Clever and useful tips for your kitchen.
Some like ‘em crisp, some like ‘em chewy. If you fall into the chewy camp with your meringues it is easy to make sure they have this hard-to-resist texture by taking them from the oven as soon as they have finished baking and cooling them at room temperature. For crisp meringues, turn off the oven, leave the door slightly ajar and leave them in the oven to cool.read less
When making a pie or tart there is no need to grease the tin before you line it with pastry – the high butter content in the pastry will naturally stop it from sticking to the tin. If you grease your tin, the pastry is more likely to slip down the sides/shrink during baking leaving you with a tart case that with very short sides and not much room for your filling.read less