The moment of truth...
- You made a trip to the store for fresh ingredients
- You measured precisely
- You watched the oven carefully not to over bake your goodies...
You did everything right, but did you make sure it wouldn't stick to the pan? Are you holding your breath when you eagerly try to get your baked masterpiece out of the pan?
Exhale. I've got you covered! This fool proof recipe for pan release is easy and reliable. Make as much or little as you need and it'll last in the fridge for up to 1 month if you have extra. No need to buy aerosol pan spray that harms the environment, you probably have these 3 ingredients at home already.
What You'll Need:
1/4 cup Vegetable Shortening (such as Crisco)
1/4 cup All-Purpose Flour
1/4 cup Vegetable Oil (do not use olive oil)
Using a fork or whisk, combine shortening and flour until smooth and lumps are smoothed out. Add oil and continue to mix until your mixture reaches a smooth texture. There you go! You don't have to flinch when removing baked goods from the pan. The best way to apply it is with a pastry brush. In case you don't have one, a clean paper towel works well too.
Keep your Pan Release stored in an airtight container in the refrigerator for up to 1 month. Label it so no one tries dipping tortilla chips in it.
If you bake often, you can make a bigger batch by doubling the above recipe or just using equal parts of each ingredient.