Foodie Facts by Ann Treistman

Author:Ann Treistman
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2013-12-31T16:00:00+00:00

FOODIE FACT!

The acid in the lime juice reacts with the milk to thicken the mixture. Much like the citric acid in a seafood ceviche, the juice actually warms up and cooks the substance. Many early recipes didn’t require any cooking of the pie. But with concerns about consuming raw eggs at a premium, most of the pies served today spend a bit of time in the oven.

Popular legend attributes the dish to the mysterious “Aunt Sally” who lived and worked for William Curry in the late 1800s. Curry, a Bahamian immigrant and salvage magnet, was Florida’s first millionaire. He hired Sally as a cook, and shortly thereafter, she perfected the citrus dessert from recipes that were already floating around the fishing communities of Key West.

In 2006, the key lime became the official pie of Florida, deftly defeating its rival, pecan pie, for the lofty position. It continues to be enjoyed nationwide, although oftentimes regular old limes have to be used. The topping is traditionally a meringue, but whipped cream can also be used. If you want to really raise the bar, try it with vanilla ice cream.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.