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  2. The Difference Between Blind Baking and Par-Baking Pie Crust ...

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    Par-baking: Baking the pie crust partially before adding the filling. An easy memory trick: par -baking refers to par tially baked. As for the term “blind,” food historians aren’t quite sure ...

  3. Make Your Best Pie Crust Ever With These Tips From ... - AOL

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    The crust should be golden all the way to the center—this is the key to avoiding a soggy crust. If there is any unbaked crust, it will definitely get soggy from the pie juices. Even thickened ...

  4. Blind-baking - Wikipedia

    en.wikipedia.org/wiki/Blind-baking

    Pie shell after blind baking. Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked.

  5. Crust (baking) - Wikipedia

    en.wikipedia.org/wiki/Crust_(baking)

    The difference between crumb and crust. Close up of the crust. Pie crust. In baking, a crust is the outer, hard skin of bread or the shell of a pie. Generally, it is made up of at least shortening or another fat, water, flour, and salt. [1] It may also include milk, sugar, or other ingredients that contribute to the taste or texture.

  6. Bacon and Cheese Potato Nachos Recipe - AOL

    homepage.aol.com/food/recipes/bacon-and-cheese...

    Peel and slice up the potatoes into about ¼ disks. Add them into the zipper bag and drizzle the oil into it, then add the spices and shake it up, until all the taters are evenly coated!

  7. Put a twist on your typical plate of nachos with this simple ...

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    Place the potatoes on a baking sheet lined with foil (for easier clean up). Liberally toss with 2 tablespoons olive oil, salt, pepper, garlic powder and paprika.

  8. Ultimate Nachos Recipe - AOL

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  9. Shortcrust pastry - Wikipedia

    en.wikipedia.org/wiki/Shortcrust_pastry

    Pie crimper from the 1800s Closeup of peekaboo lattice. A pie crust edge is often crimped to provide visual interest, and in the case of a two-crust pie in order to seal the top and bottom crusts together to prevent the filling from leaking. [6] [7] Crimping can be done by hand, pinching the two crusts together to create a ruffled edge, or with ...