Spinach quiche – On the science of melty (brown) cheese

Who doesn’t like bubbly, melty, brown cheese on top of a pizza, lasagna, quiche or just about anything else? Even though I’m not the biggest melted cheese fan (I prefer a good Dutch or French cheese, at room temperature), it does make food look good and make a lot of …

Choosing & Using pears – On pear texture & pear pie

Ever wondered why there’s ample recipes for apple pies and barely any for pear pies? Besides the difference in taste and texture, it’s probably a cultural thing as well (we have >8 varieties of apples in supermarket and 1 maybe 2 pear varieties). Time to honour the pear a bit …

Chicken, leek & bacon pie filling – thickening with flour

Watching tv has never been a big hobby of mine. Nowadays I practically never watch live tv (except for events like the Olympics), I only watch pre-recorded or on demand shows. My favorite show in the last few years has been the Australian version of MasterChef. I also tried the …

Beef pie filling – science of stewed meat

Ever experienced buying a nice looking piece of meat and after baking it in a frying pan for a little while, finding out that it’s dry and tough? I have for sure, and it’s probably due to the fact that you bought the wrong type of meat. In this post I’ll …