Ask Behr anything food related thread

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#7,051
#7,051
Probably had some chicken in it. I know, your welcome.

I do that all the time, but if you're like me, You'll remember and good chance it'll be better.
 
#7,052
#7,052
Behr
Why do my pecan pies turn out runny and thin sometimes, and great other times....

It pisses me off, because in either case they look great coming out of the oven, then it's like a nightmare when you cut that first piece and see it run....

I just chunk it after that
 
#7,054
#7,054
vol_in_ar said:
Behr
Why do my pecan pies turn out runny and thin sometimes, and great other times....

It pisses me off, because in either case they look great coming out of the oven, then it's like a nightmare when you cut that first piece and see it run....

I just chunk it after that
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Another fawkin baking qeurstion. :)

Volly might be a better one to ask. Did you use dark sugar rather than white (more moist), use a different brand of syrup, instead of Karo? If you use a recipe that calls for Karo and you substitute another brand, the cook time will be different. Are you at a different altitude. Are you sure your oven is calibrated? Did you check it more often, allowing heat to escape? Final temp on the pie, internally should be right at 200 degrees

My guess is........Syrup.

If it ain't none of that, I don't know.

Ah, the beauty of baking.
 
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#7,055
#7,055
Same Karo, syrup and brown sugar...

I'm thinking it's the butter, the only thing I did different between Thanksgiving and Christmas, was use butter from a tub vs stick butter

I'll remember that about the 200 degrees, when I take it out, I've always cooked to time..

Thanks
 
#7,056
#7,056
I thought about butter and eggs also, but I don't think it's either, unless you used margarine instead of butter, which I know you didn't.

One thing some people forget about, and it can be a HUGE difference maker, especially in baking. Alcohol consumption. :)
 
#7,057
#7,057
vol_in_ar said:
Same Karo, syrup and brown sugar...

I'm thinking it's the butter, the only thing I did different between Thanksgiving and Christmas, was use butter from a tub vs stick butter

I'll remember that about the 200 degrees, when I take it out, I've always cooked to time..

Thanks
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Is your "tub butter" 100% butter? No water, no mystery oils? Not whipped butter, half air? It's not a butter-like object? :unsure:
 
#7,058
#7,058
Behr said:
Nice!:thumbsup:

I was hoping someone else would offer their advice or opinion on the Lima bean question.

I don't use them, except for personal consumption and usually use dry.

I suggest if you really want fresh, I would check out a local farmers market and ask someone there what your options are for that area. They might be able to get them for you, or steer you in the right direction.

Nothing beats fresh, as you know, but if you add enough love, I know you can make even canned work just fine. I'm not advising to use canned, just making a point.:)
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Thanks, I figured it was worth a try. Here in locavore foodie heaven, no one else knows either. Maybe a climate thing? Maybe they only grow in the sunbaked hell of central North Carolina, not up here in the mountains...

I have a feeling I'll wind up having to grow them myself, and then all will ripen and need to be picked in a three day period, and I'll wind up canning and freezing and drying anyway. So the usual home-grown food costing ten times as much. :)

But damn, fresh limas and fresh corn cut from the cob...
 
#7,059
#7,059
Behr said:
I thought about butter and eggs also, but I don't think it's either, unless you used margarine instead of butter, which I know you didn't.

One thing some people forget about, and it can be a HUGE difference maker, especially in baking. Alcohol consumption. :)
Click to expand...

I'll be sure to only use stick butter next time

Thanks
 
#7,060
#7,060
VolNExile said:
Thanks, I figured it was worth a try. Here in locavore foodie heaven, no one else knows either. Maybe a climate thing? Maybe they only grow in the sunbaked hell of central North Carolina, not up here in the mountains...

I have a feeling I'll wind up having to grow them myself, and then all will ripen and need to be picked in a three day period, and I'll wind up canning and freezing and drying anyway. So the usual home-grown food costing ten times as much. :)

But damn, fresh limas and fresh corn cut from the cob...
Click to expand...

What am I missing with you saying no one else knows either, and it must be a climate thing?
 
#7,062
#7,062
Behr said:
What am I missing with you saying no one else knows either, and it must be a climate thing?
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I'm in Asheville. No one here knows of anyone selling lima beans, including at the forty-'leven-hundred farmers markets, and maybe our growing season starts too late for commercial lima farming?

I didn't think they were fussy. I never read about them in gardening books, and I kind of suspect that maybe they're just not popular. I am now on a Quest! :)
 
#7,063
#7,063
I highly recommend adding chopped walnuts to the crust. I also didn't expect the candy to start dissolving as quickly as it did. It slightly colored the top by the time I got to my dad's, 20 minutes away. lol
 

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#7,069
#7,069
vollygirl said:
Festive Holiday New York Cheesecake. Probably my favorite so far, except for the candy on top.
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I wouldn't have guessed a cheesecake, but I'm on my phone and the pic is small. Is it chocolate? And is that some type of icing?

I'm with you on the candy on top, but considering its a holiday thang, I'll let it slide. :)

Oh, I can appreciate adding the Walnuts.
 
#7,071
#7,071
Behr said:
I wouldn't have guessed a cheesecake, but I'm on my phone and the pic is small. Is it chocolate? And is that some type of icing?

I'm with you on the candy on top, but considering its a holiday thang, I'll let it slide. :)

Oh, I can appreciate adding the Walnuts.
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The crust is chocolate wafer cookies, butter, and walnuts. It's a standard cheesecake filling, but the top layer is a sour cream, sugar, and vanilla mixture. Phenomenal.
 
#7,072
#7,072
I failed miserably on guessing that one.

Sounds really good.

With the walnut crust, I think it needs a little "outdoorsy" flare. Maybe try baking it on your grill next time.
 
#7,073
#7,073
Here's the pic from the recipe. Way prettier.
 

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