Posted on 01/10/2018 4:39:06 PM PST by Jamestown1630
<><> As for the salt.....this is a tip meant to "apply-when-needed."
You need to smother the drips that occur. Won't work if you do it in advance.
Besides, covering your oven bottom with salt may also screw-up the oven temp and the baking time.
Thanks. You saved our lives! I’m wondering if it might even be worth it to buy a slightly larger or smaller jelly roll sheet to put larger under the smaller one to catch drips. Because I love this idea of making slab pies to feed a lot of people and have a pie around for 3 days.
You might consider baking two at a time in smaller pans......stead of one large pie.
Halfway through baking switch pies.....top to bottom/bottom to top shelves...... to get even baking.
Another good idea.
But to stop the drips, I think maybe make the pies smaller, need one smaller tray. My tray was about an inch longer in L and W than the recipe even called for. If I can find that size, it might cover the dripping by putting one of my current size under it.
Offhand, I can’t think of many recipes that call for egg whites separated where they are NOT whipped; so I wonder why people save them, unless they’re really into egg-white omelets (?)
In NYC, where everybody worries about their health and checks their temperature every morning and has their colonoscopist on speed dial, egg white omelets are de rigour!
Egads! At my culinary school all the bottoms are covered in tin foil. And these are professional ovens - hot as hell.
Foil is a thin metal.....it reflects the heat and makes it hotter in the closed oven atmosphere.
Imagine roasting something fatty in there.
One of the most common fires at restaurants are fat fires.
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