Alton Brown's shepherd's pie Recipe Shepherds pie, Alton brown

Shepherd's Pie ALTON BROWN

Alton Brown reloads this episode on lemon meringue pie with a new crust, a new filling and a new meringue. He also bites the heads off of some puppets. See Tune-In Times. Recipes From This Episode. Lemon Meringue Pie: Reloaded Upcoming Airings See Full Schedule. Tuesday. Apr 2. 9:30am | 8:30c . Thursday. Apr 18. 9:30am | 8:30c . Previous.

Lemon Meringue Pie Reloaded Recipe Alton Brown Cooking Channel

Filling Procedure: Peel, core, and slice the apples into 1/4-inch slices and move to a large mixing bowl. Add 1/4 cup of the sugar and toss with your hands to thoroughly coat. Set aside for 45 minutes, tossing halfway through, then transfer to a colander set over a large bowl and set aside to drain for 45 minutes.

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For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl.

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Whisk in the butter, a few cubes at a time, until smooth. Pour into the cooled pie shell. Let cool completely before making the meringue, 2 to 3 hours. When the filling has cooled and set, prepare the meringue topping: Place a folded kitchen towel in the bottom of an 11-inch straight-sided sauté pan or large skillet.

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Procedure. Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times.

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Alton Brown shares some tips for creating a beautifully delicate lemon tart topped with perfectly toasted Swiss meringue. Easy Boozy Lemonade Pie Video | 00:27

Alton Brown's Lemon Meringue Pie Eat Like No One Else Meringue Pie

I Pie. Alton Brown goes undercover for an in depth look at lemon meringue pie. See Tune-In Times.

Alton Brown's shepherd's pie Recipe Alton brown shepherds pie

Alton creates a beautifully delicate, meringue-topped lemon tart 🍋🍋Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/31YvVYnTwo prem.

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In a nonreactive, stainless steel bowl, combine the cream or half-and-half and the eggs. Whisk until combined thoroughly. Add the salt and the nutmeg. Whisk to combine. Refrigerator Pie Rules.

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Whisk together 1 cup cold water and 1/4 cup cornstarch add to lemon mixture along with butter in step 2 and continue as directed. Do not chill curd; pour directly into cooled crust and smooth top. Refrigerate until chilled and set, 3 hours (or up to 1 day). Preheat oven to 350 degrees. In a large bowl, combine egg whites, sugar and salt.

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Adjust the oven rack to the middle position. Preheat oven to 375 degrees F. Whisk egg yolks in medium size mixing bowl and set aside. In a medium saucepan, combine cornstarch, water, sugar, and salt.

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Position a rack in the middle of the oven. Heat the oven to 375°F. Whisk the egg yolks in a medium mixing bowl and set aside. Whisk togetherThis will eliminate any clumps in the cornstarch. cornstarch, sugar, and salt in a medium saucepan. Add the water, butter, lemon juice, and lemon zest. Bring mixture to a simmer, stirring gently, over.

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Watch how to make this recipe. For the crust: Place 12 identical 3 1/4-inch brioche a tete molds in the freezer. Combine flour and salt in the bowl of a food processor and pulse to 2 to 4 times.

Make these desserts with seasonal fruits and fresh flavors for any

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Perfect Lemon Meringue Pie Reloaded Alton Brown

Step 1. Arrange an oven rack in the center position and heat oven to 350 degrees. Step 2. Make the crust: In a food processor, pulse the cookies until you have fine crumbs (don't overprocess or the crust mixture will be too wet). Transfer the crumbs to a medium bowl, then add the butter, sugar, yolk and salt.

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Step 2. Place butter in the freezer for 15 minutes along with two identical 9-inch metal pie pans. Step 3. Combine flour and salt in the bowl of a food processor and pulse 2 to 4 times then add butter and pulse 8 to 10 times, until texture looks mealy and no large lumps of butter remain (see Cook's Note). Pour in water and pulse 5 times.