Pastry not cooked … soggy bottom 😢 used the same dish, looked promising but basically wet scrambled eggs with salmon. 180 decrees C Anova precision oven 30 mins. Any advice please?
I might try this recipe but NOT with that type of baking dish. Pastry should a; be cooked blind and b; be cooked in a metal flan ring or dish with removable bottom. Otherwise it will be soggy and uncooked. The filling looks quite nice though.
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It looks very appetizing thanks
everybody likes it !
amazing just like my mum used to make
Pastry not cooked … soggy bottom 😢 used the same dish, looked promising but basically wet scrambled eggs with salmon. 180 decrees C Anova precision oven 30 mins. Any advice please?
You must blind bake and prick base with a fork.
I would try 1- to drain better the salmon after cooking, and 2- if it still doesn't work, prebake the dough a couple minutes to "dry" the crust
I might try this recipe but NOT with that type of baking dish. Pastry should a; be cooked blind and b; be cooked in a metal flan ring or dish with removable bottom. Otherwise it will be soggy and uncooked. The filling looks quite nice though.
I would agree that metal pans are my favorite for cooking. However this dish is a "quiche mold" and I trust it for that purpose
So you dont blind bake first ??
I’m now wondering about that .. and also wondering whether a metal flan tin would have conducted heat better so I didn’t end up with a soggy bottom 😢
No chesse?🤔
well... in the French tradition, chefs avoid adding cheese with Fish, but it's always an option to try !