tag:blogger.com,1999:blog-7173052990851751381.post6768581772349955150..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: A Strawberry Rhubarb Custard Pie Worth Brawling OverChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-7173052990851751381.post-18198475581486752242019-06-29T17:02:02.278-04:002019-06-29T17:02:02.278-04:00Long time Food Wisher, first time commenter.
I wa...Long time Food Wisher, first time commenter.<br /><br />I wanted to know, I have bake for coworkers and these people don't know the meaning of 'too sweet' and they were leary of the rhubarb. I was thinking of tossing the rhubarb with sugar to draw out some moister and then adding the strawberries - or maybe, just thought of this, tossing the strawberries and barb in sugar and reducing the drained juices to glaze with at the end. I'm thinking that should firm up the pie a touch more and reinforce the flavors wit the glaze. <br /><br />If I go this route, do you have any thoughts or concerns?<br /><br />Thanks for being the internet's personal chef :)Anonymoushttps://www.blogger.com/profile/04793834577399360366noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16022445838632551352019-06-26T01:56:05.876-04:002019-06-26T01:56:05.876-04:00Thank you Chef John
It’s Summer now and finally ...Thank you Chef John <br /><br />It’s Summer now and finally they received the Rhubarb from UK at our local supermarket in Dubai. <br />My last year attempt was to make it Jammy Oliver Style but by the time I went to the supermarket the season was over. <br />Therefore this year, I bought a large bunch of stems to make it at least twice a week (impulse purchasing) <br />I kept thinking do I want it hot or cold , tart or sweet. I wanted something like the one I had it in Paris or at Cafe Lalo in NYC. <br />While watching religiously tons of your fabulous videos on crab, pad Thai, risotto, cakes , cookies I said to my self “ there is no way Chef John could missed Rhubarb” and Voià my prayers were answered. <br />I ran home from work (family emergency lol) and baked it just to eat it at dinner time. <br />It tast sooo good and on the correct level on tattiness. The crust I used was short crust. We do not have the same terminology as US. Meaning I didn’t know what is a pie dough. We know short crust, puff pastry and Pizza Dough. It’s the same as we do not have heavy cream. Just single or double or whip cream. So it’s confusing as I am still not felling that I should need the dough yet. <br />Since it’s a tart I felt short crust would do. And it was perfect. <br /><br />Thank you chef. We love you. <br /><br />Ahmad Bin Hozaim <br />Dubai UAEAhmad Bin Hozaimhttps://www.blogger.com/profile/18298180890647041175noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24318870600422918132019-06-26T01:55:36.344-04:002019-06-26T01:55:36.344-04:00Thank you Chef John
It’s Summer now and finally ...Thank you Chef John <br /><br />It’s Summer now and finally they received the Rhubarb from UK at our local supermarket in Dubai. <br />My last year attempt was to make it Jammy Oliver Style but by the time I went to the supermarket the season was over. <br />Therefore this year, I bought a large bunch of stems to make it at least twice a week (impulse purchasing) <br />I kept thinking do I want it hot or cold , tart or sweet. I wanted something like the one I had it in Paris or at Cafe Lalo in NYC. <br />While watching religiously tons of your fabulous videos on crab, pad Thai, risotto, cakes , cookies I said to my self “ there is no way Chef John could missed Rhubarb” and Voià my prayers were answered. <br />I ran home from work (family emergency lol) and baked it just to eat it at dinner time. <br />It tast sooo good and on the correct level on tattiness. The crust I used was short crust. We do not have the same terminology as US. Meaning I didn’t know what is a pie dough. We know short crust, puff pastry and Pizza Dough. It’s the same as we do not have heavy cream. Just single or double or whip cream. So it’s confusing as I am still not felling that I should need the dough yet. <br />Since it’s a tart I felt short crust would do. And it was perfect. <br /><br />Thank you chef. We love you. <br /><br />Ahmad Bin Hozaim <br />Dubai UAEAhmad Bin Hozaimhttps://www.blogger.com/profile/18298180890647041175noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39218301860565449252019-03-18T15:13:45.350-04:002019-03-18T15:13:45.350-04:00for new bakers like myself I found the measurement...for new bakers like myself I found the measurement for sugar to be misleading. When I looked at it I thought it was 1 1/2 cups sugar and not use only one 1/2 cup sugar. I did not catch it in time so my first pie ever is going to be a little sweet. it looks great though and cant wait till its done cooling. Thanks for the recipe and next time I will make sure to only use 1/2 cup sugar. It would be nice if you include measurements in your videos because I like to watch and make at the same time. thanks.Anonymoushttps://www.blogger.com/profile/12567401971099184462noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90738501901660783972018-06-27T09:30:35.426-04:002018-06-27T09:30:35.426-04:00In construction and sailing, the language is firs...In construction and sailing, the language is first to go.iyak's Momhttps://www.blogger.com/profile/12077733427670662310noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69190681011260788452017-11-05T11:44:02.328-05:002017-11-05T11:44:02.328-05:00Hey Chef John, I have enjoyed your videos since 20...Hey Chef John, I have enjoyed your videos since 2005 but today you are officially the "Shit"!! I used to be a steward (Chef) on an offshore oil rig. We had a guy who was our night cook baker who learned to cook in the joint ( prison). He used to make this pie for the rig but was a stubborn mutha fu***r. And would not give up the recipe, in fact any recipes. I just tasted your recipe and all I have to say is, " Go f**k yourself Ray, Chef John hooked me up!!!l<br />Better than his Chef! <br />God bless Chef John!<br />Sincerely<br />ExChef LawrenceAnonymoushttps://www.blogger.com/profile/04479675689648030181noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46066114817736190192017-05-04T13:45:12.057-04:002017-05-04T13:45:12.057-04:00Made this pie yesterday for son-in-law's birth...Made this pie yesterday for son-in-law's birthday. I think it's the best pie I've ever made; and I used your butter pie dough, which from several pies ago I decided would be my only pie dough, ever!<br /><br />My pie dish was sort of bigger than usual so I added extra berries and a fourth stalk of rhubarb; and it still looked skimpy. Happily, I had a carton of blueberries on hand and sprinkled them over the top — and they married beautifully with the other fruit. I think I will always make this pie with the blueberry topping.<br /><br />Truly an amazing pie.<br />Thank you, Chef John.darcyhttps://www.blogger.com/profile/10307513683255730919noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85053947375909800212017-04-27T15:43:34.556-04:002017-04-27T15:43:34.556-04:00To all finding pie "soupy":
As a garden...To all finding pie "soupy":<br /><br />As a gardener who's grown rhubarb for 20 years, the water content of rhubarb varies greatly depending on how much rain the rhubarb plant has had that year and the soil conditions and how fresh your rhubarb is--Varies GREATLY!<br /><br />That's just how cooking with fruit goes. <br /><br />So some are able to find problem solving recipes as half the fun of cooking: "Hmmm, more flour? Put foil on pie except for a hole in the middle and broil? Serve soupy over ice cream?..." etc.<br /><br />Where else in our cubicle/computer screen/same-old same-old life is it only up to us to solve interesting problems using 100% our own creativity? <br /><br />When that part becomes fun, then cooking truly is a joy!<br /><br />Anonymoushttps://www.blogger.com/profile/07442643219801696727noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30929557286612428562015-10-01T14:04:10.650-04:002015-10-01T14:04:10.650-04:00My 4 children and I made this pie last night. This...My 4 children and I made this pie last night. This pie was devine. My children licked their plates clean. Thanks for making my children think that they are great chiefs (which now they are).Anonymoushttps://www.blogger.com/profile/16032126895958082486noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87506805625305406052015-04-05T07:24:28.019-04:002015-04-05T07:24:28.019-04:00Hi Chef John,
I made your rhubarb pie last night....Hi Chef John,<br /><br />I made your rhubarb pie last night. It looked beautiful bad was a little loose in the middle. I put it in the fridge overnight and had the sweetest of dreams envisioning my family eating it on Easter. Well, I took it out and it was still loose. Like, borderline inappropriate" loose. They edges were set a but but it was totally liquid on the inside. <br /><br />I washed the strawberries and rhubarb first and dried them the best I could, is it possible that any moisture left on them could cause this?<br /><br />Also, when I mixed the custard, it looked pretty good - just like yours on the video - and when it took it out this morning it looked like two separate substances; yellow and a clear liquid. <br /><br />I tried part the was set near the edge and it was delicious! How can I right this rhubarb wrong!!!!<br /><br />Thanks in advance!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76866470137738221142015-01-27T20:53:08.359-05:002015-01-27T20:53:08.359-05:00I have been making rhubarb-custard pie for years -...I have been making rhubarb-custard pie for years - use 4 cups rhubarb and no strawberries. Otherwise pretty much the same. ALWAYS use fresh rhubarb just cut in backyard. NEVER use frozen fruit. Frozen fruit and custard do not work together. Frozen fruit will prevent the custard from setting up even if the fruit is drained.<br />And PLEASE, always make your own crust!Anonymoushttps://www.blogger.com/profile/16301555828115605215noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29271282109832078302014-11-24T12:50:47.740-05:002014-11-24T12:50:47.740-05:00Hi CJ,
I made this the other night, and it turned...Hi CJ,<br /><br />I made this the other night, and it turned out.. interestingly. The flavors were delicious, but the texture was extremely runny, despite cooking for a very long time. I suspect it's because I used frozen fruit, and it just had way too much water in it. I thawed/drained them before using, but I suppose that wasn't enough. Is this only going to work with fresh fruit?<br /><br />ThanksAnonymoushttps://www.blogger.com/profile/08385306578462714213noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89022186899609029652014-07-25T12:29:02.621-04:002014-07-25T12:29:02.621-04:00I've been making this pie, following the recip...I've been making this pie, following the recipe to the letter, for about 2 years. I just popped on here today to get the recipe once again as I'm making 2 of them for a party tomorrow. I'm scratching my head about the comments regarding the custard being soupy. I've easily made about 30 of these now, and not a one has turned out loose. We even did 6 of them in the toaster oven last year when my oven took a powder. <br />Thanks, Chef John, for a family fav!Michellehttps://www.blogger.com/profile/06933318863848778828noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51349680353773743932014-02-10T00:31:02.995-05:002014-02-10T00:31:02.995-05:00I made this pie with blackberries and blueberries....I made this pie with blackberries and blueberries. Both were frozen and I did not thaw. This added about 35 minutes to the cooking time but it still turned out great. The only difference I would make next time is to cut the sugar when using such sweet berries. The tart rhubarb would need the full amount but my berries were already very sweet!Rosalie Lingohttps://www.blogger.com/profile/02344014610032049123noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28000022095169653302014-01-09T23:18:32.442-05:002014-01-09T23:18:32.442-05:00If it helps, the posters who suggested that theirs...If it helps, the posters who suggested that theirs remained soupy or too wet, it may be that your oven is not reaching the temperature it is supposed to. I had an old oven that regularly sat about 20-30 degrees celcius cooler than what was on the dial. This was confirmed with a cheap in-oven thermometer. I adjusted the dial accordingly and my recipes all turned out better. Good luck folks, and Chef John, thanks for the brilliant recipes!MC the Emceehttps://www.blogger.com/profile/06938989962028070110noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86341418523375942012013-08-24T14:48:23.914-04:002013-08-24T14:48:23.914-04:00Mine turned out a little soupy as well, and this i...Mine turned out a little soupy as well, and this is several hours after being in the fridge. I think it's because I used frozen (thawed) strawberries. They are extremely juicy, and that extra moisture probably