I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe.
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I like making pies. I have a bunch of fruit trees in my backyard. My loquat tree sprouted, and I like making loquat pie. They're really hard to peel and everything, and it took me forever, but they make the best pies. They're amazing.
I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.
I like to make pies. That's kind of my new obsession - peach, blueberry, apple, strawberry. I make a really good pumpkin pie with real pumpkin.
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.
If I'm going to have something rich and yummy, I'm not reaching for prepackaged brownies. I'm going to make a pie from scratch.
I do not like a quiche with wet, undercooked pastry underneath, and that is that.
Keep it simple in the kitchen. If you use quality ingredients, you don't need anything fancy to make food delicious: just a knife, a cutting board, and some good nonstick cookware, and you're set.
Few people know this about me, but I love baking pies.
My grandmother taught me how to make the basic pate brise pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything - sweet or savory.
As chefs, especially pastry chefs, your creativity plays such an important part in your daily work. We truly do have a blank canvas to work with every time we create a new dish.
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