carol-whidbey-is
Well-known member
Marilyn the shrimp one is with a crust I just gave u a recipe smileys/smile.gif to add to the crust
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Made a quiche yesterday: delicious, but...
- Thread starter marilynfl
- Start date
carol-whidbey-is
Well-known member
wigs all but the artichoke one I use 4 eggs 1/2 c half &hallf 1/3 c milk
carol-whidbey-is
Well-known member
What I meant to say the Greek, Shrimp and Chili Quiche are with a crust
just add the things to it. As for the Artichoke one it makes its own one
just add the things to it. As for the Artichoke one it makes its own one
I store lard in my freezer for longevity, but the night B4 I am going to make a pie crust with it, I
will transfer it to the refrigerator to sit overnight. Still quite cold, but much easier to spoon into my measuring cup. All your pie crust ingredients should be chilled before using them.
will transfer it to the refrigerator to sit overnight. Still quite cold, but much easier to spoon into my measuring cup. All your pie crust ingredients should be chilled before using them.
PS: Forgot to mention, Marilyn, that I always roll out pie crust between 2 sheets of wax paper. I
imagine parchment paper would work as well, but wax paper's cheaper.
Reply to your query: Yep, I think a bit of salt should be added to a quiche custard to enhance the flavor. I might reduce the amount of salt called for in the custard due to other salty ingredients I put in, i.e., bacon, for example, but I never totally eliminate it.
imagine parchment paper would work as well, but wax paper's cheaper.
Reply to your query: Yep, I think a bit of salt should be added to a quiche custard to enhance the flavor. I might reduce the amount of salt called for in the custard due to other salty ingredients I put in, i.e., bacon, for example, but I never totally eliminate it.
Carol....shrimp quiche was delicious. Thank you. Question: I didn't use a crust
and that was fine, but there was a lot of watery moisture at the bottom of the pie pan. Since I used the remaining cream/egg/cheese mixture from the prior quiche (and it didn't do it with that pie) was the water from the shrimp? Or did the hot shrimp (sauteed in butter) pull the moisture out of the eggs? Like scrambled eggs will get watery at times..know what I'm talking about?
Would like to make this again, but with crust this time. But am afraid the watery-ness I ended up would mess up the crust.
and that was fine, but there was a lot of watery moisture at the bottom of the pie pan. Since I used the remaining cream/egg/cheese mixture from the prior quiche (and it didn't do it with that pie) was the water from the shrimp? Or did the hot shrimp (sauteed in butter) pull the moisture out of the eggs? Like scrambled eggs will get watery at times..know what I'm talking about?
Would like to make this again, but with crust this time. But am afraid the watery-ness I ended up would mess up the crust.
Marilyn, I PM'ed charlie an SOS about the proper culinary term, & inside is his reply:
Hi Wigs,
The term is frissage, and it refers to a technique in which you smear the dough with the heel of you hand. After the fat and liquid is roughly incorporated into the dough, the mass is pushed (or smeared) a couple of inches across the bench a little at a time. Then you put it all together (usually with a bench scrapper) and do it again. This incorporates the fat into the dough in sheets. Using just the palm inhibits heating of the fats and promotes a flaky product. Hope this helps.
Original Message FollowsSent: Jul 14, 2009 at 6:55 am
Dear charlie:
I'm fairly certain that I heard a chef in a cooking class use the term frissage or frisee (not sure of spelling on either!) to describe a process whereby you press & fold the combined ingredients for pie crust. (I attempted to describe this in Thread 15459.2)
Have you ever come across/heard a term like that before in your studies? I hope I remembered correctly and didn't use a term that didn't fit what I meant. I've looked through some old class notes and recipes, but am not finding that particular word jotted down anywhere. Thought U might be able to shed some light. TIA.
Hi Wigs,
The term is frissage, and it refers to a technique in which you smear the dough with the heel of you hand. After the fat and liquid is roughly incorporated into the dough, the mass is pushed (or smeared) a couple of inches across the bench a little at a time. Then you put it all together (usually with a bench scrapper) and do it again. This incorporates the fat into the dough in sheets. Using just the palm inhibits heating of the fats and promotes a flaky product. Hope this helps.
Original Message FollowsSent: Jul 14, 2009 at 6:55 am
Dear charlie:
I'm fairly certain that I heard a chef in a cooking class use the term frissage or frisee (not sure of spelling on either!) to describe a process whereby you press & fold the combined ingredients for pie crust. (I attempted to describe this in Thread 15459.2)
Have you ever come across/heard a term like that before in your studies? I hope I remembered correctly and didn't use a term that didn't fit what I meant. I've looked through some old class notes and recipes, but am not finding that particular word jotted down anywhere. Thought U might be able to shed some light. TIA.
carol-whidbey-is
Well-known member
Marilyn try it with 3 eggs 1/2 C half & half and the 1/3 c milk
try grilling the shrimp. But still saute the pepper,onion,galic in 1/2 tbsp butter. Let all cool down before adding to pie crust add the cheese and dill S/P to taste then add the egg mixture. Cook in oven on 400 for 15 mins then turn down to 350 til set.
Let me know if this works. And if you like Smoked salmon add 1/2 to 2/3 cup salmon break up,put in crust add 6 oz cream cheese break up add 1-2 tsp dill S/P to taste same egg mixture. Same oven temps
try grilling the shrimp. But still saute the pepper,onion,galic in 1/2 tbsp butter. Let all cool down before adding to pie crust add the cheese and dill S/P to taste then add the egg mixture. Cook in oven on 400 for 15 mins then turn down to 350 til set.
Let me know if this works. And if you like Smoked salmon add 1/2 to 2/3 cup salmon break up,put in crust add 6 oz cream cheese break up add 1-2 tsp dill S/P to taste same egg mixture. Same oven temps
Marilyn, since you baked this w/o crust, it's kinda like a souffle in that the eggs may need
a water bath surrounding them for the best results. If I can remember way back to my college food science class, baking egg dishes like this w/o water bath can make the eggs "weep". which happened to me, the weeping, when I forgot the water bath when baking my final souffle.
a water bath surrounding them for the best results. If I can remember way back to my college food science class, baking egg dishes like this w/o water bath can make the eggs "weep". which happened to me, the weeping, when I forgot the water bath when baking my final souffle.