<p>Nonstick coatings come off eventually. Into your food. And there are some things that need something to stick to, so to speak, for which non-stick is not particularly good AFAIK. A good plain pan will last for several lifetimes. If I were you, Tutu, I would keep on as you have, but with Magic Line or Chicago Metallic pans. Although I would use Baker’s Joy: great stuff, and there are several brands than make the same thing, a combo of flour and shortening that you spray on like PAM.</p>
<p>I admit that my prejudice against nonstick comes more from cooking than baking: the difficulty of achieving a good fond in the pan, and so on. I’m also sure that nonstick coatings are better than they used to be. There are a few applications where a nonstick surface is helpful, such as omelettes, some Indian spice mixtures, and the aforementioned caramels. (Rather than use foil or paper, as recipes often recommend, I just spray my straight-sided 8" baking pans with PAM and pour the caramel in. Comes out nicely, with no paper or foil sticking to it. Of course, few people make caramels on a regular basis! But note that the “non-stick” still needs help.)</p>
<p>Regarding dry/liquid measuring, I’ve found the individual measuring cups can vary slightly. If one’s purchasing new ones, I’d suggest going with a ‘good’ source. I found some at the dollar store once that were slightly ‘off’. </p>
<p>Also, the main reason to use a spouted cup for liquid measurement is to avoid spillage. It’s tough to fill the individual half cup measure to the very top and not spill a drop or two as you move the bowl. Measuring dry ingredients in the spouted cup just isn’t as accurate and, since baking is science–chemistry, really, it requires the most accurate measuring of all the cooking methods.</p>
<p>You’re right, milkandsugar, but you have to have a really accurate scale. For those who do, naturally The Bible gives all measurements in weight as well as volume. :D</p>
<p>King Arthur has a wide variety of flours - we have a small local food store chain which sells the complete line, but I think you can also purchase on the King Arthur website. I use their all-purpose unbleached, cake flour, bread flour, whole wheat, and flax seed flour. They also have boxed mixes - I’ve used their scone mix then added my own fruit, which is terrific. They also have a very good gluten-free line. I think the flavor of King Arthur flours is superior, and I’ve found that yeast-baked recipes rise better. I won’t use anything else.</p>
<p>Their website is great - lots of fantastic recipes. All serious bakers should check it out - it will get you baking this afternoon! Just looking at it now makes my mouth water! </p>
<p>I’m not a fan of non-stick on top of the stove, but I do like it for baking - just got sick of the cleanup with my old pans. The Chicago Metallic non-stick do not appear to be coated, really, and the metal - which is dark - seems very, very smooth. I cannot imagine that anything would come off into the food, and if the pan is scratched, it is the same color underneath. I like them mostly because they are heavy and bake evenly. The cookie sheets don’t warp.</p>
<p>Mrs. W was a friend of my grandmothers. As a child bride (18) My Mom tried to make many cakes with distastrous results. Mrs. W. who was a home economist taught my Mom to make this cake. It has a slightly coarser crumb than some people like, but I like it without improvements. You don’t need to use cake flour, but it’s okay with it if you prefer it that way. One thing Mrs. W. taught my Mom was to have all your ingredients at room temperature. Mrs. Winegar’s Devils Food Cake
1/2 cup milk
1 tsp vanilla
1/2 cup butter
1 cup sugar
1/2 cup boiling water
2 oz unsweetened chocolate
2 eggs (large)
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt</p>
<p>In a measuring cup combine mile, vanilla and vinegar and set aside.</p>
<p>In another measuring cup boil the hot water in the microwave (or use stove) and add the chocolate, stir until melted.</p>
<p>In a small bowl sift flour, soda and salt together.</p>
<p>Cream butter and sugar in a large mixing bowl (I use kitchenaid mixer.) Add the melted chocolate mixture. Mix well. Add eggs one at a time, mixing well. Add some of the flour and soured milk alternately, beating lightly after each addition.</p>
