Fray Bentos Pies

[poppypiesdad]

https://www.scoutactivitycentres.org.uk ... rdOven.pdf

Top bannana

And remember to take the lid off before cooking i remember hearing the bang 2 floors above a student kitchen ..

Ive just burst out laughing in a costa coffee shop , everyone now thinks im nuts.

( they may just be right )

J

[MissAnpassad]

No unless you want yo pull metal shards from body / face when it explodes

J

But why does it work with condensed milk then? And when you make these tin cans they are heated up to 100 degrees to sterilize them.

Thoose exploding ones, have they really been completely covered in water? Because if they are, they will never become hotter than 100.

I don't know, thats why I'm asking. But I have boild that condensed milk/ carmel sauce.

[featherstick]

I have baked loaves of bread over a campfire: dough in a heavy cast-iron pan, round biscuit tin over the top, pan in the fire, embers on top of the biscuit tin. Improvised dutch oven. It burnt the base of the loaf slightly but with a Fray Bentos tin you could probably make a "tripod" out of 3 small stones to keep it off the bottom of the pan.

[featherstick]

Wouldn't it be possible to boil it unopened covered with water? I know you can do that with condensed milk and it magically becomes a caramel sauce.

You could boil it, but you'd end up with a sort of suet pudding, if the can didn't explode (in which case you'd have soup....)

[Jamesey1981]

No unless you want yo pull metal shards from body / face when it explodes

J

But why does it work with condensed milk then? And when you make these tin cans they are heated up to 100 degrees to sterilize them.

Thoose exploding ones, have they really been completely covered in water? Because if they are, they will never become hotter than 100.

I don't know, thats why I'm asking. But I have boild that condensed milk/ carmel sauce.

You'd be fine to boil the can closed as long as it didn't boil dry, (pretty sure it would be revolting though, the puff pastry would be rather slimy I would think.) condensed milk will explode if it boils dry too, used to use the condensed milk toffee a lot back when I was a chef, good for banoffee pie and also good for sticking things to a plate to stop the waiters from ruining your presentation on the way to the table, left the apprentice in charge of keeping an eye on it, he let it boil dry, then one popped and set all of them off, thirty tins of hot toffee coated every surface in the kitchen, luckily no one was in there as they would have been badly burned, but the apprentice didn't get away scot free, wouldn't have been fair to make the kitchen porters clean it up so he had to do it!

Back on topic, I would say the best bet is a Dutch oven, whether a purpose built one or one that's improvised from baking trays or something similar, use a trivet or rack to keep it off the bottom and it should be fine.

[yorkshirewolf]

Could you not take the lid off and sit the bottom in some embers? maybe keep them from getting too hot with an occasional splash of water?

I've cooked allsorts in embers and hot soil/sand...


Depends how hungry you are though, i've eaten cold beans out of a can by tipping them in my mouth before

[Yorkshire Andy]

i've eaten cold beans out of a can by tipping them in my mouth before

Should have seen the look i got from a waitress in Whitby on sunday as i projectile spat a mouthfull of cold beans all over the floor in a fish and chip restaurant..... Now had i expected them to be cold i would have put up with it.. but to have your meal served and them to be stone cold (not even a hint of heat in them) was a shock on the pallet


wonder if the Fray and bentos suet puddings could be boiled

http://www.sainsburys.co.uk/webapp/wcs/ ... dding-425g

[Jamesey1981]

i've eaten cold beans out of a can by tipping them in my mouth before

Should have seen the look i got from a waitress in Whitby on sunday as i projectile spat a mouthfull of cold beans all over the floor in a fish and chip restaurant..... Now had i expected them to be cold i would have put up with it.. but to have your meal served and them to be stone cold (not even a hint of heat in them) was a shock on the pallet


wonder if the Fray and bentos suet puddings could be boiled

http://www.sainsburys.co.uk/webapp/wcs/ ... dding-425g

I would imagine they'll boil without a problem, I keep some smaller and different brand ones in my cupboard for lunches and they have timings on them for boiling.

[Decaff]

I have quite a few of these in my stores, I have to hide them from Mr D or he will eat them! I can just about cope with the chicken or steak ones but refuse to have the steak and kidney, they reek, badly, like dog food and I can't stand the smell! I do like the gooey bit of the pastry though, that's one of my shameful secrets

[Deeps]

I have quite a few of these in my stores, I have to hide them from Mr D or he will eat them! I can just about cope with the chicken or steak ones but refuse to have the steak and kidney, they reek, badly, like dog food and I can't stand the smell! I do like the gooey bit of the pastry though, that's one of my shameful secrets

Just for the sake of quality control I had one for my lunch yesterday, unlike your good self I'm not a fan of the soft pastry, I turn the heat up a bit higher than its supposed to be for the final 10 minutes and that seems to help minimise it although I still had some yesterday so it got ditched (the soggy bit, not the whole pie, that would be the very definition of lunacy ). I'm not keen on the snake and pygmy ones either, or snake and pygmy generally, I can eat it, if I was round at someone's house and given it I'd eat it but then, I'm a fat greedy git so not a massive shock.

For a quid a pop you can't go wrong with the Fray Bentos (and Princes) pies, I'd not pay the full supermarket prices, anywhere between 2 and 2 and a half quid, that's well overpriced for what you get but the cheapy stores are where its at.