Text 16255, 111 rader
Skriven 2014-08-26 08:16:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Zucchero
================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> All edible fruits perceived as fruit have a hefty water content.
 DD> I know that. That has nothing at all to do with my assertion that the
 DD> majority of the non-water content of strawberries is sugar - of any
 DD> sort.

 ML> Someone, not myself, brought up the water issue, which
 ML> really is a non-issue, because all fruit (all food,
 ML> pretty much) contains similar percentages of water.

'twas Married Ruth. And I fail to understand why the $%^#& everyone keeps
bringing up @(*$&% WATER. I know it's present in most ready-to-eat or
ready-to-cook foods ... in substantial percentages. Even more in Wal-Mart meat
where it is added to be sold at meat prices. So what?

What I was getting at was the solids content of strawberries and that the sugar
content was the majority of those. Pretty simple - to me - everyone else seems
to be making heavy work of the concept.
 
 ML> Source: ndb.nal.usda.gov/ndb/foods
 DD> Sugar being a part of the total carbs - that list bears out my
 DD> assertion.

 ML> Sugar is much of the point of fruit; it appears to me
 ML> from the numbers that strawbs are below average in
 ML> the sugar bombiness department.

The whole thing began with me carping about people ruining honest rhubarb pies,
etc. by adding strawberries for the sweetness factor (and possibly the
flavour). If someone wants the flavour of strawberries in a pie let them eat an
honest strawberry pie and leave the rhubarb to those who enjoy the real thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Luby's Fresh Strawberry Pie
 Categories: Fruits, Pastry, Dairy, Desserts
      Yield: 12 servings

      8 c  Fresh strawberries; hulled,
           - washed
  5 1/2 c  Strawberry Pie Glaze; below
      4 c  Prepared whipped cream; below
      2    (9" )baked pastry pie shells

MMMMM-------------------STRAWBERRY PIE GLAZE------------------------
      3 c  Water
      3 oz Pkg strawberry gelatin-Jello
      3 c  White granulated sugar
      1 c  Cornstarch
           +=DISSOLVED IN=+
      1 c  Water
      2 tb Red food color

MMMMM-----------------------WHIPPED CREAM---------------------------
     16 oz Heavy (whipping) cream;
           - chilled
    1/2 c  Powdered sugar
    1/2 ts Vanilla extract

  MAKE THE GLAZE: Place 3 cups of water, (dry) strawberry
  gelatin and sugar in a heavy saucepan and bring to a boil,
  stirring constantly.

  Pour cornstarch / water mixture into saucepan when mixture
  begins to boil. Lower heat and whisk mixture until thick
  and clear, about 5 minutes. Add food coloring.

  Remove from stove and allow to cool. Do not refrigerate.

  MAKE THE PIES: Spread the inside (bottom and walls) of
  each cooked pie shell with a heaping 1/4 cup of the glaze.

  Gently mix the strawberries with 2 cups of the remaining
  glaze and divide equally into each of the cooked pie
  shells. Mold mixture into pie shell.

  For each pie, pour 1 cup of the remaining glaze over
  strawberries, filling the holes and gaps, making a
  relatively smooth mound. You will have about 1 cup of
  glaze left over when finished. Reserve (refrigerated) for
  another use.

  Refrigerate pies to let set for 2 hours.

  MAKE THE WHIPPED CREAM: Place ice in a mixing bowl and let
  sit for 5 minutes. Pour ice out of mixing bowl and wipe
  with clean, dry towel to remove moisture.

  Pour cream into bowl and mix with electric mixer on high
  speed until stiff. Add Powdered sugar and vanilla to bowl
  and whip for about 15 seconds before adding to pie.

  TO SERVE: Top each pie with 2 cups prepared whipped cream.
  Cut each pie into 6 equal slices and serve chilled.

  Yields: 2 pies; Serves 12

  Source: Moscow-Pullman, Idaho, Daily News | June 27, 1995

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... "After that, Mama went to a hotel to lie down." Forrest Gump
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