Newsletter

    Sign up for Rose's newsletter, a once-a-month mouth watering treat!



About Me


heavenlycakes_thumb.jpg

Rose's Heavenly Cakes

Buy from Amazon:
USA | Canada | France
Germany | Japan | UK

Buy from Barnes & Noble

Buy from Borders


The Cake Bible

Buy from Amazon:
USA | Canada | France
Germany | Japan | UK

Buy from Barnes & Noble

Buy from Jessica's Biscuit


The Pie and Pastry Bible

Buy on Amazon:
USA | Canada | France
Germany | Japan | UK

Buy on Barnes & Noble


The Bread Bible

Buy from Amazon:
USA | Canada | France
Germany | Japan | UK

Buy from Barnes and Noble


Rose's Christmas Cookies

Buy from Amazon:
USA | Canada | France
Germany | Japan | UK

Buy from Barnes & Noble

roses_celebrations_cover.jpg

Rose's Celebrations

Buy from Amazon:
USA | Canada | France
Germany | Japan | UK

Buy from Barnes & Noble

roses_meltingpot_cover.jpg

Rose's Melting Pot

Buy from Amazon:
USA | Canada | France
Germany | Japan | UK

Buy from Barnes & Noble


A Passion for Chocolate

Buy from Amazon:
USA | Canada | France
Germany | Japan | UK

Buy from Barnes & Noble

All of Rose's Books on Amazon

All of Rose's Books on Barnes & Noble


Contact Me

    Please post your comments directly to the blog. If you have a question, do a search first to see if the answer is already on the blog. Time may not allow a reply to every comment or question, but I do value your input. Press contacts only, click here.

Forums


« I'm Back! | Main | Killer Cork »

A Fun and Informative Blog Posting

I was asked by Roxanne Webber of chow.com to offer my opinionas to the suitability of beans as pie weights and whether they remain edible after baking. If you are interested in my response click on this link: http://www.chow.com/stories/11054 I can promise you will be pleasantly surprised!

Comments

Gravatar icon. Get yours at Gravatar.com

martha, you may be overkneading the dough when lining your pan. if you are referring to cookie crusts, i like to roll mines between sheets of plastic wrap and also line the pan borders about 1/4 inch higher as it accounts for some shrinkage.

Gravatar icon. Get yours at Gravatar.com

Dear Rose,

I love your books. My pies are usually a big success except when I have to bake blind sweetened crusts. At least 20% of the time the crusts shrink down, even though I follow your recipe, chill dough, weight w/beans or pastry weights, use parchment etc., check oven temp. etc.

Please point me if you can to which recipe in the Pie & Pastry Book is easiest to do, even though I believe I've tried them all I want to start all over.
thank you!

Gravatar icon. Get yours at Gravatar.com

Dear Rose,

I love your books. My pies are usually a big success except when I have to bake blind sweetened crusts. At least 20% of the time the crusts shrink down, even though I follow your recipe, chill dough, weight w/beans or pastry weights, use parchment etc., check oven temp. etc.

Please point me if you can to which recipe in the Pie & Pastry Book is easiest to do, even though I believe I've tried them all I want to start all over.
thank you!

Gravatar icon. Get yours at Gravatar.com

Cool!

Gravatar icon. Get yours at Gravatar.com

thanks you matthew.

Gravatar icon. Get yours at Gravatar.com

I believe she uses a jumbo coffee filter. I usually use parchment.

Gravatar icon. Get yours at Gravatar.com

You mean you put the rice right into the unbaked crust with nothing between the two, no liner of any kind?

Gravatar icon. Get yours at Gravatar.com

i fill the rice about half full and then push a lot of them up against the sides. the idea is not to weight down the crust more than necessary just to prevent it from bubbling up. i don't use foil as i want the crust to breathe and not to steam.

Gravatar icon. Get yours at Gravatar.com

Thanks Zach... I was filling the shell halfway up with beans. Yikes!

Thanks for the quick response. I'm blind baking two shells tomorrow. Would I use the same amount with rice? How do you keep the sides from shrinking or bubbling?

Gravatar icon. Get yours at Gravatar.com

Fantastic Rose... now I can get rid of those yucky beans I've been saving. The thought of toasting the rice before cooking it is very interesting... can't wait to try it out.

Gravatar icon. Get yours at Gravatar.com

Great idea Rose!

"Waste not want not" a phrase I grew up with. I think I must have heard it from my mum a million times in my lifetime. My mum hates to waste anything. She would love this idea.

Gravatar icon. Get yours at Gravatar.com

Tammy,

You only need enough beans to cover the bottom pretty well. If you're beans are stacking on top of each other, you're putting in too much.

Zach

Gravatar icon. Get yours at Gravatar.com

Love that...good information! I love the rice pilaf idea. Waste not want not.

Zach

Gravatar icon. Get yours at Gravatar.com

I actually have an old plastic container of stinky beans...been meaning to throw them out and switch to rice...not sure why I haven't done that yet.

Gravatar icon. Get yours at Gravatar.com

YES, finally, rice over beans, por favor!

Great article, and thanks for the research.

Gravatar icon. Get yours at Gravatar.com

Interesting. I didn't think you could use them again but I didn't know why. I like your solution with the rice.
I have a question on blind baking pie dough... how far do you fill the pie plate with beans (or rice)? My crust gets dented with bean imprints...and doesn't seem as flaky as my fruit pies ...am I using too many beans to weight down the crust?

btw.. Welcome back. We've missed you. (although we are all eager to see your new creation) :-)

Post a comment

TrackBack

TrackBack URL for this entry:
http://www.realbakingwithrose.com/blog/mt-tb.cgi/460

Send to a Friend


Copyright ©2009 by Rose Levy Beranbaum
Brought to you by Gold Medal Flour

Design by Hop Studios