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Old 10-08-2011, 07:51 AM   #1
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Homemade Pam or cake release

I just came across this today,and going to try it, has anyone else already seen this and tried it

Miracle Pan Release

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Old 10-08-2011, 10:33 AM   #2
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Interesting. I may make a fraction of the recipe and see how it performs. I have plenty of lard so I may use that.

Thanks for the info.
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Old 10-08-2011, 10:37 AM   #3
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It does work, both bakeries I worked in used this for their cake pans.
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Old 10-08-2011, 10:56 AM   #4
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I love tips like this. Even better than using a Maggie on my hand for the shortening...
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Old 10-08-2011, 10:57 AM   #5
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Quote:
Originally Posted by chopper
I love tips like this. Even better than using a Maggie on my hand for the shortening...
Ok. Auto correct made it a Maggie. I wanted to say baggie. Like a sandwich bag!
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Old 10-08-2011, 11:03 AM   #6
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We always used to save the wrappers from butter and use those to grease pans. My grandma kept a jar in the fridge and we'd put the wrappers there. Here in Canada, butter isn't sold in quarters, so I don't get the waxed paper/parchment paper wrappers anymore. It took the DH years to ask why I always quartered the pound of butter--that is until I bought butter in the States. The penny dropped the first time he opened a pound of "US" butter.
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Old 10-08-2011, 11:05 AM   #7
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Ok. Auto correct made it a Maggie. I wanted to say baggie. Like a sandwich bag!
Thanks! I was wondering what Maggie was--I had an MGB I named Maggie, and a Saint Bernard--neither of which would've been convenient to put on my hand to grease a cake pan!
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Old 10-08-2011, 11:13 AM   #8
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Thanks! I was wondering what Maggie was--I had an MGB I named Maggie, and a Saint Bernard--neither of which would've been convenient to put on my hand to grease a cake pan!
I dare say the Saint would have objected.
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Old 10-08-2011, 11:21 AM   #9
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I dare say the Saint would have objected.
She was a certified therapy dog, but she did weigh 140# and there would've been a problem with HAIR in the pan. Not to mention the logistics of it all .
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Old 10-08-2011, 11:36 AM   #10
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I normally use my silicone baking pans, which need no greasing whatsoever. Just place the cooling rack on top of the cake pan, muffin pan, loaf pan, etc., turn it upside down, and everything just falls out. When I do need to grease a pan, I use the spray-on stuff. I have lite oil and butter flavoured, depending on what I am cooking.
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