As I said, bakerman, a pie can be sweet or savoury. It isn’t simply restricted to one or the other. Missy mentioned that above earlier.
I like your threads buddy, but you need to realise that we are not having a dig at you, merely telling you about what we Brits see as a pie (or sandwich) and how you guys over the pond see it. We are not snobs - though some of the southern villagers might be a tad:mrgreen: (that means “a little” btw).
It’s rather like the language barrier. We both speak English but there were some problems during translation in the early days of your big land. “Aloominum” for example. But we’ll stick to pies, we can both pronounce that word the same.
I like your threads, but I don’t partake in too many pies and sandwiches myself as I’m trying to keep my love handles lean (rather like a tender sirloin steak).
You use a glass bowl and metal whisks because you can be sure they will be spotlessly clean and grease free. If there is a tiny smear of grease then you won’t get the egg white to whisk properly leaving a very dense meringue
If you do only have plastic ( my Kenwood has a plastic bowl) its always best to give it a wipe out with a bit of towel and either lemon juice or vinegar to make sure it is grease free
Cold hands do help, but keeping ingredients as cold as possible and a cold counter top ( I have granite ) and not working the pastry too much does make lighter pastry
Another one which Ive found to be true, it not to make pavlova if theres rain. Seriously they don’t come out the same, always bleedin well crack. Taste good, but you need so much extra cream to hold it together lol
baker man tell me how u make your apple pie pastry ''if only to pinch it --and try … I have so many fruit trees at the moment just laden with fruit -so I need a simple easy short crust pastry menu …….if u wanna put it in my msg page ,
