The REAL Non-stick Stuff

T

traca

Well-known member
I recently rediscovered a recipe I got in a class. The woman who taught the class, claimed to know the elusive secret to getting cakes out of even the most intricate buntcake pans. I might have forgotten all about it, except I won a small bottle of it. A year later, I *finally* got around to using it.

What can I say? I had liquid GOLD on my hands...and I didn't even know it!

I just made a tripple layer cake and each one came out perfectly. I just rubbed the pan with this non-stick stuff. Amazing.

Okay, just know that this may involve a trip to the healthfood store to make...

It's a ratio of:

1/3 lecithin to

2/3 bland oil

No need to make a large quantity. The "sample" I have is in a small squeeze bottle (as tall as my thumb) and after making 4 cakes, it's only half gone.

Thanks to this stuff, I'm a *much* happier baker!

 
The consistency is thicker than olive oil. I just squeeze some in the pan

and spread it with my hand. My guess is that it's thick enough, it wouldn't work in a pump sprayer.

 
Thanks, Traca. I have a bottle of liquid lecithin from my oatmeal cookie tests...also

you can buy lecithin capsules in any drugstore or pharmacy where vitamins are sold. That way, you can prick a capsule, squeeze out the lecithin, add some oil and try a little test. And if you don't want to bake with it, it's still good for you.

Bottle was $5. Capsules were--who knows? I bought them during a senior "buy one, get 2 free" moment.

Lecithin is added to commercial cookies to keep them moister longer. I think it may be a derivative of corn, but am not sure.

 
Wow! This is fascinating. How much lecithin do you add to cookies?

I'm crazy about moist cookies. smileys/smile.gif

 
I was working with a proportional benchmark and ended up using 1 TBL

for a standard batch of cookies, using the nutritional ingredient listing from a Wegman's grocery chain oatmeal cookie as my basis.

From the lecithin label, I think 1 Tbl = 100 calories of fat, which would help with the tenderness/moisture factor.

I'm not sure they actually make the cookies moister...from the research I did, it seems like it's more of an additive to extend the shelf life.

 
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