Jenny Lewis on thu 23 feb 06
Hi all
Has anyone ever made baking beans (I think that's what they are called)?
Tiny blobs of clay which you use on top of pastry to bake blind. I've just
rolled about a zillion little blobettes, about to biscuit fire them, and the
question is: will that be ok, or do they have to be redone to stoneware temp? I
can't imagine why that would be necessary, but - just musing.
Thanks for any info,
Jenny Lewis
in sleety Eastleigh (not easy to say that after half a sherry.....)
Ann Brink on thu 23 feb 06
This sounds mysterious to me....is this a British thing? Please describe in
more detail!
Ann Brink in Lompoc CA
----- Original Message -----
Subject: baking beans
> Hi all
>
> Has anyone ever made baking beans (I think that's what they are called)?
> Tiny blobs of clay which you use on top of pastry to bake blind. I've
just
> rolled about a zillion little blobettes, about to biscuit fire them, and
the
> question is: will that be ok, or do they have to be redone to stoneware
temp? I
> can't imagine why that would be necessary, but - just musing.
>
> Thanks for any info,
>
> Jenny Lewis
Frances Howard on thu 23 feb 06
Hi Jenny from sleety Eastliegh UK, (I had friends there once). This is OT
and I expect you know it already, but for those who don't try saying"The
Leith police dismisseth us" Frances Howard.
----- Original Message -----
From: "Jenny Lewis"
To:
Sent: Thursday, February 23, 2006 2:31 PM
Subject: baking beans
> Hi all
>
> Has anyone ever made baking beans (I think that's what they are called)?
> Tiny blobs of clay which you use on top of pastry to bake blind. I've
just
> rolled about a zillion little blobettes, about to biscuit fire them, and
the
> question is: will that be ok, or do they have to be redone to stoneware
temp? I
> can't imagine why that would be necessary, but - just musing.
>
> Thanks for any info,
>
> Jenny Lewis
> in sleety Eastleigh (not easy to say that after half a sherry.....)
>
>
____________________________________________________________________________
__
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
>
Jodi Henderson on thu 23 feb 06
I think in the States they're often referred to as "pie weights." I, too, would love to hear how best to make them.
Jodi
>
> From: Ann Brink
> Date: 2006/02/23 Thu PM 02:36:29 EST
> To: CLAYART@LSV.CERAMICS.ORG
> Subject: Re: baking beans
>
> This sounds mysterious to me....is this a British thing? Please describe in
> more detail!
>
> Ann Brink in Lompoc CA
>
>
> ----- Original Message -----
> Subject: baking beans
>
>
> > Hi all
> >
> > Has anyone ever made baking beans (I think that's what they are called)?
> > Tiny blobs of clay which you use on top of pastry to bake blind. I've
> just
> > rolled about a zillion little blobettes, about to biscuit fire them, and
> the
> > question is: will that be ok, or do they have to be redone to stoneware
> temp? I
> > can't imagine why that would be necessary, but - just musing.
> >
> > Thanks for any info,
> >
> > Jenny Lewis
>
> ______________________________________________________________________________
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at melpots@pclink.com.
>
Elizabeth Priddy on thu 23 feb 06
I definitely think these need to be completely
vitrified.
They are used as pie weights at about 400 F.
If they were only bisque, they would have atmospheric
moisture in them and the potential to steam in
the oven, not what you want at all.
Now on the other hand, soaked bisque chips might
be a good thing in an oven baking french or italian
bread.
I see no reason they should be particularly smooth
except that they are a substitute for dry cured
kidney or navy beans (which work fine.)
E
--- Jodi Henderson wrote:
> I think in the States they're often referred to as
> "pie weights." I, too, would love to hear how best
> to make them.
> Jodi
Elizabeth Priddy
Beaufort, NC - USA
http://www.elizabethpriddy.com
__________________________________________________
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W J Seidl on thu 23 feb 06
Jenny:
Please explain "bake blind".
If what you're using the clay blobules for is to keep the crust from =
doming
in the bottom of a pie tin, here in the States we use a piece of clean =
metal
chain for that. I would think that cone 6 is more than sufficient for
baking at 350 (175deg. C)
Best,
Wayne Seidl
-----Original Message-----
From: Clayart [mailto:CLAYART@LSV.CERAMICS.ORG] On Behalf Of Jenny Lewis
Sent: Thursday, February 23, 2006 1:32 PM
To: CLAYART@LSV.CERAMICS.ORG
Subject: baking beans
Hi all
Has anyone ever made baking beans (I think that's what they are called)?
Tiny blobs of clay which you use on top of pastry to bake blind. I've =
just
rolled about a zillion little blobettes, about to biscuit fire them, and =
the
question is: will that be ok, or do they have to be redone to stoneware
temp? I
can't imagine why that would be necessary, but - just musing.
