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Commercial shortcrust pastry

Commercial shortcrust pastry (post #69787)

La Chefette on Mon, 04/26/2010 - 03:55

Cooking Discussion

Hello,

I posted the post below over 2 days in the Feedback section and have had no response, so I am reposting into cooking discussion, in hope that I will get the helpful feedback I am looking for.

I am a new member to this forum and am very excited to be part of this international forum. I have searched through the threads and cannot seem to find a duplicate of the same question to find the answer I am looking for. Please excuse me if I missed it or did not look further into the history of the related topic.

I would like to state for the record, for those of you who do not have the time to check out my profile, that I am from South Africa. I know that terminology/meaning between our countries will differ slightly. I will use the most basic English to avoid any misunderstandings. For example, our grocery store may mean a different type of store in America.

My question relates to pre made frozen shortcrust pastry that a consumer can purchase in a supermarket / convenience store.

I recently used a pre made frozen shortcrust pastry because I did not have the time to make my own from scratch. I blind baked it for a quiche using baking beans as one normally would. I would like to know why, after being blind baked, and then baked again for a further 30 minutes with its filling, does the pastry still taste and look uncooked on the bottom of the tart tin and have the texture of being uncooked?

I would be most grateful for any tips on preventing from happening, should the need ever arise to use such a pre-made convenience product again.

Many thanks in advance.

La Chefette xxoxx

Bon Appetit!

I am not at all surprised (post #69787, reply #1 of 16)

by ICDOCEAN1 in reply to La Chefette [original] on Mon, 04/26/2010 - 04:14

I am not at all surprised that you haven't had a response from anyone. This site has been abandoned for the most part and the exparticipants of this forum have gathered at Delphi Forums under CooksTalk Classic. Several of us bounce over here from time to time, but until the site once again resembles something that we can use with ease, everyone will stay at the other site.

The process of reconstructing this site has been quite painful for months and it seems that maybe they have given up.

So sign up and you will get tons of responses and a happy welcome.

Thanks for the risotto recipe! I can't answer your question about shortcrust pastry, but ask at CooksTalk Classic and you wil get some good answers for sure.

In the mean time, welcome.

Thank you (post #69787, reply #7 of 16)

by La Chefette in reply to ICDOCEAN1 [original] on Wed, 04/28/2010 - 01:31

Thank you for your explanation. I will look up that forum, when next I have a chance xxoxx

Bon Appetit!

CT forum (post #69787, reply #10 of 16)

by ICDOCEAN1 in reply to La Chefette [original] on Wed, 04/28/2010 - 03:34

Great. The majority of the members from here are there and just a few of us frequent this site, but some of us remain hopefull that this CooksTalk site will be up and running to most everyone's satisfaction...some day. I know that many members have seen a lot of changes over the years and have been around longer than my 7 + years, we all have been okay for the most part with all of the changes, but this effort is taking too long and I don't know if majoity will ever be back or if this site will ever run as smoothly as if has in the past.

Hope to see you at CooksTalk Classic in the mean time, just dive in!

What the other poster said (post #69787, reply #2 of 16)

by Gretchen in reply to La Chefette [original] on Mon, 04/26/2010 - 04:47

What the other poster said about this site is true. We were a wonderful community until the format changed and is pretty frustrating. So we have re-gathtered elsewhere until something changes here--not looking good. It is too bad that the "moderators" didn't answer your question.

I am not sure about "shortcrust"--this is not a name we use. For a quiche we would use "pie crust". Assuming this is what you mean, are you baking the crust on the lowest rack of the oven? I blind bake crusts for pecan pie--and quiche, although it is ages since I made one--and they seem to be done enough. Certainly not uncooked. Hope this helps.

I am not trying to "topedo" this site by asking new posters to come to our Delphi site, but if you want, here is the address. You will have to register, as you did here, but it is easy. You will find an incredibly knowledgeable group of passionate cooks.

Well, one of the bugs of the site is an inability for me to paste. Maybe someone else will paste the address in for you.

Gretchen

Address (post #69787, reply #3 of 16)

by ICDOCEAN1 in reply to Gretchen [original] on Mon, 04/26/2010 - 05:04

Well, damn if paste doesn"t work Gretchen. Not sure if you need the forward slash at the end of the address

http.//www.delphiforums.com/

Thank you. Hope the poster (post #69787, reply #4 of 16)

by Gretchen in reply to ICDOCEAN1 [original] on Tue, 04/27/2010 - 04:21

Thank you. Hope the poster sees this.

It seems it is "me", just as Biscuit STILL can't even sign on to this site--and now no longer cares!! I have reported it, but it seems too esoteric to address.

