Quality control James martin #1
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- mark111757
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Quality control James martin #1
Today there was a recipe for apple pie and unless I missed it there was no size given for the dish or tin to be used. The picture with the recipe made it look like a tartlette and that is just a guess.
What do you good folks think??
Thank you in advance.
What do you good folks think??
Thank you in advance.
- Stokey Sue
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- Location: Stoke Newington, London
Re: Quality control James martin #1
Need a location, link, or reference for the recipe
But James has a habit of giving quantities for the pies he made for his deli shop, so 10 or even 12 inch mounds as he is too lazy to scale them down to a domestic size, really annoys me
But James has a habit of giving quantities for the pies he made for his deli shop, so 10 or even 12 inch mounds as he is too lazy to scale them down to a domestic size, really annoys me
- Pepper Pig
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Re: Quality control James martin #1
On another BBC derived foodboard years ago a member reckoned she made all the pies for James’s deli.
Re: Quality control James martin #1
That quantity of ingredients would make a huge pie - I think Stokey Sue is probably right about a 10 or 12" pie dish.
Sloppy to use an individual pie as an illustration, and that is the weirdest pastry recipe I've seen for a long time.
I'd just avoid such badly written recipes and find something with more detail.
Sloppy to use an individual pie as an illustration, and that is the weirdest pastry recipe I've seen for a long time.
I'd just avoid such badly written recipes and find something with more detail.
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
- Earthmaiden
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Re: Quality control James martin #1
That's a huge amount of sugar in relation to the other ingredients too!
- Badger's Mate
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- Joined: Thu Jan 14, 2016 6:07 pm
Re: Quality control James martin #1
It seems quite a lot of flour for a 12" dish! I'm thinking that halving the ingredients for the base alone is 280g flour, which is more than I'd use on a tart, but maybe within the sort of variation that occurs with recipes, perhaps. It's way too much for a 10" dish, surely!
Last week I was baking a JO pine nut tart that required (for a 12" dish) 225g flour - half a pound basically. I scaled it down for an 8" dish.
A friend told me a story of being served pizza in a pub. They had run out of a 12" pizza so he was offered two 6" ones instead.
This might be apocryphal, of course...
Last week I was baking a JO pine nut tart that required (for a 12" dish) 225g flour - half a pound basically. I scaled it down for an 8" dish.
A friend told me a story of being served pizza in a pub. They had run out of a 12" pizza so he was offered two 6" ones instead.
This might be apocryphal, of course...
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Quality control James martin #1
There was that tv programme where chefs went round competing in local completions at fairs and shows, I remember the total disbelief of the two who entered open tarts in the apple tart competition, to discover that a top crust was expected
My own experience with friends and family from further north is that a sweet fruit plate pie is often known as a tart.
I have an 11inch flan/quiche dish, dates back to the 70s, I’ve found pastry made with 8oz flour lines it with enough spare for lattice strips but not a lid
My own experience with friends and family from further north is that a sweet fruit plate pie is often known as a tart.
I have an 11inch flan/quiche dish, dates back to the 70s, I’ve found pastry made with 8oz flour lines it with enough spare for lattice strips but not a lid
- Badger's Mate
- Posts: 1489
- Joined: Thu Jan 14, 2016 6:07 pm
Re: Quality control James martin #1
I have an 11inch flan/quiche dish, dates back to the 70s, I’ve found pastry made with 8oz flour lines it with enough spare for lattice strips but not a lid
That certainly makes sense. 560g of flour for a pie doesn't so much. That's a pound and a quarter.
Re: Quality control James martin #1
.
I looked at the recipe and thought hmmm, interesting. To my eye it's for pie or pies of indeterminate size or quantity - a master recipe for a restaurant, say, from which you would weigh out amounts for individual pies - eg like the one in the photo.
If you halve it, you get a more usual home recipe quantity. I thought the quantities seemed unusual as well and on further number crunching looks more like old recipe in lbs/oz ratios converted to metric.
Sweet Pie Pastry half quantity
110g unsalted butter chilled 4 oz
140g caster sugar 5 oz
280g strong flour 10 oz
7g baking powder 1 tsp
3g salt .5 tsp
125g double cream 8tbs
I'd say the half quantity makes basically a 300g flour pastry amount - enough for one 9"/23cm or 10"/23cm pie.
It's a lot of sugar, as mentioned and a lot of fat - extra from the cream. A very rich sweet and buttery pastry.
I looked at the recipe and thought hmmm, interesting. To my eye it's for pie or pies of indeterminate size or quantity - a master recipe for a restaurant, say, from which you would weigh out amounts for individual pies - eg like the one in the photo.
If you halve it, you get a more usual home recipe quantity. I thought the quantities seemed unusual as well and on further number crunching looks more like old recipe in lbs/oz ratios converted to metric.
Sweet Pie Pastry half quantity
110g unsalted butter chilled 4 oz
140g caster sugar 5 oz
280g strong flour 10 oz
7g baking powder 1 tsp
3g salt .5 tsp
125g double cream 8tbs
I'd say the half quantity makes basically a 300g flour pastry amount - enough for one 9"/23cm or 10"/23cm pie.
It's a lot of sugar, as mentioned and a lot of fat - extra from the cream. A very rich sweet and buttery pastry.
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