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Serious question, is blind baking beans actually worth it or did I just waste 40 minutes?
I was making a chocolate cream pie for my sister's birthday last Saturday and decided to blind bake the crust with dried beans like every recipe tells you to. Forty minutes later I pulled out a crust that was somehow both soggy in the middle and burnt on the edges, and I just stood in my kitchen at 9pm wondering why I own three bags of dried beans I will never eat. I ended up scraping the burnt parts off with a butter knife, dumping the filling in anyway, and nobody at the party said a word, but I know that crust was trash. Next time I'm just buying a graham cracker crust and saving myself the grief. Does anyone actually get perfect results with the bean thing, or are we all just pretending?
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markl7516d ago
we are all just pretending" is the funniest and truest thing I've read all week. But here's the thing, it's not just beans, it's everywhere. The recipe writers pass down these steps like sacred rules and nobody stops to ask if they still hold up in a normal home kitchen. Pie weights, sifting flour three times, letting meat rest under foil, chilling cookie dough overnight. Half of it is habit dressed up as science. The bean trick does help some crusts, but only if your oven runs true and you line the thing right, and most ovens lie to you anyway. You didn't waste 40 minutes, you just found out your oven runs hot like the rest of us.
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