Quarter Sheet Pans
petalique
last year
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Food Network/Flour Bakery Sticky Buns
Comments (7)Here's how they came out - I baked them for 45 mins. in a quarter sheet pan and they were perfectly done (some reviewers said they'd cut the baking time to 25 mins.,don't know how they could have baked through..) I ended up with 12 very generously sized rolls. Recipe notes that it serves 6. I don't know how anyone could eat 2 of these in one serving, and I can't imagine making each roll twice as large as mine were and having them bake through to the center without overcooking the outside. I skipped breakfast and had one of the rolls w/ cafe au lait as my lunch and I was more than satisfied. The brioche is very rich, yet light and flaky. It was my favorite part, which surprised me, as I am a big caramel/pecan fan. The point is, the "goo" really is the icing on the cake in this recipe. Many sticky buns I've had are only good for the goo, and the bread part is just a means of transport - you would as soon toss it away once the sweet stuff is gone. This recipe was time and labor intensive. If I make it again I will probably try one reviewer's method of boiling the goo a bit before pouring it in the pan. I'd like to add a deeper caramel flavor. This was a humungous diet splurge for me. So as soon as I finished mine I packaged up all but one and brought them to my sister's for her family (w/ strapping teenage boys) to enjoy. One bonus from this baking adventure was coming back home to a house that smells like heaven!!...See MoreMeatloaf pan?
Comments (18)Well, one disadvantage of a ceramic or cast iron pan is they don't transfer the heat as quickly as an aluminum pan. On the other hand, they cook more evenly. So you do have to adjust your cooking times and temps. to suit what kind of pan you use. Particularly with something that browns like meatloaf. I know we had to cook our meatlof much longer than the instructions said when we switched to the ceramic pan. I like the idea of making the free form loaves, but we use ground turkey for our meatloaf and it is kind of mushy, it wouldn't hold it's shape. You can also buy really nice steel loaf pans and line them with parchment paper. I love the stuff, it solves a lot of my baking problems! I can use my cheapo steel cookie pans with parchment paper and I don't have the burning problems I had when I used them without the paper. Might work for your meatloaf pans too. I don't know about the grease problem, maybe just switch to a less fatty meat? I don't know much about meatloaf, we make ours with ground turkey or a vegetarian version....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 MoreMust try recipe. Super simple. Sunchoke chips.
Comments (3)I've never had a sunchoke! I don't think I've ever seen them for sale because I usually by any fruit or vegetable I've never seen before. Then I have to research how whatever I bought is eaten. lol....See Morepetalique
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last yearJudy Good
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