I will admit that I don't like a lot of citrus desserts. I like my lemons sour-I eat them with salt-and I'm not too keen on key lime pies, though my mother loves them. Making lemon curd is torture to me. To stand over the pot, stirring the mix of yolks, lemon juice and sugar while smelling the proteins in the yolks coagulate is not a thing of pleasure. I honestly think it stinks myself, but to each his/her own. This doesn't mean I don't make the things I don't like very well. In the world of pastry, you have to cook for your guests and customers, even if that means making something you don't eat. When changing jobs, going into a new kitchen and executing the previous chef's menu, you're torn between keeping their style, and asserting your own (these events are often booked months in advance, and some have tastings where the expectations are established). So when I read Deconstructed Key Lime Pie on the menu, like a flip book, the ideas flickered
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