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Tag pie
Let’s discuss (the science of) pies. Whether they’re sweet or savoury, crunchy or soft, pies can be made in loads of different ways. There are tons of recipes for crusts and fillings on this world.
Scroll down the posts to learn all about pies and the science of pies. Interest in just pie fillings or pie crusts? Head over to those sections.
When & How to Use Frozen Berries
Fresh blueberries, strawberries, raspberries, they’re delicious and juicy. But, they’re also very seasonal and fragile. There’s a reason they tend to be sold in sturdy plastic containers, even a slight bruise ruins them. The presence of these brightly colored fruits…
How to Choose Beef Cuts for Making a Stew (+ Beef Pie Filling Recipe)
Have you ever bought a seemingly beautiful piece of meat for dinner, only to find out it turned out completely dry in your stew, or chewy when grilled? Is so, you’re not alone, choosing the right piece of meat for…
Crunchy cranberry pie – On (not) dissolving sugar
Sugar definitely is one of the most complex and fascinating ingredients in the kitchen. It sweetens your food, but can also be used to create a whole lot of different textures and structures in your food! Sugar helps thicken a…
Science of Chicago Deep Dish Pizza
If you’ve never been to Chicago, chances are small you have come across Chicago-style deep dish pizza. It’s a pretty regional phenomenon and personally I haven’t seen it outside of the city, whereas in Chicago every tourist seems to ‘need’…
How to Make Super Thin Doughs (Strudel, Filo, Etc.)
So many cuisines have dishes that are made with super thin pastry. The very thin dough can be used for making anything from Middle Eastern baklava, Greek spanokopita, German strudel to Indian samosas. They’re all made with phyllo, or the…
Apple pie – It’s all about the apple (science)!
There are tons and tons of recipes for apple pie (such as our Dutch one). They use different crusts, different ingredient ratios, maybe some additional add-ons. There’s so much to choose from. However, most of these recipes fail to mention…
How to Make 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 some pies made…
How to Make Super Smooth Cheesecake in an InstantPot
When cooking or baking, food scientists (that’s me!) like to disseminate their food and all what’s going on. So when you’re baking a cheesecake and it’s in the oven, you start thinking about what’s happening in that oven. A cheesecake…
How to Make a Perfect Caramel Nut Tart (+ Recipe)
Making a pastry that beats or rivals that of a pastry shop isn’t something that happens to me very often. I mean, a good cookie or muffin are doable, but those more delicate, often French, pastries, aren’t as easy. But,…
Preventing soggy pie crust – On moisture migration
Water keeps a cake moist and strawberries juicy. But water can also make a cookie soggy, or ruin the crispiness of baked chicken skin. Water can be a food’s best friend or its worst enemy. Controlling just where water sits…
The Science of Shortcrust Pastry (+ Basic Pie Crust Recipe)
There are a lot of different styles and types of pie crusts, some are sweet, some savoury. Some crunchy, some soft and tender. Your heritage will probably determine what you call a standard or basic pie crust. That makes the…
Science of melty cheese – Best cheese for a quiche
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…