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Pot pie crust - Page 2

post #31 of 35
Quote:
Originally Posted by Dillbert View Post
 

 

not going to work too well for a pot pie with a top crust.

 

>>favorite filling

for fruits types and web type fillings, make sure those are piping hot before they go into the pie shell.

 

>>preheated sheet pan

good idea, but utterly useless.  the amount of heat content in a "sheet pan" not gonna' do much for ueber-heating the bottom.

baking stone,,,, maybe; sheet pan,,, not at all.


NOT TRUE.  The sheet pan transfers lots of heat to the bottom of my crusts.  My fruit filling, mostly apple, is added to the prebaked crust, all at room temperature and my bottoms are flakey and NOT soggy...

 

Another reason to place the tarte/quiche shell in a sheet pan.  Imagine making your first quiche crust and there's a crack that wasn't observed during lining the mold.  Add the filling and savory custard.  By the time it's placed onto the rack in the oven you notice that the custard has left a trail all over the floor leaving a line of egg mixture all the way into the oven!  Ooohhh sh*t.  I learned about THAT one the very first time in baking a quiche.


Edited by kokopuffs - 11/14/13 at 4:00am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #32 of 35
Thread Starter 

What's pastry flour?  Is that cake flour?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #33 of 35

Protein content of flours from highest to lowest:

 

  1. hi gluten flour
  2. bread flour
  3. all purpose flour aka AP flour
  4. pastry flour (may include cake flour)
  5. cake flour (may include pastry flour)

 

Just google "protein content of flour".

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #34 of 35

>>NOT TRUE.  The sheet pan transfers lots of heat to the bottom of my crusts.

 

I have this theory,,, "if it works" then just say yes!

 

my oven does not have an exposed bottom element - so there's "less" radiant heat on the pan bottom and I've had better results using a preheated stone.

post #35 of 35
Quote:
Originally Posted by Dillbert View Post
...my oven does not have an exposed bottom element - so there's "less" radiant heat on the pan bottom and I've had better results using a preheated stone.

 

Mine has an exposed electrical element.  However, I've always preferred gas as a baking and roasting medium.


Edited by kokopuffs - 11/14/13 at 7:22am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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