Thursday, January 14, 2010

Using a Food Sling

Here's an easy tip for you. This comes, again, from the America's Test Kitchen DVDs that I've been watching. I made this "sling" with parchment paper:
The bread snuggles nicely in the sling, and rises well.
And look at how clean the pan is, where the sling was. If I was really fancy-shmancy, I'd put another sling long-ways. Oh well :) This makes for a clean pan, and less waste on your bread loaf.
The ATK folks also used a sling when they made delicate cakes in 8x8 pans. And you don't have to use parchment paper; they also used aluminum foil. However, I strongly recommend having parchment paper in your kitchen; it's an indispensable tool and keeps all kinds of pans tidy and easier to clean.

2 comments:

  1. Did you grease the pan or the parchment paper as well? I've read recipes that did with or without grease, when using parchment paper. I now always use parchment for meat loaves, because they *always* used to stick to the pan otherwise.

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  2. GJ - I did spray the loaf pan a little, and spread much of it on the ends. Don't know if its necessary, but the girl on ATK (as I recall) sprayed and floured pans BEFORE using paper, which I thought was overkill. However, she is the professional - haha! I hadn't thought about meatloaf; that's a really good idea.

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