I took a class last week and the instructor gave us a tip. She said she learned this method from bread bakers, but I'd never heard of it. Okay...for greasing pans that absolutely will not stick, she uses:
1 tbsp. liquid lecithin (found in health food stores)
2 tbsp. bland oil (vegetable or canola)
She gave out samples in a small little squeeze bottle. I haven't used it yet but I'm exited to use it. She illustrated her point about non-stick on an intricately cut bundt pan. It was truly impressive!
A couple things to note:
- Once you open the lecithin, store in the refrigerator
- The lecithin bottle she showed us has a recipe for nonstick. The instructor said she found her version worked better.
1 tbsp. liquid lecithin (found in health food stores)
2 tbsp. bland oil (vegetable or canola)
She gave out samples in a small little squeeze bottle. I haven't used it yet but I'm exited to use it. She illustrated her point about non-stick on an intricately cut bundt pan. It was truly impressive!
A couple things to note:
- Once you open the lecithin, store in the refrigerator
- The lecithin bottle she showed us has a recipe for nonstick. The instructor said she found her version worked better.