https://foodrockz.comQuick Blogcasthttps://foodrockz.com/2009/02/19/back-to-the-basics--apple-pie--vanilla-ice-cream.aspx#comment-1834728Robby2009-02-20T12:16:50Zhttps://foodrockz.com/2009/02/16/tcho-san-franciscos-hightech-chocolate.aspx#comment-1822175Food Rockz Man2009-02-17T10:54:45Zhttps://foodrockz.com/2009/02/16/tcho-san-franciscos-hightech-chocolate.aspx#comment-1820154Liz gave me a tasting pack TCHO chocolates for Christmas and they are delightful. Included in the packaging is a compact guide on how to taste chocolate (look, listen, smell, taste, feel and aftertaste) and a flavor wheel. I still have 3 left if you want a taste!]]>CH2009-02-16T18:54:39Zhttps://foodrockz.com/2009/02/12/crustless-quiche.aspx#comment-1818943to incorporate (a food ingredient) into a mixture by repeated gentle overturnings without stirring or beating."

To fold ingredients into one another, you want to use a flat-surfaced utensil . . . any sort of spatula.  For this recipe, the folding isn't at all a big deal.  The recipe would turn out fine if you stirred instead of folded.  But with some recipes folding is more important.  I think folding has less of a tendency to disrupt the structure of the food than does stirring.  For example, when adding ingredients into whipped egg whites or whipped cream, I think folding allows the whites or cream to retain more of their air than stirring would--and this is important in making foods like tira misu, when you want the food to literally be light and airy.  Does this make sense?  But again, I don't think folding is critical to a quiche.
]]>Food Rockz Man2009-02-16T12:23:13Zhttps://foodrockz.com/2009/02/12/crustless-quiche.aspx#comment-1818902Food Rockz Man2009-02-16T12:12:37Zhttps://foodrockz.com/2009/02/12/crustless-quiche.aspx#comment-1818576
xoxo]]>suicide_blond2009-02-16T10:23:40Zhttps://foodrockz.com/2009/02/12/crustless-quiche.aspx#comment-1816344Robby2009-02-15T13:03:44Zhttps://foodrockz.com/2009/02/02/seared-scallop-with-rainbow-chard--beethorseradish-foam.aspx#comment-1813333Jessica2009-02-14T02:46:09Zhttps://foodrockz.com/2009/02/12/crustless-quiche.aspx#comment-1812524
Boy, thinking about it makes me hungry.]]>Joe Lynn2009-02-13T19:30:35Zhttps://foodrockz.com/2009/02/12/crustless-quiche.aspx#comment-1812171Thanks, daddy-o.  I've always thought of a custard as being more pudding-like . . . more milk and cream, less egg . . . egg white, specifically . . . resulting in less rise.  We could call it a savory custard, though, if you think it appropriate. 

]]>Food Rockz Man2009-02-13T17:30:10Z