Insert a knife between the cake and springform pan.…
How do you prepare a cake pan for baking?
How To Prepare Cake Pans (in 4 easy steps!) Step 1: Brush the sides, corners and bottom of your cake pan. Step 2: Cut Out A Parchment Circle Step 3: More butter baby. Step 4: A little bit of flour.
What do I need to prep my cake for baking?
Learn how to prep them properly to ensure your cakes come out of the pans cleanly every time. What You Need cake pans, parchment paper, kitchen scissors, butter, pastry brush, flour, mixing bowl Follow These Steps Start with a square piece of parchment paper
How do you line a cake pan with butter?
Butter and line the cake pan Use a pastry brush to paint an even layer of very soft butter on the bottom and sides of your cake pan. Line with the prepared round of parchment paper, smoothing out to remove any creases or air bubbles. Butter the parchment paper
How do you line a cake pan with parchment paper?
Butter and line the cake pan. Use a pastry brush to paint an even layer of very soft butter on the bottom and sides of your cake pan. Line with the prepared round of parchment paper, smoothing out to remove any creases or air bubbles. Butter the parchment paper.
What are 3 ways to prepare a pan for baking?
How to Prepare Pans for Cake Success
- Bare-naked pans (without grease or flour):
- Greased pans (with butter or oil, or shortening, or nonstick pan spray):
- Greased and floured pans (with oil or butter or spray and flour, or with a spray that combines oil or grease and flour):
What is the most foolproof way to prepare a cake pan?
Grease with Nonstick Baking Spray
Parchment paper and a generous spritz of baking spray is all you need to ensure your cakes cleanly come out of their pans. Just be sure that the spray contains flour, as flour + grease is the magic combination here.
What do you grease a cake pan with?
You can use anything from a canola oil or olive oil spray to coconut oil or butter. Olive oil can be used in a pinch, but is a little harder to get to stick to the sides of the pan if you go too heavy handed. My personal choice is an olive oil spray, so it still sticks all around the pan and is easy to use.
How long should a cake cool before removing from pan?
Keep the cake in its pan and let it cool on a rack for the time the recipe specifies – usually 15-20 minutes – before attempting to remove it. Try not to let it cool completely before removing it. Most cakes are best unmolded from their pan while they are still warm, otherwise they tend to stick.
Do you grease the sides of a cake pan?
When to Grease a Pan
Beaten egg white cake batters rise best when they have can grip onto and climb up the sides of the cake pan; if you greased the pan, the batter would fall flat. When making butter or most fat-based cakes, it is best to grease the cake pan.
What is a prepared pan?
QUESTION: Sometimes a recipe will just say ‘prepare the pan’ or ‘use a prepared pan’, what does that mean? SARAH SAYS: It means that you put some sort of coating on it so the batter or dough won’t stick when baked, making the baked good easy to remove afterwards.
What is pan preparation?
Grease the bottom and sides of the pan with a visible coating of shortening or butter/margarine. Keep fingers from becoming greasy by using a folded piece of wax paper to spread the shortening. Cooking oil spray could also be used.
How do you grease a pan without spray?
Use Butter or Lard
Butter and lard are great cooking spray alternatives. They’re soft enough to spread into loaf pans and muffin tins with your fingers. You don’t have to get your hands messy to use these products, either. Use a piece of parchment paper or paper towel to help grease.
Why does my cake have a bump in the middle?
1. The cake pan is heating up much faster than the rest of the cake. This causes the edges to set before the cake has risen fully, and as the rest of the cake cooks the centre rises and creates a dome. To stop your cake from doming, line the outsides of your cake tin with a double layer of foil.
Can you just grease a cake tin?
Our recommendation is yes. It’s always worth greasing your tin even if it is non-stick. No harm will come to your sponge if you prepare the tin well and quite often non-stick can stick nonetheless!
Do you grease parchment paper for cake?
Baking parchment should not need greasing once it is in the pan, though some people like to grease it as well. Greaseproof paper should be greased once it is in the base of the pan. Melted butter is the best greasing agent. Brush the melted butter evenly on the base and edges of the pan using a pastry brush.
When should you grease a cake pan?
Tip. It’s best to grease just a few minutes before you add your batter, especially if your kitchen is warm. Doing it too soon gives the oil or fat time to drip down the sides of the pan and pool at the bottom.
How to make the perfect cake?
– A talented Melbourne Cake Artist has shared how to make cakes in a pie maker – Tigga Maccormack revealed that the mini cakes take seven minutes to bake – She places four scoops of cake mixture into the Sunbeam pie maker’s molds – Then once cooked she created one tall cake with buttercream, jam and berries
How to make an easy cake recipe?
How to grease a pan for a homemade cake?
– Vegetable Oil ½ Cup (120ml) – Solid Vegetable Shortening 1 Cup (226g) – All Purpose Flour 1 Cup (130g)
How To Prepare Cake Pans (in 4 easy steps!)
It is possible that this content contains affiliate links.For further information, please see my disclosure policy in its entirety.The worst part of baking a cake is finding out that it has stuck to the pans after all of your efforts.In four simple steps, you will learn how to properly prepare cake pans so that they will never stick again.
I’d be lying if I said I’d never had a cake stick stuck to my leg or foot.All that was left were lovely cakes bursting out of their pans to welcome the world.There are no crumbs left behind.There are no bottoms trapped inside the pan making fun of me.That would be a complete and utter fabrication, my friend.
- Friends should also refrain from deceiving one another.
- I’ve had cakes that stuck to the pan.
- Half of the group is expelled, while the other half remains.
- And, let me tell you, when a cake sticks to the pan, it makes you want to throw in the towel on baking.
- All that effort for nothing more than to see it all go to nothing as the cake clings to the pan by its fingernails.
- So while it may seem like a simple issue in cake making, prepping your cake pans is one of the most important phases in ensuring that you have a beautiful cake to deliver to your loved ones at the conclusion of the process.
- So what’s the point of prepping your cake pans before baking?
- Okay, I think we’ve got that one nailed down now.
- As a result, they don’t stick!
It is almost certain that you will be prepping your cake pans in some fashion, unless you are baking an angel food cake, which requires a non-greased pan in order for the cake to adhere to the pan.In any case, here is my foolproof method for preparing cake pans.
Step 1: Brush the sides, corners and bottom of your cake pan.
I use softened butter or melted shortening to apply the glaze, and I use a pastry brush to do it.The use of a basic non-stick cooking spray is not recommended due to the fact that the flour in step 4 does not always adhere as smoothly as I would like.Aside from that, the spray might have some strange effects on some non-stick pans if used over an extended period of time.However, if you want a speedier way than butter, a baking spray including flour or Baker’s Secret are both excellent choices.
Now, occasionally your butter wrappers will have enough remaining butter on them that you can use them to oil your baking pans with them.Occasionally, this is not the case.But, well, it’s worth a shot, right?It’s important to grease both edges (you won’t need to brush all the way up to the top, but about an inch above the surface) and corners (if you’re using a square pan).Use shortening instead of butter when greasing the bottom of a bundt pan, according to the pros.
- The milk solids in butter have the ability to function as a glue, causing cake batter to adhere to the baking pan.
Step 2: Cut Out A Parchment Circle
I used to skip this step all the time.My cake would occasionally come out.Sometimes it worked, and sometimes it didn’t.That’s when I realized that butter and flour weren’t going to cut it anymore.
This is where parchment paper comes in.Oh my goodness, how did the bakers manage without you?I make it a point to keep parchment paper on hand at all times.And just to be clear, wax paper and parchment paper are not the same thing.Wax paper will burn in your oven if left in there too long.
- Inquire as to how I know this.
- Simply set your pan on a piece of parchment paper and draw around the pan with your pencil.
- Make a circle (or square, depending on what you’re dealing with) out of the paper.
- After that, turn the parchment paper over.
- Any marks on your cake will be cooked into the cake, and you don’t want that!
- After that, just press the mixture into the bottom of the pan.
- Premade parchment circles are available for purchase, but I like the low-cost DIY option.
Step 3: More butter baby.
Yes, more butter is needed (or shortening) We oiled and prepared our pans with parchment paper before starting.However, I prefer to take a step further and spray the paper circle with a little additional butter to assist guarantee that there is absolutely no sticking occurs during baking.Clearly, I have a fear of cakes sticking to the pan.Are there any support groups for others in my situation?
However, you may just brush a bit extra butter onto your paper circle if necessary.
Step 4: A little bit of flour.
Now that your pan has been prepared and lined with parchment paper, you may begin baking.It’s time to get a little flour on your hands.Sprinkle a couple of tablespoons of flour into the bottom of your pan and flip the pan to coat the flour with cooking oil.Once the pan has been properly covered in flour, just tap the extra flour out of it.
Unless you’re flouring a bundt pan, you shouldn’t be using flour at all.Try using almond flour or granulated sugar in place of the regular flour.In addition, oil the bundt pan just before pouring in the batter.Not first thing in the morning, because otherwise your coating will just slip down the bundt pan and ruin it.’Pro Tip’: Making a chocolate cake?
- Here’s what you should do.
- Instead of using flour, try dusting the outside of the cake with cocoa powder for a wonderful rich brown hue.
- Immediately after removing the cake from the oven, run a knife around the edge to release the edges.
- If you wait for it to cool down, it will become more difficult to do so later on.
- That’s all there is to it.
- The proper method for preparing your cake pans.
- There are only four easy steps.
- There will be no cake sticking.
- There will be no profanity hurled around your kitchen.
Cake Pans Still sticking?
Are you reusing a pan and creating many batches of the same recipe?Make sure to clean the cake pans between each layer.If there are any residual crumbs that adhere to the sides of the pan, the next cake will stick to the pan.It goes without saying that a cake sticking to the pan is simply one of the cake pitfalls you could experience.
This post from Craftsy discusses 5 additional typical baking errors to avoid while baking cakes.Read on to find out more.As an example, here are some recipes that you may use to practice your cake pan preparation skills: Red Velvet Cake with White Chocolate Ganache Mint Oreo Chocolate Cake with Mint Oreos Apple Cake with Salted Caramel Sauce Coffee Cake with Peanut Butter and Jelly (peanut butter and jelly) Greetings and Best Wishes for Baking!
How To Prepare Cake Pans
Preparing your cake pans in the proper manner is essential to the success of your cake.To guarantee that your cakes come out of the pans cleanly every time, learn how to properly prepare them before baking.Preparing your cake pans in the proper manner is essential to the success of your cake.To guarantee that your cakes come out of the pans cleanly every time, learn how to properly prepare them before baking.
What You Need
Cake pans, parchment paper, kitchen scissors, butter, pastry brush, flour, and a mixing bowl are all you need to get started.
Follow These Steps
- Begin with a square of parchment paper cut to size. To line a round baking pan, cut a piece of parchment paper that is slightly larger than the pan’s diameter
- Make a triangle out of the parchment paper.
- Fold the parchment paper in half after folding it in quarters. Fold the triangle in half once more to make a narrow triangle.
- Measure and make a mark starting from the middle of your pan.
- Place the narrow tip of your triangle in the center of your cake pan, measuring and recording the point at which you reach the edge of the cake pan.
- Make a cut along the fold.
- Fold the sheet in half and cut along the line you marked using scissors. You should have a circle that fits neatly inside your pan at this point. As an alternative, you can use a pencil to trace the bottom of your cake pan onto parchment paper and cut along the lines
- Butter and line the cake pan with parchment paper.
- Prepare your cake pan by painting an equal coating of very soft butter on the bottom and sides of the pan using a pastry brush. Line the baking sheet with the round of parchment paper that has been prepared, smoothing it down to remove any wrinkles or air bubbles
- Prepare the parchment paper by rubbing it with butter.
- Another layer of butter should be applied on the parchment paper.
- Remove any extra flour from the pan and spread it evenly.
- Remove the pan from the oven and shake it around until the internal surface is gently and fully coated with flour. Turn the pan over and firmly knock off any excess flour into a basin with a spatula. If you’re coating two pans, drop the extra flour from the first pan into the second pan. When baking chocolate cakes, instead of using flour to dust the pan, use cocoa powder instead to prevent leaving a white film on the surface of the cake. Tip: The same procedure may be used to line a rectangular cake pan as well. Using a sharp knife, cut the parchment paper to match the length of the pan, allowing approximately a 2-inch overhang on each sides. In addition to preventing your cake from adhering to the pan, it will also provide you with handles to assist you effortlessly remove the cake out of the pan.
