"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Brownies & Dessert Bars
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-28-2019, 04:46 PM   #1
Executive Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 3,287
Bakers Joy spray

It only costs $2.24 at Walmart and works pretty well. However, after only the 3rd use, it would only dribble out a creamy colored goo. Ah well.

I came across others who said the same and one poster posted the following recipe for "pan grease." Anyone tried this for baking deserts?

"I use a substance called Pan Grease.....I just brush it in my pans on bottom and sides and haven't had any problems with sticking or breaking...."

Pan Grease

1 cup shortening
1 cup flour
3/4 cup vegetable oil

"Blend well using a mixer and put it in airtight container. Need not be refrigerated."

Caslon is offline   Reply With Quote
Old 04-28-2019, 05:39 PM   #2
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 23,760
Send a message via Skype™ to taxlady
For greasing a pan for baking, I brush the inside of the pan with butter and then sprinkle with flour until it is all coated. Then I shake off any flour that's loose. I imagine the pan grease would work as well. I would worry about the possible taste of the fat and I would worry about it going off.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 04-28-2019, 05:51 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,743
Quote:
Originally Posted by taxlady View Post
For greasing a pan for baking, I brush the inside of the pan with butter and then sprinkle with flour until it is all coated. Then I shake off any flour that's loose. I imagine the pan grease would work as well. I would worry about the possible taste of the fat and I would worry about it going off.
+1. This is what I do too. I use butter rather than oil or a spray.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-28-2019, 06:30 PM   #4
Executive Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 3,287
Ok. I'll try and find something to store the flour in that I can shake out more evenly. I may try the vegetable spray first just for convenience sake and see how that goes.
Caslon is offline   Reply With Quote
Old 04-28-2019, 06:46 PM   #5
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,438
I use Pam Baking Spray that has flour in it. It works great and I don't notice any flavor from it.

The first time I made a cake in my Bundt honeycomb pan using butter and flour, it turned out fine. The second time, it stuck horribly and I had to turn it into a trifle. So I bought the Pam Baking Spray and the problem is gone.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 04-28-2019, 07:12 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,743
Some of our baking pans, muffins, etc., are kinda non-stick so the spray beads up on the surface rather than coating it evenly so I reverted to butter.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-29-2019, 09:35 AM   #7
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
I have had that recipe for the cake pans for eons. The print is almost worn off. Time to write or type it up again.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-29-2019, 01:26 PM   #8
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,438
Quote:
Originally Posted by Andy M. View Post
Some of our baking pans, muffins, etc., are kinda non-stick so the spray beads up on the surface rather than coating it evenly so I reverted to butter.
My honeycomb cake pan is non-stick, too. I figure the pressure from putting the batter in smooths out the spray. In any case, it works better for me than butter and flour.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 04-29-2019, 01:29 PM   #9
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 23,760
Send a message via Skype™ to taxlady
I've been using butter and flour for close to 40 years and never had a problem with it.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 04-29-2019, 02:29 PM   #10
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,438
Quote:
Originally Posted by taxlady View Post
I've been using butter and flour for close to 40 years and never had a problem with it.
I'm glad it works for you After my honey cake stuck in the pan so badly, I didn't want to risk it happening again. It probably has something to do with the intricate pattern of the pan.
Click image for larger version

Name:	nordic-ware-honeycomb-cake-pan-review-1.jpeg
Views:	208
Size:	58.1 KB
ID:	34639
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 04-29-2019, 03:11 PM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,743
Quote:
Originally Posted by GotGarlic View Post
I'm glad it works for you After my honey cake stuck in the pan so badly, I didn't want to risk it happening again. It probably has something to do with the intricate pattern of the pan.
Attachment 34639
That's quite an elaborate cake pan. Do you have a photo of the finished product?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-29-2019, 04:25 PM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,438
Finally found it And the one that broke, and the trifle I ended up making. I like it because it's easy to portion it, and of course, it uses a lot of honey. We have honey in abundance from our two hives.
Click image for larger version

Name:	0115171853_HDR.jpg
Views:	174
Size:	77.0 KB
ID:	34641Click image for larger version

Name:	0222171727a_HDR.jpg
Views:	172
Size:	65.2 KB
ID:	34642Click image for larger version

Name:	0223171024a_HDR.jpg
Views:	165
Size:	68.8 KB
ID:	34643
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 04-29-2019, 07:01 PM   #13
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,591
Quote:
Originally Posted by GotGarlic View Post
Finally found it And the one that broke, and the trifle I ended up making. I like it because it's easy to portion it, and of course, it uses a lot of honey. We have honey in abundance from our two hives.
Attachment 34641Attachment 34642Attachment 34643
Beautiful GG!
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 04-29-2019, 07:03 PM   #14
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,743
That's a shame, GG. The finished cake is impressive.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-29-2019, 07:55 PM   #15
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,438
Quote:
Originally Posted by msmofet View Post
Beautiful GG!
Quote:
Originally Posted by Andy M. View Post
That's a shame, GG. The finished cake is impressive.
Thanks Everyone loved the trifle, though. I layered it with vanilla Greek yogurt and fruit.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 04-29-2019, 10:15 PM   #16
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 23,760
Send a message via Skype™ to taxlady
Quote:
Originally Posted by GotGarlic View Post
I'm glad it works for you After my honey cake stuck in the pan so badly, I didn't want to risk it happening again. It probably has something to do with the intricate pattern of the pan.
Attachment 34639
Yeah, even if it hadn't stuck, the flour might have made the pattern less sharp, less visible on the cake. There's probably more flour using my method.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 04-29-2019, 10:18 PM   #17
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 23,760
Send a message via Skype™ to taxlady
Just saw the cake now. GG, that's amazing.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 04-29-2019, 11:44 PM   #18
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,822
Quote:
Originally Posted by Caslon View Post
...I came across others who said the same and one poster posted the following recipe for "pan grease." Anyone tried this for baking deserts?

"I use a substance called Pan Grease.....I just brush it in my pans on bottom and sides and haven't had any problems with sticking or breaking...."

Pan Grease

1 cup shortening
1 cup flour
3/4 cup vegetable oil

"Blend well using a mixer and put it in airtight container. Need not be refrigerated."
Our own Katie H posted her blend here at DC - can't find the darned post! However, I did write it onto a post-it-note sheet and slapped it on the door of my pantry. It uses equal parts shortening (Crisco or such), cooking oil (Mazola, etc), and flour. I don't bake cakes often, however, so I never bothered making a batch. However, Katie says it works, and Katie knows her stuff.
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 07:06 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.