Some things have become a quest for me, perfect mac-n-cheese, the best pie crust and a buttery yet light biscuit. It seems that I goof around with recipes, tweaking them here and there hoping to hit that sweet spot of right ingredients and technique. By what I mean when I say technique is: can I make this easier?
I’ve conquered the mac-n-cheese (which has also been confirmed by my Café Paris customers as the best), I’m still searching for the perfect pie crust recipe (butter or lard or both, vodka, vinegar or water, eggs or no eggs, etc.). I’m quite happy to say that I’ve developed a recipe that is easy and produces buttery yet light biscuits.