http://www.whatiatetoday.co.uk/2009/02/09/salmon-and-feta-puff-pastry-parcels/ A blog about food Sun, 11 Jul 2010 21:17:26 +0000 hourly 1 http://wordpress.org/?v=3.0.1 http://www.whatiatetoday.co.uk/2009/02/09/salmon-and-feta-puff-pastry-parcels/comment-page-1/#comment-42 matt Mon, 09 Feb 2009 19:14:36 +0000 http://www.whatiatetoday.co.uk/?p=294#comment-42 Somewhere in between. It wasn't completely congealed, but it was quite soft. I didn't cook it for all that long so it didn't have too much chance to completely melt. We make feta and spinach pie quite often and that seems to do the same - never fully melt. I'm not sure if it's because of how long and hot we cook it, the properties of feta or to do with it being crumbled up. Next time we make one I'll try to remember the exact consistency. I wonder if there is a term for measuring degrees of melted-ness? Somewhere in between. It wasn’t completely congealed, but it was quite soft. I didn’t cook it for all that long so it didn’t have too much chance to completely melt. We make feta and spinach pie quite often and that seems to do the same – never fully melt. I’m not sure if it’s because of how long and hot we cook it, the properties of feta or to do with it being crumbled up. Next time we make one I’ll try to remember the exact consistency. I wonder if there is a term for measuring degrees of melted-ness?

]]> http://www.whatiatetoday.co.uk/2009/02/09/salmon-and-feta-puff-pastry-parcels/comment-page-1/#comment-41 paul Mon, 09 Feb 2009 18:59:59 +0000 http://www.whatiatetoday.co.uk/?p=294#comment-41 Did the feta go all melty or did it stay firm like haloumi? I think that something which would melt into a creamy goo would be good. Did the feta go all melty or did it stay firm like haloumi? I think that something which would melt into a creamy goo would be good.

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