MBE v tigs78 chicken and leek pie challenge

tigs78

Thanks PP

How will I know how much flour to use though as the butter will have been soaked up by the leeks and bacon?

Penelope_Penguin

Use the quantities you specified in post 160. You'll find that the fat will still be there, to cook into the flour. I'd advise streaky bacon (I remember that you're not shopping until tomorrow) which will give you a bit extra fat.

Penny. x

pandas66

metherer wrote:

:eek:

Can tell you're from Mankyshire... The yorkshire way is for cheese to go with fruitcake - best bit of christmas. Slice of cake with a slice of Wensleydale ont'top.

Metherer

ikkle off topic here but mums a yorkie (howarth) so I can have me cake n eat it with apple and butter if I want!:rotfl:

Starry-eyed_surprise

Hello Mr B. Just wanted to wish you (and Tigs) well in the pie challenge stakes (or should I say chickens )
I'm afraid I can't offer any advice on pies - hopeless cook - unless its cake

Will be watching for the photos with interest and probably drooling with envy as I have shop bought pie for tea. Must be brave and give HMpie a try. Most impressed :cool:

jobbingmusician

tigs78 wrote:

I'm getting a bit nervous, only 44 hours 1 minute and 27 seconds until the big moment! Can anybody shed any light on my previous 'roux' question please

'Right, well I can do roux but my recipe for roux sauce is 45g butter, 45g plain flour and 285ml milk... So do I cook the leeks and bacon in butter rather than oil (i'm sure I saw olive oil mentioned earlier) and if I use butter how will I know how much is left in the pan after taking the leeks and bacon out before I add my flour?'


Sorry tigs, I missed this question.

Why are you taking the bacon and leeks out? Just stir round them!!! That way the flavour really infuses the sauce

It does work, honestly! That's how I always do it......

(Or you can add the leeks later if you want to make sure they don't break up, like MBE prefers).

And I agree - the fat 'soaked up' probably about equals the fat given off by the bacon! :T

tigs78

jobbingmusician wrote:

Why are you taking the bacon and leeks out? Just stir round them!!! That way the flavour really infuses the sauce

Because I have no cooking experience and have the common sense of a pencil sharpener I thought that to make the white sauce I'd have to do it seperately with the exact measurements, didn't realise the butter could have stuff in already without affecting the sauce.

Thanks to everyone for the tips

jobbingmusician

Good luck, Tigs (although my 'star pupil' obviously has an edge ). You may have to stir a little harder to make sure you get round all the 'bits', but yes, this will work.

mrbadexample

jobbingmusician wrote:

...although my 'star pupil' obviously has an edge

I might have an edge, but can I find a pie-vent? :mad:

What could I use instead? I'm not sure Wallace is up to it. I have asked my mates, tried Morrisons, ASDA and Boundary Mill Stores, who stock every kitcheny-thing in the world. Except pie-vents. I would appear to be in a spot of bother.

Anyone know a shop that's everywhere (i.e. Walsall) and definitely sells them?

Penelope_Penguin

I've baked pies for years and I don't use a vent........

It's only there to raise the lid off the filling - cosmetic, not essential. I'll be expecting a good looking pie, but taste is all. Save me a slice, and I'll overlook absence of pie vent, especially if there's artistic expression in choice of decoration - leaves, leeks, chicken, etc.

Penny. x

mrbadexample

Penelope_Penguin wrote:

I've baked pies for years and I don't use a vent........

It's only there to raise the lid off the filling - cosmetic, not essential. I'll be expecting a good looking pie, but taste is all. Save me a slice, and I'll overlook absence of pie vent, especially if there's artistic expression in choice of decoration - leaves, leeks, chicken, etc.

Penny. x

You missed the bit about me not being arty-farty then? :rotfl: