cornflour for the gravy- or worse-bistro. And def. instant mashed potato. Its not fake- just dried.
vintagekitty,
Mar 10, 6:22pm
ahh, like the packet instant potato???
retired,
Mar 10, 6:37pm
To make your mince really tasty put a packet or two of Oxtail Soup in it.
vintagekitty,
Mar 10, 6:38pm
Ive read that before, thanks for the tip:)
cookessentials,
Mar 10, 6:45pm
Thickeners...and that would depend on what they use.
vintagekitty,
Mar 10, 6:45pm
I love thickeners and msg, it tastes sooo good!
maysept,
Mar 10, 7:22pm
A bit of advice given to me years ago- never, ever open up a cheap pie and look inside. Shortly after being told that I did- and haven't eaten once since.
beaker59,
Mar 10, 7:47pm
Was it lips, ears and bums by chance, well someone has to eat them EH!
lx4000,
Mar 10, 8:01pm
also heart, kidney and livers they use as meat to make up the meat percentage!
beaker59,
Mar 10, 8:12pm
Yum I've got my slow cooker bubbling away on chuck steak and ox kidney now lots of onions and tomatoes and half a bottle of shirah should be nice for dinner tonight I might even bake some pies with it for the kids they loooove pies.
Who ate all the pies?
elliehen,
Mar 10, 8:49pm
My boys used to find tube-like bits and say...snouts and rectums.
karenz,
Mar 10, 9:05pm
It wouldn't be a commercial pie without the tube like bits, them and the bits of gristle.
kinna54,
Mar 11, 2:43am
commercial pie makers use a substance called blackjack, a tar like goo that was often sold in commercial quantities. I can best describe it as a black cornflour type thickener. Gross!! Asian bakeries tend to use arrowroot a lot, which gives all the meat a gloss, and is often quite sweet.Yuk to either.Only commercial pies I really like are jesters! drool.... PS Instant potato is used. Hate that too, but it is more edible if made with milk and loads of butter. If I'm going to make pie meat mix I like a good ol oxo cube, and sometimes add part of a maggi sachet like the rich beef goulash one.
nfh1,
Mar 11, 1:55pm
Oh my - and people still buy them - yuck!
dorothy_vdh,
Mar 11, 2:02pm
at the bakery where I work(not an asian bakery either), I use clearam for thickening meat pies.Chicken pies have home made bechamel sauce Instand potato is used, but it is made with milk and butter. Our pies are delicious
vintagekitty,
Mar 11, 6:17pm
to make the mince gluggy, if you know what I mean
also do they use fake potato and pipe it on!
vintagekitty,
Mar 11, 6:22pm
ahh, like the packet instant potato!
cookessentials,
Mar 11, 6:45pm
Thickeners.and that would depend on what they use.
maysept,
Mar 11, 7:22pm
A bit of advice given to me years ago- never, ever open up a cheap pie and look inside. Shortly after being told that I did- and haven't eaten once since.
beaker59,
Mar 11, 8:12pm
Yum I've got my slow cooker bubbling away on chuck steak and ox kidney now lots of onions and tomatoes and half a bottle of shirah should be nice for dinner tonight I might even bake some pies with it for the kids they loooove pies.
Who ate all the pies!
herself,
Mar 11, 8:37pm
Arrowroot has NO real flavour.It is a wonderful thickener for the gluten free folk!Check out this sitehttp://www.foodsubs.com/ThickenStarch.html The sweetness on the breads etc that Asian bakeries sell is from the sweet glaze they put on top of the baked items.
elliehen,
Mar 11, 8:49pm
My boys used to find tube-like bits and say.snouts and rectums.
karenz,
Mar 11, 9:05pm
It wouldn't be a commercial pie without the tube like bits, them and the bits of gristle.
pr1ncesswst,
Mar 11, 9:48pm
In the bakeries i have baked in we used black jack as a colouring agent for the meat, didn't find it helped thicken anything at all.Thickening was a mix of flour and starch.Chicken pies same as above done with a veloute`.Instant potato just like KFC lol.
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