I'd be very happy to get recipes from you, W. deBord. Katherine- the reason one would heat the eggs, a pretty standard procedure, is to allow the proteins to really get long and elastic when you whip them. Denaturing I think is the term. And yes, I do follow the Steve ritual. The brownies go right from the oven to be placed on a sheet pan in a very cold upright freezer. I have the Malgieri book and will try that one.
I knew there was something else....W. deBord...about that strawberry pie. I tried your recipe with the puree, pectin and cornstarch, and it oozed everywhere. Tasted great, looked good when I left it. Had to make another one today for the general manager with cream cheese on the bottom. I thought the Perfect Puree was a little thick so I used half water, half puree, boiled it with a cup of sugar, tb of surejell, and then added the three tb of cornstarch in 1/4 cup h20. Put it in the refig. till it got thick. Still it didn't seem like it wouldn't ooze, so I tried a couple of gelatin leafs in it. Again, looked beautiful going out the door, but unless he refrigerates it for several hours, I gonna hear on Tuesday, "You know, Baker, your pies **** ." And it wouldn't be the first time. I'm looking for a soft gel consistency, that cuts clean and holds together in a slice. BTW,I'm pretty sure I wasn't using any special low sugar pectin and that probably makes a huge difference doesn't it? Thanks.
[ August 05, 2001: Message edited by: thebighat ]