/ck/ - Food & Cooking

>>19709088
It looks pretty good, the crust seems flakey. Did you blind bake before?

>>19709088
Zack Morris once made a quiche in an episode of saved by the bell

That's a unique and interesting take on the concept of "pizza"

>>19709104
Yeah, chilled overnight, rolled it out today, chilled again for 1 hour, blind bake 15+8, added liquid and ingredients, bake 40 mins which was at least 5 minutes too long since everything was well set.

>>19709088
egg pizza

>>19709088
cook it for the correct amount of time, cheese inside not on top, ditch the fag presentation scallions, and cook your meat more and cut into smaller pieces.

it'll make a turd, not a michelin

>>19709161
not OP but I don't like your tone anon

>>19709166
brevity is the soul of wit

drinking

>>19709088
>tips?
Find someone who knows what they're talking about in the real world and have them taste it, or eat good quiches from places you trust to make good quiches. There's only so much useful information you can glean from contrarians on a chinese spearfishing board eyeballing pics of your stuff.
The scallions are too much visually and probably mess with the flavor profile too if you want something to take from a critique.

>>19709161
Scallions are for taste blow me

>>19709161
your tips aren’t even tips just nit picking

>>19709186
> Find someone who knows what they're talking about in the real world
Don’t have anyone like that but all in all fair feedback appreciate it

>>19709192
put them inside. it's a quiche, literally everything should be baked in you singleton

>>19709193
>ask for tips
>ignores tips

>>19709201
they are also inside. the raw scallions give a contrasting bite with adds a nice additional layer of flavor.

>>19709088
Honestly looks pretty good. Maybe a little more colour on the crust.

Nitpicky but your green onions could be chopped more finely.

Nitpickier still, get a food torch and torch the top a little bit after you top it with cheese

Unless youre trying to become a pro, this looks perfectly good. Your edges could be crimped a little more uniformly, so maybe look into a guide on how to crimp simply. I like to use one hand to form a shape, and then the other to form the negative of that shape, then stamp that all across the edge. It's basic but looks nice. Yours also looks nice though, just a little uneven

>>19709088
ADD CHERRY TOMATOS

>>19709208
>ask for tips
>ignores tips
OP literally said "I would welcome tips on how to improve at anything but my crust and crust edges in particular."
So it makes sense that OP would disregard tips on how to improve his crust and crust edges.

>>19709208
It’s not tips, it’s nip picking

>>19709419
>It’s not tips, it’s nip picking
Haha, you got BTFO by OP because you gave him tips even though OP asked for tips in the OP.
You got BLOWN THE FUCK OUT.
Top kek. Lulz.

>>19709400
>your green onions could be chopped more finely.
Accurate. I can do better. I was trying to cut them faster like le fancy chef and it obviously didn't work out motoring through. I'm pretty decent if I take more time.

>Your edges could be crimped a little more uniformly
Yeah I'm having trouble with the crust/edge. That's part my lack of skill but the glass scalloped plates are harder to rest it on the edge opposed to a metallic pie dish. It's definitely uneven. I'm not exactly sure how to remedy this though and kind of where I'm hoping to get some pointers. I know intellectually the dough should be an even circle but I'm not sure how to improve my technique per se. I've watched a lot of videos.

>unless you're trying to become a pro
Yeah, I dunno. I've thought about going to culinary school since my life isn't exactly going great. But I want to keep improving though. It'd be nice to impress people and make them happy with what I can cook. So that's my goal regardless of pursuing it as a career.

>>19709426
>It'd be nice to impress people and make them happy with what I can cook. So that's my goal regardless of pursuing it as a career.
I learned a long time ago, as a single father, that the true secret to being a good cook is figuring out how to make my meals delicious, even if it looks like vomit or feces. Kids are the most cruel judges in the world.

>>19709088
What's your crust recipe? Ive only ever done frozen premade crusts for quiche. Recently got a stoneware pie pan from a le creuset outlet store near my job and wanna try it out

>>19709464
I've only done the ones from sallys baking. The one in the OP is her all butter crust in particular.

>>19709422
It's nit-picking you plick

Why even bother with the crust? It's always soggy and disgusting if you don't eat it immediately out of the oven, and even then people fuck it up all the time.

>>19709538
You can make a crustless quiche, Anon

>>19709538
A couple minutes in the toaster oven in the morning works breddy good. But honestly quiche was just my excuse to start learning how to work with dough.

>>19709088
quiche is for gay niggas. me and my homies hate quiche eating niggas

>>19709549
what's something heterosexual to make?

>>19709541
lol gay

>>19709560
>what's something heterosexual to make?
Breakfast pizza

>>19709578
literally the opposite

>>19709584
>literally the opposite
Yeah, the whole point was to be the opposite of homosexual.
Or are you trying to tell me that quiche is somehow a thing that heterosexual men make?

>>19709578
Thanks, I want to learn how to make pizza dough anyway. I'll practice it over the next couple of weeks.

>>19709592
Nope just trying to tell you that gays are the first to respond to gay webm's.

>>19709594
>Thanks, I want to learn how to make pizza dough anyway. I'll practice it over the next couple of weeks.
Pizza is notorious for being a way to ration food while still being able to serve a large number of guests.
Besides, who is really going to complain about eating a greasy pizza in the morning that is loaded with eggs, bacon, breakfast sausage, taters, hamburger meat, salt, and garlic?
Aside from your gay boyfriend, of course.

>>19709598
Oops, forgot the cheese.
Can't have pizza without cheese.

>>19709541
crustless quiche is a casserole

>>19709676
No crustless quiche is a frittata

I'm normally not a picky eater but quiche is revolting to me. That and shepard's pie.

>>19709682
weirdo

>>19709111
Checked and preppy-pilled

Throw it in the trash and start over with an actual meal next time.

>>19710476
oh come on now anon even you know you're being just a little glib rn

>>19709595
Boom lol

i like to mix some cream cheese in the egg mix. gives it a nice little zip

>>19710490
doesn't that prevent the egg from setting?

>>19710495
idk, hasn’t stopped mine from being tasty

I used heavy cream and 2% milk in the egg mixture. Very tasty. I switched to half n half since it’s less fat but it’s just not the same. I wonder what sour cream would taste like

>>19709088
The way you cut those scallions is unacceptable.

Anyone have good videos on shaping or rolling pie dough? Or any good videos on dough in general?

>>19712532
Place the dough on a clean counter with a little flour
Put the rolling pin on it, apply downward pressure as you roll across the dough

>>19712741
post pie crust

>>19709680
Or a tortilla

>>19709088
I love quiche so fucking much bros, it's always a treat when I find out mom is making it for dinner.