Posts Tagged ‘baking pans’

Kitchen Tips Tuesday: Burned Bottoms

August 9, 2016
My oven

My oven

I’ve written before about my erratic oven. It seems to cook unevenly, and sometimes items are burnt on the bottom and raw inside. I rotate my pans, adjust the temperature, and cover things to avoid them getting too brown before they are done, but sometimes I still get burned bottoms on cookies and cakes.

Recently, I discovered a solution to this issue. The heating element in my oven is on the bottom. Even once the oven is pre-heated, the coil intermittently ignites to retain the temperature. I have started placing a metal baking sheet on the bottom rack of the oven, and putting the food I am cooking on the racks above. This seems to act as a barrier, absorbing the intense heat before it hits the bottom of the pans holding the food. So far, it has prevented my cookies and cakes from scorching.
If your baked goods are suffering the same fate, give it a try. It has made a big difference!

Photo: Glasshouse Images

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Kitchen Tips Tuesday: Pan Color Matters

July 14, 2015

 

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When you reach into your cupboard to pull out a baking sheet, it is important to choose one that is appropriate to the food you are cooking. Did you know that the shade of the pan has an effect on the way the food cooks? This is especially critical when baking cookies.

Light pans reflect the heat and darker pans absorb it, often effecting the baking time.

The darker pans will make food cook faster, and will often yield a darker bottom on the food you are cooking. Cookies will brown more deeply, and sometimes even burn if they are not watched like a hawk. If you opt to use a dark pan, reduce cooking time by 25% and then watch carefully to make sure that things don’t start to brown too quickly. These pans are great for things like roasting vegetables, where the darker pan will help them caramelize.

Those shiny silver pans may be harder to keep that way, but they are optimal for baked goods. I use parchement paper most of the time, which helps keep them looking fresh for a longer period of time, and prevents food from sticking. Usually made of aluminium, they are light weight, easy to clean and relatively inexpensive. As they start to age, they will get a beautiful patina. I love my old, mottled and discolored pans for photography, or as drip pans, but they are no longer suitable for baking. As your pans begin to darken, or have a mottled appearence, it is time to put them into retirement as baking sheets.

Photo: Glasshouse Images

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Kitchen Tips Tuesday: Foiled Again

March 24, 2015

This one might sound like a no- brainer, but if you aren’t already doing it, you really should.

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When roasting something in the oven, or just reheating it, cover your baking sheet with aluminium foil or parchment paper. Either spray it lightly with cooking spray, or buy easy release aluminium foil to avoid having the food stick.
This saves so much clean up time and effort, that you will wonder why you hadn’t been doing this all along.

When you are done, toss the foil or paper in the trash and rinse the pan in hot soapy water. That’s it. No scrubbing, no scraping, no greasy film.

You’re welcome.

photo: Glasshouse Images

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