Tip No Egg Wash Tip Recipes
TIP: NO EGG WASH TIP
This is a baking tip. I may have read this somewhere and stuck it way in the back of my mind. To have it jump back out a few days ago. So I'm putting here so I remember to do this again, just incase I stick it back in the back part of my brain again. If this was your idea I appologize for dublicating and let me know so I can eliminate this post and add yours to my long lost recipe cookbook :) I have tried this and it works! pretty well I might add.
Provided by Shirl
Categories < 15 Mins
Time 5m
Yield 1 pie, 1 serving(s)
Number Of Ingredients 2
Steps:
- Make your pie, I made an apple pie.
- I had just put on the top crust and was thinking well here goes another wasted egg yolk, (Actually, I don't waste it I feed it to the dog), to egg wash the top.
- I like the glazey look and it helps hold sugar if I should decide to sprinkle some on the top crust.
- So, I'm thinking what else can I put on the top -- looking in refer.
- Hey! mayo it has eggs, oil and vinegar. I remember somewhere that someone had suggested putting vinegar in pie crust (another one for the deep dark areas of my brain, I should clean it out might be more interesting tid bits).
- So the rest of the story is I brushed the top crust with mayo, baked the pie the way I normally do.
- It worked out great :) was easier to use, and no left over yolk.
- Yes I will do this again.
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Author Rebecca FirkserPublished 2019-01-15Estimated Reading Time 6 mins
- Read the whole recipe first. I’ll say this until the cows come home. If you’re cooking from a recipe, the best tip I can give you is to read through the whole thing all the way through before you start to cook.
- Set up mise en place. Mise en place is a French term that literally means “put in place.” It also refers to a way cooks in professional kitchens and restaurants set up their work stations—first by gathering all ingredients for a recipes, partially preparing them (like measuring out and chopping), and setting them all near each other.
- Always sharpen knives. Don’t fear sharp knives. Can they give you a nasty cut? Absolutely. But dull knives are constantly proven to be more dangerous. They’re more prone to slip when cutting, which makes the chance of cutting yourself higher.
- Seasoning well and often. Major tip: season! your! food! Salt is the key to making food’s flavor jump around on your tongue. Most recipes will mention when you should add salt (and probably pepper as well), but it’s a good rule of thumb to add at least a pinch or two when you start cooking and again at the very end.
- Get a salad spinner. Some people say a salad spinner is superfluous. I am not one of those people. OK, they’re bulky and sort of annoying to clean, but if you have room for a pot you have room for a salad spinner.
- Roll citrus to get more juice out. Sometimes all a dish needs is a squeeze of lemon or lime to take it to the next level. To get the most juice out of your citrus, roll it on a cutting board before slicing in.
- Use the right pans. When a recipe says to use a certain type of pan, use that pan. If you only own one nonstick pan, the best tip I can give you is to wait for a good sale at a kitchen store, then buy yourself a stainless steel pan and a cast iron skillet.
- Dry meats, legumes, and vegetables before cooking them. Hot tip: water and heat make steam, so when you try to cook something that’s still wet, it won’t bown properly.
- Don’t crowd the pan. Whether you’re baking or pan frying, it’s important to avoid crowding the pan. Similarly to when vegetables or proteins are cooked while moist, when they’re crammed into a pan they’ll steam instead of brown, which is never good.
- Clean as you go. Instead of piling every single dish and tool you used to make a meal into the sink to wash when you finish eating (and don’t forget to wipe down the counters and the stove), embrace the clean-as-you-go method.
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- Use less water. Use the liquid amount as a guideline and sprinkle it on a tablespoon at a time just until your dough comes together. The pastry should still be shaggy but stay together when you press it.
- Blind-bake your crust. To do this, line your pie plate with your pastry then line the pastry with parchment paper, leaving a little overhang. Fill the parchment-lined pastry all the way up to the top with pie weights or dried beans, pressing them down firmly.
- Fight the puff a better way. Some recipes suggest you poke holes in the crust to stop it from puffing up. The danger with this is the liquid from your filling can seep down into these holes, making the base soggy.
- Egg wash. Before you add your filling, brush your blind-baked shell with egg wash (beat an egg with a tablespoon of water) and bake for another 5-10 minutes until the egg solidifies and seals it.
- Seal your crust with chocolate. If the flavour pairs with your cream or custard pie filling, skip the egg wash and brush a layer of melted dark or white chocolate over the cooked pie crust.
- Drain the fruit. If you're making a fruit pie, drain your fruit first by placing a colander over a bowl to catch the juices. This is especially important when you're using frozen or particularly juicy fruits.
- Use thickeners. Don't skimp out on the cornstarch, flour, or other thickeners that may be in the pie filling recipe. They will help to thicken the liquid in the filling so it doesn't seep into the pie crust and make it soggy.
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