or Connect
New Posts  All Forums:Forum Nav:

Peach Cobbler

post #1 of 11
Thread Starter 

I have decided to thicken my peach cobbler juice with condensed milk. How much milk should I use & would I need to cut out some of the sugar I would normally use?

post #2 of 11

Thickening peach juice with canned milk? You are adding liquid to liquid. You need some sort of starch.

post #3 of 11
Quote:
Originally Posted by chefbuba View Post

Thickening peach juice with canned milk? You are adding liquid to liquid. You need some sort of starch.

In agreement with Chef.
How did you come up with this idea?
Did you stumble upon a recipe some where?

mimi
post #4 of 11
Thread Starter 

No. Just a thought. I'm no chef but thought this would be the perfect place to ask questions before I open my food truck. What do you suggest?

post #5 of 11

Definitely not condensed milk.  Why not flour or cornstarch? 

post #6 of 11
Thread Starter 

was looking for a liquid because i didn't want to have to worry about even the smallest of lumps.

 

 

on another note:

 

i may also decide to serve enchiladas and i would like to make them to order. Problem: what small cookware can i use (if i only need to make 1 order of 2 enchiladas) to put them in the oven for a couple of minutes?

post #7 of 11
Quote:
Originally Posted by Trinice View Post
 

No. Just a thought. I'm no chef but thought this would be the perfect place to ask questions before I open my food truck. What do you suggest?

Not to piss in your cheerios but, do you think you have enough knowledge and experience to open and operate a food truck?

You are looking for answers to very simple questions that someone with limited real world experience should should already know, or have the ability to figure out on their own.

As far as something to use to make enchiladas to order, several options immediately pop into my head. Stop and think for a minute.

post #8 of 11
Thread Starter 
i do remember saying that i'm not a chef. i asked a simple question that should have a simple answer. if your not going to answer the question asked, then don't answer at all. i don't need to know how to thicken a liquid to run a food truck. i don't need the extra. i thought that was the point of this place was to ask questions

ps in the real world i don't thicken my peach cobbler sauce because i don't use the juice as a drizzle. nothing i have ever made required thickening
post #9 of 11

Quote:

Originally Posted by Trinice View Post
 

I have decided to thicken my peach cobbler juice with condensed milk. How much milk should I use & would I need to cut out some of the sugar I would normally use?


Hard to say without a rough recipe idea. As to sweetness, condensed milk is sweet so I would definitley scale back on the amount of sugar used.

 

 

 

Quote:
Originally Posted by Trinice View Post
 

i may also decide to serve enchiladas and i would like to make them to order. Problem: what small cookware can i use (if i only need to make 1 order of 2 enchiladas) to put them in the oven for a couple of minutes?

 

a quarter sheet pan

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #10 of 11

@Trinice, now I'm confused.

 

Perhaps I misread, however, I thought you asked how much condensed milk to add to your peach juice to thicken it and if you should reduce the sugar.

 

Later, you stated you do not, "in the real world", thicken anything.

 

IMHO, the dichotomy illustrates a naivete concerning cooking that might call into question other aspects of the food truck business.

 

First, do you want to thicken your peach juice or not?

 

If you do, you might consider:

  • Flour
  • Tapioca
  • Corn starch
  • or other starch products that are commonly used

that, when used correctly, do not cause "lumps", as you put it.

 

A very common technique is to use a slurry, i.e. dissolving the starch in a small amount of liquid.

 

Condensed milk might work IF your recipe utilized eggs and an acid such as lemon juice, think Key Lime pie. For a peach cobbler, I would have some reservations to that approach. Have you thought about increasing the pastry/biscuit portion of your recipe? Or, for that matter, simply reducing the peach juice to a more syrup like consistency?

 

For me, your further question concerning oven proof containers reinforces a gap in your knowledge base. There are numerous options currently in use by a wide variety of food establishments for baked, individual portions of enchiladas and a multitude of similar dishes. Perhaps you could visit, either on-line or physically, some restaurant supply stores for an economical solution.

 

I am curious about your menu, I do not normally associate peach cobbler with enchiladas, perhaps you can expand?

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #11 of 11
Thread Starter 

thank you for your patiences and explanations. i have decided to use the "dump" methods which turned out well. :)

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking