ISO best quarter sheet pan
3 years ago
last modified: 3 years ago
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3 years agolast modified: 3 years agoRelated Discussions
best cookie sheet
Comments (6)Vollrath (used to be Wearever), #5314. Heavy 13 gauge. I haven't found anything better, and I have had several. And, since it's rimmed, it does double- and triple-duty as a pan to put under pie to catch juice drippings, a sheet cake pan, a pan to roast vegetables, and several other things. Though I have been wanting to try the Goldtouch that Shear Stupidity linked above. I have a Goldtouch loaf pan, and it's the best loaf pan I've ever used. But, since I already own two of the Vollrath sheets, I have no need at this time to buy another. Here is a link that might be useful: Vollrath 5314 Sheet...See MoreISO: Recipes using fresh herbs
Comments (15)Pat, you can use fresh herbs in just about any recipe that you would use dried herbs in. Some fresh herbs though are added at the end of cooking. Especially something like basil. I like to add a handful or two of fresh basil to a quick tomato, garlic pasta sauce. And you can use fresh basil and fresh oregano in salads. Greek Italian Recipes using fresh Oregano: Home Cookin Chapter: Recipes From Thibeault's Table Tomato - Oregano Tarts ====================== Source: Roger Verges Vegetables 1 lb very ripe tomatoes 2 Tablespoons olive oil 1 clove of garlic Salt and pepper 1 slice of bread 1/2 lb puff pastry 2 Tablespoons or Capers or 4 oz black olives (Nicoise or Kalamata) - pitted 6 oregano sprigs . Peel and seed tomatoes. Chop coarsely. Put olive oil into a sauce pan or skillet heat, add tomatoes, minced garli and salt and pepper to taste and saute for 7 to 8 minutes. Trim crusts from bread and process into crumbs. Mix crumbs with 2 oregano sprigs. Add to Tomato mixture. Set Aside. Roll puff pastry into a generous 12 inch square. Place on a chilled baking sheet. (may also be made into 4 six inch circles, use a tart ring or plate as a template and cut out) Prick pastry all over, leaving 1/2 inch border unpricked. Bake for 10 minutes. Remove from oven and spread a layer of tomato mixture and sprinkle with capers or olives. Return to the oven and bake an additional 8 minutes. If serving as a first course, allow one per person. Or cut the large tart into small squares and serve as an appetizer in the living room. Garnish with sprig of oregano. Home Cookin Chapter: Recipes From Thibeault's Table Green Bean, Zucchini and Potato Stew (Fassolakia Iadera ======================================================= Adapted from: Krinos Foods (The original recipe called for a large can of tomatoes and did not include garlic or oregano.) Green Bean, Zucchini and Potato Stew (Fassolakia Iadera)This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese . 1/4 cup olive oil 1 cup chopped onion 1 clove of garlic, minced 1 pound fresh green beans, trimmed, halved crosswise 1/4 teaspoon cayenne pepper 8 ounces zucchini, cut into 1-inch-thick slices 8 ounces russet potatoes, peeled, cut into 1-inch cubes 3/4 cup chopped fresh Italian parsley 1 to 2 tablespoons fresh oregano chopped (or dried) 1 14 ounce can of Italian-style tomatoes, chopped. 1/2 cup chicken broth . Heat oil in heavy large non-stick skillet over medium-high heat. Add onion and sauté 5 minutes.Add Garlic and green beans and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes, cayenne pepper, parsley and oregano. Pour tomatoes and their juices over vegetables. Add chicken broth. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 1 day ahead -- cover and refrigerate. Serve warm or at room temperature. 6 To 8 Servings...See MoreISO Lemon Marmalade recipe.
Comments (9)both of these are tried and true on the forum. They are very good! MEYER LEMON MARMALADE 6 Meyer lemons (1 1/2 lb) 4 cups water 4 cups sugar Cheesecloth Kitchen string 6 (1/2-pint) Mason-type jars, sterilized Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours. Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes. Ladle hot marmalade into jars, filling to within 1/4-inch of top. Wipe rims with dampened cloth and seal jars with lids. Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely. Cooks' note:  Marmalade keeps, stored in a cool, dark place, up to 1 year. Makes 6 (1/2-pint) jars Gourmet- December 1999 MEYER LEMON AND VANILLA BEAN MARMALADE 1 1/4 pounds Meyer lemons 5 cups water 5 1/2 cups (about) sugar 1 vanilla bean, split lengthwise Pinch of salt Working on large plate to catch juice, cut lemons in half lengthwise, then very thinly crosswise. Discard seeds. Pack enough lemons and any juice to measure 2 1/2 cups. Transfer to large nonreactive pot. Add 5 cups water; bring to boil. Reduce heat to medium; simmer 10 minutes. Remove from heat; let stand uncovered overnight. Measure lemon mixture (there should be about 5 1/2 cups). Return to same pot. Add equal amount of sugar (about 5 1/2 cups). Scrape in seeds from vanilla bean; add bean. Add pinch of salt. Bring to boil, stirring until sugar dissolves. Attach clip-on candy thermometer. Maintaining active boil and adjusting heat to prevent boiling over, cook until temperature reaches 230°F, stirring occasionally, about 30 minutes. Cool to room temperature. Transfer to jars. Cover and chill. (Can be made 2 weeks ahead. Keep refrigerated. Bring to room temperature before serving.) Makes about 4 1/2 cups. Bon Appétit February 2005 AnnieÂs notes - When I let the lemons sit over night and then measured, I had 4 cups, not nearly 5 1/2, so I added 4 cups of sugar (sugar equal to fruit). I scraped out the vanilla beans and then tossed the pod in for good measure. I fished the pod out before jarring up the marmalade. It's yummy, kind of sweet. The vanilla adds a different dimension of sweetness, not distinctly vanilla but still sweeter than the recipe without the vanilla bean. Annie...See MoreISO fine grained flourless choc cake
Comments (3)My suggestion would be to wait only about five minutes after removing from the oven, loosen the edges and put a cookie sheet over the top of the pan and flip. They will stick more if they cool too much. Watch carefully and don't over bake, in fact, under baking would be best. Think MLC... Nancy...See More
3 years ago
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3 years ago
3 years agolast modified: 3 years ago
3 years agolast modified: 3 years agoMy sheet pans are Polar Ware (made in USA).
For cookies I use Rema insulated air-bake sheets, similar to this one. I also use parchment when baking cookies.
- 3 years agolast modified: 3 years ago
- 3 years ago
i think i have all of the above. And then some. Full, half, and quarter aluminum. Two French steel are my everyday go-to. My first purchased in the late 80's. Excellent for roasting vegetables. Well seasoned like cast iron. Horrid for baked goods. My first chocolate chip cookies spread but ten years later became a thing. Lacy and crispy.I can vouch for these from amazon. Purchased a bit over a year ago. They still look brand new and stainless so into the dishwasher they go. Mine are the smallest but they have various sizes for differents needs like a small second oven, toaster oven, etc. Great for thawing frozen foods in the fridge. Or into the freezer for things that need pre-freezing before bagging. Small footprint i can always find room in the fridge or freezer.
This is a set of 9. Three different sizes. Mine came with silpats and a stack of parchment but that set is out of stock.
Favorite use is side-by-side just behind my main cutting board prep next to my stovetop. The left one i scoot compost peelings and doubles as an extra spoon rest.
Lulu thanked HU-547125811 - 3 years ago
- 3 years agolast modified: 3 years ago
3 years agolast modified: 3 years ago
3 years ago
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