<p>Scrape into buttered and flowered cake pans. (Two 8 inch round or one 9" square.) Bake at 350 degrees for 30 to 45 minutes. It’s ready when it springs back slightly when you push on the top and a toothpick comes out clean, just before cake shrinks from the sides. Usually this is just when it starts to smell really good.</p>
<p>We used to make this with a standard 1960s frosting with lots of powdered sugar and melted chocolate chips, but it’s much better with a ganache. There are bunch of recipes on line. Basically melt bittersweet chocolate and heavy cream - some have you add a little sugar or corn syrup (which will give it a shine.) Ganache is super easy to make, but needs to cool for a couple of hours so you may want to make it before you start the cake.</p>
<p>If making ganache, realize that chocolate chips are formulated NOT to melt. It is better to use bar chocolate. (Ghirardelli and Lindt are decent brands available in most supermarkets.)</p>
<p>LOL. I can’t believe I typed Flowered! And it’s not the first time either - ever since I spent five years in Germany I substitute homonyms if I don’t pay attention!</p>
<p>I’ve made ganache from chips, even though everyone tells you not to, but you do have to stir madly and be careful not to burn them since they don’t appear melted when in reality they are soft enough.</p>
<p>Best way to make ganache: grind up whatever chocolate you are using in a food processor. Pour into bowl. Bring cream to a boil. Pour over chocolate. Let sit for a minute or two to melt, then stir from the middle, gradually incorporating and emulsifying chocolate. At this point you can add any additional flavorings, such as liqueurs.</p>
<p>If you are making a ganache that will be used as a frosting, you may not see much of an emulsification because of the higher cream content, so don’t worry about it.</p>
<p>There is no need at all to melt the chocolate by itself.</p>
<p>Oops wish I could go back to the post it’s 2 tsp of vinegar. I’ll just post it again completed here. (And spell milk and flour correctly too!)</p>
<p>all your ingredients at room temperature.</p>
<p>Mrs. Winegar’s Devils Food Cake - complete and spelled correctly!
1/2 cup milk
1 tsp vanilla
2 tsp vinegar
1/2 cup butter
1 cup sugar
1/2 cup boiling water
2 oz unsweetened chocolate
2 eggs (large)
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt</p>
<p>In a measuring cup combine milk, vanilla and vinegar and set aside.</p>
<p>In another measuring cup boil the hot water in the microwave (or use stove) and add the chocolate, stir until melted.</p>
<p>In a small bowl sift flour, soda and salt together.</p>
<p>Cream butter and sugar in a large mixing bowl (I use kitchenaid mixer.) Add the melted chocolate mixture. Mix well. Add eggs one at a time, mixing well. Add some of the flour and soured milk alternately, beating lightly after each addition.</p>
<p>Scrape into buttered and floured cake pans. (Two 8 inch round or one 9" square.) Bake at 350 degrees for 30 to 45 minutes. It’s ready when it springs back slightly when you push on the top and a toothpick comes out clean, just before cake shrinks from the sides. Usually this is just when it starts to smell really good.</p>
<p>We used to make this with a standard 1960s frosting with lots of powdered sugar and melted chocolate chips, but it’s much better with a ganache. There are bunch of recipes on line. Basically melt bittersweet chocolate and heavy cream - some have you add a little sugar or corn syrup (which will give it a shine.) Ganache is super easy to make, but needs to cool for a couple of hours so you may want to make it before you start the cake.</p>
<p>Yes, you can definitely do that for frosting ganache. I’m in the habit of doing it the other way because usually I’m making truffles. Gives you more control. Either works for a cake.</p>
<p>Wow. I feel like I’m getting a masters class in cakes. Thanks so much. And for the chocolate ganache–is that all there is? Just melted chocolate and cream?</p>
<p>Second the Cook’s Illustrated pie crust recipe. I don’t bake (really enjoy cooking, but not baking) so I found that pie crust recipe really simple and easy to do. I live near lots of apple orchards and make apple pies every fall and they turn out really well with this crust.</p>
But note that the “non-stick” still needs help.)</p>
Gives you more control. Either works for a cake.</p>
I made last night I need a master class in pie making.</p>