Author Topic: SpaCHAUla 2  (Read 409 times)

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Offline Bobino414

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SpaCHAUla 2
« on: September 27, 2014, 10:17:44 PM »



Spa-CHAU-la 2

I usually bake CDD 10” pies using a springform pan but I haven’t found a 14” springform pan.
I tried the Giodorano flip with fast spatula but wasn’t too successful so that lead to the
Spa-CHAU-la 2.

The first version was bent in a vise w/o problem to 80 degrees then snapped
The second version was bent in TAMPA Dave’s workshop using an open flame while bending-no snap this time.

Pie was assembled with the Spa-CHAU-la under the dough.   

Dave extracted the pie just by lifting the Spa-CHAU-la, tilting the pan and sliding the pie onto the board.  The pie was delivered in good shape-APGAR 10. lol

Although the Spa-CHAU-la left a fingerprint, it did not affect the eating.





Offline Jackitup

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Re: SpaCHAUla 2
« Reply #1 on: September 27, 2014, 11:39:17 PM »
Ha, love the APGAR reference :-D

jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline Donjo911

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Re: SpaCHAUla 2
« Reply #2 on: September 28, 2014, 04:13:39 PM »
That's what happens when genius pizza makers are left to their own devices with torches, tools and pizza making equipment :
Pure out-of-the-box ingenuity!   8)
Cheers,
Don
I have done wrong.. but what I did, I thought needed to be done.

Offline tinroofrusted

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Re: SpaCHAUla 2
« Reply #3 on: September 28, 2014, 05:41:36 PM »
What a great idea. Well done!

Offline Jackie Tran

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Re: SpaCHAUla 2
« Reply #4 on: September 28, 2014, 05:57:50 PM »
Lol.  You are too much Bobino!   I like the concept and follow though.   It's Chau approved and the pie looks fantastic as well.   :drool:

Offline Bobino414

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Re: SpaCHAUla 2
« Reply #5 on: September 29, 2014, 12:22:30 AM »

Thanks all for your comments.    Back to the lab.

Bob

Offline pythonic

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Re: SpaCHAUla 2
« Reply #6 on: September 30, 2014, 09:27:23 AM »
Great idea Bob.  I noticed your crust looks pale.  Are you greasing the sides of the pan?  What temp are you baking at?

Nate
If you can dodge a wrench you can dodge a ball.

Offline Bobino414

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Re: SpaCHAUla 2
« Reply #7 on: September 30, 2014, 02:51:25 PM »
Nate

I agree the pie looks somewhat pale.  Baking temp was 450 not convected which is what I use for the 10" pie in black pan which this one isn't.  I took the temp of the crust (deepest corner) and got 210 degrees so I thought the pie was done.  Regular Crisco (stick) on the bottom, sides were not greased.

The good news is I can now do a final check on how done the bottom is just by lifting the Spa-CHAU-la.

Bob