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Today's Kool Idea: Baker's Edge Nonstick Edge Brownie Pan - 0 views

    Every week, we try to spend a little time in the kitchen, fostering our love for baking. Lately, The Daily Kool family has become obsessed with baking the perfect brownie. You know which one we're talking about...moist and extravagant truffle-like brownies that have a crackly top, yet are tender with slightly chewy edges. Yum. A perfect edge is the pride and joy of any brownie baker, yet is often unattainable with a standard brownie baking pan.

Best Nonstick Cookware 2020 - 0 views

started by rechalmax on 24 Jan 20 no follow-up yet

Chile Cheese Casserole - 1 views

    This Mexican dish is MUCH healthier than the normal fare - and just as delicious! Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish..................

Easy Olive Oil Tart Crust | Chocolate & Zucchini - 0 views

  • Easy Olive Oil Tart Crust - 250 grams (8.8 ounces*) light whole wheat flour (French T80), or a 50/50 mix of all-purpose and whole wheat - 1 teaspoon fine sea salt - 1 teaspoon dried herbs (I use rosemary or thyme) - 60 ml (1/4 cup) olive oil (or the oil of your choosing, provided it withstands cooking) - 120 ml (1/2 cup) cold water Makes enough to line a 28- to 30-cm (11- to 12-inch) tart pan. Grease the pan lightly if it doesn't have a nonstick coating. Combine the flour, salt, and herbs in a medium mixing bowl. Add the oil and mix it in with a fork. Add the water, mix with the fork until it is absorbed, then knead lightly (I do this with just one hand, in the bowl) until the dough comes together into a ball. Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky. The trick is to do this in quick, assertive gestures (channel the spirit of Julia Child) to avoid overworking the dough. Transfer the dough carefully into the prepared pan and line it neatly. Trim the excess dough (re-roll it and cut into decorative shapes to top the tart), and place the pan in the fridge for 30 minutes to rest. You can then blind-bake the crust (prick with a fork first), or garnish it straight away, depending on the filling. Either way, it will take 20 to 25 minutes at 200°C (400°F) to bake thoroughly.
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