After seeing all the post lately of cobblers I decided to give one a try.I had the egg set up and steady at 375, I cooked pork chops first, when they were done I put the cobbler on. All the "smoke" had already burned off. The recipe I followed was posted last week and said to cook for 30-40 mins. At 35 mins, the dough was still not beginning to brown. After 1 hour, it begin to burn on the edges, but the center was still not browning.I finally gave up on it. When I tasted it, it had a very "Grilled" taste.Any suggestions on what I might have done wrong?TIA
bsfd806, indirect was the correct way to go. . . baking it at 375 dome temp for an hour should have been sufficient. .. . any smokey taste was due to still having some wood and/or grease from the pork chops ... with fruit and 'bread' (in your case crust), you really need a clean egg and fire to avoid any nasty flavors from being absorbed. ..maybe you need to check the calibration on your dome temp thermometer (stick it in a cup of boiling water and make sure it reads 212 - if not, adjust with a pair of pliers on the 'nut' on the back side of the thermometer) ...
You could put your cobbler directly on the preheated plate-setter (feet down) so that the batter cooks from bottom to top as well as top to bottom.Also, make sure the butter is completely melted before pouring the batter on.Mark
bsfd806, I have found that any of the "baking" dishes I do, always takes about 1 1/2 to twice the length of baking time. My new rule of thumb is not to watch the clock...watch and temp the food. And, be patient.Kim
