A fairly basic question but, I have been given some contradictory advice by two chefs I work with. One says that the proper way to make shortcrust for quiche is to add baking powder to the dough and prick the base before baking blind. The other says that the purpose of the baking beans is to prevent the pastry from rising therefore bp is pointless and pricking the base only risks the liquid from leaking out before the quiche is set. Is this just a case of six of one or is one the "proper" way?
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5/30/05 at 4:06am