Thursday, 12 March 2009

Hmmmmm Pie!

A new video for you all to see!

Robin spent the past cookery weekend working on pie making with the 2 Barry's. They were trying out various ways of making the pies we produce more uniform, with the aim of removing the 'random' nature of the wall thickness that we've always ended up with.

If you check out the YouTube video that I posted some time ago where Robin raises a pie (the widget and link at the bottom of the right hand column will take you to the site), you'll see that he uses a method not dissimilar to making a thumb pot in works really well, but does require some practice to get consistent results and it takes longer than this new method. The beauty of the new method is that it's virtually idiot proof.....all the pies that the 3 of them made looked virtually identical.

pastry thickness

The older technique results on the pie on the left, see the difference in the thickness of the case!

The video isn't of the best pies that the guys made, it seems that Robin is having to put a lot of effort into rolling the paste out (he swears he wasn't!!) but the paste had already been used a couple of times before so the gluten had really developed and resulted in some quite springy paste as you may have noticed towards the end of the video. He also shouldn't have cut the excess away, for every other one he just twisted the top off, but for this try he thought he'd try cutting the excess off which as you could see didn't work so well.

What else is new then?

Well I'm currently up to my neck in paperwork, writing my end of year report for the the moment I'm sorting through all the roasting work we did and graphing all of the data that Robert has collected. With all this to do I've still not sorted through the results of last weekends cookery.....give me time eh!

What I can show you are some pictures of the newly paved Base Court...

paved Base Courtpaved Base Court

paved Base Courtpaved Base Court

This should now be open to the public and it'll be interesting to see how people react to the space which in the past was treated very much like a corridor. I know that already some people have commented on how sterile and sparse the area now looks, but I personally am a fan of the change....let's see how it develops as the year progresses.


The Ebon Swan said...

Speaking from the idiot corner, I'm going to have to say "you're on". I can't make a pie shell to save my soul, but I'm going to try this one out and see what happens. ;)

Elise Fleming said...

Thanks for the new video! Some questions...
1. What proportion of flour, liquid and fat was used? Any salt or other ingredients?
2. Do you use a "regular flour" as opposed to a specific use flour?
3. What type of wheat is in your flour since US flour may be different?
4. If a fat was used, what kind? Butter? Animal fat/suet/lard?
5. Did you eat the dough container and how did it taste?
6. You implied that twisting off the excess dough would have been better than cutting it off. Would you elaborate on why it would have been better?

I hope to see this in person at Easter!

Tudor Cook said...

Ebon Swan...Great, do let us know how you get on. answer to your questions:
1) Don't know, you know...some of this and some of that!! But as far as I know it was just flour and water.

2) It's a mix of regular and strong bread was what was to hand.

3)??? it's just labeled as wheat flour.

4) none

5) not personally, but there were a few of the guys that did.....they'll eat anything after a pint or two though!!

6) It is much better as it produces much less excess at the top of the pie. If you watch the video, Robin struggles to neaten off the top to add the lid, this isn't the case when the excess dough is twisted's like making some rather large dim sum!

Just for you, we'll make sure there are pies on the menus at Easter.

Merouda said...

Thank you so much for the pie video! It clears up some of my questions. I love to make pies but have not been able to do a standing pie without a form to this point--hadn't quite figured out the trick. :-)