Introduction: How to Prepare Cake Tins/Cake Pans
What ever sort of cake tin you have, make sure you set aside some time to prepare it for baking since there is nothing worse than a cake that refuses to come out of its tin!Visit our website -I’ve purchased a number of cake tins (made of various materials, with loose bottoms, as well as spring forms), and despite the fact that the majority of them were supposed to be non-stick, there was always something that got stuck to the bottom or edges of the pans.So I’d learnt my lesson, and because I don’t enjoy spending a lot of time removing cakes from their tins and then washing my tins for a long time (more like scrubbing them), I just use one or a combination of the methods listed below:
Step 1: Greasing
Here, you may simply use butter, vegetable oil, or margarine to get the desired effect.What you need to do is use one of the materials listed above to oil the inside of your cake tin, no matter what size or shape it is.Use a paper kitchen towel and fold it in half or in quarters before pouring roughly a table spoon of vegetable oil directly onto your folded paper kitchen towel.Now apply it to the bottom and sides of the container, being sure to cover the whole surface area.
A silicone brush will also work well in this situation.When utilizing butter, the procedure is the same as it is when using a vegetable oil substitute.You may use a paper kitchen towel or even your fingers to clean the surface.If you want, you can leave the butter in its container, opening only one end or side and holding it by the wrapped end.The silicone brush will not function in this situation.
- If you are using margarine, follow any of the preceding directions that were given for using butter.
Step 2: Dusting
Dusting your cake is an optional step that will ensure that your cake will come out of your pan with ease.To begin, oil your cake tin using the items and procedures that have been previously specified.To begin, place 1-2 table spoons of flour in the bottom of your cake pan (Note: smaller cake tins will not require as much flour as larger cake tins) and, tapping the tin, scatter the flour all over the tin, starting at the bottom and working your way up its sides.
Step 3: Lining
The process of lining a cake tin with a baking parchment sheet is rather straightforward.There are a variety of options on how to accomplish it.Using a pencil, I trace the diameter of the base of my cake tin on a sheet of baking paper when lining a circular tin with a round cake pan.Due to the fact that this circle is still larger than the inside of my tin, I cut a little smaller circle than I had previously drawn on the template.
Place the paper on the bottom of the baking pan (you may also add a small amount of oil, butter, or margarine to the bottom — this will prevent the paper from shifting) and you are finished.It’s now time to oil, dust, or line the sides of your baking tin with baking parchment.When you’re ready to line the edges of your baking pan, grab a sheet of baking paper and cut out a strip that’s the same height as your tin (or can be slightly larger) and the same length as the pan’s diameter (or a bit longer).Place it into the container and you’re done!Using parchment paper to line a rectangle, square, or loaf pan: Lay out your baking sheet with baking parchment on top and measure the width of your tin first.
- To cover its bottom and two sides, cut a strip that is slightly taller (on both sides) than the tin and extends above the tin’s lip.
- Place the contents of the tin inside the tin.
- You can now oil or dust the remaining two sides, or you can line one additional baking parchment sheet with the following instructions: To make square tins, simply cut two strips of the same size.
- For rectangle and loaf tins, measure the length of the pan and cut a strip long enough to cover the base and the two remaining edges of the pan.
- Make a space for it inside.
- You should finish up with a tin that has been coated twice with paper and once with paper on the sides.
- This is a really simple method of preventing your cake from sticking to its pan.
- When it comes to lining tins, there are a few of additional options to consider.
- Some of these may be a little more difficult or time-consuming to complete than others.
There is never a single correct method to do something, and there is no such thing as right or wrong.Use anything you like, explore, and try things your own way – you never know, you could find a new approach that works better for you.
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Your Guide for When to Flour, When to Grease, and When to Line Your Pans with Parchment
Every week, baking specialist Alice Medrich will be going rogue on Food52, bringing shortcuts, hacks, and game-changing recipes to the table with her.On today’s episode, Alice demonstrates how and when to flour, oil, and just let parchment paper do its thing on a baking sheet.For pan preparation, there are two primary goals: to allow the cake to be removed from the pan without tearing or sticking, and, more often than not, to create a beautiful or at the very least un-torn surface on the cake surface.The form of the cake can be influenced by the way the pan is prepared.
Depending on the type of batter and the type of pan being used, as well as the baker’s personal tastes and their overall strategy for the cake, how we prepare a pan might vary.Any decent modern recipe should instruct you on how to prepare the cake pan in accordance with the chef’s expertise, experience, and personal preferences.Generally speaking, pans are prepared in three main ways, all of which may be supplemented — and I believe should be — by the use of parchment paper.Here is a summary of the factors to consider while making pan preparation decisions, as well as some suggestions for expediting the process: 1.Pans that are completely bare (i.e., without grease or flour): Sponge cakes, such as genoise, angel, and chiffon cakes, are often baked on bare pans, which means that they are neither greased or dusted with flour.
- They are believed to climb up the sides of the pan, and they require a dry, non-slippery surface to cling to in order to get the best rise and texture possible.
- Baking fallen chocolate soufflé-type tortes and a few other strange recipes in unlined baking sheets results in a better form in the end—with edges that are roughly straight up and down rather than tapering inwards.
- Before you can unmold this sort of cake, you must first separate it from the pan by sliding a thin spatula—or, better yet, a thin flexible plastic spreader—around the interior of the pan, pressing against the edges of the pan to prevent ripping the cake while doing so.
- For cakes that are baked in naked pans (those with flat bottoms), I line the bottoms (of those with flat bottoms) with parchment paper unless it is an angel food cake or a cake that will be suspended or hung upside down while it cools, as is the case for angel food cake and certain other sponge cakes.
- It will otherwise cause the cake to tumble out of the pan!
- Greasing pans (with butter or oil, or shortening, or nonstick pan spray) is a must.
- Baking non-sponge cakes in greased pans allows the cakes to shrink significantly from the sides of the pan as they complete baking and/or unmold without sticking or tearing.
- Butter cakes, devil’s food cakes, and quick breads are examples of non-sponge cakes.
- However, it may be required to run a thin spatula over the edges of the cake to completely separate the sides, as mentioned previously.
When oiled pans are required, I line the bottoms of the pans (especially those with flat bottoms) with parchment paper and grease just the edges of the pans (see note below).3.Grease and flour pans (either with oil or butter or spray and flour, or with a spray that incorporates oil or grease and flour): This form of preparation goes a step further than just using grease and may be utilized for the same sorts of non-sponge cakes that were discussed previously in greater detail.Because the flour seals the batter and forms an even crust on the surface of the cake, it is easier to remove from the pan without sticking and can often be unmolded without having to use a spatula to loosen it from the pan entirely.
