ChatterBank2 mins ago
I am going to make a quiche and I read on the internet that somone reccomended that to bake blind instead of using baking beads is to use coins. Something to do with the metal flan tin and the coins making the pastry crisper. Has anyone tried this, and also how do I *sterilise* the coins to use them.
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I have a completely different method I put a slightly smaller baking tin into the pastry lined dish with a layer of baking parchment in between the heat from the inner dish makes for a much crisper flan case and you can put anything you like into it as a weight if you still feel you need to as there is no chance of it coming into contact with the pastry I don't bother but my tins are fairly substantial