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I swore blind baking was for people with too much time until I tried it on a cherry pie
I always fought with my pie crust getting soggy on the bottom, and a baker at a small spot in Boise told me blind baking for 20 minutes at 375 would fix it. It did, and I felt silly for dodging it for 3 years. What else have I been skipping that's actually worth the extra step?
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spencer_dixon3917d ago
I used to skip the chill step for cookie dough every single time. Then I made chocolate chip cookies on a 90 degree day in July and they spread into one giant sad pancake on the sheet. Now I chill the dough for at least an hour, sometimes overnight if I plan ahead. The cookies come out thicker and the flavor is better too. It is annoying to wait but it really does make a difference. Give it a shot next time you bake.
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