Thermal Tips for Perfect Pie Crust

Step 1

decrease gluten in the flourdecrease manipulationdecrease waterdecrease temperature

Step 2

Dee diSomma says November 24, 2017 at 3:03 pm We used our ThermoPop to measure the temperature in the center of the pumpkin pie yesterday and the result was fabulous!! It’s a family pie recipe that dates to the mid 19th century and makes the best pumpkin pie you’ve ever had, but this year, it was beyond amazing. Thank you for the tip!Now, you suggest using a ChefAlarm to track the temperature. Sounds great! Now, how, exactly, would you set that up??? You mention other interesting uses for your products now and again, all of which befuddle me when trying to figure the set-up. I think that a blog post focused on unusual set-ups would be a great service to your customers. Please?Thanks! Martin says November 27, 2017 at 4:11 pm Dee,A post on probe-jigs would be fun indeed! We’ll think more about the weird setups we suggest. In the case of the pumpkin, I was just thinking of putting the angle of the probe hanging over the crust, with the probe buried in the center. You might get rather a nasty hole in the surface, but a perfect texture nonetheless. It seems that your use of the ThermoPop did the job just fine! I’m so glad the recipe turned out even better than usual!