serene wrote:Mom+Me wrote:serene wrote:I bake a lot and my strategy is good nonstick bakeware, parchment when possible, and letting baked goods cool before trying to remove them from the pan.
Thank you, serene! Yes, I agree with you about all three things/tips you mentioned! My potential problem is wanting to use fancy shmancy pans that have all sorts of nooks and crannies: https://www.amazon.com/Nordic-Ware-Plat ... 174&sr=8-3 and https://www.amazon.com/Nordic-Ware-Fore ... 179&sr=8-2.
Yeah, that's why "when possible." In something that intricate, I would either wait until it completely cooled, or make a practice one and see if it was doable.
Recently, I made The Starch Solution's pumpkin muffins. I put parchment liners in half the tins and left the other half alone. The ones without the liners came out great when they were cool, and the texture of the crust was better.
Yes, I'd love to try one of those pans and it does say that it comes with their "free returns" policy, but I think they mean only non-used items. So, if it doesn't work, I'd be stuck with a beautiful looking pan, but wouldn't use it. I think you're right, it would have to be completely cooled to come out and maybe, just maybe if it were then frozen, as VeganDisciple mentioned, it could release completely? It sure would be an interesting experiment! Now if only we had enough room in our freezer!
Thank you for sharing about your muffin experiment--interesting! Yum--the crust sounds amazing (w/o the liner)! They'll taste good without the nuts, too.