i have just started making muffins and they are sticking at the bottom of the cases can anyone help
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muffinspost #2 of 811/23/10 at 2:13am
Hello and welcome to Cheftalk.
If you repost your question in the baking forum (further down the opening page which lists all the fora on here) I am sure you will get some help.
We have all levels of expertise amongst our members - so feel free to join in on any thread you find interesting, or start your own (as with your question up above!) The professional for are read-only for those of us who are not in a culinary-related trade or profession. However,I've managed to glean a lot of helpful info from reading them!post #3 of 811/23/10 at 2:43pmpost #4 of 811/24/10 at 3:43ampost #5 of 811/27/10 at 2:07pm
Chefross, i've tried paper liners, but the muffins stick to them too. I started having problems with stuff sticking since i moved to italy. Now there is parchment paper and that worlks well, but i can't find muffin cups that are made of stick-proof paper. here at least."Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"post #6 of 811/28/10 at 4:38ampost #7 of 81/3/11 at 7:34am
Look online for the new Reynolds Wrap liners as well as any silicone coated paper liners.
Not only functional, but they come in some beautiful colors and prints.
Greatest invention since sliced bread, IMO.
Expect to pay a bit more.
You could spray, I suppose, but then you are running the risk of a greasy result.
Another thing is to wait until the muffins are cool before attempting to "peel".
Don't know why but this seems to help.
mimipost #8 of 81/4/11 at 1:45pm
Use Parchment cupcake liners, put in pan then spray them nothing sticks. This also helps if your crown on muffin or cupcake goes over, it wont stick to cupcake pan either.Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...
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