Blind-baking is a culinary term that is commonly used in baking. It is a technique used to pre-bake a pastry crust before adding the filling. This process is essential to ensure that the crust is fully cooked and crispy, and the filling is not soggy. In this article, we will explore the definition, origin, meaning, associations, synonyms, antonyms, root words, and example sentences of blind-baking.
Definitions
Blind-baking refers to the process of baking a pastry crust without any filling. The crust is baked using pie weights or beans to prevent it from puffing up during the baking process. This technique is used to ensure that the crust is fully cooked and crispy, especially when the filling requires less cooking time.
Origin
The origin of blind-baking is unknown, but it is believed to have been used for centuries. The term “blind-baking” is thought to have originated from the French word “cuire à blanc,” which means “to bake white.” This term was used to describe the process of baking a pastry crust without any filling.
Meaning in different dictionaries
According to the Oxford English Dictionary, blind-baking is defined as “the process of baking a pastry crust without any filling.” The Merriam-Webster Dictionary defines it as “to bake (a pie crust) before adding the filling.” The Cambridge Dictionary defines it as “to bake a pastry case without any filling in it.”
Associations
Blind-baking is commonly associated with baking pies, tarts, and quiches. It is a technique used to ensure that the crust is fully cooked and crispy, especially when the filling requires less cooking time. Blind-baking is also associated with pastry chefs who specialize in creating intricate and elaborate pastry designs.
Synonyms
The synonyms of blind-baking include pre-baking, par-baking, and baking blind.
Antonyms
The antonyms of blind-baking include filling first, baking with filling, and baking with topping.
The same root words
The same root words as blind-baking include baking, crust, pastry, filling, and pie.
Example Sentences
- To blind-bake a pie crust, preheat the oven to 375°F, and line the crust with parchment paper and pie weights.
- Blind-baking the crust will ensure that it is crisp and flaky.
- The recipe calls for blind-baking the pastry crust before adding the filling.
- Blind-baking is an essential technique in pastry making that ensures a perfectly cooked crust.
- When blind-baking, remember to prick the crust with a fork to prevent it from puffing up.