok.. Well this is my dilemma...

I work in a Marine Corps dining facility (Chow hall for those who are familiar) and we make portions in the hundreds at one shot.

So with this Banana Cream Pie recipe we would need approximately 10-12# of bananas. My dilemma is won't the bananas get crushed if we put even just a couple pounds in the kettle?

Also and again I am sorry for the somewhat amateurish questions but i *really* don't bake :) The liquid is milk, and to properly blanch veggies you need rolling boil.. The milk would scald obviously if it were boiling, so will the bananas be blanched enough if it is at poaching or slow simmer?

Lastly,

Do we shock them after blanching? And if so would it be in cold milk? Or Water?

Thanks  again for your help!!!

Frizbee

Do what you do with passion....the rest will fall into place..
Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad.
  ~Rev. Run
Our Lives are not in the laps of gods, but in  the laps of our cooks.
  ~Lin Yutang
Reply
Do what you do with passion....the rest will fall into place..
Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad.
  ~Rev. Run
Our Lives are not in the laps of gods, but in  the laps of our cooks.
  ~Lin Yutang
Reply
post #6 of 10

@Frisbee,

 

Knowing the U.S. military, there IS a TM that covers your problem! crazy.gif (I know, I KNOW, that's "Army jargon" for "training manual")

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #7 of 10
Thread Starter 

Actually I am in a Marine Corps Facility and we have just implemented a new master menu. There hasn't been any training for it and as a civilian contractor we are sorta putting this together on the fly.

But I do appreciate the information and the next time the Army comes to inspect I will ask for a copy of the TM. Thanks for the heads up!

Do what you do with passion....the rest will fall into place..
Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad.
  ~Rev. Run
Our Lives are not in the laps of gods, but in  the laps of our cooks.
  ~Lin Yutang
Reply
Do what you do with passion....the rest will fall into place..
Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad.
  ~Rev. Run
Our Lives are not in the laps of gods, but in  the laps of our cooks.
  ~Lin Yutang
Reply
post #8 of 10

You might find the British Catering Manual helpful as well as Food for Fifty

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #9 of 10
Quote:
Originally Posted by Frizbee View Post
My dilemma is won't the bananas get crushed if we put even just a couple pounds in the kettle?


Give em a soak in slaked lime water before cooking. They'll hold up much much better that way.

 

post #10 of 10

Put the bananas in a hotel or roasting pan, so that they are single layer. Bring the milk up to a simmer and pour over bananas. Let steep briefly. Strain off milk and put bananas on a pre-chilled sheet pan and place in refrigerator or freezer to stop cooking process.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
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