(Part 2) Best baking tools & accessories according to redditors
We found 1,476 Reddit comments discussing the best baking tools & accessories. We ranked the 631 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
Flour wand.
https://www.amazon.com/Best-Manufacturers-FD-1-Flour-Duster/dp/B0000DDZ1Y
Pro tip, use baking strips like these for an even and lighter colour. They're cheap and they work great. I just bought some a couple of weeks ago.
Regency Evenbake Cake Strips https://www.amazon.com/dp/B000I1UXUI?ref=yo_pop_ma_swf
I hate the naked cake fad, but good job OP.
proofing basket.
word of warning, use the cover, or a towel or something, but keep the basket clean. mice apparently love to eat stuck-on flour on the baskets. i found mine completely devoid of flour, and full of mouse poop.
I prefer these. They are firm enough to hold pieces, stack much better and can even be packed in the boxes and return to their shape.
https://www.amazon.ca/AmazonBasics-Reusable-Silicone-Baking-Cups/dp/B01KWTGIBS/ref=sr_1_1_sspa?ie=UTF8&qid=1539484394&sr=8-1-spons&keywords=silicone+muffin+liners&psc=1
But my favourite is the cash tray from a lockbox. It even has the rounded sides for taking pieces or coins out easily.
It's a flour duster.
http://www.amazon.com/Best-Manufacturers-FD-1-Flour-Duster/dp/B0000DDZ1Y
Rainbow Silicone Muffin cups - 24 for $9
2oz Souffle Cups w/lids 100 for $8
It's a flour duster http://www.amazon.com/Best-Manufacturers-FD-1-Flour-Duster/dp/B0000DDZ1Y
Flour duster
https://www.amazon.com/Best-Manufacturers-FD-1-Flour-Duster/dp/B0000DDZ1Y
https://youtu.be/KpOEN103xvI?t=15
These are somewhat similar and I really enjoy them. https://www.amazon.com/AmazonBasics-Reusable-Silicone-Baking-Cups/dp/B01KWTGIBS/ref=sr_1_1_sspa?crid=23WGP3NZQNSE7&keywords=silicone+cupcake&qid=1566829685&s=gateway&sprefix=niel+diamond+vin%2Caps%2C199&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyV0Q1S1pZUThMMkpEJmVuY3J5cHRlZElkPUEwMDAyMDg1M0ZFQzgyTURNVEVIWCZlbmNyeXB0ZWRBZElkPUEwMDY2OTA1M0E4M1lYVjlYVFAxWSZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=
I use Dixie 35 lb weight ''genuine'' parchment paper.
My test results have no contaminants.
https://www.amazon.com/PIZ121-Parchment-Silicon-Treated-Length-Sheets/dp/B007G1E5NO
All the testing in cannabis land regarding silicone coating revolves around Reynolds and Raw.
If I tested the 2 worst cars on the market and declared all cars to be shitty, I'd be looked at as if I were the biggest dumbass in the history of mankind.
Professional baking forums are filled with people who have tried all the brands.
They uniformly dismiss any parchment you can buy in a retail store as ripoff crap for the unsuspecting public who are not aware of what ''parchment paper'' means, and have nothing to compare their shitty retail choices to.
RAW is jumping for joy that the cheapest shit they could find, for maimum profit, is being bought by all the fools hoodwinked by their ''cool guy'' cannabis product stature. Why the fuck would they bother making a decent product, when the shitty one sells like hotcakes, because the name RAW gives millions a hard on, for no reason, except that they saw it in High Times.
No, it's called parchment paper. It's non stick paper used for lining pans for baking, and no it's vastly different from stretched animal hide you are confusing it with. It is not in anyway too porous to put cookies on.
https://www.amazon.com/Reynolds-Kitchens-Parchment-SmartGrid-Non-Stick/dp/B074C9N6TQ?keywords=parchment+paper&qid=1537897343&sr=8-3&ref=mp_s_a_1_3
https://www.amazon.com/Kirkland-Signature-Stick-Parchment-Paper/dp/B006JCWGIC
I use these but there’s several different brands there. You can even make your own I imagine. Before I had real strips I used an old cut up dish towel held together with safety pins.
The whole idea is you soak them in water before use and wrap them around the pan. Basically provides insulation from the outside of the pan and allows for the cake to cook evenly (domed cakes are caused by the edges cooking quicker than the middle).
Between having a beeswax sandwich wrapper and some silicone baking cups to put inside of the wrapper I've eliminated my need for ziplock baggies to take food/snacks to work.
I’m not OP but I made these for my sons preK class. It’s not that difficult. Just use royal icing
https://www.amazon.com/Fred-DIG-INS-Dinosaur-Fossil-Stampers/dp/B00BUMA3A4
Dallas Buyers Club form her bomb wishlist: $19.99
Mustache cookie cutter: $4.99
Total: 24.98
No way man, Silpat is where it is.