Thanks for any info,
Jenny Lewis
in sleety Eastleigh (not easy to say that after half a sherry.....)
_________________________________________________________________________=
___
__
Send postings to clayart@lsv.ceramics.org
You may look at the archives for the list or change your subscription
settings from http://www.ceramics.org/clayart/
Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
Jennifer Smith on thu 23 feb 06
These are often called pie weights. They are used to keep a pastry
shell from puffing up on the bottom or shrinking from the sides while
baking without a filling. I haven't ever seen any that are "bisque
pink" so I think they are usually fired higher but I don't know how
high they would HAVE to be fired. I'm sure someone else will pipe up
about that. I do have a few commercial made, unglazed baking items
and the directions all state that you shouldn't wash them with soap
since it can be absorbed and then flavor the food. That would
especially be important with pastry.
-J
On Feb 23, 2006, at 2:36 PM, Ann Brink wrote:
> This sounds mysterious to me....is this a British thing? Please
> describe in
> more detail!
>
> Ann Brink in Lompoc CA
>
>
> ----- Original Message -----
> Subject: baking beans
>
>
>> Hi all
>>
>> Has anyone ever made baking beans (I think that's what they are
>> called)?
>> Tiny blobs of clay which you use on top of pastry to bake blind.
>> I've
> just rolled about a zillion little blobettes, about to biscuit
> fire them, and
> the question is: will that be ok, or do they have to be redone to
> stoneware
> temp? I
>> can't imagine why that would be necessary, but - just musing.
>>
>> Thanks for any info,
>>
>> Jenny Lewis
>
> ______________________________________________________________________
> ________
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
> melpots@pclink.com.
Kathi LeSueur on thu 23 feb 06
>
>
>>Hi all
>>Has anyone ever made baking beans (I think that's what they are called)? Tiny blobs of clay which you use on top of pastry to bake blind. ...... about to biscuit fire them,.....do they have to be redone to stoneware>>
>>
For those who don't know, blind baking is where the bottom pastry of a
pie is baked without a filling. To keep it from rising up off of the
baking pan small ceramic beads are place on top of the pastry. I've made
them and bisque temperatures are fine.
Kathi
>>
>>
>
>
>
Sheron Roberts on fri 24 feb 06
Janna,
I don't think a flat lid would work as well.
The idea is to bake the crust nice and
even before adding fillings like custard
that do not require long bake times.
When using beads or weights or beans
you scatter them over the the bottom
which allows for a nice evenly browned
crust. I think a lid might keep the bottom
from cooking evenly or browning along
with the sides of the crust.
Hmm, all this talk of pies is getting me
in the mood to do some baking. =20
Sheron in North Carolina
Janna Marcilla on fri 24 feb 06
I don't bake much, but couldn't you just make a flat lid with a knob
instead? It seems to me that taking off 50-100 clay balls would be a pain.
Janna
Kathy McDonald on fri 24 feb 06
I kept Elizabeths original message becausit has some very useful information
in it.
I have use pie weights for many years.
I have a commercially made set that appears to be unglazed porcelain
and they work great for most purposes. They are round and about the size
of a pea.
I have made my self set from cone 6 clay M390 (Plainsman)
These are slightly mishapen almost like beans and are fired to
vitrification.
This shape seems to work better in the contours of a pie dish
I have made them for customers on request and I always make the
recomendation
that they never be washed with soap and that parchment be used to form a
barrier
between the beans and the crust.
Wonder what Emeril would say???
Kathy
-----Original Message-----
From: Clayart [mailto:CLAYART@LSV.CERAMICS.ORG]On Behalf Of Elizabeth
Priddy
Sent: Thursday, February 23, 2006 8:41 PM
To: CLAYART@LSV.CERAMICS.ORG
Subject: Re: baking beans
I definitely think these need to be completely
vitrified.
They are used as pie weights at about 400 F.
If they were only bisque, they would have atmospheric
moisture in them and the potential to steam in
the oven, not what you want at all.
Now on the other hand, soaked bisque chips might
be a good thing in an oven baking french or italian
bread.
I see no reason they should be particularly smooth
except that they are a substitute for dry cured
kidney or navy beans (which work fine.)
El
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The Chapel of Art on fri 24 feb 06
Hi Jenny! What a labour of love! I have not made
them, because I have some shop bought ones ...
the result of one of those expensive purchases
which happen going around a local shop which I
try very, very hard to avoid going into for just
that very reason... You know the type that has
everything the most ambitious chef could wish
for?!
