Baking pan sizes - really?
#1
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Join Date: Nov 2008
Location: Seacoast New Hampshire
Posts: 1,182
Baking pan sizes - really?
I want to try three new recipes, each calling for one or more pan sizes, 7x3, 8x4, 9x5.
Does it really matter for the end result or is it just the cooking times that are affected?
Does it really matter for the end result or is it just the cooking times that are affected?
#3
Yes the size does matter. I try to use the proper sized pan but, if I am in a pinch, I will use one just a little larger and watch it close at the end. It is a volume to mass type thing for the end product.
#6
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Join Date: Jan 2011
Location: Nawth o' Boston
Posts: 1,879
If you put too little of the batter or dough in, the loaf will cook too fast or rise too much in the middle and if you put too much it may be undercooked in the center and get overcooked on the outside just to get the center done. Just make the size similar to what they call for.
And I have found that glass pans make a crustier and thicker brown area than aluminum.
Ditto on Lisa's post - if you get the quantity about right for the shape and depth, you're bakin'!
And I have found that glass pans make a crustier and thicker brown area than aluminum.
Ditto on Lisa's post - if you get the quantity about right for the shape and depth, you're bakin'!
#7
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Join Date: Mar 2011
Location: Ontario, Canada
Posts: 41,548
The drawer under my stove only holds so many baking pans. I tend to just adjust the cooking time and use the pan closest to the size suggested in the recipe. Every oven is a little different anyway for cooking time. I test with a tooth pick to see if it comes out dry, from the center of a cake.
#10
Junior Member
Join Date: Aug 2013
Location: State of Jefferson
Posts: 135
I do a lot of baking for bake sales etc. Try using 2 foil pans, one inside the other, while baking then remove the bottom one for the cooling on a rack, don't forget to spray oil and flour. This technique helps to bake evenly and no hard edges.
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