That Pie Thingy

The cook has been obsessing about getting a marble pastry slab. She said that our current rental HDB is not cool enough. Cool, as in, literally cool. Not cool, like as in “Hey check out my new Oakley! It’s cool, isn’t it?” cool. And no, I don’t have a new pair of Oakley sunglasses. Two is enough, and I don’t use them as often as I should.

Anyways, yeah, the thing about making pastries is that you need the temperature to be cold. For that, you need to have an air-conditioned kitchen and you need a cold surface on which you work the pastry dough. If the temperature is not cold enough, the pastry dough will not stick together and it will crumble easily. Especially if you put a lot of butter. And pastry with not enough butter won’t taste good enough. Trust me. Ask my tongue.

The HDB unit we rent does not have air conditioner in the kitchen, so scratch that. The cook has already given an ultimatum that when we have our own unit I must install an air-conditioner in the kitchen. But for the mean time, having a marble slab might help. Marble, as you might have guessed, is cold. Using it as a surface to work the pastry dough on would help make the dough stick together. It might also be a good idea to refrigerate the marble slab before use so it’s super cold, provided that it can fit inside the fridge.

So, that’s the next thing that we are planning to do: go find a building material store to find a marble slab small enough to fit in the fridge but large enough for the pastry dough.

In the meantime, the cook has managed to create some pastry, good enough given the situation.

Just take a look at these pictures to see what I mean.

Putting in the filling

Some Final Touches

Somebody ate a piece of pie (that would be me, the geek)

Recipes for this coming up in the next post.

Oh yeah, we still owe you the recipe for our ‘nasi tim’. That one, also coming up 🙂


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