Okay ... I'll go sit at the back. I don't want to screw the chef.

But ... but ... I was going to ask him if it's true what me Ma always told me. Cold hands made good pastry and does Bakerman have cold hands.

Thanks Missy ... there's always some truth in these nuggets of info our Ma's passed down to us isn't there.

Well I'm a snob so I'm going to ponder some vol au vents pies.

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

Make pavlovas on dry days with low humidity and no rain – any moisture in the air can stop your mixture from aerating.

I never knew that, but you're right:

https://www.taste.com.au/baking/arti...vlova/vrI3uxcZ

AYSA, here is my recipe for Lemon Meringue Pie.

well here goes:

Follow directions for my blind baked single crust, pie crust (above)

Pre-heat oven to 350 F. (175 C.)

Make meringue 1st and set aside (not in refrigerator)

3 large egg whites, must be at room temp.
3/4 tsp cream of tartar
6 TBLSP of sugar
1/2 tsp of pure vanilla

***Ultra important*** All utensils must be squeeky clean.
The egg whites can not have even a hint of yolk.
The egg beaters must be squeeky clean. Never let your egg whites come in contact with any plastic. Especially not the folding spatula. ***

Put egg whites, cream of tartar, sugar and vanilla into a stainless steel, or large china bowl (never plastic).

Using an electric mixer, slowly build up speed until stiff peaks form. Set aside.
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2 cups water
6 TBLSP of corn starch
1/3 cup of freshly squeezed lemon juice (need to be ripe and soft)
1 cup + 1 TBLSP of sugar
4 large egg yolks
3 TBLSP of butter

combine, water, corn starch, lemon juice, sugar and butter in a medium pot. Heat, over med-low heat, stirring constantly, with a wire whip. until mixture becomes thickened and is slightly bubbling.

Have your yolks in a medium small bowl. Stirring constantly, add about 1/2 cup of the thickened corn starch mix. This will "temper" the yolks. Pour back into the corn starch mixture and slowly heat until it begins to boil slightly, cook 1 more minute.

Pour immediately hot filling into your pre-baked pie shell. level out.
Immediately add the meringue on top of the lemon filling. Pile high to the center. Ultra important: seal the meringue very well to the pie crust edges. This will prevent the meringue from shrinking during baking.

Bake for aprox for 11-13 minutes OR until meringue peaks are nicely, slightly browned.

Tips for a beautiful baked meringue. Just prior to baking, after you have piled your meringue high in the center, use the back of a dinner spoon to tap and lift up little peaks.(see photo)

People, British people, have given me nothing but grief regarding what bacon is, what a sandwich is, and now Galty gave me a hard time about what a pie is. ie us "colonials" couldn't possible know as much as a Brit. You just did it TWICE !