englishcuisine
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How to Fool Your Family With a Store-Bought Pie Crust
The holiday season is the perfect time to lie to your family. Whether it’s “no presents this year,” or giving everyone an extra slice of the “low-fat” cheesecake, I know you have your reasons. Now we’ve got a whopper to lay on your annoying pastry chef cousin: “This crust is from scratch.” Here’s how to…
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The Real Trick to Making a Silky-Smooth Cheesecake Filling
Besides the water bath, the notorious cracking, a long bake time, and an unimaginably long cooling time, cheesecake has only one bother: chunks of unblended cream cheese. Cakes and quick breads that are made with flour are often OK if there are small lumps of unblended ingredients — it usually shakes out in the oven.…
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Make Your Next Cheesecake in an Air Fryer
Cheesecake is the kind of dessert that requires you to fully commit well before you flick on the oven. It takes a lot of time, specific tools, and an unholy amount of cream cheese. Providing everything goes right, removing a sloshing tray of 180-degree water along with a three-pound cheesecake is rarely a pretty sight.…
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When and How to Strain Your Dishes
Straining can play an important role in cooking. A velvety, lump-free, custard is a dreamy experience, a perfectly clear consommé is gorgeous and flavorful, and smooth gravies and creamy sauces can make or break a meal. But there’s a difference between straining and saving. The former is a proper culinary technique; the latter, a culinary…