(Back in the day when there was no parchment paper, grease and flour were probably the best defense against cakes adhering to the bottom of the pan!) Some bakers love a slight crust, and they continue to prepare all pans (with the exception of sponges) in this manner.Those who use it for certain cakes but not others, such as myself, do so based on whether the cake will be topped with icing or served bare, as well as whether a particular cake batter is particularly prone to adhesion.I only butter and flour a cake if it is absolutely necessary to get it out of a Bundt or decorative form, or if the sides of a layer cake are not going to be iced after it has been baked.To choose which side of a cake looks the nicest, I have been known to bake it in a greased pan with only one side floured.I always want the greatest results, but I also want to eliminate processes that I deem unnecessary—especially those that are bothersome or messy—in order to get them.
When I do butter and flour a layer cake, which is a rare event, I line the bottom with parchment paper and grease and flour only the edges (see note below).Should you use butter, oil, or shortening to grease your pans or bakeware?Each of us has a preference, but problematic fluted or ornamental pans (sculpted tube or Bundt pans) work best when coated with oil, shortening, or clarified butter rather than plain butter.The water in butter might generate gaps where the batter may stick, and the milk solids can also cause the batter to stick.
When using nonstick pan spray, make sure to spray it over a trashcan or the sink before using it.Pan spray on flooring is as slippery as ice and has resulted in several tragic accidents.Please keep in mind that, contrary to what is frequently (and tediously) taught in culinary schools, there is no need to grease under a parchment pan liner unless the parchment is rumpled or creased (which is a good reason not to rumple or crease it) and that there is no reason to grease or to grease and flour the top of a parchment pan liner.I’ll make an exception in this case: When you line a sheet pan or jelly roll pan with parchment paper to make a thin sponge cake or cake sheet, you may use a little pan spray to keep the liner from sliding around in the pan.
Even this will become superfluous as your skill level increases!Buy Alice’s James Beard Award-winning book Flavor Flours, which includes nearly 100 recipes (ranging from Double Oatmeal Cookies to Buckwheat Gingerbread) that are made with gluten-free wheat flour alternatives such as rice flour, oatmeal, corn flour, sorghum flour, and teff (not only for their gluten-free properties, but also for their additional flavor dimension).The second and last photograph was taken by Mark Weinberg; the others were taken by James Ransom.
How to Keep Cake from Sticking to the Pan
There will be no more crumbly cakes!In this video, I’ll demonstrate how to protect your cake from sticking to the pan.A cake that adheres to the pan is one of the worst baking mishaps you may encounter.The time and effort have been put in, and the result is something to be delighted about when you take it out of the oven.
However, when you attempt to take it out of the pan, it sticks and comes out in bits.I’ve been in that situation, and it’s quite aggravating.Although it has been quite some time since I have shed tears over smashed cake, I am finally ready to share my experience with you!The following are some tips for ensuring that your cakes come out clean and in one piece every time.
How to Keep Cake from Sticking to the Pan
Always line cake pans with parchment paper
When baking a cake, the most crucial preparation you can make is to line the pans (these are the pans that I use) with parchment paper before starting the process.Using this method, you can ensure that the bottom of the cake does not adhere to the pan and that the cake comes out in one piece.I never bake a cake unless I use parchment paper first!Consider skipping this step if you want to save time.
Please don’t do that.Preparation Options: You may either purchase parchment circles that will fit inside your pan or trace around the outside of your pan on a sheet of parchment paper with a pencil and then cut it out.When you’re lining your pan, make sure to arrange the pencils pencil side down.Following that, we’ll need to butter the pan.You may use either butter and flour or baking spray for this recipe.
Grease with butter and flour
One method of greasing your pan is to combine butter and flour. These two ingredients work together to create a barrier between the pan and your cake. Here’s how to prepare your pans with butter and flour:
- Butter the whole interior of your pan and set it aside (or margarine or shortening). Use the paper liners that were left over from the butter that was used in your cake batter. These liners often include enough leftover butter to sufficiently oil your pans, and they also serve as a convenient conveyance for your ingredients. However, room temperature butter and a paper towel can suffice as a substitute.
- Make a parchment paper base and grease the parchment paper with extra butter
- line the bottom with aluminum foil.
- Make a flour slurry in your oiled baking pan.
- Shake and spin the pan until all of the flour has been absorbed by the pan. Excess flour should be dumped into the next pan or back into the flour storage container.
For years, this was the method I used to line all of my cake pans, and it worked well. Then I learned that nonstick baking spray works just as well as conventional baking spray and is even easier to use!
Grease with Nonstick Baking Spray
The use of parchment paper and a good spritz of baking spray is all that is required to ensure that your cakes come out of their pans without a mess.Just make sure that the spray contains flour, because flour combined with grease is the winning combo in this situation.Look for brands such as Baker’s Joy (which can be found in all grocery shops) or White Cap (which may be found online) (sold at specialty stores or online and lasts forever).Spray the whole interior of the pan with nonstick cooking spray.
Place the parchment paper in the bottom of the pan and spray the parchment paper with the nonstick spray to prevent it from sticking.That’s all there is to it!Whether you use butter and flour or baking spray to prepare the pan, you can be certain that the cake will come out clean and in one piece when you pour the batter into the pan.
How to Remove Cake from the Pan
Allow the cake to cool in the pans for 10-15 minutes after it has been baked.If any of the cake’s edges appear to be stuck, run a knife over the edge of the cake to release it.After that, turn it out onto a wire rack to cool entirely before serving.I prefer to slide the cake out into my palm and then quickly flip it back down onto the cooling rack so that it cools with the paper side facing up, but that is just my favorite.
Are you prepared to create a cake?This chocolate sour cream cake, as well as this lemon blueberry cake, are two of my favorite desserts.
How to Prevent Bundt Cakes from Sticking to the Pan
You’ll see that I’ve received a lot of questions regarding bundt cakes in the comments section below.The most important piece of advice I can provide is to use a high-quality nonstick bundt pan.It will make your life a whole lot less complicated!Since I’ve been using this pan for years, I’ve never had a bundt cake stick to it, no matter how well I greased it.
After that, oil it thoroughly using one of the ways described above.Take care to explore every nook and crevice all the way to the top of the building, though.Then, once it’s cooked and you’ve allowed it to cool for a few minutes, gently shake the pan up and down to ensure that it bounces softly inside the pan.This manner, you can be confident that it will be clean when you remove it from the pan.
