Its for a quiche. I've just found my plain flour is off and I'm miles from the nearest shop.
2006-09-07 03:40:09 · 9 answers · asked by crosbie 4 in Food & Drink ➔ Cooking & Recipes
There are different types of flours for a reason. For a quiche, you'd use All Purpose. Strong may make for a tougher crust. It won't hurt, but it won't have the same consistancy.
2006-09-07 03:48:12 · answer #1 · answered by Nick Nick 3 · 0⤊ 1⤋
Use Self Raising, flour, I did'nt know flour went off!
But if you use strong flour the pastry will be very tough, as it has a lot of gluton in it, it will be a bit like a pizza base. ever thought of using crushed crackers or biscuits mixed with butter and then pressed into botton of quiche tin bake for about 10 mins take out fill and return to oven for rest of cooking time.
2006-09-07 12:34:57 · answer #2 · answered by Sue D 1 · 0⤊ 0⤋
I wouldn't. It is for baking mostly breads. It could make pastry come out too tough
2006-09-07 10:47:45 · answer #3 · answered by heresyhunter@sbcglobal.net 4 · 0⤊ 1⤋
you can use, but to get the same sort of texture as plain you will need to use more liquid.
2006-09-07 12:34:35 · answer #4 · answered by Michael G 2 · 0⤊ 0⤋
no problem,carry on cooking,slightly different texture.
2006-09-07 13:16:56 · answer #5 · answered by E H 1 · 0⤊ 0⤋
yes you can
2006-09-07 10:47:13 · answer #6 · answered by keefer 4 · 1⤊ 0⤋
Floor don't go off it's cool.
2006-09-07 10:42:44 · answer #7 · answered by kissfromaroes 3 · 0⤊ 4⤋
do i look like a cook
2006-09-07 10:42:37 · answer #8 · answered by mubeen 1 · 0⤊ 4⤋
it will be heavy and hard
2006-09-07 10:49:44 · answer #9 · answered by dumplingmuffin 7 · 0⤊ 1⤋