|By Chef4443 (Chef4443) on Thursday, March 17, 2005 - 10:21 pm: Edit|
I am doing a large tasting on sat to sample some spring menu items quiche being one,has anyone ever done quiche on a sheetpan?
|By Chefspike (Chefspike) on Friday, March 18, 2005 - 01:09 am: Edit|
pre-bake the dough, with paper and some beans.
let it air dry before you fill with the filling.
this is so the dough won't get soggy
use a touch more egg yolk than you normaly would.
and slightly more cheese.
no need to "pop" the crust when it rises in the oven, it will fall soon enough.
oh and you may want to curl the edges of the dough around under the lip of the pan, for shrinkage. you can cut it off after its baked.
hope this helps, good luck.
|By Cheftim (Cheftim) on Friday, March 18, 2005 - 12:07 pm: Edit|
After the crust is blind baked brush the crust with egg whites and put back in the oven for five minutes. The glazed whites will be a barrier keeping the crust from getting soggy.
Only use your newest flattest pans. When your going to bake off the quiche, put the pan with the crust in the oven with any fillings your using and then pour in the egg mixture. If your oven is not level, use shims made of foil to level the pan.
|By Chefspike (Chefspike) on Sunday, March 20, 2005 - 11:23 am: Edit|
BOTH good ideas, and heres one I forgot, use paper on the bottom of your pans, and that veg spray stuff.
the last thing you want is for your dough to stick to the pan.
it also acts as a barrier in case theres a hole in the dough.
|By Cheftim (Cheftim) on Sunday, March 20, 2005 - 11:39 am: Edit|
I don't like to use paper. It's such a pain when cutting an portioning, having to remove the paper from every piece. When your doing appetizer size it's a real pita.
Pan release spray works well when using a cookie dough kind of crust.
This one works well.
|By Foodpump (Foodpump) on Sunday, March 20, 2005 - 06:08 pm: Edit|
I gotta say, I use the parchment (a.k.a.silicone/baker's)paper, cause if the dough springs a leak, the rest of the quiche will weld itself onto the pan. If you can get the oversize (26"x 18") paper, it will have a little overhang. When the quiche is baked and slightly cooled, lay the pan with it's lip resting on the edge of the table and gently pull on the paper, pulling the whole quiche, paper and all onto the table. Now take an 18"x 26" foil-wrapped cake board and slide it between the paper and Quiche crust,pulling on the paper, and cut the Quiche directly on the cake board.
I use this method for sheet-squares, sheet cakes, and jumbo pizzas
|By Chefspike (Chefspike) on Sunday, March 20, 2005 - 10:19 pm: Edit|
cut the custard with a wet knife and cut the crust with a pizza cutter in the same "grove baby".
pie server to serve.
never a problem.
unless you over bake the "sucker" and brittle the paper.
then your "shafted"
gotta go, "pick my fro', sliding down, keeping it real"