Blind-baked – Definition & Meaning

Blind-baked is a term commonly used in the culinary world, particularly in baking. It refers to a technique where a pastry crust is partially or fully baked before adding the filling. This process is essential in creating a crisp and flaky crust that can hold the filling without getting soggy. In this article, we will explore the definition, origin, meaning, associations, synonyms, antonyms, and example sentences of blind-baked.

Definitions

Blind-baked is an adjective that describes a pastry crust that has been partially or fully baked before adding the filling. It is also a verb that refers to the act of baking a pastry crust without the filling.

Origin

The term blind-baked originated from the French term “cuire à blanc,” which means “to bake white.” It was first used in the 16th century to describe the process of baking a pastry crust without the filling. The term “blind” refers to the fact that the pastry crust is baked without seeing the filling.

Meaning in different dictionaries

According to the Merriam-Webster dictionary, blind-baked means “baked without a filling.” The Cambridge dictionary defines it as “a pastry crust that has been baked before the filling is added.” The Oxford dictionary defines it as “a pastry crust that has been partially baked before the filling is added.”

Associations

Blind-baked is commonly associated with pies, tarts, quiches, and other baked goods that have a pastry crust. It is also associated with the process of pre-baking a crust to prevent it from getting soggy when adding the filling.

Synonyms

Some synonyms of blind-baked include pre-baked, partially baked, and par-baked.

Antonyms

The antonym of blind-baked is unbaked, which means a pastry crust that has not been baked at all.

The same root words

There are no root words for blind-baked as it is a compound word.

Example Sentences

1. To make a perfect quiche, blind-bake the crust before adding the filling.
2. The pastry chef blind-baked the tart shells to ensure a crisp and flaky crust.
3. Blind-baking the crust is essential when making a fruit pie to prevent the filling from making the crust soggy.
4. The recipe calls for blind-baking the crust for 10 minutes before adding the custard filling.
5. The pastry crust was partially blind-baked before adding the savory filling of mushrooms and spinach.