More Cake Help
- Putting together a layer cake? I have a ton of other tips and lessons that might be of use! How to Make Flat Cake Layers in the Oven
- Cake Layers: How to Store and Freeze Them
- Method for Dividing a Cake into Even Layers
- Step-by-Step Instructions for Making a Layer Cake
- How to Make a Cake Frosting
Shop Cake Tools
This piece was first published in June 2014 and has been updated.
How to Grease a Baking Pan
Do you want to know how to make sure your next baked good doesn’t cling to the pan?Here are all of the techniques and tactics you’ll need to ensure that you grease a baking pan precisely, every single time.The following may appear to be a completely unnecessary article (and in fact, if you’re an expert baker, you may not even need it!), but it’s one of those things that may make or break a recipe.
I hope that these tips and tactics will assist you in successfully greasing and prepping your baking pans each and every time!
How to grease a baking pan
It’s really simple!This is especially crucial when it comes to baking since if something goes wrong, you might end up with a disaster.Prepare your baking pan by greasing it with the oil of your choosing.You may use nonstick spray, olive oil spray, butter/coconut oil, or a combination of the three.
My preferred method of application is through a spray since it is simpler to get into all of the small crevices and corners without making a large mess by scooping up chunks of coconut oil or butter and trying to distribute them all over.Apply only a little amount of your chosen oil to your baking sheet; don’t go overboard or your baked items will come out oily and heavy.Spread your spray or oil all over the area, and you’re finished!No matter what sort of pan you’re using, my general rule of thumb is to only lightly oil the pan.If you’re baking something that contains caramel or is really sticky, you’ll want to butter your baking pan first.
- Unless you’re baking angel food cake, you shouldn’t bother with greasing a pan in any other case.
- Because the cake is so light and fragile, you don’t want it to be able to slide back down the edges of the pan after it has been baked.
Do you have to grease silicone pans?
You don’t, unless you’re really concerned about the outcome of a dish! I would recommend using a very little layer of cooking spray on silicone pans to ensure that everything comes out clean, but that it does not absorb too much into the silicone. The most common problem with greasing silicone pans is that the oil gets absorbed into the pan, causing it to become greasy over time.
What can be used to grease a baking pan?
Choosing the right type of grease to use for baking pans is a difficult decision.It is possible to use anything from a canola oil or olive oil spray to a coconut oil or butter as a moisturizer.Olive oil may be substituted in a pinch, although it is a bit more difficult to get to adhere to the sides of the pan if you use too much of it at once.My personal preference is to use an olive oil spray, which ensures that the food still adheres to the pan and is simple to apply.
Do you have to grease a nonstick baking pan?
Both yes and no. I would suggest baking a test batch in a nonstick baking pan to see how much of a recipe adheres to the baking pan. All nonstick pans are different, and some may require a small amount of grease to guarantee that nothing clings to the pan. Others are genuinely nonstick in their application!
Can you grease a pan with olive oil?
Yes! I would recommend placing the olive oil in a small bowl and brushing it on with a pastry brush to apply the oil. Make sure not to use too much force when stirring, or the oil may slide down the edges of the pan and pool in the bottom. I would recommend starting with a very tiny quantity and gradually increasing the amount as needed.
Safe Cake Pan Removal
The process of baking a cake may be really satisfying, but there is nothing more upsetting than taking it out of the oven only to have it break apart when you try to remove it from the pan. With these easy suggestions, you can have your cake and eat it too – and yet keep your sanity!
- When a cake is freshly cooked, it requires some time to set before serving. Keep the cake in its pan and allow it to cool on a cooling rack for the amount of time specified in the recipe – generally 15-20 minutes – before attempting to remove it from the pan.
- If possible, avoid allowing it to cool fully before removing it. Most cakes are best unmolded from their pans while they are still warm, as they tend to stick if they are not done quickly.
- To remove the cake from the pan, run a sharp thin-bladed knife along the sides of the pan. Place a cooling rack over the cake and invert the cake onto the rack before it has a chance to cool entirely on the rack. You can remove the sides of a springform pan before the cake has completely cooled
- if you’re concerned that the top of the cake will be harmed, you can turn it a second time so that the cake does not end up upside down on the cooling rack. A sheet of parchment paper is placed on top of the cake and the plate is placed on top of the cake to get this simple effect. Invert the cake onto the lined plate, then place the cooling rack on the bottom of the cake and press down hard to ensure that the cake is sandwiched between the cooling rack and the lined plate. Gently turn it over onto the cooling rack so that it is right side up. Remove the parchment paper and allow the cake to cool entirely before unmolding it from the pan
- if the cake cools completely before being unmolded from the pan, it may be difficult to remove. If this happens, put the pan back in the oven for 3-5 minutes at 325°F (160°C) to warm it up a little before attempting to invert it again.
- Practice makes perfect, as they say. If you want to experiment with unmolding cakes, try one of these tried-and-true cake recipes: Easy chocolate cake, Rainbow birthday cake, Rhubarb coffee cake, and Pineapple Upside-Down Cake with Dark Rum Sauce are some of the desserts you may make.
Posted in: better baking, cakes & pastries, holiday baking, Uncategorized
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How to Properly Grease a Cake Pan
Getting the batter just right is the key to effectively preparing a cake pan.To paraphrase an ancient adage, forethought can save a potentially disastrous situation from occurring.This is especially true when it comes to baking.It takes time and effort to create those exquisite festive layer cakes, and even the modest pound cake needs a little planning ahead of time.
As seasoned bakers, we understand the necessity of completely reading a recipe before beginning it, the appropriate way to measure dry ingredients (with a spoon rather than a scoop), and the value of using the required cold or softened butter.However, don’t stop there with the ingredients.When it comes to serving your guests, prepping your cake pan may make the difference between serving a lovely tier cake or a trifle that was slapped together on the fly.Remember to always double-check your recipe directions; a properly worded recipe will inform you whether or not to oil and/or flour your cake pan before proceeding with the process.If you’re using an antique recipe that was written by Grandma, it’s possible that she left out that crucial step since she believed everyone understood how to prepare a cake pan.
- Here’s how to oil a cake pan, in case you’re wondering.
