 | ||||||
| ||||||
CHOOSE THE RIGHT BAKEWARE
--Baking pans are made of metal. Aluminum pans with dull finishes give the best overall baking results. Pans with dark finishes often cook and brown foods more quickly. If you use pans with dark finishes, you may need to adjust the baking time and cover tops of baked goods with foil to prevent overbrowning. Insulated pans generally take longer to bake and brown foods.
--Baking dishes are made of ovenproof glass or ceramic. If you substitute a glass baking dish in a recipe calling for a metal baking pan, reduce the oven temperature by 25º to avoid over-baking and overbrowning.
--To measure your bakeware's diameter, length or width, use a ruler and measure from one inside top edge to the opposite inside top edge. To measure the height, place a ruler on the outside of the dish and measure from the bottom to the top edge. For volume, fill the pan or dish full to the rim with water. Then pour the water into a measuring device to determine the volume your pan will hold.
--Bakeware Substitutions
If you don't have the right pan for a recipe, here are a few substitutions. (Smaller pans will require less baking time.)
If you don't have this pan(s): Use this pan(s) instead:
One 9" x 5" x 3" loaf pan Three 5 3/4" x 3" x 2" loaf pans
One 8" x 4" x 2" loaf pan Two 5 3/4" x 3" x 2" loaf pans
One 9" round baking pan One 8" Square baking dish
Two 9" round baking pans One 13" x 9" x 2" baking pan
One 10" fluted tube pan One 10" tube pan or two 9" x 5" x 3" loaf pans
One 13" x 9" x 2" baking pan Two 9" round baking pans or two 8" square baking dishes
Fear less, hope more; eat less, chew more; whine less, breathe more; talk less, say more; hate less, love more; and all good things are yours.
~Swedish Proverb
For an easy way to peel tomatoes cut a shallow "x" on the end opposite the stem end. Plunge the tomato into rapidly boiling water for about a minute, then under cold running water, starting from
the "x", just slip off the skin.
|