Gretchen

mystery garbage (post #69787, reply #5 of 16)

by ICDOCEAN1 in reply to Gretchen [original] on Tue, 04/27/2010 - 04:41

I have some mystery garbage at the end of each one of my posts, don't know what causes it, I asked, but no response. Maybe I will post it in Report a bug.

http.//www.delphiforums.com/ (post #69787, reply #12 of 16)

by Jean in reply to ICDOCEAN1 [original] on Wed, 04/28/2010 - 16:43

http.//www.delphiforums.com/

They used to have a hot link button. Bummer.

A clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need

Delphi (post #69787, reply #13 of 16)

by cookie1 in reply to Jean [original] on Thu, 04/29/2010 - 13:31

I just went to that site and wasn't sure how to find you all. Help!! I really miss the old cooking forum.

Cheryl

It is nice to be important, but it is more important to be nice!

getting to our log in page (post #69787, reply #14 of 16)

by gardencat in reply to cookie1 [original] on Thu, 04/29/2010 - 14:40

Here is the link to our log in page:

http://snipurl.com/vvmfo [login_prospero_com]

The name of our forum is CooksTalkClassic so you can search the Delphi Forum site for that. Looking forward to seeing you there!

Thanks so much. I've sign on (post #69787, reply #15 of 16)

by cookie1 in reply to gardencat [original] on Thu, 04/29/2010 - 17:25

Thanks so much. I've sign on to this site but haven't been very fond of the new changes.

Cheryl

It is nice to be important, but it is more important to be nice!

The direct link is: (post #69787, reply #16 of 16)

by mireille_c in reply to cookie1 [original] on Thu, 04/29/2010 - 19:18

The direct link is: http://forums.delphiforums.com/cooks1/me...

Thank you (post #69787, reply #8 of 16)

by La Chefette in reply to Gretchen [original] on Wed, 04/28/2010 - 01:50

Hello Gretchen,

Yes I thought it strange that no moderator replied to my post however only now understand a little history regarding the site, with is disappointing to hear.

Thank you for your input. Hmm...the understanding comes down to our South African vs American terminology. I apologise if I was not clear enough. The base for a quiche, pecan pie and many other types of tarts, would call for what we call shortcrust pastry, which you can make yourself or buy frozen, ready made commercially, which you then defrost and use.. Its a pastry made of flour, butter etc which is kneaded into a dough and chilled in the fridge, before pushing and basing your quiche/tart tin. Whether homemade or ready make, it is then blind baked for ten minutes, then filled with its filling and baked again. Quiche fillings are very wet - the filling is very liquid - raw egg, cream, milk and whatever vegetables/ingredients your quiche is to be flavoured with - salmon, asparagus and gruyere cheese for example.

Thanks for the tip to bake at the bottom of the oven, I will try that and see if it makes a difference. I will also try and blind bake without baking beads/beans and see if it then cooks better with nothing on top of it.

I will try out the Delphi site when I next get a chance, I was forwarded the link. Thank you. xxoxx

Bon Appetit!

I truly urge you to visit the (post #69787, reply #11 of 16)

by Gretchen in reply to La Chefette [original] on Wed, 04/28/2010 - 04:43

I truly urge you to visit the other site for much more in depth and expert opinion--difference of apples and oranges with this one now.

I think you are referring to our "pie crust". Many people here bake quiches and pies without the blind baking.

If you do bake the crust without the beans, then you need to dock it very very well, sides and bottom, and I check part way through the baking because the crust will puff up--dock it again. i never use beans, but then I don't really bake crusts often any more. But it works for me.

Gretchen

We are not all gone (post #69787, reply #6 of 16)

by kitchengoddess in reply to La Chefette [original] on Tue, 04/27/2010 - 17:04

Hi and welcome,

I haven't been around nearly as long as some of the other members but some of us are still here. I didn't reply because I didn't have anything useful to contribute. I would have to say that I never use store bought pastry shells. The only think I could think of is I wonder if there was too much moisture in the filling and this is why the pastry didn't cook through as it should've.

Keep posting, don't be discouraged. I find that sometimes it just depends on the topic and what people seem to be interested in.

Pastry shells (post #69787, reply #9 of 16)

by La Chefette in reply to kitchengoddess [original] on Wed, 04/28/2010 - 02:35

Hello and thank you.

I have replied in more depth and explanation regarding the shortcrust pastry (to Gretchen).

Store bought pastry shells was not what I was referring. However thank you for your response and encouragement.

Have a great day :-)

Bon Appetit!

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Commercial shortcrust pastry