Anna is one of the very few professional chefs these days that doesn't feel the need to act like an idiot, or outrageous, isn't covered in ink or bling, doesn't try to be funny or come up with silly punch lines. She teaches us how to cook and she is very good at it. Too bad the Food Network doesn't understand that these days.
This is the only pie crust tutorial that has mentioned all the things it did, and I've watched alot of tutorials to get pie crust right but it's still difficult. Can't wait to try your method. Seems really fool-proof. I'm definitely going to order the book. Thank you.
I especially like the 'rationales' provided for each step, telling us not only what to do, but WHY it's done. That way, I'm understanding the steps and can generalise to other pastry dishes (eg WHY she's advising not to put the pastry in the 'fridge). I'm still a beginning cook so this helps my overall cooking skills in making pie pastries overall. Thanks, ms Olson . 🙏
Yes! More savory! Can you also make almond cake! Almond tart! Almond cookies !!! Almond flavor!!!! It is so delicious that almond extract and almond paste flavor!!!
Thank you, I used to bake with my mother. You are so like her. Keen, knowledgeable and beautiful. I have so many of your recipes I’ve tried from the Canadian food network, online and Australian tv! I’m in Australia. I substitute the full fat creams in pies and quiches with evaporated milk and low fat milk, it will not taste the same but it’s an alternative. I would like to send you my love and a daughter’s hug. Ashweena.
@@joannecortese7341if you look for her actual butter tart recipe you’ll find a pastry without oil and meant for butter tarts. It’s just a bit different from a classic pastry recipe.
I always buy my dough because I always find it long and complicated to make...but yours makes me want to try...and your quiche OMG I want to try 🤗 I make with white flour and kamut mixte wheat flour I do just half recipe toi try 😊 thank you 🌹 i came back with the results😊 Le résultat est fabuleux...ma croûte moitié blanche/ kamut miammmm😋😋 J'ai mis un poireau..jambon et extraaaa fromage Vraiment bon !!!
We don’t use the nutmeg on the leeks but add some brown scrimp. That makes it also suiteble as an appitiser when you cut it up in small bite size pieces. Its nice cold warm or lukewarm. We always work with emmenthal cheese.
Hello I love all your recipes please can you make giant Costco chocolate chip muffins and blueberries muffins and bananas muffins and pumpkin muffins with streusel on top🙏
Hi, thanks for the recipe. What does half and half cream means? I have regular cream available in my area, so does that make any difference to the quiche?
Half and half is pretty much as it sounds. Half heavy cream and half whole milk. Use the cream/milk 1:1 ratio in place of the full amount called for in the recipe. I hope this helps and makes sense
Anna🇨🇦 i have been following you for a long long time From Australia 🇦🇺 I am requesting if you could make your ytube recipes printable ❤ Thankyou from Australia 🇦🇺
She put the shell into the oven with foil and sugar, but bought it out without it. Not the same tart shell perhaps as in “here’s one I cooked before? “
@ jslezak57 If you look closely, you will see that she didn’t put enough sugar in the foiled tart pan and it didn’t come all the way to the top of the tart pan, so the pastry fell/shrunk down that much. You have to put enough pie weights and all the way to the top, so they really hold and press the pastry to the sides of the pan. Also, I would rather use some lentils, beans or rice. Another way is, as somebody already commented, you can leave the pastry to hang over the sides, bake it the same way as above and after it is blind baked, trim the left over pastry that hanged over the rim of the tart pan. As to the question why she put in the oven tart pan with the foil and sugar, then took the baked tart out without them....first you bake the pastry with the foil (or parchment if you use that) and weights, then take them out and bake the tart pastry some more without the weights, so you bake the bottom too (because it’s is still a bit raw when you take the pie/tart weights out). Hope this helps.
So baking just wasn't getting people to watch. She was always labeling herself as a "Professional pastry" others have been only one kind of "cooking or style " and it gets tiresome to some people that watch them. Well good luck with your next style Ann
Anna is one of the very few professional chefs these days that doesn't feel the need to act like an idiot, or outrageous, isn't covered in ink or bling, doesn't try to be funny or come up with silly punch lines. She teaches us how to cook and she is very good at it. Too bad the Food Network doesn't understand that these days.
She is also very clean.
Your pastry recipe is a keeper for me. It makes it all so easy!
Thanks for this great recipe, I'm usually not very pleased with my quiche crusts but I followed this to a tee, and it was excellent
This quiche looks mouthwatering,I will add crispy bacon when I make this !!!!!!!!!!!!!!
