Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.
This recipe was inspired by Chef Pfyl's recent trip to Hawaii where he saw bakeries full of different types of pies. Key lime pie is an American dessert, originally made from the small tart limes that grow on the Florida Keys.
Key lime pie
Serves 12
Ingredients
135g unsalted butter, melted
1 packet (250g) plain digestive biscuits
45g caster sugar
yolks of five free-range eggs, size 6
100ml sweetened condensed milk
zest and juice of about 8 limes
200ml cream plus extra for serving
Method
1) Heat oven to 175degC. Melt the butter. Use some to brush 12 individual tart tins or one large one.
2) To make the crust, break the biscuits and put them in a food processor.
3) Add the caster sugar and pulse until it turns into fine crumbs. Add the melted butter and process again. Scrape the sides of the processor bowl to incorporate any bits that have become stuck around the sides or at the bottom. When well-mixed, spoon crumbs into the pie plates.
4) If you are making individual pies, be careful you allocate the crumbs evenly among the dishes so you don't run out. Press the crumbs evenly across the bottom and up the sides of the pie dishes. The flat base of a balloon whisk can help push the crumbs into the corners.
5) The bases should be fairly thin.
6) Put the pie crusts in the oven and bake for 5-10 minutes until they are lightly browned. Cool on a wire rack.
To make the filling
1) Whisk the egg yolks until pale.
2) Add the condensed milk and continue to whisk until the mixture is thick.
3) Add the cream and whisk again, then add enough lime juice until the balance between sweet and sour is to your liking.
4) Spoon or pour the mix into the pie crusts and smooth the tops.
5) Return pies to the oven and cook for 10 minutes. (A large pie will take longer).
When the filling no longer wobbles and there is little bounce when you touch the top, they are done.
6) Remove from oven and cool on a wire rack. To serve, run a knife around the edge of the crust, remove the pies from the tins and decorate with cream and candied or fresh lime zest.
To make candied lime zest, blanch lime zest by plunging in boiling water. When the water returns to the boil, remove zest and strain.
Make a sugar syrup by bringing one cup of water and one cup of sugar to the boil. Add the drained zest and simmer 10 minutes. Drain and cool. When nearly cold, add caster sugar.
You can do the same with the zest of other citrus fruit. Use the leftover whites to make meringues, pavlova or angel cake.
• If you would like to request a particular technique we haven't already shown, please let us know. Write to Cooking 101, Editorial Features, Otago Daily Times, PO Box 181, Dunedin or email odt.features@odt.co.nz with cooking 101 in the subject line.
To check earlier Cooking 101 columns visit: www.odt.co.nz and search for ''cooking 101''.
More information on cooking from Otago Polytechnic can be found on www.otagocookeryl4.blogspot.com