厨房的奥秘是每周探索烹饪和食物周围的奇怪之处。它们可能是不应该在不应该失败的食谱，来自不同来源的建议，或者只是怪异的。如果发生在厨房中，您不确定为什么要发送tweet to The Food Geekto find out what’s happening.

The question that seems to be on all of my twitter friends’ minds is:

您中间越愤世嫉俗，“嗯。也许布莱恩（Brian）花点时间摆脱了他所参与的这件事的事情，”你们当中越来越愤世嫉俗。尽管如此，这里仍有一些科学，尤其是关于明胶与酒精，适当的混合技术和饼干碎饼贝壳的科学。因此，如果听起来很有趣，请忍受我。

快速背景：不到三周前，我在Twitter上公开挑战了一位Piedown。目标：看看夏洛茨维尔的谁是最好的馅饼。在一个小时内，我们有四名法官。在一周内，我们有了规则，一个web site, and a location. And within 16 days we had a winner. Sometimes life moves at you fast.

Readers with a long memory will recall that, two weeks ago,我正在研究糕点外壳. At the time, I was thinking that a fresh strawberry pie would be ideal. After all, if I were to suddenly find myself on a reality TV show about cooking, I would say that my cooking style is “clean and simple, letting the natural goodness of the ingredients shine through,” or some other similar nonsense. I presume that the rest of you have your own line prepared in case you’re asked, because I would be worried were I the only one.

无论如何，新鲜的草莓派虽然不错，但并不是什么特别的。您可以使用草莓酥饼做得更好，而我无法做到。因此，我听了我妻子的智慧，忽略了我特别准备的食品精神陈述，并使其复杂化。上图，我最终做的馅饼保留了一层新鲜的当地草莓，幸运的是在夏洛茨维尔季节。在此之下，在糖和玉米面溶液中有一层煮熟的草莓，可提供含糖的命中。在此下面，秘密层包含奶油奶酪，酸奶油和白巧克力，全部混合在一起。我写的是一个秘密吗？然后忽略那一点。

除了多个步骤，并制造了我们之前讨论过的馅饼外壳，这也没有真正的技术挑战。一切都很简单。好吃吗？我不知道。我很确定是，但是尽管我品尝了各个组件，但所有馅饼都消失在我有机会尝试之前。所以去了。

The second pie is where the science fun came in. This is a Bourbon Creme pie, and it’s…well, have you ever hadhomemade egg nog? Well, it was just like that, but a pie, and in a chocolate cookie crumble crust. And it caused me some trouble.

第一部分来自外壳。我开始使用这种外壳的食谱烘烤by Shirley Corriher, one of the first books I go to when I’m baking, and the inspiration for not only the Bourbon Cream Pie, but for buying派和糕点圣经罗斯·利维·贝兰鲍姆（Rose Levy Beranbaum）撰写的《草莓派》（Beran Beranbaum）来自。

雪莉（Shirley）的饼干外壳的目的是使其易于切割，即使冷却。大多数这些地壳的棘手部分之一是它们变成岩石，因此无法获得干净的切片。我不想要那个，所以食谱似乎很完美。

尽管如此，没有太多的好东西，我想要的是比这食谱更厚的外壳，所以我将其翻了一番，做了双厚的外壳。一切都很好，除了我烘烤后它破裂了。灾难！该怎么办？

After consulting the other cookbooks, I settled on a recipe that was very similar, but with the addition of sugar. The sugar was left out of Shirley’s recipe because the sugar toughens the crust and makes it hard to cut. The sugar, when it bakes, becomes somewhat fluid. When it cools, it will crystalize, and form a nice, stable structure. We figured that, with the addition of a little sugar as King Arthur suggested, we could perhaps manage to avoid the cracking. It worked, and it wasn’t too difficult to cut, so a win there.

馅饼的馅料更有趣。当我制作蛋酒时，我会服用一些蛋黄，混合糖，倒入一些波旁威士忌，与奶油混合，然后冷却。这个派非常相似。将糖混合在蛋黄中，取些花朵并溶解明胶，将明胶混合，然后将波旁威士忌与蛋黄和糖混合在一起，然后将其折叠成鲜奶油。寒意。ta da：派！

The first time I made it, I did not get the Ta da: Pie! I got the Ta da: eggnog in a pie shell. It didn’t set. There were three problems.

1. Poor mixing. I skimped on the mixing of the sugar and egg yolks. Take a good mixer and blend them together until the egg yolks more or less double in volume and become several shades paler.
2. 折叠不良。我在折叠式上脱脂，只是将蛋黄混合物倒入鲜奶油中并折叠。通常，在这种情况下，应服用约1/3的较轻材料，在这种情况下是鲜奶油，然后将其搅拌到较重的材料中。然后将其倒入较轻的材料中并折叠。否则，您会得到我得到的，这是整个奶油中的深黄色材料。
3. 酒精过多。我将波旁威士忌换成朗姆酒。我知道这会很麻烦，但我没有听自己的话。是的，第一次做这个时，我很懒惰，因为我很懒，所以我的馅饼很懒惰。因为3汤匙波旁威士忌含有与1/4杯朗姆酒相同的酒精，因此增加额外的酒精可能会阻止明胶适当地凝固。因此，完成数学后，我减少了波旁威士忌，然后再次尝试，也正确混合和折叠。

开放的双草莓派。配方通过Pie and Pastry Bible罗斯·利维·贝兰鲍姆（Rose Levy Beranbaum）。

波旁奶油派. Recipe adapted from Rum Cream Pie in烘烤雪莉·科里赫（Shirley Corriher）。饼干碎屑食谱King Arthur Flour Baker's Companion.