Baking pans and liners in Visual Studio .NET

Creator QR Code ISO/IEC18004 in Visual Studio .NET Baking pans and liners

When making candy, you can choose among three types of baking pans: glass, heavy aluminum, and disposable aluminum I like the latter two styles better than glass because I worry about breakage and flying glass shards The heavy aluminum pans are washable and reusable, and the disposable type is pretty much what the name says, although you may get multiple uses out of a disposable pan if you use it carefully The recipes in this book mostly call for two sizes of baking pans: an 8 x 8inch pan or a 9 x 13-inch pan Both sizes are 2 inches deep I recommend the use of baking pans in a number of recipes, especially fudge recipes (see 9) You can brush the inside of a pan with butter or you can line the pan with paper to prevent your batch of candy from sticking With liner paper, you can usually lift candy out of the pan by lifting the corners of the paper This easy removal allows for easy cutting of a batch of candy like fudge or marshmallow If you re using liner paper in place of butter, I recommend using wax paper or parchment paper because regular liner paper is likely to tear easily after you fill the pan or when you remove the candy Surely you d prefer not to pick the little pieces of paper out of your candies! Another liner option is nonwax paper, also known as a bakery tray liner (available from bakery suppliers) Candies that are small and cool especially individually dipped pieces like chocolate creams or truffles do quite well

on nonwax paper compared with hotter candies like cooked fudges, caramels, and marshmallow; they release easily from these liners If you don t have this paper handy, though, I recommend wax paper as an option

I believe the cookie sheet may be the item I use in my home more than anything; this little tray (typically 13 x 18 inches) has countless uses You can easily use cookie sheets in candy recipes that call for trays Many times, cookie sheets are just the right size for cooling the batch of candy you re making, giving you instant mobility for moving your candy to a cool part of the kitchen Smaller versions of cookie sheets may be flat with only one raised side, but I like sheets with four sides myself

Among the tools of the candy-making trade are some utensils that sound rather unexciting but nonetheless play big roles in candy production I cover the details in the following sections

Knives are useful for an obvious reason: cutting In candy making, you need a large knife to chop your bars of chocolate into small pieces, which makes melting or tempering your chocolate easier (see 14) I like using a large double-handled knife for this purpose, but a large butcher knife also suffices You can also use a smaller knife to cut prepared candies after they cool on those occasions when you don t want to use something bigger You can cut fudge, for example, with a butter knife or a paring knife

You prepare many of the recipes in this book using microwaveable bowls Shop around to find a few sturdy, plastic microwaveable bowls because these bowls are a great tool for melting and tempering chocolate You may place the bowl in the microwave for a few seconds, stir your batch, and continue using your chocolate A 2-quart size is very handy for most tasks Keeping your chocolate at the proper temperature is easier to do with a plastic bowl than with a glass bowl, which can retain heat longer and cause your chocolate to go out of temper