Almost all baking requires a floured and oiled pan, and
almost all recipes of any sort require an oiled pan. Yes, you can have sprays
like Pam™ or Baker’s Secret™ on hand for emergencies, but here’s how to avoid
using them on almost all occasions.
Pour about a tablespoon of canola oil in the pan. Use a
brush—optimally a silicone pastry brush, but in actuality I use the much
cheaper 1” or 2” nylon painting brush—to spread the oil around evenly.
For use with muffin tins, I do use silicone liners. They are
easily cleaned by soaking in sudsy water. It is tedious to brush a tad of oil
into 24 or more muffin cups!
To flour the pan, just add 2 tablespoons of all-purpose
flour to the pan once it has been oiled. Over your sink, firmly tap each side
of the pan until the flour coats all inner surfaces. (You may need to add a bit
more flour.)
Note that if you are baking a chocolate dessert, you should use
cocoa instead of all-purpose flour.
Mind the pennies, and the dollars will follow!
No comments:
Post a Comment