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Topic History of: Peach Cobbler Disaster
Max. showing the last 6 posts - (Last post first)

Author	Message
Gandolf	bsfd806, Made it last weekend and mine was a \"tragedy\" also. After all the raves, I thought it would be good. didn't work for me.
duckegg	bsfd806, That was not a Disaster, 9/11 was a Disaster, that was simply a tragedy!
MrsAZRP	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
Thermal Mass	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
stike	bsfd806, as max said, indirect was the way to go.
mad max beyond eggdome	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) ...