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baking in glassware: any difference in oiling and flouring?

I know that I should lower the temperature of the recipe by 25 degrees when baking in glassware. Is there any difference in oiling and flouring (to a tin pan)? Can I just brush the pan with melted butter, without flouring?

asked by mirileh over 3 years ago
7 answers 1004 views
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added over 3 years ago

I prepare both glass and tin baking dishes the same way - grease them with butter or oil and then flour them.

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Monita

Monita is a Recipe Tester for Food52

added over 3 years ago

I agree with JanetFL and would add that you should use softened butter as opposed to melted butter for greasing

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added over 3 years ago

Monita - why? I'm curious. I've used both and haven't noticed a difference, so am wondering what I'm missing... (unfortunately for me, that is something I frequently wonder!)

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added over 3 years ago

Monita, why softened butter instead of melted butter?

8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo
Monita

Monita is a Recipe Tester for Food52

added over 3 years ago

When you melt butter you are separating the butter and creating water. So when you brush the pan with the melted butter you aren't getting the benefit of the fat coating it. This can also impact the rest of your ingredients if you are coating the pan with just butter without the addition of flour

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HalfPint

HalfPint is a trusted home cook.

added over 3 years ago

Oiling (or buttering) and flouring will make a difference in cakes like angel food. In this case, the flour gives the batter something to cling to as it rises. It does not matter whether it's a tin pan or glass.

120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added over 3 years ago

I really like the Cook's Illustrated method of mixing softened butter with flour--sort of a paste--then smearing it on your pan. This works wonders for cakes that tend to stick (hello bundt pan nightmares), and it doesn't leave that film on your cakes that usually comes with buttering and flouring.