MacKenzie Posted December 28, 2015 Report Posted December 28, 2015 This pie should work no matter the meal;) But first there is a problem with my thermometer, it's going backwards it's so cold here. It feels the -21C as much as I do. Pie crust is made and some of the ingredients are ready- Italian hot sausage getting cooked. Cooked as are the mushrooms. Time to fill the pie crust with the "goodies". After adding the 3 beaten eggs, 1/2C heavy cream and cheddar cheese the pie is now on the grill at 425F for 45 mins. Baked. Dinner is served. I've been wondering how my KK would handle the cold of winter and now I know. It performs just like it was summer.
Cookie Posted December 28, 2015 Report Posted December 28, 2015 Yes please! That looks pretty amazing, I'm sure it was awesome. Pie crust looks perfect.
skreef Posted December 29, 2015 Report Posted December 29, 2015 Wow love your pie crust work.its perfect...I wish I can do that..the pie looks wonderful. I have to do one soon. Sent from my QTAQZ3 using Tapatalk
tony b Posted December 29, 2015 Report Posted December 29, 2015 Shhh, MacKenzie, we won't tell anyone that it's a quiche!!! btw - you might want to remove your thermometer and bring it inside when you aren't using it. I learned that when it's that cold outside, it will under-range and throw off the calibration, just like leaving it in on a super hot sear and over-ranging it.
ckreef Posted December 29, 2015 Report Posted December 29, 2015 Wow what a fantastic looking pie. Breakfast at a bed and breakfast, that's what it looks like to me. Charles - Prometheus 16.5", Cassiopeia 19" TT
MacKenzie Posted December 29, 2015 Author Report Posted December 29, 2015 Shhh, MacKenzie, we won't tell anyone that it's a quiche!!! Yes, shhh, because if we called it ***** real men won't eat it.
MacKenzie Posted December 29, 2015 Author Report Posted December 29, 2015 Tony, thanks for that thermometer tip, guess what I'm going to do as soon as I finish here.
tony b Posted December 29, 2015 Report Posted December 29, 2015 Tony, thanks for that thermometer tip, guess what I'm going to do as soon as I finish here. Just to be on the safe side, do a quick check and test it in a pot of boiling water.
MacKenzie Posted December 29, 2015 Author Report Posted December 29, 2015 Tony, just finished the test and it was 220F for boiling water here at sea level. A minor adjustment and it is spot on 212F I am good to go. BTW that quiche tasted even better today.
tony b Posted December 30, 2015 Report Posted December 30, 2015 Great news, MacKenzie. And, shhh, we weren't supposed to say the "q" word!
Jon B. Posted December 31, 2015 Report Posted December 31, 2015 When I had my thermometer out for "Flying Blind" , I did the boiling check and it was off 20* - FYI
ckreef Posted January 1, 2016 Report Posted January 1, 2016 I guess I should check mine too as currently I go strictly by the dome thermometers. Charles - Prometheus 16.5", Cassiopeia 19" TT
Rak Posted January 1, 2016 Report Posted January 1, 2016 Yes, shhh, because if we called it ***** real men won't eat it. LMAO!!! This made me laugh!! Great looking 'pie'
tomahawk66 Posted January 1, 2016 Report Posted January 1, 2016 I guess I should check mine too as currently I go strictly by the dome thermometers. Charles - Prometheus 16.5", Cassiopeia 19" TT Yes, me too... Didn't think to do that test... Oliver, In Singapore. Cobalt Blue 32
