Baking Blind - Rachel Allen

[ex-pat]

Ok I am confused.  I have followed a Rachel Allen recipe to the letter from her TV show for Quiche Lorraine.  I thought it strange that she bakes blind with a double layer of cling wrap filled with beans then removes them and bakes a further five minutes.  When I tried this, the cling wrap melted and I was left with a huge mess.  I have never heard of using cling wrap before.  What is the best way? 

[Spot!]

I saw her do this on a show also.

I must confess that I thought that it was very strange as I thought the cling wrap would melt (maybe she used a special heat resisitant type?). I wasn't brave enough to try it so bravo to you.

I would just line the pastry with either parchment paper or the non stick baking paper and fill with beans/rice and bake as per the recipe.

[cling-on]

I use the cling film method and it's the best pastry I've ever made.  Works every time.  Maybe it's the cling film you used, I think there are different types.

[ex-pat]

Really?  You have done it?  I used Glad Wrap the usual stuff for wrapping sandwiches.  If I hadn't seen her do it I would not have tried it.  She makes it look so easy.  I don't usually bake my own pastry but thought I would give it a go.  I will have to try again as I have already made the filling with nothing to put it in!

[my thoughts]

I have used this method for blind baking many times.
It really is more convient than baking paper as the rice is wrapped up like a parcel so its easy put in and remove, and it can be used many times just wrap over if you notice it starts to look flimsy.
I used for indivual tart bases and mini tart cases not family size though.
The glad wrap never melted, I used normal oven temperatures although I did have it wrapped around the rice several times and the parcel was not loose. 
Before I found this method and used the greaseproof paper I would nearly always end up getting loose pieces of rice embedded in the uncooked tart base.
Happy cooking

[parcel]

It seems a bit weird to use cling film - but perhaps it is one of those silicone ones (like the new bendy baking trays that are around now).

I've never had a problem with using greaseproof paper, but I use dried peas or beans, not rice so they're easier to get off the pastry if they come off the paper as they're bigger.  You could try tin foil I suppose if you want to wrap the rice into a parcel.

[ex-pat]

Okay, so here's the latest pastry disaster...made another batch of shortcrust pastry, rolled it out and lined the tin.  All ok.  Decided to use the baking paper to line it with, but didn't have any beans and wasted enough rice yesterday which ended up everywhere, so I used some pebbles that I have in a vase. When I removed the paper half of the pastry was stuck to the bottom!  I suppose the heat from the rocks might have melted the butter in the pastry.  So another lot went in the bin!  This is becoming an expensive exercise. I do have a recipe where you mix pastry mix in with the batter and it all cooks at once but I really wanted to do this properly.  I have now poured the filling into muffin tins and I am hoping they will come out as little frittatas.  They look and smell nice but I am yet to remove from the tins.  Wish me luck!

[parcel]

lol, your baking sounds about as successful as mine!

type into google "baking blind" and then click images and there are loads that come up to give you some ideas, or you could just look at the websites that come up instead of the images.  I'm sure they'll be of some help to you.

[unspecified]

After reading your question yesterday I googled, and found that you are not the only one who has had melted cling film.  Not sure what the answer is but Rachael Allen is obviously not being very specific in saying what type she is using.  Suggest you just invest in a few bean in future.  Good luck.

[Rice]

Op,  you mentioned the rice you used was wasted, you are able to use rice used for blind baking many times, just store and label for blind baking no need to waste.

[ex-pat]

Thanks everyone for the advice, I certainly will have to google.  I mainly wasted the rice because I dropped half of it, but nice to know I can re-use although I think beans would be less messy. I am glad I am not the only one to melt the wrap!

[Ask her yourself !!]

She's coming to Singapore next month, and there'll be a private lunch event if you want to ask her yourself !!  Let me know if anyone is interested.

[ex-pat]

I won't be in town for that unfortunately perhaps if someone goes they can find out for me.  She has a facebook site I am trying to contact her on.  Meanwhile...time to give Tamasin Day-Lewis a try....!

[try again]

Rachel Allen? pretty useless cook I suggest you follow another recipe.

anyway, use greaseproof paper for baking blind.
do not use cling film or foil you can get cancer from this process if you think about it the clingfilm melts and you eat it.

[parcel]

I made a quiche last night and baked it blind with greaseproof paper and pearl barley.  That worked well - although not as heavy as baking beans, it kept the pastry from bubbling in the middle.

The thing I'm a bit confused about is why Rachel Ray wants to use plastic wrap at all when baking paper works so well; is she just trying to be modern and trendy? 

I saw a tip from Gordon Ramsey where he said to scrunch the paper into a ball, then smooth it out - it doesn't curl up and get annoying when you're trying to add the beans that way.