P&Q: Long and Slow Apples

Whoops. I am posting this link for pommes confites a little late. My bad. I am so sorry.

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16 Responses to “P&Q: Long and Slow Apples”

  1. Mardi (eat. live. travel. write.) January 10, 2013 at 5:47 PM #

    Hmm yes. I would like to know if anyone else’s plastic wrap melted in the oven. 300˚F is quite high to cook them for that long… I used plastic on one and parchment under the foil for the rest… And yes, the plastic melted.

  2. Lola's Kitchen January 10, 2013 at 6:31 PM #

    Yikes! Mine is in the oven right now. I’ll go switch out the plastic wrap for parchment. Thank you Mardi!

    • Mardi (eat. live. travel. write.) January 10, 2013 at 7:21 PM #

      Well I don’t know that *I* am necessarily right. Reading the recipe again I see she calls for the plastic/ foil to be weighted down – perhaps that helps? I just sort of pressed the foil/ parchment/ plastic down onto the apples – maybe the heavier contact stops the plastic from melting?

  3. betsyp January 10, 2013 at 7:37 PM #

    My plastic didn’t melt, though I didn’t believe it wouldn’t until it didn’t.

    • Mardi (eat. live. travel. write.) January 10, 2013 at 8:03 PM #

      Interesting, I’ve found a few people who made this (not with FFWD, found them when looking for the recipe) whose plastic melted too. What’s your secret Betsy?

      • betsyp January 11, 2013 at 7:35 AM #

        I used plastic wrap from Costco. Reading what Teresa wrote, I’m thinking maybe it’s actually restaurant grade which would explain. Or luck.

  4. Cher January 10, 2013 at 8:35 PM #

    I didn’t use plastic wrap. There are certain plastic wraps that are okay for cooking applications (at moderate temperatures), but I didn’t have any in the house so opted to skip that step…

  5. Miss Kris Kitchen January 11, 2013 at 2:00 AM #

    Plastic is a really bad idea. The recipe says to wrap each ramekin in plastic,,,and not to worry, the plastic won’t melt. Not true. I have a huge mess and a ruined project. Plastic wrap is not meant for oven use, and as Cher states, there are issues with plastic, heat and food.

  6. anja jansen January 11, 2013 at 3:15 AM #

    My post is on. Didn’t try the plastic wrap though, used aluminium foil instead. It was à Nice recipe, but in our opinion better in à combination.
    For the link: http://4pure.nl/page2/index.php

  7. onewetfoot January 11, 2013 at 3:55 AM #

    According to my brother (a chef), there’s restaurant-grade wrap that’s okay for oven use and then there’s the cling wrap we use at home. I like the idea of using parchment paper instead, but I opted for buttered foil and it worked just fine.

  8. lizzydo January 11, 2013 at 6:48 AM #

    My Glad Press and Seal did not melt…though I did wonder if it would!!!

  9. Mardi (eat. live. travel. write.) January 12, 2013 at 7:36 AM #

    It seems there are 2 different editions of AMFT out there – one that uses plastic wrap and bakes them for 2 hours and one that uses parchment and bakes them for 4 hours. Hmmmm…

    • Jacquelyn January 12, 2013 at 11:53 AM #

      Interesting- my recipe copy in AMFT called for covering with parchment rounds (not plastic wrap) & cook for 4 hours at 200*. Now this is confusing??

      • Cher January 12, 2013 at 12:21 PM #

        I think the book is in its second printing – they probably corrected any initial “errata” or items of concern when it went back to print.

        • Jacquelyn January 12, 2013 at 4:14 PM #

          Yes, after reading several other links that were directed to use plastic wrap and bake at 300* for 2 hours, I must agree.
          My edition did instruct to use parchment rounds and bake for 4 hours at 200*.

          • Beverly January 14, 2013 at 2:09 AM #

            Check on link

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