Comments on: How To Flour A Pan http://cooklikeyourgrandmother.com/2009/04/how-to-flour-pan/ A Guide to Cooking with Real Food the Way Your Grandma Used to Fri, 12 Mar 2010 18:47:03 -0500 hourly 1 By: How To Make Banana Bread | How To Cook Like Your Grandmother http://cooklikeyourgrandmother.com/2009/04/how-to-flour-pan/comment-page-1/#comment-27546 How To Make Banana Bread | How To Cook Like Your Grandmother Thu, 11 Mar 2010 12:02:36 +0000 http://cooklikeyourgrandmother.com/2009/04/how-to-flour-a-pan/#comment-27546 [...] a loaf pan (click here for directions on flouring a pan) and pour in the [...] [...] a loaf pan (click here for directions on flouring a pan) and pour in the [...]

]]> By: How To Make Banana Cake | How To Cook Like Your Grandmother http://cooklikeyourgrandmother.com/2009/04/how-to-flour-pan/comment-page-1/#comment-26433 How To Make Banana Cake | How To Cook Like Your Grandmother Thu, 24 Dec 2009 03:07:50 +0000 http://cooklikeyourgrandmother.com/2009/04/how-to-flour-a-pan/#comment-26433 [...] the batter into three greased and floured round [...] [...] the batter into three greased and floured round [...]

]]> By: Drew http://cooklikeyourgrandmother.com/2009/04/how-to-flour-pan/comment-page-1/#comment-24710 Drew Thu, 25 Jun 2009 02:16:09 +0000 http://cooklikeyourgrandmother.com/2009/04/how-to-flour-a-pan/#comment-24710 Wow, sorry to hear that. It's hard to guess without knowing what recipe you did, and a whole lot more details, like: how warm was the butter, how long did the batter sit in the pan before going into the oven, was the oven thoroughly pre-heated, etc.<br /><br />I know I always over-do it with the flower or cocoa, because I hate sticking. Wow, sorry to hear that. It's hard to guess without knowing what recipe you did, and a whole lot more details, like: how warm was the butter, how long did the batter sit in the pan before going into the oven, was the oven thoroughly pre-heated, etc.

I know I always over-do it with the flower or cocoa, because I hate sticking.

]]> By: Anonymous http://cooklikeyourgrandmother.com/2009/04/how-to-flour-pan/comment-page-1/#comment-24709 Anonymous Wed, 24 Jun 2009 23:05:07 +0000 http://cooklikeyourgrandmother.com/2009/04/how-to-flour-a-pan/#comment-24709 CI used cocoa power on my last chocolate cake after I read that it would work like flour, but my cake stuck like I hadn't used anything on the pan. When I finally got them out of the pan, they were in pieces and I had to use frosting to hold them together :-). Tasty, but not ideal. What did I do wrong? I coated the pans with butter, then used the cocoa powder in place of the flour. CI used cocoa power on my last chocolate cake after I read that it would work like flour, but my cake stuck like I hadn't used anything on the pan. When I finally got them out of the pan, they were in pieces and I had to use frosting to hold them together :-) . Tasty, but not ideal. What did I do wrong? I coated the pans with butter, then used the cocoa powder in place of the flour.

]]> By: Anonymous http://cooklikeyourgrandmother.com/2009/04/how-to-flour-pan/comment-page-1/#comment-24411 Anonymous Thu, 21 May 2009 22:30:09 +0000 http://cooklikeyourgrandmother.com/2009/04/how-to-flour-a-pan/#comment-24411 If I am making a chocolate cake I like to use coco powder to "flour" the pan. This keeps a white dusting off your cake. If I am making a chocolate cake I like to use coco powder to “flour” the pan. This keeps a white dusting off your cake.

]]> By: onlinepastrychef http://cooklikeyourgrandmother.com/2009/04/how-to-flour-pan/comment-page-1/#comment-23902 onlinepastrychef Wed, 08 Apr 2009 17:24:00 +0000 http://cooklikeyourgrandmother.com/2009/04/how-to-flour-a-pan/#comment-23902 Hey, Drew. Yeah, for angel food cakes (and similar), you just bake them in a 2 part angel food pan and let cool upside down. Then, you do the skinny knife trick to release the sides, slide the two sections apart and do the skinny knife trick again to get the cake to let go of the bottom and cone of the pan. Kind of a pain, but there you have it. Hey, Drew. Yeah, for angel food cakes (and similar), you just bake them in a 2 part angel food pan and let cool upside down. Then, you do the skinny knife trick to release the sides, slide the two sections apart and do the skinny knife trick again to get the cake to let go of the bottom and cone of the pan. Kind of a pain, but there you have it.

]]> By: Lanny http://cooklikeyourgrandmother.com/2009/04/how-to-flour-pan/comment-page-1/#comment-23892 Lanny Wed, 08 Apr 2009 02:43:00 +0000 http://cooklikeyourgrandmother.com/2009/04/how-to-flour-a-pan/#comment-23892 Fascinating discussion. Fascinating discussion.

