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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] 2 points 1 month ago (1 children)

If by quiche tin you mean one of those metal tins with fluted sides and removable base, then yes it will work great for a pecan pie. A tip for taking it out of the tin - sit the base over an upside down bowl that is narrower than the tin. Then gently ease the side off. You can then either put the pie with the metal base still there onto a serving plate, or, if you are brave, use a flat spatula to gently lift it and slide onto serving plate.

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

Thanks for that. Looking forward to making it this morning.

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