Pear pie – On baking pears and their texture

Ever wondered why there’s ample recipes for apple pies and barely any for pear pies? I did for sure, and guess it has to do something with the availability of apples vs. pears and the way they cook. The last has to do with the difference in texture of apples and …

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 …