Hello there,
Another suggestion regarding preparing baking pans is to greese the
pan, bottom and sides, and then spoon in some fine dry
breadcrumbs. Roll the pan so that the breadcrumbs stick, then shake
out the excess over the sink. This gives a nice nutty texture to the
finished loaf or cake.
Sheila,
Vancouver, Canada.
At 02:17 PM 3/20/2014, you wrote:
I won't hurt anything, but you can free the sides from the pan with little
trouble using a knife, or if you're using non-stick pans, a spatula or nylon
knife. It's the bottom that's the bigger concern, as it can't be easily
freed using a knife. Heloise also recommends using a bit of the dry cake
batter or whatever else you're baking instead of flour to keep from altering
the taste of the baked item.
> -----Original Message-----
> From: Cookinginthedark [mailto:[email protected]]
> On Behalf Of Regina Marie
> Sent: Thursday, March 20, 2014 4:14 PM
> To: [email protected]
> Subject: Re: [CnD] preparing baking pan
>
> I agree. I always do grease/flout sides too.
> *smile*
>
>
> Regina Marie
> email: [email protected]
> Ph: 916-877-4320
> Follow Me: http://www.twitter.com/mamaraquel Find Me:
> http://www.facebook.com/reginamarie
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>
> -----Original Message-----
> From: Cookinginthedark [mailto:[email protected]]
> On Behalf Of Lenore Koszalinski
> Sent: Wednesday, March 19, 2014 11:16 AM
> To: [email protected]
> Subject: Re: [CnD] preparing baking pan
>
> I have always greased the sides very lightly. What your baking wont
> stick to them. Lenore
>
> -----Original Message-----
> From: Cookinginthedark [mailto:[email protected]]
> On Behalf Of Nancy Martin
> Sent: Wednesday, March 19, 2014 6:40 AM
> To: [email protected]
> Subject: [CnD] preparing baking pan
>
> Hi everyone,
> I listened to a cnd show last night. Dale made a cake recipe. Unless
> I'm mistaken, he greased and floured only the bottom of the baking pan.
> I've always believed that you had to grease and flour the sides too.
> Somebody set
>
> me straight, ok?
> Thanks,
> Nancy Martin
>
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