question for those of you that use a flat bottom sheet
massagerocks
8 years ago
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What kind of cookie sheets/pans do you use?
Comments (22)I have two plain, uncoated/unanodized aluminum half-sheet size jellyroll pans (with the 1" lip). I'm on my second set in 40 years. Both were purchased from restaurant supply stores; we live in the SF Bay Area so there are half a dozen to chose from. I hardly ever bake cookies, LOL, but I use these all the time - at least twice a week, sometimes both at once. Everything from roasting 3 lb. of asparagus to oven-baked breaded chicken thighs, or roasting raw pine nuts to store in the freezer for salad topping. I have one "open" smaller cookie sheet (the kind with sides that slant upwards, but open corners) in a lighter weight that is easy to grab and works well for 'holding', such as draining bacon on paper towels and keeping the strips warm in the oven. I also have a new Circulon non-stick 10x15 pan, very heavy weight, that is perfect when I am sear-roasting steaks. I heat the sheet pan up in the oven until it's sizzling, then sear the steaks on the stovetop. Finish them off in the oven, and they're perfect. I have carpal tunnel, so I use the above technique in lieu of a cast iron pan, which is too hard on my wrists to lift easily....See Moreplease recommend flat-bottomed cookware that will stay flat
Comments (41)North...one should de-glaze with room temperature liquid, and do it slowly, to avoid thermal shock. Never use cold water or a significant amount of cooler liquid quickly. Most warping occurs from incorrect usage: Bring the cookware to temperature slowly. Do not dump cold water into or on top of a hot pan. Always match the burner size to the pan size. Large pans can be more susceptible to warping if the burner is a ring. This is due to the lack of even heating across the surface. A pan with excellent heat conductivity, such as copper, will mitigate this. Some high-quality stainless steel brands are Demeyere, Viking, and Mauviel....See MoreQuestion for those that use plates
Comments (8)OH Darn I answered this in the other thread. Walk me through this. LOL Sorry. Mostly it is all in the feel of it. Trying to get thicker pieces of china together and working thick to thin gradually. Yes bevinpa is right it does all seem to come together in the grout. And the grinding. I also seem to sort my china pieces and keep thicker ones together in my stash and work within those pieces for one project. I try not to jump from thick to thin unless I just HAVE to have it there and then I have to work around it. Like on the lady's garters done in gold are thick so I used a little bit thicker glass against them and then worked out to the thinner glass and more grinding. OK I MUST get to work here. Darn I would rather play. Chris...See MoreHerringbone backsplash?? center on wall or cut off bottom to sit flat
Comments (56)Here is Fireclay Luna Brick, both are the same tile sitting at two different counter locations. It feels "earthy" , it is not a perfect match, but it gives enough contrast for the white cabinets and is light enough to give the space brightness that I want. My concern is the variation between each brick. Fireclays web site's pictures are sometimes misleading. I attached Fireclay's image of Luna installed as a backsplash and it shows a lot of variation from one tile to the next and then the other photo they have looks more consistant in color, confusing. Plus their color looks totally different from my sample. Do you think it will be too busy for my space? That is a good idea to order several more samples of Luna. I do plan to do this myself. My bid came in at over 1,000 for a professional. I probably won't do a herringbone if I use this size of brick....See MoreMichael
8 years agolaughablemoments
8 years agomassagerocks
8 years agotibbrix
8 years agolast modified: 8 years ago
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