Thread Number: 90050
/ Tag: Recipes, Cooking Accessories
Springform Baking Pans--Has Anyone Here Heard Of? |
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Post# 1146367   4/12/2022 at 18:58 (715 days old) by DaveAMKrayoGuy (Oak Park, MI)   |   | |
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How exactly do they work and aid in baking versus regular pans?
My daughter just out of nowhere is on a baking kick and started looking them up... -- Dave CLICK HERE TO GO TO DaveAMKrayoGuy's LINK |
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Post# 1146368 , Reply# 1   4/12/2022 at 19:06 (715 days old) by eurekastar (Amarillo, Texas)   |   | |
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Post# 1146372 , Reply# 2   4/12/2022 at 19:30 (715 days old) by DADoES (TX, U.S. of A.)   |   | |
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As the linked article says, the outer "ring" of the pan unlatches to open and remove from the base which avoids potential damage or tearing to delicate items such as cheesescake and quiche and ice cream cakes vs. flipping the pan over and dropping the cake out of it. I have a set, although I haven't baked a cheesecake in some years. |
Post# 1146373 , Reply# 3   4/12/2022 at 19:43 (715 days old) by MattL (Flushing, MI)   |   | |
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Available pretty much everywhere in all kinds of sizes and a few shapes. Some claim to be waterproof for use in a water bath but they will not be. Always wrap in a big sheet of foil if using a water bath. |
Post# 1146375 , Reply# 4   4/12/2022 at 19:55 (715 days old) by DADoES (TX, U.S. of A.)   |   | |
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The pan may also need to be lined with parchment paper for thin batters. I once baked a no-crust cheesecake which didn't call for a water bath and the instructions didn't state to line the pan and it leaked until the batter set sufficiently. Wrapping the exterior with foil may also have worked in that instance. |
Post# 1146397 , Reply# 6   4/12/2022 at 22:45 (715 days old) by MattL (Flushing, MI)   |   | |
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it depends on what you are baking. Cheese cake do not get greased, need to climb up the sides. |
Post# 1146408 , Reply# 7   4/12/2022 at 23:04 (715 days old) by henene4 (Heidenheim a.d. Brenz (Germany))   |   | |
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But I always had to grease mine. Some recipes might be different there. In these cases, greasing the form and adding backing paper along the bottom and possibly the sides is an alternative. But yeah, sorry about not making that clearer and considering the full picture. My bad and thanks for the correction! |
Post# 1146417 , Reply# 9   4/13/2022 at 01:14 (715 days old) by appnut (TX)   |   | |
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Post# 1146434 , Reply# 11   4/13/2022 at 07:08 (714 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)   |   | |
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I have several spring form pans, the best one is a more expensive one from Kaiser, I bought it because it was advertised as non-leaking and so far it never did. I always lined and buttered them. I start with buttering it and then put parchment paper (larger than the bottom) over it. I rub it over the buttered bottom and then turn it over so both sides of the paper are buttered. Then I close the form and the paper is stuck between both parts. I cut off the paper that sticks out and the form is ready to use. Depending on the recipe I might line the sides too, but I don't always do that.
Overhere in the Netherlands you hardly see spring forms any more without a coating. It wouldn't make sense not to line and/or grease pans with a coating. If you have one you could put it upside down when it comes out of the oven, but it's a practice I've only seen in American recipes for Angel food cake. Also very rare are Angel Food cake pans. It's a typical American thing I think. You can only find them here in some Asian supermarkets or Indonesian Toko's that carry more American products. More often used are Bundt cake pans. Ofcourse they have to be greased and flowered before use unlike and Angel Food cake one. My Bosch combo oven/microwave is around 20 years old now and doesn't heat up well when on the mode with top and bottom oven engaged. I suspect that the top element is not working anymore. The bottom element has been replaced in the past, not sure if I want to make costs on it for another repair. It still works well on the circulation mode, it's not really a fan oven then, but it's close. I have looked into freestanding oven/microwave combos, but the choice is very limited. Especially for combo's without a turn table and preferrably not only with forced air. |
Post# 1146444 , Reply# 13   4/13/2022 at 11:00 (714 days old) by ea56 (Cotati, Calif.)   |   | |
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Post# 1146445 , Reply# 14   4/13/2022 at 11:00 (714 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)   |   | |
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Post# 1146515 , Reply# 15   4/13/2022 at 22:56 (714 days old) by appnut (TX)   |   | |
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Post# 1146533 , Reply# 16   4/14/2022 at 04:02 (713 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)   |   | |
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Here's Bob's recipe for an Amaretto cheesecake copied from his original post:
Crust: 1 cup vanilla wafer crumbs (about 21 to 23 cookies) 1 tablespoon sugar 1/8 teaspoon almond extract 3 tablespoons butter Filling: 15 ounces light ricotta cheese 8 ounces cream cheese 2/3 cup sugar 3 large eggs plus 1 egg yolk 1/4 cup Amaretto liqueur 2 tablespoons all-purpose flour 1/4 teaspoon almond extract 1/2 teaspoon vanilla extract PREPARATION: Combine crust ingredients well; pat into a 7-inch springform pan. Beat sugar into the cheeses; add eggs; beat for 2 to 3 minutes on medium speed of an electric hand-held mixer. Add remaining filling ingredients and beat about 2 minutes more. Pour into prepared crust. Place the cheesecake on a rack in the Crock Pot (or use a "ring" of aluminum foil to keep it off the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator. |