I'm at a very good spot in my life and extremely grateful!

  • Thread starter Christophers_Botanicals
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Christophers_Botanicals

Christophers_Botanicals

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Howdy all....

A little about me...
I have 30 yrs commercial bakery, confectionary experience. 10 yrs legal cannabis edible production/extraction experience.

I'm at a very good spot in my life and extremely grateful!

Don’t know what I can offer, but would love to share and give back to the community anyway I can.

peace and love...
 
Christophers_Botanicals

Christophers_Botanicals

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Welcome to the farm ! Always room for anthr chef! Lol
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Swedish chef

"Økėÿ Døkęÿ Køøkïñ

Bork! Bork! Bork!
 
Tincandtoke

Tincandtoke

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Welcome
Could use help with my exploding hand pies
Made infused hand pies that looked like I tossed a grenade in the oven with them
IMG 20201101 112931

Baking is the perfect marriage of art and science, I suck at both
 
Tincandtoke

Tincandtoke

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I made a batch of 30 pasties a week ago :-). Poke a few holes in those pockets to release the steam. No more blow-outs!

Thanks for the tip
About to make more simple syrup for sorbet and pie filling
Going to try a mango/coconut/pineapple sorbet using mango puree, reduced pineapple coconut juice and infused simple syrup
IMG 20201201 105445

These are the various juices, purees and syrups I use
IMG 20201110 124018

This is the reduction I will use to infuse the syrup in the mason jar (it has ginger in it and will be the base for the apple pie filling)
 
Christophers_Botanicals

Christophers_Botanicals

4
3
Welcome
Could use help with my exploding hand pies
Made infused hand pies that looked like I tossed a grenade in the oven with them
View attachment 1062431
Baking is the perfect marriage of art and science, I suck at both

I concur with GuySmiley about poking holes like with a fork or cutting slits with scissors to let the steam out. Also brushing with an eggwash or sugerwater will help the pie dough to brown faster and reduce some of the boiling of the fruit filling.
 
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