If you buy a tinned pan, always wash it by hand, never in the dishwasher and be sure to dry it completely. Warm tarts never come out of the pan easily and often fall apart. The best way to get the tart out is to let it cool completely, even chill it a bit. If you want to make sure that you can get the tart out of the pan in one piece, always grease the pan and paper is optional. The removable bottom will allow grease to leak out. To use the pan, always place it onto a sheet pan lined with paper. Some people like to serve rectangular portions and in that case, a round pan is useless. Shape is really a matter of preference but one thing I know, it is easier to portion out a round tart and make it look uniform than it is a rectangle only if you want wedges. The reason, the smaller size is easier to work with. Honestly, if I am baking for a crowd, I use more than one rather than a giant sized on. The sizes listed are standard but unless you are baking for a crowd, I only use 9.5" pans. The non stick pans just do not hold up over time and really are the worst thing to use when sugar is involved. As a pastry chef, I recommend only this type of pan. The pans you are referring to are not simply steel but are tin plated steel pans. Identify that dish or ingredient: Tip of My Fork Legend Scholarship: Ask Food Historians Science of Cooking On the cheap: Eat Cheap and Healthy Cheap Meals Budget Food Specialties: AskBaking BBQ Bread Baking Burgers Butchery Candy Cheese Canning Charcuterie Desserts Fermentation Food Development Food Science Foraging Ice Cream! Keto KidKitchen MimicRecipes Paleo Pastry Pickling Plating Salsa Slow Cooking Smoking Sous Vide Spices Sushi Vegetarian RecipesĬuisines: Asian Eats Indian Japanese Southern US * Opinion Polls and Show and Tell Requests Have you been sharing your culinary expertise here for a while and want to be recognized for it? Tell us your specialty and title and get flaired. If a comment or post does not adhere to these guidelines, please use the "REPORT" link beneath the comment or post to notify the mods. However, if the misinformation is dangerous or is crowding out correct information, the mods may remove it. If a post raises further questions that you'd like answers, please post them separately.Īs a general rule, being wrong is not a removable offense for a comment. parent) comments responding directly the post be attempts to answer the question posed. Not sure if your post fits? Ask the mods. Food and cooking are subjective, but as a community, we don't want to spread bad information if we can help it. If you have questions about the business, we will refer you to /r/chefit or /r/KitchenConfidential, and wish you luck. There are also better subs for professional questions. But if you have a culinary question that takes into account some specified dietary needs, we'll do our best to help.įood safety questions are difficult for us to answer, so please instead see USDA's topic portal, the StillTasty website, and if in doubt, throw it out. Questions about what is healthy and unhealthy are outside of the scope of this subreddit. Equipment questions (about specific items with specific problems).Few people have enough experience with multiple brands to make useful comparisons. Kitchen equipment preferences tend to be subjective and personal. We're also avoiding brand recommendations or comparisons for kitchen equipment. For the one right answer, come to /r/AskCulinary. As a general rule, if you are looking for a variety of good answers, go to /r/Cooking. Prompts for general discussion or advice are discouraged outside of our official Weekly Discussion (for which we're happy to take requests). Please avoid requests for recipes for specific ingredients or dishes (unless it's obscure and Google has failed you). This will ensure you get the best answers. Check it too!ĭetailed (Include the recipe, pictures etc.) Here are some of our most popular discussions and a few other odds and ends. Welcome to /r/AskCulinary where we provide expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge.
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