Blind-bakes are a common term used in the culinary world, especially in baking. It is a technique that involves partially baking a pastry crust before adding the filling. This is done to prevent the crust from getting soggy and to ensure that it is fully cooked. In this article, we will explore the definition, origin, and meaning of blind-bakes.
Definitions
Blind-bakes refer to the process of baking a pastry crust without any filling. This is done to ensure that the crust is fully cooked before adding the filling. The term “blind” refers to the fact that the crust is baked without any filling, thus, the baker is “blind” to what the final product will look like.
Origin
The origin of the term “blind-bakes” is not clear. However, it is believed that the term may have originated from the French term “à blanc,” which means “to white.” This term was used to describe the process of partially baking a pastry crust before adding the filling.
Meaning in different dictionaries
According to the Merriam-Webster dictionary, blind-bakes are defined as “to bake (a pastry shell) before filling.” The Cambridge dictionary defines blind-bakes as “to bake a pastry case before adding the filling.” The Oxford dictionary defines blind-bakes as “to bake a pastry shell without a filling.”
Associations
Blind-bakes are commonly associated with pastry crusts, especially those used in pies and tarts. This technique is used to ensure that the crust is fully cooked and does not become soggy when the filling is added. Blind-bakes are also associated with baking techniques and are used by professional bakers and home cooks alike.
Synonyms
Synonyms of blind-bakes include pre-baking, par-baking, and baking blind.
Antonyms
Antonyms of blind-bakes include fully baked, unbaked, and raw.
The same root words
The same root words as blind-bakes include blind-baking, blind-baked, and blind-baker.
Example Sentences
- “I always blind-bake my pastry crusts before adding the filling to ensure that they are fully cooked.”
- “The recipe called for blind-baking the crust for 10 minutes before adding the filling.”
- “Blind-baking is a common technique used in baking to ensure that the pastry crust is fully cooked and does not get soggy.”