- Classic handle-free design.
- Tapering pin can be pivoted to create a perfect round of pastry.
- The pin is so slender and lightweight, you can easily flip the rolled dough over the wooden cylinder and ease it into a baking pan.
- Made of a hardwood prized for its strength, smoothness and durability.
Now this is kind of a specialty item, but once you use one you will buy one. When I have my baking classes and the students work with this rolling pin they are amazed at how easy it is to roll perfect circles. You can get a nice one for around $10.00 so not an expensive item.
This is a tool that you will find so helpful to roll out anything you want to be round and not stick to the counter top. I use mine all the time of tortillas, pie crusts, calzones and pastries.
These pastry mats are made from silicone, and are marked for different sized pies. They are easy to clean and roll up for storage. They range in price from $10.00 to around $25.00.
I bought my press on Amazon for around $25.00 and well worth the price. The bran I happen to get is a Victoria 8 inch cast iron press. I not only use it for tortillas, but for pressing out pie crusts for my miniature pies and calzones.
Mine is made of cast iron and does a good job of pressing the tortillas. The only issue is you still need to roll the tortillas to make them larger, but it does give you a good start.
Having good kitchen tools make baking so much more rewarding. I did not say it was inexpensive but you get what you pay for.
What you want in a muffin pan, is heavy duty and where the muffins just fall out when baked. This pan is everything you would ever want in a muffin pan. You can buy it on Amazon for around $22.00 - $30.00 depending on the sales they are having.
The pans are made in the USA
One of my favorite new gadgets this summer are my mini pie plates. I wanted to have something that I could use for chicken pot pies, or individual pies for desserts.
Most of the small pie pans on the market are expensive and larger than what I wanted. I ended up purchasing a set of 10 made by Libbey. Amazon has them for $15.00, which is a pretty good price after looking around.
They are 4.9 inches in size, I know that sounds small but they are the perfect size for one serving. They are glass so will go from the freezer to the microwave which is handy if your item is frozen. I only bake with mine but you could find many uses for these small pie plates when entertaining.
Individual Pot Pies
A double 10 inch recipe will give you enough for the bottom and top crusts for 6 individual pies. If you have my cookbook just double the 10 inch crust recipe. You will need 100g of crust for each double crusted mini pie plate. The bottom crust is 60g of dough and needs to be rolled out to a diameter of 6 inches. The top will need to be rolled out to 5 inches and 40g of pie dough.
Each pie holds 1/2 a cup of filling. This will give you an idea of how much filling you will need to make.
All Clad stainless steel pans often have an inner core of aluminum or copper (and some have a copper-clad bottom). The reason this is done is because these two metals are very efficient heat conductors. The aluminum or copper is sandwiched between layers of steel and neither come in contact with the food. I have a few of these of pans and I love them but, they are different to cook with. After reading this article by Rick Martinez Associate Food Editor at Bon Appetite I thought I would share some of his tips.
I make my flour tortillas in my large stainless pan and I notice that they cook very quickly around the edges and less in the middle. At first I thought well maybe the tortillas are thinner on the edges but, I have come to learn it's the pan. I now understand how the pan cooks, also the stove you are cooking it on make a difference. I have gas and I know from experience it's totally different to cook with than an electric range.
According to Rick Martinez, the Associate Food Editor, It is recommended to take a few minutes and get to know your pans. To do this, take this simple test to find out where your hot and cold spots are on your pan. This will allow you to do a better job when preparing meals.
Here’s a simple test:
Fill your pot or pan with a few inches of water and bring it to a boil on high heat. Hot spots are the places where you will see rapid bubbling. The cold spots are the places where you will see only a few bubbles, or none at all. In my stainless pan it heats up quicker where the flames from the gas burner are in contact with the bottom of the pan, around the edges. It's noticeably colder in the center of the pan.
Any food cooked on a hotspot without turning, stirring, or tossing will eventually burn or stick to the pan. If this is a problem lower the heat on the burner and move the food around in the pan. Professional cooks shake their pans; this will move the food around in the pan, but also change the position of the pan over the heat and allow hot spots to cool and cool spots to heat.
Test out your pans and get to know what works best on your stove. I know now I will move my pan, and the ingredients more when cooking in my stainless steel pan.
Now you know me, I'm all about kitchen gadgets. This handy tool is a must in your kitchen. I have several sizes from small used for cookies, to very large which I use for making waffles. Baking scoops come in many sizes and will make your life so much easier.
If you are only going to buy one or two think about what you bake more often. Whatever you do, go for quality, you will use it all the time. Each scoop will have a number on the metal bar on the inside of the scoop. The larger the number the smaller the actual scoop. Most of mine are the brand name Farberwar. They are all metal and seem to hold up pretty well with time.
Starting with the smallest
#40 -- 1 1/2 Tablespoon -- small cookies (about 2 inch in size)
#24 --1/4 cup -- good size cookies (about 3-4 inches in size)
#12 -- 1/3 cup -- perfect muffin size (use for regular size muffin tin)
#8 -- 1/2 cup -- use for making muffins (easy to scoop the right amt)
Now there are many other sizes but these have served me well and work best with what I bake everyday at my house.
If you have ever had problems getting your muffins, or bunt cakes out of the pan in one piece this is the product for you. It's a new product that I have developed using all natural ingredients that works like a charm. A little goes a long way so a jar will last for some time. It doesn't need to be refrigerated and is much easier to spread if kept at room temperature. If you wish to keep your jar in the fridge it won't hurt, but will be more difficult to spread due to being cold. ... Read More
Baking perfect bread has to do with manipulating the time and temperature of the dough and the surrounding environment. In order to do this you need a thermometer. One that has a probe is great not only can you use if for bread but roasts or anything you bake in the oven. These are under $20.00 and available at any cooking store
Measuring liquids can be a challenge, a product called the perfect beaker works great. It allows you to measure liquids more accurately and with bread that's important. You can find this at any kitchen store or on line for under $15.00.
Rattan banneton is great for proofing your bread. These are also known as "brotforms" or "proofing baskets". These baskets are used both to provide the loaf with shape and to wick moisture from the crust. When the dough is risen, turn it out onto a pan to bake. The loaf will have a gorgeous pattern of floury rings circling the deep golden crust.