BariatricEating.com Health & Nutrition

Linda’s Recipe & Cooking Forum!

Essential Equipment Series - Bakeware

Many people are afraid of baking. I can't understand why. I would rather spend all day baking than cooking any time! The absolutely gorgeous things that can come out of your oven are art forms....even the simplest, most rustic product can be beautiful up close! With the flaky crusts, the golden brown crumbs, the thick, sweet juices, the warm and comforting spices, rich, creamy centers. Every baked good is a masterpiece!

Since having WLS means cutting down carbs (if you are serious about being successful) and removing sugars from desserts, that can make the thought of baking a wonderful dessert very daunting. It needn't be. The same principles apply and with the wonderful sugar substitutes, flour replacers, and some ingenuity you can have just as fabulous results as before.

Baking IS different than cooking. It does need patience and a familiarity with the chemical reactions in different ingredients. It's rare that you can throw whatever looks good or handy into the bowl and have a perfect result. It is more exact and takes a little more expertise, but by no means requires a pastry chef degree!

I've always said that this is where you can tell if someone makes their food with love. Baking NEEDS that love and the tenderness of a gentle hand. (Sounds silly, but it's very true!)

To make the whole process easier and the end products their best you need some essentials. These items will get you through any project with great results and a lot less grief.

CAKE PANS

Too small of a pan and you'll have a running-over mess. Too big and it will be flat and cook faster than the recommended time, burning or scorching the edges. Most cakes can be baked in a round OR square pan, but the volume-size needs to be the same. The recipes that I post are usually for a single 8-inch layer or to be used in an 8x8 square. Sometimes a recipe will make enough to be baked in a 9x13, which can sub for two 8-inch rounds or squares.

Nonstick, aluminum or stainless are all good, but heavy duty is best. As long as it's commercial grade and thick enough that the batter won't burn before the insides are done. (Personally I think the aluminum should be dull, not super shiny.) I don't care for the silicone pans because I don't think they make the best crust...but that's just my personal preference.

BAKING SHEETS

Cookie sheets, and baking sheets are not the same thing. You can make cookies on a baking sheet, but can't use a cookie sheet for anything liquidy as they have no sides. If you can only have one or the other, choose baking sheets as they are the most versatile. These are also called jelly roll pans. A 10x15 is the most common size.

PIE PLATES, TART AND CHEESECAKE PANS

A 9-inch pie plate will get you through just about any pie recipe and will also be used for quiches. A tart pan is handy, but not a necessity. They generally have straight up and down sides and a removable bottom. Without the removable bottom it is next to impossible to get anything out of it intact! Placing your hand squarely in the middle of the bottom should push it up from the sides for easy removal.

I like to have several sizes of springform pans. These are super fabulous for cheesecakes and other things where you want to have the food item free-standing but can't dump it over to release it from the pan. Nine-inches is standard, but 8-inch or even 7-inch is handy, especially if you are halving a recipe.

Heavy duty is key in springform pans. These are most often filled to the top and will be heavy and take a long time to bake. You need something that will insulate and cook with even heat. The handle releases the spring and the sides can be lifted off.

Muffin Pans

You'll find hundreds of different shapes and sizes, but the ones that we will use will most likely be the mini or regular sized. Nonstick is great if you don't like to use the paper wrappers. In any of them you don't have to use wrappers...just grease well. This will give you a crispier crust.

BAKING DISHES

Souffle, au gratin, casseroles, ramekins...all of these are extremely useful for making all sorts of dishes. Heavy duty, dishwasher, microwave, and freezer safe...saves you time and energy.

Souffle - 2 quart is perfect
Au Gratin - usually shallow and great for single servings, fish, etc.
Casseroles - square, rectangle, round, with or without lids...these will be the most used of all your bakeware

Custard cups/Ramekins - these come in every shape imaginable, but the photo below is of the most common and can be found just about everywhere. The size we'll use most often will be 4-ounce. Perfect portions for us!

SUPER IMPORTANT:
A good oven thermometer. These are very inexpensive and found in just about any grocery store. Many lovingly measured, mixed, and prepared recipes have been ruined by a too hot or too cool oven. When dealing with leavenings like baking soda, baking powder, or even egg whites...you can't mess around with a strange temp. It HAS to be precise or you've lost the battle.

Most come able to stand on the rack, and with a little hook to hang out of the way.

HAPPY BAKING!!!