#pie-crust-comparison

#pie-crust-comparison

Contrast is at the center of many popular culinary trends. There's also a strong emphasis on contrasting textures within a single baked good. For example, soft milk breads and laminated doughs that have been hard-baked create exciting combinations.

"We eat in the bar and have a glass of wine and a truffle pizza. We love that."

Freeze ribs as soon as they reach room temperature - even cooked meat left out for more than two hours can develop harmful bacteria. You'll also want to ensure the meat freezes quickly. Apart from the food safety aspect, a fast freeze will help prevent ice crystals from forming, which can negatively affect the texture.

Using phyllo dough instead of traditional shortcrust for quiche changes the whole personality of the dish. The paper thin sheets of phyllo dough becomes light, flaky, and crunchy when baked, swapping rich, buttery heft for a lighter quiche with a crispy shell that shatters a little when you cut into it.

At the masterclass, held exclusively for our INSIDERS on Sun 15th February, you can learn all the secrets behind the Incomparable Lemon Pie, aka of the city's most showstopping desserts. Gloria's pastry chef will do a step-by-step demo showing how the pie is put together and then it's over to you to assemble your own, including piping and shaping six inches of Italian meringue on top - and it's thirsty work so you'll get a Bellini or a virgin cocktail to enjoy too.

You may have heard "stone" and "steel" used interchangeably, but the two cannot be any more different. Of course, their purpose is the same - to ensure an even cook and concentrated heat on the bottom of the pie - but their makeup and relative conductivity differ. Stones are usually made from cordierite (a heavy-duty mineral), while steels are made from thin, seasoned metal. Stones tend to be much thicker and heavier than steels as well, which can make them more awkward to move.

It's hard to deny that chicken pot pie is pure coziness wrapped inside of a pastry shell. There's rich gravy and tender chicken chunks, bright vegetables and an impossibly flaky crust. It's the kind of meal that will always make your mouth water, especially when the oven timer seems to be taking forever. So when you're seconds away from creamy filling cascading onto your plate, it can be hard to resist the urge to grab a fork and dig right in.

Even though we will always defend the viewpoint that the best way to eat Nutella is with a spoon straight out of the jar, this beloved creamy hazelnut spread actually has many creative uses in the kitchen. It's super easy to bake with and handy to have in the pantry when you're craving a rich chocolatey dessert that tastes homemade without taking hours to prep. For example, the easy-peasy two-ingredient chocolate puff pastries.

I love dessert as much as the next person. The existence of dessert is truly one of the best things to have happened to mankind, and I've always had immense respect for people who know how to make these sweet treats. Now, if you're curious like me, you've probably also tried whipping some stuff up in the kitchen (no one's going to ask if you failed. That's between you and your stand mixer).