What does bake blind mean ?

ravylesley

I dont buy baking beans as I think they are quite expensive.I use rice instead and when its cooled I store it to reuse again

Lesleyxx

kethry

thriftlady wrote: »

Have you got a cake tin with a removable base ? You could pop that on top of the greaseproof.

that is a FABULOUS idea. man, why didn't i think of that?

keth
xx

NickiM

I use rice on top of greaseproof paper.

buxtonrabbitgreen

I always put 2 teaspoons in. Same sort of idea as the change only a lot more hygenic.

moanymoany

I used to use baking beans when blind baking pastry cases, but I haven't for years. I regularly make them and I cook them at quite a low temperature so they don't colour much. If they 'bubble up' I gently push them flat with a big spoon while they are still hot.

Works for me.

sillyvixen

when i was at school the home economics room had a big pot of well baked pasta that we used to use instead of baking beans. cheap, effected and reusable.

charleybabes

morning all

planning on making my steak pie tomorrow and have never made one before..

i am going to put a layer of pastry on the bottom and one for the top?

i know you are suppose to blind bake the bottom layer but i dont know how long for... i dont want to burn it though so does anyone know how long i should do it for ??!!!

HariboJunkie

It depends on the thickness but I just do it until it looks ready.

charleybabes

when you say ready though.. what do you mean.. until it looks golden brown or crispy or what !!!!

i havent made pastry for years. .im a little worrried!!!

squeaky

Take a look here and click on "Flan basics" on the right hand side.

I know it says "flan" but it covers blind baking too

http://www.be-ro.co.uk/f_basics.htm