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no but you could
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∙ 15y ago
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How could you make a saturated fat into a softer fat?
Warming it will soften it (but it will still be saturated.)
Why is it difficult to make pastry on a hot day?
On a hot day the shortening (butter/fat) in pastry will soften or melt. This makes it bind differently to the flour and reduces its ability to help incorporate air into the pastry. Good pastry is made in cool conditions and baked quickly at a hot temperature.
What nutrients are in quiche?
carborydrates, protien and fat
How may grams of fat does a meat pie have?
It totoally depends on who made the meat pie. It could be made with lean meat and low fat pastry or it could be made with fatty meat and lard pastry. Also depends on how large it is. This is not a question that can be answered. Or 2287gm.
What types of fat are used for pastry?
Any kind of shortening (fat) can be used for making pastry. Butter makes a melt-in-the-mouth delicious pastry.
What is the function of milk for the filling of a quiche?
It delivers flavor and adds fat
What is the purpose of the fat in pastry?
There is really no reason, it just is in a pastry because you need oil to make it
Do you bake a pie crust first for quiche?
I think you get the best results if you do. There is nothing worse than uncooked pastry at the bottom of a quiche and as quiche mix is often quite runny this is a distinct possibility if you don't bake blind beforehand. Don't bake the shell in advance but bake it blind while you prepare the other ingredients and in that way the oven is preheated and there is no interruption in the production of the quiche or waste of energy. Take your pastry from the fridge and roll it out gently but briskly on a floured surface. No need to flour or grease the quiche dish. Drape the rolled pastry over your rolling pin and transfer it to the dish gently shaping it into the fluted edges and trimming the top with a sharp knife. Don't worry if the pastry cracks - simply press it together again with your fingertips - quiche pastry should be quite short with a high percentage of fat and it will melt together again during baking. Prick over the base with the tines of a fork, line the dish with parchment paper (on top of the pastry) and weigh the paper down with old dried beans that you reserve for this purpose (you can use them repeatedly). Return it to the fridge till the oven is ready then bake it. Separate one of the eggs you use for the filling. Remove the baked pie crust, carefully lift out the parchment paper and hot beans all in one go and pour the beans back into a storage jar. If the base of the quiche has risen then push it gently down. Brush the egg white over the hot base of the quiche with a pastry brush - this will seal the base and prevent any of the liquid filling getting under the crust. Return it to the oven for a further 5 or 10 minutes. (You can stop at this point but it will be wasteful to reheat the oven again later). Add filling and bake quiche according to recipe - till filling is risen and golden brown. It should still wobble slightly in the centre when you jolt the dish - it will continue to cook in its own stored heat after removal from the oven.
What type of fat does you use to make pastry?
You cut up the fat and rub it in with the tips of your fingers
What is a simple quiche recipe that one could make at home?
Websites such as all recipes have a variety of recipes at all skill levels, including quiche recipes. The Food Network website also has such recipes, and Pillsbury has recipes for quiche that are listed as "easy" as well.
Do you have a recipe for a low fat quiche?
I have just the thing for you. Www.pinterest.com will help link you to tons of great recipes for quiche. www.foodnetwork.com always has reliable recipes, as well.
Why is there fat in suet pastry?
Because suet is pork fat. It is the hard fat around the kidneys in pigs.
