Jelly Roll Pan Recommendations
botanical_drifter
13 years ago
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Comments (7)
grainlady_ks
13 years agosushipup1
13 years agoRelated Discussions
springform pan recommendations
Comments (22)Like a diaper, LOL. (Great analogy!) I am kind of a kitchen klutz and on more than one occasion have had leakage even with foil around the springform. If there's just one little crack water will get in and at the very least soften the crust. That happened with a Nigella Lawson Banoffee cheesecake with caramel sauce. I was not a happy camper. I pull the bag up above where the water line will be, fold over and use kitchen twine to tie it. (You could trim the edge if you prefer before securing.) Another option is to pull the bag up, tie and then cover with a final layer of foil to hold it in place. The main reason for the bag is I know it's not going to leak. It's a jury-rigged solution, but it works for me. Carol...See MoreBali Pops and/or Jelly Rolls
Comments (6)The only thing I have ever made with Bali pops or jelly rolls is the Diamond Island Tote from Aunties Two. It is huge and I use it to carry "stuff" to guild meetings. Never fails to get a comment from someone. I just love it. I am not affiliated with them but here is the link to the aunties two website. Scroll almost to the bottom to see the pattern. Just below it is the Biscuit Basket, currently on my to do list. Murphy Here is a link that might be useful: http://www.auntiestwo.com/pattern.html...See Moresheet pans...(am i crazy!?)
Comments (20)A jelly roll pan is 10x15 give or take a half inch. A 1/2 sheet pan is larger as posted above. We often call the 1/2 sheet a 'jelly roll' referring to the high sides. Most jelly roll recipes call for a true jelly roll pan, 10x15. (ish) We also just call them cookie sheets but a 1/2 sheet is used more often for baking of savories like roasted potatoes, etc. as the high sides keep the items in the pan. If we have them, we have 1/2 sheets as they are more available. My restaurant supply has them. When i called and asked for a 'true' jelly roll pan, they said yes, they have the one that is smaller than a half sheet and knew what i meant. phew. Now i need a new roasting pan, lol. My new wall oven is european sized and a bit smaller than what it replaced...same issue with exterior dimensions because of the big side handles but i found one easily. I do read reviews and toss out the odd ones but when it comes to wrong info i'm a bit surprised that the supplier does not correct it (unless it is intentionally deceitful) It does create unnecessary returns and unhappy customers. Especially when one is highly recommended and says USA made but is now made in China with poorly rolled edges that are sharp. And warps, and arrived with dents....See MoreInduction Frying Pan Recommendation where the eggs stay in the middle
Comments (46)Nobody's mentioned this, so I'll put in a plug for my favorite frypan for cooking eggs. It's a cast steel (not cast iron!) pan from Lodge. I warm it on a medium flame, add about a teaspoon or so of oil in the center of the pan, crack the egg into the oil and cook. Sometimes I flip the egg or scramble it a little. The egg slides onto my spatula. Then I add a quarter inch of hot water, scrub around a little with a stainless steel scrubbie, dump the water, dry with a paper towel, and put back onto the turned off burner while I eat my lunch....See Morelindac
13 years agoannie1992
13 years agofiliusjohannis_gmail_com
13 years agolindac
13 years ago
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