When to Grease a Pan
Whether or not you need to oil your cake pan is entirely dependent on the recipe you’re cooking it using.Angel food cake, which receives its rising strength from the beaten egg whites, is baked without the use of any oil or butter in the baking pan.When you use beaten egg white cake batter, it will rise best if it can grab onto and climb up the edges of the cake pan; if you oil the pan, the batter will fall flat.When baking a cake that contains butter or any other fat, it is best to oil the cake pan.
These recipes frequently ask for some additional leavening, such as baking soda and/or baking powder, to aid in the rising process, and they do not rely on grasping the pan sides to get the desired result.Greasing the pan will help to prevent the batter from adhering to the dry sides of the baking pan.
When to Flour a Greased Cake Pan
A floured cake pan creates a protective barrier between the fat and the cake batter; it prevents the fat (lard, butter or oil) from seeping into the batter while baking the cake while still allowing the batter to rise up the sides of the pan and, once baked, allows for a simple release of the cake from the pan after it has finished baking.If your cake has a lot of sugar, it’s a good idea to flour your greased pan before baking it.When you try to remove the cake from the pan, the caramelized sugar on the edges of the cake may adhere to the sides of the pan, causing it to rip.A little dusting of flour will function as a protective barrier between the sweet mixture and the sides of the oiled cake pan, preventing it from sticking.
A smart tip is to oil and flour Bundt pans completely before baking, paying particular attention to the complex curves and crevices of the pans.See how to make Heavenly Angel Food Cake in this video.
Tips From a Pro
Pam Lolley, a Southern Living Test Kitchen Professional who has produced and tested hundreds and hundreds of cake recipes over the years, has earned the right to express her thoughts on the proper way to grease a cake pan in her view.In Pam’s opinion, ″I prefer to oil the pan with shortening and then sprinkle it with flour.″ ″I have discovered that butter may occasionally cause a cake to get overly dark – nearly to the point of being scorched on the bottom.A paper towel is also used to oil the pan, and I employ this technique while baking Bundt cakes.″ For delicate cake layers, Pam will cover the bottom of a pan with parchment paper and gently oil the parchment with cooking spray before assembling the cake.
Baking Pans – Prepare or Preparing for Baking
CraftyBaking.com is owned and operated by Sarah Phillips.Getting your baking pans ready correctly is one of the most crucial steps in baking successfully.In general, the method by which they are created varies depending on the kind of recipe; for example, you can use oil, butter, clarified butter, shortening, or pan spray, among other ingredients.SHORTENED (BUTTER) CAKES are often baked in greased cake pans to ensure that the baking recipe does not adhere to the pans; the amount of grease used depends on the amount of fat in the baking recipe.
In some cases, such as when making Angel Food Cakes, UNSHORTENED (FOAM) CAKE pans are not prepped in advance and remain uncoated.As Sarah points out, nonstick pans should not be used to bake foam type cakes since the batters for these sorts of cakes must physically climb up the pan’s surface in order to rise, and the oil or nonstick coatings make it too slippery for them to do so.Fat also has the effect of deflating delicate egg white foams.This baking technique is used with the Ultimate Butter Cake (UBC) Recipe, which can be found here.Never start a recipe without first preparing the baking pan(s) and setting them aside.
- For the greatest results, all batters must be placed in their ″prepared pans″ and cooked immediately after mixing, unless the recipe specifies that they can be baked later.
- This is especially true when working with delicate batters, such as those used to make UNSHORTENED (FOAM) CAKES, which can readily deflate.
- Recipes that call for baking soda and baking powder, such as SHORTENED (BUTTER) CAKES, must be baked as soon as they are prepared.
- The leavening power of the ingredients is released as soon as they are wet during the mixing process; if the batter is allowed to sit before baking, you will most likely end up with a cake that is flat, dense, and flavorless.
- If there is any residue left on the baking pan after baking, it should be washed with soap and water as soon as possible after baking.
- WHEN A RECIPE SAYS ″prepare the pan″ or ″use a prepared pan,″ what exactly is meant by these instructions?
- SARAH SAYS: It implies that you coat it with some type of coating so that the batter or dough doesn’t adhere to it when it’s cooked, making it easier to remove the baked product once it’s been baked.
|BUTTER – SOFTENED OR MELTED||Great taste. Makes a dark, crustier crust. Can burn. Cakes tend to stick more readily when used.|
|CLARIFIED BUTTER OR GHEE||No taste. High smoking point. Preferred to just using butter.|
|VEGETABLE OIL PAN SPRAY||Quick and easy Great for low-fat recipes NOTE: Do NOT spray NON-stick pans with vegetable oil spray – Residues form when the oil component in cooking spray polymerizes as a result of high heat cooking. This polymerization occurs with retail oil products as well. The residue is generally more of a problem with non stick cookware due to the fact that the dark coating causes pans to attain higher temperatures faster. They also cool very quickly when removed from the heat source, which does not allow much time for clean-up of the residue when it is still warm and easier to remove with soap and water.|
|SHORTENING||Does not burn easily Imparts no taste Preferred by most bakers|
|PROFESSIONAL BAKER’S GREASE Equal parts of Crisco shortening, oil, and flour.||It is usually sold in cake supply stores, but you can mix your own. Mix ingredients in a mixer with a beater attachment, until light and fluffy. Use a pastry brush to apply the grease on the inside of your pan No need to follow up with a flour sprinkling. Store it in an airtight container in the refrigerator.|
|BREAD CRUMBS||From Maida Heatter’s Cakes: Butter the pan (nonstick or not), getting into all of the fluted parts and including the center tube. Then dust the entire buttered surface with fine, dry bread crumbs (the kind you can buy in a cardboard can at the supermarket or you can make yourself). Include the center tube in the dusting, too, by turning the pan on its side and slowly rotating it while you drizzle crumbs on the tube from your fingers. Invert the pan and shake out excess crumbs. Then fill and bake; when you turn the pan over, the whole cake drops right out, pretty as you please.|
