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The REAL Non-stick Stuff
Joined: Jan 11, 2007
Posted to Thread #6664 at 4:53 pm on May 19, 2007
I recently rediscovered a recipe I got in a class. The woman who taught the class, claimed to know the elusive secret to getting cakes out of even the most intricate buntcake pans. I might have forgotten all about it, except I won a small bottle of it. A year later, I *finally* got around to using it.
What can I say? I had liquid GOLD on my hands...and I didn't even know it!
I just made a tripple layer cake and each one came out perfectly. I just rubbed the pan with this non-stick stuff. Amazing.
Okay, just know that this may involve a trip to the healthfood store to make...
It's a ratio of:
1/3 lecithin to
2/3 bland oil
No need to make a large quantity. The "sample" I have is in a small squeeze bottle (as tall as my thumb) and after making 4 cakes, it's only half gone.
Thanks to this stuff, I'm a *much* happier baker!
You can't do anything about the length of your life, but you can do
something about its depth. - M
Other messages in this thread:
- 6664. The REAL Non-stick Stuff - Traca - 4:53pm on 05/19/07 (8)
- Very interesting! No floury coating to deal with. Do you keep it in the fridge? [NT] - cheezz - 5:59pm on 05/19/07
- Nope. And after a year, it's still stable enough to do the job! [NT] - Traca - 10:05pm on 05/19/07
- So how do you apply it to the pan? Would it work in a pump sprayer? [NT] - cheezz - 12:03am on 05/20/07
- The consistency is thicker than olive oil. I just squeeze some in the pan - Traca - 10:56am on 05/20/07
- Thanks, Traca. I have a bottle of liquid lecithin from my oatmeal cookie tests...also - MarilynFL - 11:11am on 05/20/07
- Wow! This is fascinating. How much lecithin do you add to cookies? - Traca - 12:40pm on 05/20/07
- I was working with a proportional benchmark and ended up using 1 TBL - MarilynFL - 1:05pm on 05/20/07
- Good to know. Thank you. I'll give it a whirl... [NT] - Traca - 1:37pm on 05/20/07