Cooking For Engineers

SC baker · Guest

On October 23, 2008 at 10:25 PM, Shirl (guest) said...
Subject: Pecan Pie
When I saw you substituted maple syrup for the Karo syrup, I needed to try this recipe. We got a gift of dark syrup and dh loves the light variety - so this is a great way to use some of it this Saturday. I'll let you know.

A long time ago, we were traveling thru Georgia and had lunch. I ordered a piece of pecan pie and it was SO GOOD I never forgot it. The center of the pie was like a sponge, moist and cake-like (sort of), and not tooth-ache sweet - it was not sticky or gooey. Does anyone have any idea about that?

Shirl, follow your favorite recipe but be for adding pecans mix 2 cups all purpose flour then arrange pecans on top bake 350 or tooth pick comes out clean

Dilbert · Joined: 19 Oct 2007 Posts: 1304 Location: central PA

>>The center of the pie was like a sponge, moist and cake-like (sort of), and not tooth-ache sweet - it was not sticky or gooey. Does anyone have any idea about that?

the gooeyest pie is the sugar-egg 'only' mix.
("sugar" could Karo, honey, molasses, maple syrup - whatever - altho the water content will add/subtract from the goo viscosity.)

"mostly egg" produces the custard effect.

the spongy filling relies on egg and flour beaten together with the sugar mix.

it's the relationship/proportions that count - so if you have a recipe you like, you can modify on the fly with (for example) some added flour for a more spongier filling. my experience: you must first beat the eggs, then incorporate by whisking/beating the flour into the egg mixture to make a good sponge. just stirring the flour into a bowl of eggs makes for a dense goo.....

Jim Cooley · Joined: 09 Oct 2008 Posts: 377 Location: Seattle

Dilbert, that reminds me of a book I think Michael Chu himself recommended:

Ratio: The Simple Codes behind the Craft of Everyday Cooking

Maple yum · Guest

I am happy to see folks still are interested in this recipe and modifications. That's tinkering- the best engineering

Guest · Posted: Sat Dec 04, 2021 5:43 pm Post subject: Toast Pecans in Microwave.

Pecans go from toasted to burned in about 60 seconds in an oven. Try using a microwave to toast them (I know, WHAT?). It works! Use a glass bowl, microwave for 60 seconds, toss, repeat until fragrant and browned. (as it gets near the end, only go for 30 seconds to avoid burning). Toss them on silpat or parchment or a cutting board and the will cool and crisp up.