|FLOUR AND/OR COCOA POWDER (for chocolate cakes)||For extra insurance, a flour coating is used, especially with thin batters or those made with chocolate, fruits and nuts. These batters are notoriously sticky and need the flour to keep the caramelized sugars from sticking to the pans. Flour also creates a barrier between the butter from the pan and the batter to prevent the butter from melting into the batter. When baking a chocolate cake, use a mixture of 1/3 part flour and 2/3 part cocoa powder (sift together) so it won’t show on the sides of the layers when unmolded. You’ll need to sprinkle about 2 tablespoons of flour or a mixture of flour and cocoa inside an 8- or 9-inch cake pan and shake to coat all greased surfaces. Use a strainer when applying cocoa powder because it doesn’t act like flour does; it easily sticks and clumps in the pan. To do, hold the strainer over the pan and sprinkle cocoa all over. Turn pan upside down to tap out the excess.|
|PARCHMENT OR WAXED PAPER||I prefer to use parchment paper versus waxed paper to line pans. To make a good fit, place pan on top of parchment paper, trace around the pan and cut it out. Fit it to an already greased pan and grease again. Waxed paper doesn’t hold up as well; it gets soggy when used in the bottom of cake or loaf pans. Waxed paper cannot be used to line cookie sheets with as exposed areas smoke or burn in the oven. Use aluminum foil, instead.|
|FOIL SLING||Make a sling for a loaf or brownies by laying long, wide strips of foil or even parchment paper across the length and width of the pan so the paper hangs over the edges. They work the best if you make the paper the same width as the pan where it will be used. Use the overlap as a handy grip when its time to remove the loaf from the pan.|
|Shortened (Butter) Cakes||Grease pans. Lining with greased parchment paper is a big plus.|
|Unshortened (Foam) Cakes||Do NOT use nonstick pans. Not generally greased because fat can deflate their delicate foams. Angel Food Cakes – Not greased Cake Rolls (Roulades) – Grease and line with parchment paper or a nonstick liner. Do not grease parchment paper. Chiffon Cakes – Grease the bottom of the cake pan ONLY – DO NOT grease the sides. Genoise Cakes – Generously grease pan, line with greased parchment paper. Meringues – Not greased. Sponge Cakes – Generally, grease only the bottom of the pan, line with greased parchment paper.|
|Bundt Cakes||Cakes tend to stick to these pans. I like to use Professional Baker’s Grease so they don’t. Or, dust with flour after being liberally greased with shortening (do not use butter, unless clarified). I like to use a pastry brush to spread the grease evenly in the pan.|
|Cake Molds||I like to use Professional Grease. Or, coat them first with a layer of shortening, which works best with molded pans. Then, dust the pan with a sprinkling of flour|
|Cake Mixes||When a cake mix calls for flouring the baking pan, use a bit of the dry cake mix instead, no flour mess on the outside of the cake. Or, spray with vegetable oil spray.|
|Chocolate Cakes||When a cake mix calls for flouring the baking pan, use sifted cocoa powder instead of flour. There’s no mess on the outside of the cake.|
|Bread||Read recipe carefully, as some need greased pans while others don’t.|
|Cookies||Read recipe carefully, as some need greased pans while others don’t. If not sure, lining with parchment paper always works well.|
|Pies||Because there is so much shortening in a piecrust, pans usually need not be greased or floured, unless specified otherwise. Doing so would ruin the recipe.|
|Quick-Breads||Need greased pans. For best results, use a parchment or waxed paper liner in the bottom of the pan.|
INSTRUCTIONS FOR LINENING A BAKING PAN WITH GREASED PARCHMENT PAPER 1.Using a pencil, trace around the edge of one pan on top of a piece of parchment paper and set aside.The lead is non-toxic in nature.Remove the circle of parchment paper from the package using the pencil lines as a guide.
2.3.Spray the pans with cooking oil spray and set aside.4.Grease the inside of each pan after placing the parchment paper circle inside.
- Place the pans in a safe place until required.
- LINE A BAKING PAN WITH UNGREASED PARCHMENT PAPER (WITHOUT GRINDING) 1.
- For example, prepare the jelly-roll pan by first greasing it with nonstick cooking spray and then spraying it with more nonstick cooking spray.
- Sarah advises that if you are using a Silpat nonstick mat, you do not need to oil the pan first.
- Second, line the pan with parchment paper or a nonstick baking sheet.
- Nonstick cooking spray should be used to grease the pan.
- SARAH OPINIONS: Silpat mats should not be greased under any circumstances.
- INSTRUCTIONS FOR LINING A SPRINGFORM PAN WITH GREASED PARCHMENT PAPER 1.
- To fit a piece of parchment paper to its pan, draw the outline of the pan onto a piece of parchment paper.
Cut out the circular and set it on the pan with the pen or pencil side facing up.2.Lightly coat the bottom of the springform pan with nonstick cooking spray.3.
Gently press the parchment circle onto the bottom of the oiled springform pan and lightly brush with oil once more.4.Place a clamp on the edges of the springform pan.If the recipe specifies that you should grease the edges of the pan, do so.
The proper preparation of the baking pan will result in the removal of the finished baked foods with ease.There are a variety of preparation procedures that are effective.Read the recipe thoroughly to ensure that you are using the correct method.Some baked items do not necessitate the use of a particular pan, thus it is crucial to follow the recipe’s directions to the letter.
The pan should be prepared prior to mixing the batter so that the batter can be quickly put to the pan and placed in the oven as soon as it is completed.This is particularly significant with some batters since they may lose their leavening power if they are let to stand for an extended period of time.Some of the most frequent pan preparation methods are given in the next section.Pans should be greased and floured before being lined with parchment paper.
Grease the bottom and sides of the pan before putting the parchment paper. Keep fingers from becoming greasy by using a folded piece of wax paper to spread the shortening.
Set the cake pan on the parchment paper and trace around the bottom of the pan before coating it with butter or cooking spray. Cut the paper along the sketched line, oil the pan, and then lay the parchment paper on the bottom of the pan to protect the bottom of the pan.
Preparing a loaf pan with parchment paper is as simple as cutting two strips of paper.One is the width of the sides, while the other is the width of the ends of the table.Make booth strips that are long enough to hang over the edges of a loaf pan and then place them in a loaf pan that has been greased.The strips of parchment may be used to remove the baked products out of the pan once they are done baking.
If the recipe specifies it, oil the top of the parchment paper with a folded piece of wax paper before lining the baking sheet.
It is critical that the parchment paper on the bottom of the pan be completely flat.The presence of creases in the paper might cause complications during the baking process.For the sides of the pan, cut strips broad enough to overlap 1 1/2 inches on the bottom of the pan and to extend 1 inch above the rim of the pan.Fold the strip in half lengthwise at the 1 1/2-inch mark.
