Blind baking: Difference between revisions
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|title=Blind baking: Wiki | |title=Blind baking: Cooking Wiki | ||
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|keywords= | |keywords=#blindbaking #pulses #bakingbeans #piestartsandflans #beans #lentils #rice #greaseproofpaper #driedpeas #tinfoil #cookingmethods | ||
|description=The term blind-baking (sometimes called "pre-baking") refers to the process of baking a pie crust or other pastry without the filling | |hashtagrev=12032020 | ||
|description=The term blind-baking (sometimes called "pre-baking") refers to the process of baking a pie crust or other pastry without the filling | |||
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[[Image:Blind baking cooking method.jpg|300px|thumb|right|Blind baking with reusable paper and baking beans]] | [[Image:Blind baking cooking method.jpg|300px|thumb|right|Blind baking with reusable paper and baking beans]] | ||
[[Image:Remember the greaseproof.jpg|thumb|right|300px|Twice now, I've forgotten to put [[greaseproof paper]] under the baking beans. Perhaps this picture will remind me next time!]] | [[Image:Remember the greaseproof.jpg|thumb|right|300px|Twice now, I've forgotten to put [[greaseproof paper]] under the baking beans. Perhaps this picture will remind me next time!]] | ||
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As pictured, if there is any overlap, it's better to wait until the pastry has be blind-baked and trim it off then. This will prevent the sides from shrinking. | As pictured, if there is any overlap, it's better to wait until the pastry has be blind-baked and trim it off then. This will prevent the sides from shrinking. | ||
For a small flan-case as pictured, Blind | For a small flan-case as pictured, Blind baking the case @ 200° C (400° F - Gas 6) for 10 minutes should be fine. | ||
{{Quiche - See also}} | {{Quiche - See also}} | ||
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[[Category:Cooking methods]] | [[Category:Cooking methods]] | ||
[[Category:Pies tarts and flans]] | [[Category:Pies tarts and flans]] | ||
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Latest revision as of 04:32, 16 April 2015
The term blind-baking (sometimes called "pre-baking") refers to the process of baking a pie crust or other pastry without the filling.
Generally, the pie crust is lined with tin foil, greaseproof paper or 'reusable greaseproof paper' , then filled with dried peas, lentils, beans, rice or other pulses, or with ceramic "baking beans", so that it will keep its shape when baking. Metal or ceramic pie weights are also used. After the pie crust is done, the pulses are replaced with the proper filling. Blind-baking is necessary if the pie filling can not be baked as long as the crust requires, or if the filling of the pie would make the crust too soggy if added immediately.
Blind-baking is essential if the filling is not intended to be baked, for example a chilled filling.
As pictured, if there is any overlap, it's better to wait until the pastry has be blind-baked and trim it off then. This will prevent the sides from shrinking.
For a small flan-case as pictured, Blind baking the case @ 200° C (400° F - Gas 6) for 10 minutes should be fine.
See also
- Asparagus and broccoli flan
- Basic quiche case
- Bean and roasted red pepper flan
- Crayfish chili quiche
- Egg and bacon quiche
- Frankfurter quiche
- Kidney flan
- Prawn 'n' Pepsi flan
- Quiche Lorraine
- Smoked salmon quiche
- Spicy kidney flan
- Three cheese quiche
- Spicy three cheese flan with sesame seeds
related items
Find recipes that contain 'Blind baking'
#blindbaking #pulses #bakingbeans #piestartsandflans #beans #lentils #rice #greaseproofpaper #driedpeas #tinfoil #cookingmethods