Soggy bottom?

[Harry Bloomfield]

No not SWMBO - pies. She is complaining that ready made frozen pies, to cook at home in the oven, come out of the oven with soggy bottoms. She doesn't like pies with soggy bottoms, so she is going to stop buying them. No particular pies, no particular source - all of them.

There was a thing on TV this morning about what causes ready made pies to have soggy bottoms - not making sure the oven and metal tray is up to temperature before putting the pies in. That we do and they are still have soggy bottoms.

Anyone know what else I/we could try, to fix her soggy bottom issue?

 

[AngleEyes]

No not SWMBO - pies. She is complaining that ready made frozen pies, to cook at home in the oven, come out of the oven with soggy bottoms. She doesn't like pies with soggy bottoms, so she is going to stop buying them. No particular pies, no particular source - all of them.

There was a thing on TV this morning about what causes ready made pies to have soggy bottoms - not making sure the oven and metal tray is up to temperature before putting the pies in. That we do and they are still have soggy bottoms.

Anyone know what else I/we could try, to fix her soggy bottom issue?

Easy peasy, turn 'em upside down.

 

[JohnD]

it may be worth lowering the oven temperature.

Modern fan ovens will cook the top crust very fast, so it may be brown and crisp by the time the base is cooked. Lowering the temperature will slow the time it takes for the top to get overdone.

 

[charliegolf]

Take it out of the foil and sit the pie on a grid in the oven.

Edit: upside down, in case the bottom drops out!

 

[Harry Bloomfield]

it may be worth lowering the oven temperature.

Modern fan ovens will cook the top crust very fast, so it may be brown and crisp by the time the base is cooked. Lowering the temperature will slow the time it takes for the top to get overdone.

Yes, it is a modern fan oven.

 

[freddiemercurystwin]

What setting is she using?

 

[motorbiking]

Put a few hold in the pie case bottom or buy an oven with fan and top and bottom heat element.

 

[AngleEyes]

Put them in the microwave, then the tops and the bottoms will be soggy.
Or do them as usual, then put them in the drier. But use a setting for 'delicates'.

 

[cwhaley]

Put baking beans in the bottom. Nice crusty bottom then, although I prefer a soggy bottom because I like soggy pastry -- especially with vinegar on it!

 

[Harry Bloomfield]

What setting is she using?

She works until 6pm, preparing the meal before she goes out and leaves cooking instructions. Basically, what ever time and gas mark/time is suggested on the packet.

We both like the Lidl Deluxe individual chicken and leak pies, but we were both sick the last time we had them - it had her worried about them not being fully cooked, the soggy bottoms. Then it was on TV this morning about the soggy bottoms of pies. We have a heat proof plastic mesh thingummy, I wonder if that might be worth a try?

 

[conny]

Harry, regarding your last post and being sick. My wife tests everything with a kitchen thermometer. If it doesn't come up to temp in any areas she turns the heat down a little and puts the food back in until the heat 'gently' raises the temp to the correct level all over. Chicken and anything of ham she is particularly fussy about.

 

[Mottie]

I like my chicken and ham done medium rare.....

 

[Harry Bloomfield]

Harry, regarding your last post and being sick. My wife tests everything with a kitchen thermometer. If it doesn't come up to temp in any areas she turns the heat down a little and puts the food back in until the heat 'gently' raises the temp to the correct level all over. Chicken and anything of ham she is particularly fussy about.

Yes, hence our concerns about the soggy bottoms suggesting under cooked at the base.

 

[fillyboy]

When I had a boat we'd generally provision for for each visit or trip but kept a reasonable amount of 'tins' on board as back up. Tinned potatoes, tinned beans and peas, and Fray Bentos tinned pies. I didn't even know (this was twenty years ago) that they still existed, I thought they disappeared during my childhood.
They weren't bad, not something I'd choose in a restaurant, but not bad.

 

[Harry Bloomfield]

I, when self catering, used to keep a few of those in stock, but Wendy doesn't like them. They don't have a pastry bottom, it's the pastry bottoms which we seem to be having problems with.