Cut the 1 1/2 inches at 1 inch intervals up to the fold, starting at the top of the fold.When the strip is placed in a round cake pan, it will be able to bend as a result of this.When using square pans, it is not necessary to cut the paper along the edges.Using your hands, gently press the edges of the strips into the pan so that they fit snugly together.Cookie sheets and jelly roll pans can alternatively be lined with parchment paper to prevent sticking.
- In some cases, wax paper can be used in place of parchment paper to save time.
- However, it should not be used on cookie sheets or other surfaces where it will be exposed to direct heat, such as a cake pan.
Asparagus Beef Teriyaki
Cooking time for this easy, flavorful dish is less than the time it takes to steam a pot of rice. You’ll be done in about 20 minutes, and supper will be on the table. — Kari Shifflett, of Lake Mills, Iowa, is a writer.
Shrimp Orzo with Feta
My favorite dish is this one since it is tender, hearty and full of flavor. Garlic and a squeeze of lemon enhance the fresh flavor of shrimp while also providing heart-healthy benefits. —Sarah Hummel from Moon Township in Pennsylvania.
Chicken Thighs with Shallots & Spinach
What could be better than an entrée that comes with a side of creamy vegetables to accompany it? This quick and easy meal comes together in no time and makes a visually appealing presentation as well. The writer, Genna Johannes, of Wrightstown, Wisconsin
Pepper Steak with Potatoes
One of my favorite pepper steak dishes, Asian-style pepper steak, was improved by the addition of sliced red potatoes. As a result, this filling lunch is enjoyed by everyone at home, particularly hungry men with large appetites. — Kristine Marra lives in Clifton Park in New York City.
Mahi Mahi & Veggie Skillet
The process of cooking mahi mahi with a variety of veggies may appear complicated, but I created this skillet dish to bring out the wow factor without all of the work and mess. The following is a letter from Solomon Wang of Arlington, Texas:
Italian Sausage Veggie Skillet
The Italian sausage sandwiches we eat are delicious, but because the bread isn’t suitable for my diet, I developed this dish to fulfill my appetite. Sweet peppers can be substituted with hot peppers if you like a little more heat. Tina Howells, of Salem, Ohio, sent this message.
Spicy Peanut Chicken & Noodles
Even though this recipe for spicy peanut noodles is easy, it feels like it took hours to prepare. Everyone agrees that it has just the right amount of fire and spice. SHARON COLLISON (Newark, Delaware) says:
Curried Chicken Skillet
Served in a pan, this protein-packed meal is full of vibrant flavor. The vegetables, chicken, and quinoa are brought to life with a dash of spice and fresh ginger. — Ruth Hartunian-Alumbaugh of Willimantic, Connecticut, was born on this day.
Easy Meatball Stroganoff
This dish has provided meals for not only my own family, but also for many neighborhood children! When I prepare this lunch, they come rushing in. Because you know it works, it’s one of those things you throw together after work after a long day at the office. “I’m from Hattiesburg, Mississippi,” says Julie May.
Meat Lover’s Pizza Rice Skillet
This ″pizza rice″ was given to me by my son after I put together a fast meal from what I had in the refrigerator and pantry. Continue to layer on any other pizza topping components you wish. I frequently include black olive slices or mushrooms in my dishes. Teri Rasey of Cadillac, Michigan, is a writer.
Chicken & Goat Cheese Skillet
My hubby was utterly blown away by this spontaneous goat cheese and chicken skillet lunch that I whipped together on the fly. I can’t wait to make it again as soon as possible! — Ericka Barber of Eureka, California, is a writer.
Tangy Turkey Tostadas
As a health and fitness consultant and personal trainer, I understand how critical it is to nourish my body with nutritious foods throughout the day. A decent dose of vegetables and lean protein combine to make these tostadas a quick and hearty lunch or dinner. You may have them any night of the week if you like. —Julie Huntington, of Memphis, Tenn.
Spicy Sausage and Rice Skillet
With the spicy sausage in this simple skillet meal, it has a little bite, and the sliced apples add a delightful, tart surprise to the dish. Madison, Georgia, resident Jamie Jones
Chicken Rice Skillet
This traditional chicken and rice dish is enhanced by flavorful spices and a generous serving of veggies. Warming leftovers in the microwave is a terrific way to enjoy them. Kilkenny, Minnesota resident Jan Balata expressed his gratitude.
Orange Beef Lettuce Wraps
This is a lighter version of a popular restaurant dish that is sure to please. I also recommend that you try these wraps using either chicken or turkey instead of ground beef. Cranston, Rhode Island resident Robin Haas
Chicken Parmesan Burgers
What’s not to love about a restaurant-quality burger that’s covered with marinara and smothered with mozzarella cheese? Even more flavor is added by using fresh basil. In Alpine, California, Brooke Petras writes:
Skillet Shepherd’s Pie
Recipe for shepherd’s pie that I’ve ever had the pleasure of tasting. It’s a simple dish to prepare, and I generally have the majority of the ingredients on hand (if not all of them). Tarzah Sandt from San Diego, California, sent in this message:
Barbecue Pork and Penne Skillet
I’m the proud mother of two amazing and energetic children that I’m really proud of. Especially if I have leftover pulled pork, simple, delicious, and quick dinners like this BBQ pork skillet are excellent for us to share together after school activities. Mrs. Judy Armstrong, of Prairieville, Louisiana
Blue Cheese Pork Medallions
Because of the creamy sauce, which is elevated by the addition of blue cheese, this hearty pork meal gets dressed up a notch. The guests are enthralled by it, and they would never imagine how fast it was all put together. • Lynne German, a Woodland Hills, California resident
Feta Shrimp Skillet
On our vacation in Greece, my husband and I experienced a meal that was quite similar to this. As soon as we came home, I set out to recreate the flavors in this dish. The fact that I’m making it right now brings back fantastic memories. Sonia Ruder from New York City says:
Jiffy Ground Pork Skillet
Some people refer to it as supper hour, but for the majority of us, it is known as rush hour. Slow down the speed of life with this delectable ground pork dinner that is so easy to make. It is just time that you will have left to spend with your family around the dinner table. Flemington, Missouri resident Brigitte Schaller wrote this.
Tequila Lime Shrimp Zoodles
This acidic shrimp dish is a delicious way to reduce carbohydrate intake without compromising flavor. Instead of spiralizing the zucchini, finely julienne the zucchini to get a similar result without the use of a spiralizer. Yorkshire, Illinois resident Brigette Schroeder shared her thoughts on the subject.
Saucy Pork Chop Skillet
Pork chops in a skillet a