Re: [london.food] Ready-rolled shortcrust

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On Wed, Jan 18, 2006 at 11:20:48AM +0000, Bob Walker said:
> Talking of fruit and pie like things. does anybody have any tips for
> making a good crumble. i did one about 3 months ago and was
> dissapointed with the crumble i felt it lacked a certain crunchyness.

Sometimes it's worth turning up the heat right at the start to get it 
crunching up proerly. Or popping it under the grill at the end.

I have a compulsion to make a savoury crumble sometime - probably with
chicken, leek and ham or bacon. Pork and apple in a cider/mustard/cream 
sauce might work as well.

• Bob Walker 11:20 on 18 Jan 2006
  Even for fruit pies i dont blind bake the base.
  • Rev Simon Rumble 11:22 on 18 Jan 2006
    Rolled oats!
  • [london.food] Crumble Roger Burton West 11:30 on 18 Jan 2006
    Have you tried Amy's Crumb Pie? (Nobody knows who Amy was at this point,
  • Re: [london.food] Ready-rolled shortcrust James Bywater 11:33 on 18 Jan 2006
    I know this might sound insane but I like putting cornflakes on top.
  • Simon Wistow 11:41 on 18 Jan 2006
    Sometimes it's worth turning up the heat right at the start to get it
    • Simon Batistoni 19:25 on 18 Jan 2006
      Chicken, mushroom and tomato with a modicum of creamy sauce works
• Rev Simon Rumble 11:21 on 18 Jan 2006
  That's just wrong. It's what you get in (lazy) pubs, and it's puff
  • Simon Wistow 11:39 on 18 Jan 2006
    Another suggestion might be to get some sausage meat and spice it (the
    • Rev Simon Rumble 12:00 on 18 Jan 2006
      in the first bit (about 1/2 the pastry and the overlapping stuff is just
      • too deep to show

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