Hi all, I recently heard the term "blind bake" in reference to partially cooking a crust so thin fillings will not soften it as they cook. This is about cups, like cherry or lemon, where you line muffin tins with dough and fill them with a custard or filling. The recipe I was looking at, cherry cups, said nothing about this, yet I was told it is a good idea for this sort of dessert. So, two questions: when do you, and when do you not, blind-bake an item, and how long should you cook it if you do blind bake? Thanks.
Have a great day, Alex (msg sent from Mac Mini) [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
