Whenever I've cooked quiche, it's been in a round tin of around 10-12 cm diameter. I've used 5-6 eggs along with other ingredients like chicken and vegetables.
After it comes out of the oven, I find that the height is low (around 2cm) when I thought/expected it to be higher.
I find it hard to know when it's actually 'cooked' as the egg parts are runny when it's in the oven, only solidifying when I take it out.
How can I tell that the quiche is done?
of the building is probably not going to help me pay for it) When looking around for a new oven, a couple considerations were raised for me: The free-standing ovens have different powers. Which power must I... the options that I've disregarded, yet I don't even have a clue where to start at all! I am hoping to hear some good advice on how to select an oven to fit this criteria. -edit- I start doing some more... I want to know how you can know ffrom specifications what is a good oven. Can you know quality difference from it? Or is the only way read experience from other people and base my opinion
Possible Duplicate: How long can cooked food be safely stored at room/warm temperature? I put 2 large pork roasts into my roaster oven to cook overnight for pulled pork today. I started it around 8:30 p.m. and cooked it for an hour and a half at 350 then turned it down to 250 to cook all night. Sometime in the night my roaster oven bit the dust and when I awoke at 7:00 a.m. this morning and went to check on it, the oven wasn't working, and the meat was not completely cooked and had cooled to an internal temp of 80 degrees. I quickly put it in the regular oven to finish cooking
I've made Bread Stuffing with Fresh Herbs from Cooks Illustrated this year for Thanksgiving, and I'm going to need to reheat it to serve. It cooked for seventy minutes at 375 the first time around, but I'm not sure how hot to set the oven or for how long to give it to get it hot without drying it out terribly the second time. Also, is there a standard amount of chicken broth people add to stuffing on reheating?
What is the best way to peel a drumstick? How do I know when to stop? I find that a drumstick that's completely peeled disintegrates when cooked.
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bread I know of which is kneaded in oil instead of flour to prevent sticking). A typical recipe is: 1 kg flour [assume all purpose] 55 g live yeast 300 g white sugar 250 g milk [can be partially or wholly substituted for cream] 250 g butter 8 eggs lemon rind, zests vanilla extract 1 tbsp rum yolk for glazing raisins (optional) almonds (optional) I am not very good at getting it this way...I think I may make some traditional food for Easter this year. What I love most is a type of rich sweet bread called kozunak. The perfect kozunak is defined by many qualities, but what I find hardest
for a couple of hours. Took out of package and put on a rub. I put the oven on 450 F and put the roast in (fat side up) for 10 minutes for the maillard reaction. Note that when I did this, I put...I recently made an Oven Round Roast in the oven and I followed directions quite well. I would really like to know where I went wrong. The roast was 1.4kg and relatively round in shape, it was also.... I also found out that certain cuts of meat need to be cooked differently. I.e. Steak should be hot and fast, and roast cuts should be long and slow (after searing it of course... yum yum yum
I have tried making the same quiche recipe twice, but both times it has turned out soggy. I whisked together 3 eggs, milk, half and half, and seasonings and poured it over the crust with ham and cheese sitting at the bottom. I put it in the oven at 375 for an hour. Everything was cooked, but there was liquid just coming out of it and the bottom crust was soggy. Any ideas why this sogginess is occurring?
generate the buzz. Does anybody know what causes the buzz? Is it a malfunction of the induction unit, or is it normal to have it? And, because I find it somewhat annoying, do you have any ideas how..., it continues several seconds, then stops, then appears again, and so on. Sometimes it is completely missing. It seems to be dependent on the weight of the cookware. Once I cooked with an enamelled dutch oven... buzzing sound. I don't mean the sound of the fan cooling the electronics. It produces a distinct fan-like sound, and I can clearly hear it when it works (it is self-regulated and doesn't blow all