Cobbler, crumble, crisp …

Cobbler, crumble, crisp

Cobbler, crumble, crisp…

Are you familiar with at least one of these words sounded like a spell of good old fairy tales? In fact, it is the name of the American pie. They’re all like brothers and sisters from the same family: something similar, yet different. They also have other relatives.

What unites these modern cooks pies favorite topic – Season. All of them more than half consist of seasonal fruit, berries and sometimes vegetables, ie ingredients that have real housewife with a small garden, a vegetable garden is always at hand. In addition, it is not quite pies in our understanding – test them a little bit, it does not play a dominant role and is often only the top, and do not particularly evenly. In short, a rolling pin and skills test for them will not be necessary. Accordingly, they do not look too presentable. The main thing – the taste.

When the first settlers arrived from England to the shores of America, they had to learn to improvise. Indeed, under the hand of any conventional apples from an old garden or dried fruits stock nor comfortable … all around the stove grew everything is strange and incomprehensible, and this somehow need to manage to make for dinner pudding. Well, never mind, everything that was used that was not there – grown. Folded in the shape, we distribute the dough on top of the remnants of oil, sugar and flour – that pie. The first colonists served them as a main course, dessert, they have acquired the status closer to the middle of the XIX century. Let us examine each individually.

Crumble

Perhaps the most common outside the US pie. Fruits and berries are placed in a well-greased with butter and sprinkled the form of very crumbly dough. The oil need not to cake is not stuck – still no lower layer, one syrup. This is a very important ingredient in many ways responsible for the taste crumble. Crumb dough from a mixture of flour, sugar, butter and spices cooked very quickly, so that this important propech pie filling, especially of hard fruit.

Apple crisp with raisins

Apple crisp with raisins

Cobbler

Of all the honorable company he least looks like a pie. In the stuffing of fresh fruit are some gnocchi (also known as “cobblestones”) of soft dough with the addition of cream. Cobbler is always served warm or even hot. If in the US, it is only with fruits and berries, is at home in England, Cobbler preparing mainly meat. It could be beef or turkey, often with mushrooms, onions and herbs. However, in the modern sense of the British cobbler – it is still a dessert, few meat options keeps the oven. And in vain – it’s awful tasty.

Vegetable cobbler with bacon and cheese

Vegetable cobbler with bacon and cheese

Crisp

Very similar to crumble: yes fruit crisp batter on top. An important difference – in the crumbly dough always include oatmeal. In addition, the stuffing should also Crisp crunch (in English crisp), at least initially (apples, hard pears, quince). Most often Crisp served warm.

Crisp rhubarb, strawberries and hazelnuts

Crisp rhubarb, strawberries and hazelnuts

Pandaudi

Filling in pandaudi always very juicy and even watery (often berries, but can be and apples). This is the only pie, which may require a rolling pin, because the dough is very similar to the classic chopped, still falls on the cake filling. However, it is possible to generate and hands. First, a little stuffing baked with sugar – to give juice. Then it is necessary to cover the dough and dopech until cooked dough, that is crispy on top of the cake. Finally, the cake should be carefully break right in the form to a crust soaked fruit juice, and serve until the brink of “crunchy-juicy” not yet fully passed.

Coconut pandaudi with cherries

Coconut pandaudi with cherries

Buckle

This cake two test type: soft, which is poured into the mold, immersing it fruit pieces (that is, rising in the oven, “bulges” so that the fruits are recessed therein), and the dough-crumb above – it is often called in the Austrian style “shtreyzel.” In shtreyzele quite a bit of flour and (or) of nuts, a little oil and lots of sugar.

For something to pick up the crumbs, crumbled with baked until brown shtreyzelya usually fighting children. The most popular filling for Buckle – blueberries, followed by apricots and peaches.

Buckle with apricots and ginger

Buckle with apricots and ginger

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