Timeline for How do professional bakers make pies that are safe to reheat?
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| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| May 28, 2023 at 0:40 | vote | accept | Greybeard | ||
| May 27, 2023 at 20:07 | answer | added | FuzzyChef | timeline score: 1 | |
| May 27, 2023 at 7:10 | comment | added | Chris H | I'm not saying this is how it's done commercially but you can add the filling hot to the pastry immediately before baking. You can even lightly blind bake the bottom, cool a bit, add the hot filling and the top pastry, then bake, for better texture underneath. While this all requires you to work quite quickly and precisely, factory machinery is good at that. | |
| May 27, 2023 at 5:22 | comment | added | moscafj | I don't think this will completely answer your question, and it is a US podcast, but they are two food scientists...its short....it is about pie safety. Some interesting points. riskyornot.co/episodes/… | |
| May 27, 2023 at 0:28 | history | asked | Greybeard | CC BY-SA 4.0 |