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Daily Discussion Thread: 🥥🥛🍦Monday, 23 December, 2024 (aussie.zone)

submitted 1 month ago* (last edited 1 month ago) by [email protected] to c/[email protected]

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Melbourne area

Cloudy. High chance of showers about the Dandenongs, medium chance elsewhere. Winds southwesterly 30 to 45 km/h.

Min 11 Max 18

Shower or two. Becoming windy. Possible rainfall: 0 to 2 mm Chance of any rain: 60%

Fire Danger - High

Sun protection recommended from 9:10 am to 5:30 pm, UV Index predicted to reach 11 [Extreme]

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[–] [email protected] 4 points 1 month ago (6 children)

Seeking advice from those who cook here..

I'm making a pecan pie. It's a great recipe that I last made around 15 years ago when I owned a pie dish.

I no longer own the pie dish. I own a quiche tin with a loose base (that I last used maybe 20 years ago). I should really cook more.

Should I cook my pecan pie in the quiche tin? I'm thinking it'll turn out alright.
Should I be able to remove pecan pie once cooled? This is my area of unknown.

I just want to avoid buying a replacement pie dish. I need to make 2 pecan pies (stupid promises were made).

[–] [email protected] 4 points 1 month ago (1 children)

Should work. Lining the sides and base with baking paper might be a good idea. Certainly the quiche tin will need to be greased well with butter. Lining will even out the heat transfer as well as making the pie easier to remove when done. Be generous with the height of the pastry, as the different shape may affect how the filling cooks.

[–] [email protected] 2 points 1 month ago

This is great and very appreciated. Thank you!

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