This is the only pie crust tutorial that has mentioned all the things it did, and I've watched alot of tutorials to get pie crust right but it's still difficult.
Can't wait to try your method. Seems really fool-proof.
I'm definitely going to order the book. Thank you.
Anna, your quiche is just absolutely gorgeous. You are a very sweet and positive cook.
I especially like the 'rationales' provided for each step, telling us not only what to do, but WHY it's done.
That way, I'm understanding the steps and can generalise to other pastry dishes (eg WHY she's advising not to put the pastry in the 'fridge).
I'm still a beginning cook so this helps my overall cooking skills in making pie pastries overall.
Thanks, ms Olson . 🙏
Yes! More savory! Can you also make almond cake! Almond tart! Almond cookies !!! Almond flavor!!!! It is so delicious that almond extract and almond paste flavor!!!
Saw you and Michael at the Soho House on Mother's Day many years ago. It was a pleasure to have met Michael!
So great to find you here on UA-cam. I used to record your shows on TV.
Thank you, I used to bake with my mother. You are so like her. Keen, knowledgeable and beautiful. I have so many of your recipes I’ve tried from the Canadian food network, online and Australian tv! I’m in Australia.
I substitute the full fat creams in pies and quiches with evaporated milk and low fat milk, it will not taste the same but it’s an alternative. I would like to send you my love and a daughter’s hug. Ashweena.
I love your Ads! (I work in Advertising and I think this is the way to do it!)
Wow! Anna, this recipe is mouth-water-licious!! Can't wait to make it.
Looks so delicious ! Thank you for the recipe.
Ok, this pie crust beats all others!! Flaky, and DELICIOUS, I'm going to use it for my butter tarts! made a blueberry pie and its outstanding!!
I just don’t like using oil, otherwise, I would try this recipe.
@@joannecortese7341if you look for her actual butter tart recipe you’ll find a pastry without oil and meant for butter tarts. It’s just a bit different from a classic pastry recipe.
❤ Thank you for this recipe! Can’t wait to make this.
You are a pro when it comes to baking. I I've watching you baked.
I made the quiche today. AMAZING ❤. The crust super super flaky. Thank you!!!!!!
Hi Anna I am always delighted when I watch your videos they're so good
That does look easy, definitely going to make that sometime. 👍
Thanks Anna, great tips. Love it
❤❤like the way you make your bake tart and the biscuits you have made are day ❤
Looks delicious!😋
Looks delicious. Can’t wait to give it a try.
Oh my..this looks tasty!! Cant wait to try this recipe. Mmmmmm
Its mouthwatering 😊🥧🧀
Awesome-looks delicious❣️
thank you so much I'm going to try this
This looks delicious-a nice variation. All I’ve ever made was Quiche Lorraine. Can’t wait to try this one. Thank you!
Absolutely delicious and unique recipe ❤️🥰
I love a good, simple quiche.
Well come back Anna always good thank you so much God bless you nd your family
Love it ❤
Looks delicious 💕💕
I look at your cooking a lot😍😍
Oh man, I love me some quiche! 😊
Oh, you answered my question regarding food processor. Wonderful. Thank you. I hope to treat myself to your cookbook in 2024.
Your hair looks really nice and the show over all beautiful
Hi Anna, I have tried about 50% of all your recipes & love them. How about some KETO pie crust recipes? Thank you.
Looks good ❤
I always buy my dough because
I always find it long and complicated to make...but yours makes me want to try...and your quiche OMG I want to try 🤗
I make with white flour and
kamut mixte wheat flour
I do just half recipe toi try 😊
thank you 🌹
i came back with the results😊
Le résultat est fabuleux...ma croûte moitié blanche/ kamut
miammmm😋😋
J'ai mis un poireau..jambon
et extraaaa fromage
Vraiment bon !!!
Thank you!!!!!
mmmm so good lov it
We don’t use the nutmeg on the leeks but add some brown scrimp. That makes it also suiteble as an appitiser when you cut it up in small bite size pieces. Its nice cold warm or lukewarm. We always work with emmenthal cheese.
Love it
❤❤❤❤❤hello Anna thanks sharing your recipe.Its Awesome!!keepsafe sending love and support from Philippines.😍😍😍🤗❤❤❤
Yummy ❤
Hello I love all your recipes please can you make giant Costco chocolate chip muffins and blueberries muffins and bananas muffins and pumpkin muffins with streusel on top🙏
Can you make video for sugar cookies?
I love leeks in about anything. Looks like one of those dishes that will be gone quick.
