pan size and ingots
Posted: 06 September 2010 03:00 PM   [ Ignore ]
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I don’t have a financier pan, and have not made any of the recipes in RHC for them. I notice in the blogs in today’s bake-off that the positive reviews tend to come from the people who have the more appropriate-sized pans. I have hesitated to buy yet another pan, yet feel that it would be necessary in order to ensure the success of the recipe. I don’t have anything except custard cups, regular muffin tins, and four rather flat creme-brulee-type dishes. any suggestions?

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Posted: 07 September 2010 04:34 AM   [ Ignore ]   [ # 1 ]
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I would use the muffin tins filled only 1/4 full.  Don’t use cupcake liners.  Spray the pan with baking spray.

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http://myyellowkitchen.com/index-equipment-html/

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Posted: 16 October 2010 10:24 PM   [ Ignore ]   [ # 2 ]
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Does it make a difference which muffin tins you use? Is one brand superior?

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