prevented the custard from setting. I might try using cornstarch instead of flour next time! Nevertheless, the pie was FREAKING DELICIOUS. This recipe is amazing.Aaron Kaasehttps://www.blogger.com/profile/02729393484711908786noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53135093973652015482013-07-11T10:47:51.570-04:002013-07-11T10:47:51.570-04:00Just as a warning to those of you who are going to...Just as a warning to those of you who are going to use the rhubarb in your backyard: Do not take the big fat ones, take the smaller, newer plants. Rhubarbs have the same acid that their big leaf has, the only difference is that the younger rhubarbs don't have as much of the acid as the older ones. You can use rhubarb all year, well, as long as there's rhubarb, but you have to pluck out the older ones so that new rhubarbs can sprout.Miks Jurcikshttps://www.blogger.com/profile/07621590391209009510noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8089330762782297362013-05-29T09:59:07.154-04:002013-05-29T09:59:07.154-04:00I made this pie for my niece's birthday party....I made this pie for my niece's birthday party. She loves strawberries and the pie was great surprise. She liked it so much, that we had to clean some strawberry stains from the <a href="http://www.cleaning-chelsea.com/carpet-cleaning.html" title="Cleaning solution" rel="nofollow">carpet</a>. :D After all the pie was the hit of the party! Thanks for the recipe!Anonymoushttps://www.blogger.com/profile/05654060517901881962noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36791559463822211302013-05-05T12:27:01.919-04:002013-05-05T12:27:01.919-04:00I wish I could help, but no way to know. I would ...I wish I could help, but no way to know. I would have to watch you make. Did u measure right? I know this works perfectly. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79663244011211625212013-05-04T21:04:09.786-04:002013-05-04T21:04:09.786-04:00Hi Chef John, I made the strawberry Rhubarb today....Hi Chef John, I made the strawberry Rhubarb today. i followed your recipe exactly and i baked it for 1 hr. it seem to be set when i took it out more like watery so i put it back in the oven for 15 minutes and no change. i let it cool and it didnt thicken. i then put it in the fridge and still no change. Chef John what dio you think went wrong and what can i do to make it right if i can?cvaughthttps://www.blogger.com/profile/13204550203281416399noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70516789105917654802013-04-26T11:31:04.965-04:002013-04-26T11:31:04.965-04:00Ok, guess I'll just have to try it and see how...Ok, guess I'll just have to try it and see how it works out! Thanks for the reply!Anonymoushttps://www.blogger.com/profile/15923480439862560698noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89473599163529716892013-04-26T10:33:16.266-04:002013-04-26T10:33:16.266-04:00Sorry, no experience with GF flours! Also, yes, t...Sorry, no experience with GF flours! Also, yes, the sugar content does effect the texture.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31966474464958280742013-04-26T01:17:09.406-04:002013-04-26T01:17:09.406-04:00I love your videos!! I want to make this pie, but ...I love your videos!! I want to make this pie, but I'm a celiac. Do you think I could sub a GF A/P flour for the regular flour in this? Also, we don't like our rhubarb overly sweet, will reducing the amount of sugar in the custard affect the ability to set? Anonymoushttps://www.blogger.com/profile/15923480439862560698noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84031793605179937042013-04-26T01:15:38.067-04:002013-04-26T01:15:38.067-04:00Love your videos! I'm a celiac though, so do y...Love your videos! I'm a celiac though, so do you think I could sub a GF A/P flour or something else fornthe regular flour?? Also, we don't like our rhubarb overly sweet, so if I used a little less sugar would that affect the custard? Anonymoushttps://www.blogger.com/profile/15923480439862560698noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2128284696990624712012-08-27T17:33:16.081-04:002012-08-27T17:33:16.081-04:00I made this today and have had it in the fridge fo...<b> I made this today and have had it in the fridge for 3-4 hours and it's very soupy! I followed the instructions to the letter! :( </b>Anonymousnoreply@blogger.com