Posts by Newfieluve

When baking quiche, is it a good idea to pour the ingredients directly into an uncooked pie shell or a partially cooked pie shell? If precooked, how long shall I precook it? Thanks. Sharon

Can a pork tenderloin be pink in the middle and be safe to eat, or should it be cooked all the way through? Thanks for your advice. Sharon

First, let me say that I am not a professional pastry chef, or even a chef, for that matter. I'm just a gal who enjoys doing a lot of baking and cake decorating. OK...anyway, today I made two apple tarts tatin. I mad both with Granny...

Apple Tart Tatin should be serve hot, directly from the oven. Has anyone every served it at room temperature (after you've removed it from the pan, of course)?