]]> By: Drew http://cooklikeyourgrandmother.com/2009/04/how-to-flour-pan/comment-page-1/#comment-23891 Drew Wed, 08 Apr 2009 02:12:00 +0000 http://cooklikeyourgrandmother.com/2009/04/how-to-flour-a-pan/#comment-23891 I had no idea about not greasing the angel food. How do you get it to release wen it's done?<br/><br/>As for my explanation, I was basing it on what I know of frying battered foods. You need to let them rest for a while after dipping to let the flour hydrate and glue the layers together, or your batter will all come off in one big layer when you fry it.<br/><br/>With cakes it's the exact opposite. You need to get it into the oven immediately after pouring it into the pan because you <em>want</em> those layers to stay separate. I had no idea about not greasing the angel food. How do you get it to release wen it’s done?

As for my explanation, I was basing it on what I know of frying battered foods. You need to let them rest for a while after dipping to let the flour hydrate and glue the layers together, or your batter will all come off in one big layer when you fry it.

With cakes it’s the exact opposite. You need to get it into the oven immediately after pouring it into the pan because you want those layers to stay separate.

]]> By: onlinepastrychef http://cooklikeyourgrandmother.com/2009/04/how-to-flour-pan/comment-page-1/#comment-23890 onlinepastrychef Wed, 08 Apr 2009 01:26:00 +0000 http://cooklikeyourgrandmother.com/2009/04/how-to-flour-a-pan/#comment-23890 The hottest part of the batter is the part that is right up against the hot metal pan. Since most cake batters contain a lot of sugar, the outside caramelizes fairly quickly. That's why you get a nice golden crust on cakes and such--caramelization plus additional browning due to Maillard reactions. Caramel is sticky. The flour or cocoa powder--like Stephanie's grandma, I use that, too, for choc cakes--acts as a barrier between the caramel and the pan. <br/><br/>No greasing for angel food cakes, sponge cakes or chiffon cakes, though. In these cases, if the batter (which is very egg-heavy and may only be leavened w/an egg or egg white foam) wasn't allowed to stick to the sides of an aluminum pan, it would have a hard time rising--the sticking gives the starches time to set up. This is also why lots of these types of cakes are cooled upside down, to keep them from collapsing before the structure is completely set. Having said that, I agree w/B.Cool that most American style butter cakes rise better in floured pans because they have a rough surface to climb.<br/> <br/>Drew, I think you're on the right track, too. Bottom line: I don't think there is one definitive answer as to why the greasing/flouring keeps cakes from sticking--all these reasons are viable. The hottest part of the batter is the part that is right up against the hot metal pan. Since most cake batters contain a lot of sugar, the outside caramelizes fairly quickly. That’s why you get a nice golden crust on cakes and such–caramelization plus additional browning due to Maillard reactions. Caramel is sticky. The flour or cocoa powder–like Stephanie’s grandma, I use that, too, for choc cakes–acts as a barrier between the caramel and the pan.

No greasing for angel food cakes, sponge cakes or chiffon cakes, though. In these cases, if the batter (which is very egg-heavy and may only be leavened w/an egg or egg white foam) wasn’t allowed to stick to the sides of an aluminum pan, it would have a hard time rising–the sticking gives the starches time to set up. This is also why lots of these types of cakes are cooled upside down, to keep them from collapsing before the structure is completely set. Having said that, I agree w/B.Cool that most American style butter cakes rise better in floured pans because they have a rough surface to climb.

Drew, I think you’re on the right track, too. Bottom line: I don’t think there is one definitive answer as to why the greasing/flouring keeps cakes from sticking–all these reasons are viable.

]]> By: Drew http://cooklikeyourgrandmother.com/2009/04/how-to-flour-pan/comment-page-1/#comment-23889 Drew Wed, 08 Apr 2009 00:51:00 +0000 http://cooklikeyourgrandmother.com/2009/04/how-to-flour-a-pan/#comment-23889 Stephanie, if that works as well as flour does then I'd have to reconsider my explanation for why it works. Hopefully Jenni will drop in to set us straight.<br/><br/>April, usually I don't like non-stick sprays because they add flavor. Then there's the <a HREF="http://msds.alberto.com/ATN/MSDSUS/DEFAULT/00413900.PDF" REL="nofollow">MSDS</a> (Materials Safety Data Sheet). And finally this from their <a HREF="http://www.bakersjoy.com/faq.html" REL="nofollow">FAQ</a>:<i><br/><br/>Q: What type of oil is used in Baker’s Joy spray?<br/>A: Baker’s Joy spray includes heart-healthy soybean oil, considered the healthiest of all cooking oils. In fact, 85% of its composition is made up of polyunsaturated and monounsaturated fats…the ones that are good for you.*<br/><br/>*United Soybean Board, Consumers’ Perception of Soy: Why it Might Pay to Have it on Your Label, 3/17/2000.</i><br/><br/>So the United Soybean Board considers soybean to be the healthiest of all cooking oils. Well, that certainly settles <em>that</em> issue. :-/ Stephanie, if that works as well as flour does then I’d have to reconsider my explanation for why it works. Hopefully Jenni will drop in to set us straight.

April, usually I don’t like non-stick sprays because they add flavor. Then there’s the MSDS (Materials Safety Data Sheet). And finally this from their FAQ:

Q: What type of oil is used in Baker’s Joy spray?
A: Baker’s Joy spray includes heart-healthy soybean oil, considered the healthiest of all cooking oils. In fact, 85% of its composition is made up of polyunsaturated and monounsaturated fats…the ones that are good for you.*

*United Soybean Board, Consumers’ Perception of Soy: Why it Might Pay to Have it on Your Label, 3/17/2000.

So the United Soybean Board considers soybean to be the healthiest of all cooking oils. Well, that certainly settles that issue. :-/

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