While my gâteau gently weeps
May. 31st, 2009 01:09 pmMy experience with pie has mostly reached a comfortable low-grade mastery. Not that I'm a professional pastry chef, but I can make a banana cream pie out of flour, sugar, salt, butter, water, eggs, vanilla, and bananas with my eyes closed. I don't intend to come across as smug, but I don't quite get the notion that crusts are frighteningly difficult. Maybe they were fifty years ago, but with a food processor and a pie crust bag it really isn't any harder than bread. I wish I could get into online videography *kicks Vista* so I could make some YouTube tutorials for newbie geek cooks like me.
What I evidently can't do is meringue. I gather that lots of people have trouble with it, but argh the weeping! I've overcooked the pies, I've pre-cooked the egg whites, I think they only thing I haven't tried is locking the pie into a closet with a dehumidifier. Don't think I won't. What's your secret?
What I evidently can't do is meringue. I gather that lots of people have trouble with it, but argh the weeping! I've overcooked the pies, I've pre-cooked the egg whites, I think they only thing I haven't tried is locking the pie into a closet with a dehumidifier. Don't think I won't. What's your secret?