Dannie Boy wrote: ↑Wed Nov 24, 2021 7:16 pm
I’m sure a microwave will reheat a pie that’s edible, but to produce something that’s really enjoyable I’d always use a conventional oven. I’m confident that if you did a blind taste test, at least 9 out of 10 would choose a pie reheated in a convection oven in preference to a microwave oven.
It's a good thing I didn't ask about tying shoelaces, who knows what variations would arise?
I'll go with the oven folks, or rather, my wife will. She hates soggy pastry and not knowing how long to microwave it, could be disappointed. I don't eat that food so it doesn't matter to me, but I don't want to hear her whining.
I'd agree with him, but he's talking about puff pastry. The pies we're talking about are usually shortcrust.
However, here's a guy who claims that reheating in a microwave does not cause the crust to go soggy! He wraps it in kitchen towel first. Never tried that.
And every time you nuke it with a towel, you have to wash the towel. I'd rather put it in the toaster oven, set the temp. and the timer and come back when the bell rings. Can anyone, who is retired, not wait 30-45 mins. until they eat? If not, have an apple or something.
"In Britain, paper towel for kitchen use is also known as kitchen roll, kitchen paper, kitchen towel."
"The term kitchen towel refers to a dish towel in American English (called a tea towel in UK and Canadian English) and to a paper towel in British English."
Two countries separated by one language. (George Bernard Shaw)
"In Britain, paper towel for kitchen use is also known as kitchen roll, kitchen paper, kitchen towel."
"The term kitchen towel refers to a dish towel in American English (called a tea towel in UK and Canadian English) and to a paper towel in British English."
Two countries separated by one language. (George Bernard Shaw)
Why is it called a tea towel? How does it relate to the beverage or the afternoon repast?
Two countries separated by more than only one language.
