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 …

Chocolate Topping – Recipe Science of a Delicious Dessert (4)

I’ve made this ultimately jummy snack with Oreo cookie crust + caramel + walnuts + chocolate topping. This great snack has four different layers, each of which has fascinating science linked to it.  There’s so much to explore! Therefore I’ve decided to make this a mini-series. In each episode I’ll be …

Pie Cookie Crust – The Basics

There are a lot of different pie crusts, too many to count or mention here. One very interesting type is the cookie crust, yes, that’s right, a cookie crust. It’s a pie crust that’s made with cookies. It’s used quite regularly in cheesecakes, and is a favorite in Oreo style …

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 …

Making pies with short crust pastry

After my first real failure at making short crust pastry, I made more than 4 pies with short crust pastry within a week. Yes, I was in the short crust pastry mood and managed to find a recipe that worked pretty good for me! As a result I made a …

Preventing a failed short crust pastry pie crust – American vs. European flour

By now I’ve managed to make perfectly crunchy, airy short crust pastry pie crust, ideal for making both savory as well as sweet (chocolate) pies. However, before I found a good recipe I’ve had quite a bit of failures, especially when following recipes made by bloggers from the US. Sometimes they …