These baking beans irritate me, because there are
not enough of them to blind bake more than a
small flan of about 7" diameter. They appear to
be made from a very fine buff body more akin to a
dirty porcelain or a biscuit fired stoneware. I
imagine they have a high kaolin content because
they are really smooth. I doubt it they are fully
impervious as they are not shiny and a test did
not grab my tongue, although I have used them a
lot and they may no longer be in the same state
as they were bought. Cannot really go do a tongue
test on new ones in the shop for you, sorry!
I regard part of their function as being to
absorb the steam which is given off by the pasty
when baking... That helps to make it even
crisper, thus preventing it from going soggy when
the contents are added. At least that is my
theory, whether it is correct or not, I cannot
tell from the spiel on the lid. There they just
recommend cooling the beans before washing them.
They do get very, very hot even though I only
blind bake for a maximum 10 mins. before taking
them out and returning to the oven for a further
5 mins. without them.
I quite agree with you -- shouldn't think a
second firing would be necessary. Although you
could try a few out after a biscuit firing to
make sure. You will certainly get lots of
germaphobes berating you about the absorption of
fats and the need to make them non-porous. That
is more to do with cultural differences than the
effectiveness of the finished beans. The main
thing IMO is that they are spherical, so that you
can "pour" them easily. These commercial ones
also bounce when they hit the deck... Good for
the klutz in the family (me)!
Good luck and please let me know how you get
on...
Cheers
Janet Kaiser - with white mountains in the
distance and more on the way (white, not
mountains)
*** IN REPLY TO THE FOLLOWING MAIL:
>Has anyone ever made baking beans (I think
that's what they are called)?
>Tiny blobs of clay which you use on top of
pastry to bake blind. I've just
>rolled about a zillion little blobettes, about
to biscuit fire them, and
>the question is: will that be ok, or do they
have to be redone to stoneware
>temp? I can't imagine why that would be
necessary, but - just musing.
*** PREVIOUS MAIL ENDS HERE ***
THE CHAPEL OF ART - or - CAPEL CELFYDDYD
8 Marine Crescent : Criccieth : GB-Wales LL52 0EA
Plan visiting The International Potters Path?
Contact: Janet Kaiser
Tel: ++44 (01766) 523122
http://www.the-coa.org.uk
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Sheron Roberts on fri 24 feb 06
I bake a lot and have a set of "Pie Weights".
The label says they are ceramic and virtually
indestructable. They are heavy and look as=20
though they are just little (about the size of
a large garden pea) hand rolled ceramic
balls and not particularly uniform in shape.
The weights are not glazed.
They are German made.
I use them when prebaking a pie crust,
say for a custard type pie. The weights
or beans keep the crust from rising up
from possible air pockets underneath.
So the crust is nice and flat and even,
with little dimples, from the weights.
Sheron in North Carolina
Fredrick Paget on sat 25 feb 06
>
>> I think in the States they're often referred to as
>> "pie weights." I, too, would love to hear how best
>> to make them.
> > Jodi
This thread reminds me of how we make little balls of wadding for
wood firing in the B.C.Tozan kiln. I just roll out a long piece of
clay in the form of a "snake" and cut it up in little pieces. Then
roll each piece between my palms for a moment.
It occurred to me that these baking beans are about the same as a
small ball mill ball and you could buy a couple of pounds of these at
your ceramic supplier.
--
From Fred Paget,
Marin County, CA, USA
fredrick@well.com
http://homepage.mac.com/fredrick/FileSharing1.html
Charter Member Potters Council
Mitchell Sewall on mon 27 feb 06
Kathy,
I too wouldn't have the patiance to make all those little weights. And
weights are what they are. To keep a pre-baked crust from rising cause of
air bubbles. I've been using clear glass marbles (the kind kids used to
play with) for I can't remember how many years. So far as washing them; a
400 degree oven does a good job of sterilaization.
As far as using beans, I can't imagine baking them would do any harm, they
would just dry them out some more. The purpose of dried beans is the keeping
ability, which can be for years.
Any odor from the beans would be because they got wet at some point.
Mitch
Mitch
Snail Scott on tue 28 feb 06
At 01:31 PM 2/23/2006 EST, you wrote:
>Has anyone ever made baking beans (I think that's what they are called)?
>Tiny blobs of clay which you use on top of pastry to bake blind...
Everyone I know uses real beans - dried pinto
beans. Reusable and very cheap, and definitely
non-labor-intensive. Why do all that work to
make fake beans out of clay? (Just wondering.)
-Snail
Mitchell Sewall on wed 1 mar 06
Scott,
I have been using clear glass marbles (the ones kids used to play with). I
happened to have them around since I used them to raise level of wine in
partially full wine bottles to eliminate air (still the least expensive way
to do this despite all the new gadgets for the yuppie wine afficianados)
Mitch
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