Cookaholics Bulletin Board

Becky,

Olive press?

Zumex is making an even smaller setup for key limes. Whoever decided that key limes were edible was a sadist.

An interesting article on key limes. Of course, if you are in a commercial setting and need to make something with Key Limes because it needs to say it is made with key limes, none of that article matters

I doubt it will move the boss, but I sent it to her anyway.

Excellent article! Thanks, Paul.

I hated that article. It isn't Key Lime Pie if it doesn't have Key Limes. >.< Call it Lime Pie. Lime Curd Pie. Lime Custard Pie. Leave my Key Lime the hell alone. <grumble>

--Lisa

Becky, thanks so much for posting those tips. They will definitely come in handy for me as I'm usually challenged with the blind bake slump as well. I typically attribute it to the fact that I sub some lard for the butter, but it still drives me crazy bc I always use pie weights. I did recently get some 10" parchment circles to use to line the shells. Invariably I end up with weights falling all over the kitchen floor so am hoping that will help with that too.

Do you have any thoughts about types of pie plates as far as the slump? I have some glass plates but prefer my Emile Henry plates for ease of removing the slices. We had a similar discussion a few years ago about how much longer it takes those plates to heat up though. And typically if I bake it longer it seems like the crust gets too hard.

Thanks again!

Emilie

Lisa,

Well, Kenji's point is that the little Mexican limes we get aren't actually Key limes, and that real Key limes are inobtainable outside Florida.

I still find that the little limes taste different, though.

Emilie,

I use dried beans as my pie weights. I put them in a large Reynolds oven bag, close it & trim the excess plastic bag at the top. The bag contains the beans for easy placement & removal off the crust. I still use 2 layers of foil directly on top of the crust. I let the the beans cool & put it away in the cabinet until the next time.

Empty Nester