After reading Salt, Fat, Acid, Heat I became a lot more aware of the importance of acid in food. Not just in a lemon meringue tart (even though those are delicious), in lemon bars or as a drizzle over a salad...
Pie Science
Lemon bars – The power of egg yolks
Making a custard with eggs can be a hassle. You are looking for that thick, smooth, velvety structure, but if you heat the custard too quickly, or don’t stir enough, the eggs tend to curdle and your whole custard...
Hot water crust pastry
If there’s one completely new thing I learned from the show Great British Bake Off, it’s hot water crust pastry. I had never heard of the term before watching the show. Although, looking back, I did have...