Thank you for the recipe. If anyone can answer please. Can I bake the crust and save it pre-bake in the fridge until I need it? Thanks in advance.
I love ur recipes. can u make Newyork cookies(levian cookies)
😋😋😋
PLEASE!!! Subtitulos en Español !!! Gracias... saludos desde Argentina. 🙋 💖💜💖💜💖
Hi, thanks for the recipe. What does half and half cream means?
I have regular cream available in my area, so does that make any difference to the quiche?
Half and half is pretty much as it sounds. Half heavy cream and half whole milk. Use the cream/milk 1:1 ratio in place of the full amount called for in the recipe. I hope this helps and makes sense
Thank you for the clarification 😊
In Canada half and half, as Anna states in this video, is 10%MF (milk fat) cream.
Thanks you, it makes sense 👍🏼
I want to ma(e individual quiches in a jumbo muffin pan- any tips?
steamed torch ginger flower
What kinda of candy thermometer do you use
Use sugar as pie weights!
May I have the link to purchase this quiche pan? Thanks
Is it doable in a food processor?
Anna🇨🇦 i have been following you for a long long time
From Australia 🇦🇺
I am requesting if you could make your ytube recipes printable ❤
Thankyou from Australia 🇦🇺
Good morning Anna Olson
Confused about baking the crust. You put it in covered in foil with weights, but got it out w/o those things. Is there a step missing?
I also thought the pastry case looked like it had shrunk quite a bit too Jennifer 🤔
❤😊
👏
Where has she been? I was getting worried about her absence
How much cheese did you use?
So the base went into the oven with foil and sugar. It came out naked. Where did the foil and sugar go?
would you please show how to make a shepherd PIE
Banana bread
👍❤💗
I miss seeing use her use her drawer to measure out ingredients so much!
I always wanted those drawers!
Like ✝️👍🇱🇰
Love the cooking hate the background music playing all the time so aggravating
There is a TV channel that translates your videos and sell them on satellite
Don’t like all the advertisements.
Yes I pay for UA-cam premium to avoid ads and now it’s built into the video.
Why did the sides shrink down so much???
I was wondering same thing
I am wondering the same 🇬🇧
No explanation yet? Shame as it would be helpful
I will not trim the sides till baked…. Might help!
She put the shell into the oven with foil and sugar, but bought it out without it. Not the same tart shell perhaps as in “here’s one I cooked before? “
@ jslezak57 If you look closely, you will see that she didn’t put enough sugar in the foiled tart pan and it didn’t come all the way to the top of the tart pan, so the pastry fell/shrunk down that much. You have to put enough pie weights and all the way to the top, so they really hold and press the pastry to the sides of the pan. Also, I would rather use some lentils, beans or rice.
Another way is, as somebody already commented, you can leave the pastry to hang over the sides, bake it the same way as above and after it is blind baked, trim the left over pastry that hanged over the rim of the tart pan.
As to the question why she put in the oven tart pan with the foil and sugar, then took the baked tart out without them....first you bake the pastry with the foil (or parchment if you use that) and weights, then take them out and bake the tart pastry some more without the weights, so you bake the bottom too (because it’s is still a bit raw when you take the pie/tart weights out).
Hope this helps.
the sides of your quiche have shrunk -
Hi friend nice video yummy recipe very good food nice ❤❤please like me thanks you so much ❤
Можно было и на русском языке написать рецепт
Субтитры сделайте , здесь у неё только так можно , её переводят и озвучивают только по телевизору и всё
I put foreign recipes into Translate Google, section by section. Takes a while but it's better than nothing
И ещё так долго объясняете 😠😠😠
TIP...To buy ready made pastry by fa better! And tstier!
I have unsubcribed, too many adverts and a very dubious method and recipe. irritating muzak too.
Perhaps ordering one of Anna's many wonderful cookbooks would suit your needs better? But you'd have to actually pay for that content.
@@culinarycaravan Doubtful, fan-boy. I tried some of her earlier recipes with, to put it mildly, mixed results. I am a trained chef.
Sponsors want to see their wares being promoted otherwise they'll pull out.
So baking just wasn't getting people to watch. She was always labeling herself as a "Professional pastry" others have been only one kind of "cooking or style " and it gets tiresome to some people that watch them. Well good luck with your next style Ann
Your comment makes zero sense
No sense whatsoever. If you can’t say anything nice, don’t say it
@@willettej7988 stop kissing her off. Your like the ones that kiss off the rea Drummond woman.
@@aldenboon2399 your a kiss off.. your no different than those that kiss off the pioneer woman.
form an intelligent sentence