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Seasonal update - Micole Khemarrica
khromat
khromat
Seasonal update
So far, this has been my best season for pies, and there's still a month left of the Holiday season.  The harvest has been good, with lots of pomegranate jelly, pumpkin, and apple pies.  Now, there are lemons, limes, and rose hips to process.  There are fuyu persimmons still on the tree, so I should look into ways to use them too.

On the job front, I'm still unemployed.  I've been looking into becomming a Personal Chef, but the training, certification, and association fees is nearly $1000, so that plan will have to wait.    My best hope at this point is to find a job at a good restaurant or banquet hall, but in the meantime at least I'm making a little money with my pies, and I'm happy to be baking.

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Comments
tuftears From: tuftears Date: November 27th, 2012 09:07 pm (UTC) (Link)
*hugs* The pumpkin pie was tasty! I was surprised how mousse-like the filling was.
khromat From: khromat Date: November 29th, 2012 01:52 am (UTC) (Link)
Pumpkin pie, contrary to what some bakers think, acts more like a custard and needs to be treated like a custard when baking. I've seen pies that were watery and pies that were grainy and almost cake-like as they were over baked or didn't use a good balance of purée to eggs and cream.

I've been told that pumpkin is one of e trickiest pies to make, but I never had serious issues outside environmental ones (bad ovens and so forth).
tuftears From: tuftears Date: November 30th, 2012 09:15 pm (UTC) (Link)
I always thought pumpkin pie was more like, well, cheesecake: heavy, dense pumpkin-flavored stuff.
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