/ck/ - Food & Cooking

[Anonymous No.5360925]

I really, really want to make a pot pie. I know I can just look up a recipe but do you guys have any tips? Any pics of pot pies you've made?

All I know is that I want the outer crust to be crunchy and the rest to be kind of soft. Carrots, onions, broccoli, I will throw the whole kitchen sink in there. Just give me your thoughts.

[Anonymous No.5360939]

>>5360925
OP looks soupy, here's a vegan pot pie that's thicker

http://homefryes.wordpress.com/2011/12/11/vegan-chickn-pot-pie/

[Anonymous No.5360938]

>>5360925
You need to go to Washington or Colorado first, where it is legal.

[Anonymous No.5360947]

A bottom crust is always imperative in a good pot pie

[Anonymous No.5361165]

I made a shrimp pot pie a while back. Don't have a photo sorry

[Anonymous No.5361174]

>>5360939
That is the first vegan food I have ever seen that looks appetizing

[Anonymous No.5361177]

>>5361174
You've never seen appetizing food that didn't contain animal products? Really?

[Anonymous No.5361178]

>>5361174

ain't nothing appetizing about a pot pie without a nice thick chicken stock. you're not going to get that awesome texture without stock.

[Anonymous No.5361179]

>>5361174
Yeah it looks so good

[Anonymous No.5361203]

>>5361177
I would never call a side dish appetizing.
Salad is nice bit does not scream appetizing to me.
I could be misusing the word a bit but to me appetizing has savory connotations.

[Anonymous No.5361205]

>>5361203
>I would never call a side dish appetizing.
How odd.

[Anonymous No.5361208]

>>5361203

What's not "savory" about a chicken pot pie?

[Anonymous No.5361212]

Frugal gourmet is one source. He's the source of my first pot pie. He did a cookbook on early colonial cooking.

The bottom line is that you are basically making thick stew, and lining a baking dish with a double crust of piecrust, usually made by hand to fit the size of your dish. You can also only do a top crust, but you can expect a bit of bubbling and leaking.

The secret is homemade stock, but of course you don't need to go that far. A storebought crust can also be used.

My favorite pot pie is leftover turkey style. A ribcage or whole turkey frame from roast turkey or turkey breast. Stock made from the bones, celery, carrot, onion, thyme, sage, parsley. Make a roux, set aside. To stock, simmer larger chunks of carrot and mushrooms baby potatoes about 20 minutes, add frozen baby onions, peas, warm through, add cubed turkey back in. Cool 20 minutes off heat. Take pie crust out of fridge (roll out about halfway and chill to rest). Roll out for bottom crust. Measure and roll out top crust. Add soup to bottom crust, put on top crust, crimp, vent. My favorite pie crust has more of the herbs, especially dill, though you can sprinkle the top with paprika or rubbed sage. Cover with foil, or brush and watch for doneness. I'll bake like 45 minutes, so you'll be expert once you've done it a couple of times. Try individual dishes for fun too, but try to get them deep enough, because if you're going to do double crust you want the ratio of filling higher.

A cheat pot pie can use a simple puff pastry topping.

[Anonymous No.5361215]

>>5361208
It is savory. I called the vegan one appetizing.
Is pot pie a side dish to you?

[Anonymous No.5361219]

>>5361205
Perhaps I should have said satisfying. Would that have made more sense?

[Anonymous No.5361223]

>>5361165

[Anonymous No.5361225]

>>5361215
You don't think vegan food can be savory? lol

[Anonymous No.5361252]

>>5361215
>Is pot pie a side dish to you?

Depends on how large it is. A small pot pie served alongside a different dish would be a side dish. A large one would be a whole meal.

[Anonymous No.5361253]

>>5361225
Savory means more than just salty to me.
Hard to imagine savory without animal fat.

I have never gotten that wonderful sated feeling from meatless meals. I get full, but not satisfied.

[Anonymous No.5361256]

>>5361253
eat more msg

[Anonymous No.5361258]

>>5361253
>Hard to imagine savory without animal fat.
See: >>5361256

[Anonymous No.5361272]

>>5361253
>Savory means more than just salty to me.

As it should. Savory is its own flavor (aka Umami).

>>Hard to imagine savory without animal fat.

Really? I'm no vegan, but Vegemite/Marmite are some of the best sources of umami flavor out there. Oh, and anything that's fermented, such as tienmenjian.

>>I have never gotten that wonderful sated feeling from meatless meals.

Okay, but what does that have to do with the term savory or weather or not something is a side dish? Savory is a flavor, like salty or sweet or sour. It has nothing to do with being full.

[Anonymous No.5361278]

>>5361272
I don't think he has any clue what he is talking about. He was going on about how he wouldn't call a side dish appetizing and then went from there to savory.

[Anonymous No.5361289]

>>5361258

Why would I read the original post again? MSG is the very nature of savory, the same way that sugar is sweet, capsacin is hot, and acid is sour. Oh, and it's found in seaweed.

[Anonymous No.5361297]

>>5361278
Savory and appetizing have connotations of anticipated satiation to me.
Is this in error?

[Anonymous No.5361406]

Why do you keep calling it a pot pie as opposed to just a pie?

[Anonymous No.5361415]

>>5361297
>Is this in error?

Yes.
Savory is a flavor. Nothing more, nothing less.

Appetizing = "it looks like it tastes good"

>>5361406
What OP posted is a pot pie because it has no lower crust. It's called a "pot" pie because a container (bowl/pot/whatever) was used instead of the lower part of the crust.
However, >5360939 is simply a "pie" because it has a lower crust.

[Anonymous No.5361614]

I made a version a while back with fall vegetables. I don't remember everything i put in exactly but i remember squash, zucchini, rutabaga, parsnip, celery, mushroom, onion, vegetable stock, white pepper, and tarragon. It was great. Would have probably made a great pasty too. Anyway OP, just experIment with different vegetables and spices and find your own delicious combinations.

[Anonymous No.5361621]

In the fall I got partridge and rabbit hunting. I often make a nice stew (potato, carrot, leek, onion, parsnips, whatever) and use the leftovers to make a pot pie or a pie.

I strain the leftover stew (reserving the liquid) and add it to a homemade pastry and cook. I bring the reserved liquid to a boil and spice it up and thicken it and use it as a gravy.

Pretty good.

[Anonymous No.5363460]

>>5361621
Bump

[Anonymous No.5363505]

>>5361621
What the fuck is a partridge

[Anonymous No.5363523]

>>5361621
You're not supposed to hunt rabbit till winter

[Anonymous No.5363556]

>>5363505
>What the fuck is a partridge

[Anonymous No.5363567]

>>5361203
This is clearly the first time you've ever had to apply actual thought to your parroted quasi-macho vegetarian hate.

I'm no vegetarian, but I won't deny that vegetarian food can taste absolutely amazing.

[Anonymous No.5363578]

>>5363505

[Anonymous No.5363636]

>>5363578

[Anonymous No.5363641]

>>5363578
The average /ck/ user.

[Anonymous No.5364105]

>>5363641
Bump

[Anonymous No.5364243]

>>5363567
Jesus mate all he said was nice pot pie.
Fucking vegan sensitivity.