Violet Eyes, video

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Wendy

Violet Eyes, video

Just thought I'd say I'm pleased to read that you are sorted with a computer!

Wendy xx

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violet eyes

Wendy

Hi Wendy,
I'm making a quiche for tonight's dinner and I shall follow Delia's tips on doing the pastry, putting in the freezer and lining with the foil etc hope it works, I'm sure it will. I often make her one crust fruit pies, sometimes I make individual ones.
The cat has been in a fight, I heard it but was unable to get my shoes on in time to stop it. He's now sleeping it off. I'm sure he would pick a fight with himself if he thought he would come out on top :o)

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Wendy

VE, Quiche

I'm sure the quiche will turn out well. I'm useless at pastry as a rule but will follow Delia's method to stop shrinkage and see what happens.

Nero bullies the other cats but when he takes on a stray or feral cat and if he comes of worse he is like your cat and sleeps it off!

Wendy xx

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violet eyes

quiche

It was a complete disaster. I don't know where I went wrong. The pastry puffed up after removing the foil and it did shrink a bit. Tried to flatten it to get the filling in, that was ok but when it was cooked the base was horrible,we could only eat the filling and the rest of the flan is bird food. Never made a flan that bad. But the pastry which was left over I made into jam tarts and they were nice.

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Wendy

Oh dear! VE

Sorry to hear about the quiche disaster. I wish I could offer a solution. I bought some porcelain balls to stop pastry rising and it does that up to a point but doesn't stop the sides shrinking or falling in! I have also tried pricking the base but that made no difference at all, the pastry still rose a bit.

At least you got some decent jam tarts out of it!

Wendy x

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Kayb

Flan Forming

Hi Violet Eyes, I have a very similar problem with pastry, but I have a couple of sponge/cake tins that are coated with non-stick on the outside as well as the inside. I was wondering if I put a greaseproof liner over the outside of the tin, upside down, and then moulded the pastry round it whether that would work.
The tins are 'Bakers Secret' that I bought in Canada, by the way.
Karen
P.S. I line all my tins with liners or greaseproof - belt and braces I think.

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Welshcookie

Pastry

There is no need to either line tins for pastry, or grease the tins. Thin metal is best. Non-stick is unnecessary.

When making a quiche I don't bake blind now. Just ensure the filled quiche tin is placed on a pre-heated baking sheet in the oven. What is a very slightly soggy bottom between friends!

Best advice is - relax.

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violet eyes

pastry problems

I don't think I would have called the bottom of the flan soggy, it looked uncooked but firm. A bit like the stuff you soled the bottom of your shoes with years ago but pastry coloured, if you know what I mean.
It was inedible, even the OH said we can't eat this.
Some rules of pastry I don't understand why we do them.
For instance why do we need to chill the pastry? my Mum made excellent pastry but she never chilled it, she used it straight away and before her time people didn't have fridges, so what did they do. And we aren't told to bake blind the base of a meat pie or fruit pie so why a quiche?
I always put the tins on a heated baking tray, maybe I should try cooking with the fan oven. The next quiche I make I will try putting the filling in an unbaked case and see what happens. It can't be worse than this last one.
I will not give up:o)


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Welshcookie

Pastry

Chilling could be expressed as 'rest in a cool place.' Before everybody had fridges they often had a cool food storage place. Larder, meat safe, cellar, scullery.

Resting usually prevents shrinkage. But it probably isn't necessary for experienced cooks as they usually have pastry-making down to a T.

 
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