but what exactly makes a pie stick? I'm sure many of you have bought a pie from a walmart bakery, or maybe some off brand whipped cream. Whatever it is, they just don't stick like reddi whip, or shaving cream?
I assume it's sugar, but I couldn't find a definite answer on google. So help me out my wammers! Thank you!
I don't think it would be sugar, since shaving creme doesnt have any. I have noticed that certain brands stick better; I splurged once and bought some name brand cool-whip and it did not stick at all. Ive had the best luck out of wal-mart brand whipped topping and kroger brand whipped topping. Redi whip seems to melt too quick and leaves a stink that lasts for days...
Trouso said: I don't seem to have this problem (see example). We use whipped dairy or reconstituted double cream as a topping. The dairy can become over whipped and solid and loose some of its stickiness. The reconstituted (veg fats) never ever quite gets to this stage. As well as sugar/fat ratios, temperature figures too at different stages - cool whip has been frozen as some point in its manufacture and this changes it again (as well as there being numerous other industrial thickeners and additives in the mix). None of these Cool Whip type products are available in the UK. Best to read a few cookery books and experiment with body/texture (meringue). The trick is getting the balance between body/sloppiness/stickiness. Just takes a bit of extra work and prep
Give the man a knighthood - I think you've just cracked the "good pies in the UK" problem!
Love you, too
