That pastries turned out magnificent and beautiful not rather good recipe, fresh products and ability of the culinary specialist. It is important that the baking dish was chosen correctly. Besides a wide choice of materials and coloring allow any hostess to pick up that ware which not only will be ideal for baking of the chosen dish, but also will fit into an interior of kitchen.
Instruction
1. Study first of all technology of preparation of the dish chosen by you because selection of a form depends on that at what temperature you will prepare and what is the time ware with pastries will carry out in an oven. On the basis of it decide on material of which the form is made. It can be cast iron, aluminum, steel, ceramics, glass or silicone.
2. Choose pig-iron forms if you appreciate durability of ware. Cast iron isn't deformed over time, and its non-stick properties only improve. Such form heats up evenly. However consider that pig-iron ware rather heavy. And here aluminum forms very light. But upon purchase of aluminum ware for pastries, pay attention that its bottom was rather thick. Get steel baking pans of cakes, pies and biscuits. Ware from steel is simple in leaving and is a little subject to mechanical damages.
3. Use a ceramic form for preparation of casseroles, souffle and puddings. Consider that the ceramics doesn't suffer temperature differences therefore the form with the test is put in not warmed oven. Ceramic ware has attractive appearance and a ready-to-eat meal it is possible to serve on a table directly in shape in which it was baked. Glasswares has the same advantages, besides long keeps heat. Bake in it biscuits – through transparent walls conveniently to define degree of readiness of a product.
4. Try fashionable silicone molds. It is easy to take pastries from them and at the same time it isn't required to grease constantly a bottom and walls of a form with fat. However because of the softness the silicone ware badly holds the form at high temperatures.
5. Pay attention that except material when choosing ware big its form plays a role. For preparation of cakes with jelly or souffle, pies with a damp stuffing choose forms with a detachable wall and a removable bottom. For baking of cakes select forms with wavy edges and an opening in the center, for muffins and donuts – baking sheets with deepenings, for pies – forms with high sides.