TIPS BY TALLYRAND
is blind baking, why is it done, what is its importance,
is it necessary and how do you achieve it? Well Tallyrand
is here to explain all those questions and more . .
baking is the technique cooks and chefs use to pre cook
a pastry, when the filling it will be used for:
little cooking itself so pre-cooking the pastry shell
is important so as not to serve a raw pastry
wet or a liquid, so pre-cooking or blind baking is
required to stop the pastry absorbing the moisture
and being a wet mess
dense, so we pre-cook the pastry to ensure it is cooked
out the pastry (no more than ½ cm thick) and line
your flan case, ensure you do not stretch the pastry
or it will cause it to shrink during cooking
up the flan case and gently drop it onto your work
surface a couple of times; this will ensure the pastry
gets into the corners and helps in case you have stretched
with a knife (do NOT run the rolling pin over it
encourages the pastry to lift up and stretch)
the pastry with a knife all over with a fork to ensure
there are no air pockets, (if there is they will expand
on cooking and your pastry case will be lifted, be
uneven and full of bubbles). This technique is called
the pastry case to rest for at least an hour before
baking. This helps to stop the pastry shrinking on
a large circle of greaseproof paper (must be at least
2cm larger than the flan case), place in the flan
case and fill with baking beans, raw rice, dahl, lentils
or similar (these can be re-used for blind baking).
This is done to stop the pastry rising during cooking
and also protects it from browning
at 170° - 180°C for approx. 30 minutes (take
care that it does not brown), remove from the oven,
remove the beans and baking paper.
the pastry with a little beaten egg (called an eggwash)
and place back in the oven for 5 minutes or until
pastry is cooked. This is done to seal the pastry
and ensure it will not absorb any moisture and gives
the pastry a nice golden colouring.
and use as required
PASTRY FOR QUICHE
How to make
the butter and cream cheese together
flour and combine quickly to a smooth homogenous paste
for one hour or allow to rest covered at room temperature
from chiller and allow to come up to temperature before
for 1 x 24cm flan ring
Food and Cooking
Born and raised
in Plymouth, Tallyrand started his initial training as a chef at Plymouth College
of Further Education. It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed to Germany to complete his
apprenticeship as Commis de Gardemanger.
him his first taste of cooking for the rich and famous, as half way through
his first year, along with the Sous Chef and a Chef de Partie, he was whisked
off to Cologne to help prepare meals for a political conference, where amongst
other dignitaries they cooked for Mr Brehznev, the then powerful Russian leader.
This was to prove to be just one of the many celebrities he was to cook for
or get to know over the years . . .
If you would
like to find out more why not visit Tallyrand's own web site www.tallyrand.info
(link in main menu)
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