Re: Bread sticking to pan

Dick Margulis <margulisd@[EMAIL PROTECTED]
> wrote in 
news:r7udnWsYEPKOCz3VnZ2dnUVZ_umdnZ2d@[EMAIL PROTECTED]
> eclipsme wrote:
>> Grease = Crisco?
>> 
>> Sounds like this will stop the sticking where water gets between the 
>> dough and the pan.
>> 
>> Thanks,
>> Harvey
> 
> Harvey,
> 
> "Grease is the word" is the first line of a song in the musical 
"Grease!"
> 
> But yes, Crisco is grease (unless you heard the same joke in fifth 
grade 
> that I did, in which case you know that Crisco is shortening, but I 
> digress). The point is that you want straight fat, not a mixture of 
fat, 
> water, and emulsifiers. And you want solid fat so it doesn't run down 
> the side and leave too little near the top.
> 
> Dick
> 
> 
> 
>>>>
>>>> I have been spraying with Pam. I suppose I could spray heavier, but 
I 
>>>> could try the Crisco.
>>>
>>> I don't recommend spraying with Pam, heavily or otherwise. Grease is 
>>> the word.
>>>
>>> Dick
> 

One way to keep the surface damp is to cover it with a towel and spritz 
the towel with water every so often -- less in summer, more in winter.

Barry