Blind bakes are common with seasoned bakers, but most upcoming bakers find this term funny. Some people think the name comes from how the pie shell is baked. The baker cannot use sight and has to smell in all the stages since it is hard to view the pastry while it is baking. This suggests that baking was delegated to a junior chef who did not question what the filling was for. Therefore, he was just blind-baking the crust.
The literal meaning is to bake white. There is an assertion that the English blind originated from the similar sound of the French blanc. There are funny stories of misinterpretations between English speaking chef and a great French pastry chef.
Blind baking uses a technique where pastry crust is baked without any filling inside. This makes it crispy and thoroughly cooked through before it is filled with wet filling such as fruit custard or chocolate ganache. The big challenge with blind baking is that it can puff up.
Given the "see below" in the sentence that uses "blind", I don't think the note is from the translator. The note is followed by the initials D. So these are probably just comments from various contributors to the book.
Why do you think that's the origin? Here is a reference from , a year earlier. And here is another from PeterShor: Good finds. I was obviously overly eager. I've edited my answer. I've done a little more looking and one listing that keeps popping up is the edition of The Joy of Cooking.
Looks like the text may be available here , but I can't access it. Anyone have a copy? My edition from the 60s doesn't seem to use the phrase.
Show 1 more comment. Kate Gregory Kate Gregory 9, 2 2 gold badges 30 30 silver badges 46 46 bronze badges. Very interesting image. Similarly in engineering , a "blind hole" is one that doesn't go all the way through a part but has a bottom to it. Before ceramic baking beads, it was rice or whole beans like pintos So, Yes, you have to smell like in all stages of baking, but the word blind literally means that you won't be able to see the pastry itself while it's baking Vexing Butterfly Vexing Butterfly 21 1 1 bronze badge.
JeffSahol JeffSahol I think that any pie maker will tell you that the secret to a good pie is in the crust. You do no delegate the most important part of the pie to your help. I dont think croutier means what you think it does. This option makes more sense than most of the others to me. At least in the wider sense that it is baked without reference to what the filling will be. Sign up or log in Sign up using Google. Sign up using Facebook. But if you don't own pie weights, there's no need to purchase them.
Instead, check your pantry for dried beans or uncooked rice—both will work just as well as pie weights. You won't be able to cook or eat the beans or rice afterward, but they can be used over and over again for blind baking, so label them clearly and store them with your other baking supplies. It may be called blind baking, but you need to keep a close eye on your empty pie shell, especially the edges.
If you notice that the pastry is browning too much or even burning around the edges, cover that area with foil. If your pie needs to go back in the oven after blind baking, leave the protective foil intact. It's possible to wrap and store a fully baked pie shell and fill it later, as many bakeries do. But because pie shells are delicate and tend to be difficult to store safely, we don't recommend blind baking your pie crust more than a few hours in advance of when you plan to bake and finish your pie.
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