This was high on the list.
http://www.amazon.com/Regency-RW002-Evenbake-Cake-Strips/dp/B000I1UXUI/ref=wl_it_dp_v_nS_nC_qpt2?ie=UTF8&colid=17798KNSFT4TS&coliid=I2JUA04T97WTH6
That's a flour duster (see this http://www.amazon.com/Best-Manufacturers-FD-1-Flour-Duster/dp/B0000DDZ1Y/ref=sr_1_1?ie=UTF8&qid=1464998220&sr=8-1&keywords=flour+duster )
I put a small amount in the pan and then use a silicone brush to spread it around! I'm able to create a super thin layer of oil. Then I never add anything until the pan is evenly hot - that way when the food hits the pan, the water on the surface vaporizes against the hot oil and creates an instant barrier.
This is the one I have, I think it's the same one OP has as well.
https://www.amazon.co.uk/Fred-GINGERDEAD-MEN-Cookie-Cutter/dp/B005LGUWUQ
A pastry cutter might help as well.
https://www.amazon.com/OXO-Stainless-Bladed-Blender-Cutter/dp/B000QJE48O
Fred and Friends item!
Amazon Link.
I've never seen a rolling machine like that before. However, I personally use a RAW rolling machine for my jay's and they come out a perfect .6 grams (paper + filter too) everytime.
I love cooking but I'm not much of a baker. But I came across this and had to give it a shot! Biting their heads off is incredibly satisfying.
Here's a good, cheap $10 rolling pin.
Maybe someone can weigh in with some more scientific and/or exact knowledge, but I can at least give you my impressions lately, it's more a hobby for me but I really should write all this down anyways...
Temps... 165~190 = butter range, takes a bit longer, and the lower the more thicker whiter butter consistency. At 200 it is getting into the more sappy / golden yellow instead of the opaque white color with lower temps. Sometimes if you press at 190 or so it will change from somewhat sappy into butter if left overnight (strain dependent?). Yield is relative to temp from what I see, so if you press at 165 you get some white cake frosting looking material, but somewhat lower yields than if you press at 180 and still get some pretty nice butter.
Pressing method... I use a simple system that works for me. I do have a pressure gauge on my press, so if you don't, you may have to figure out the steps, but for my press, each pump of the hydraulic hand pump takes it up about 1 ton.
use a timer, ~1 min per ton...
I may vary slightly from this pressing method, always adding more time if anything, but usually just stick to it. Also, I would love to run a bunch of tests to see what is really best. Because sometimes strange things happen I forget I was pressing and leave it at 2 tons for 15 mins and look and there is a nice amount of rosin batter there! So maybe I should increase these lower times, I am still learning too ;)
Other notes...
I prepress using just my hands to form into a 'disk shape' about 2-3 grams around 1 inch around / 3/4 inch high/thick. I prefer material that is so sticky it just forms into a nice disk and all sticks to itself. Usually this is just a matter of hydration. After squishing the puck ends up about 3x3 when flat. I have not used filter bags much yet, I did try them some, but mostly I just press with no filter bag. I may use them to process more quantity if I need to, noticed I can fit an extra gram or two using a bag without worrying about the 'puck' expanding beyond the plates.
I always start with material hydrated to 55-65% (measure with a hygrometer in a ball jar). I prefer to just start with my own home grown and never let it dip below this humidity level, but rehydration can be done.
favorite parchment, heavy duty, better release IMHO - https://www.amazon.com/gp/product/B007G1E5NO/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Feed me.
Also these could be neat for ya, pop em out easier and take em to go easier. Microwave safe. :D
A Silpat. It's a silicone/fiberglass baking mat that you line a cookie sheet with. Great for cookies (no need to grease/no burning/never sticks). Also good for corn tortillas. In fact, I have one that I dedicate only to tortillas so I don't have to worry about the spices and stuff I put on them getting on cookies later. Don't cheap out and buy a different brand. I did that and the other one actually still works ok but is thinner and has stained so it looks gross.
So some people use shortbread. I am not a fan, so I went with sugar. It’s pretty much just a recipe I found on Pinterest. Just search for “no spread sugar cookies” or something like that and it should bring up a few. You really need to find one that doesn’t rise much or spread out because it will distort the cookie cutter shape completely.
I personally leave my sticks of butter out for probably a minimum of 5 hours or so. Then I actually refrigerate the dough for a little before I roll it out.
Find a rolling pin that has rings on the ends so you can easily keep it all to the desired thickness or thinness. That was a lifesaver.
Here’s a link to the one I bought.
Joseph Joseph 20085 Adjustable Rolling Pin with Removable Rings, Multicolored https://www.amazon.com/dp/B0091QO3RK/ref=cm_sw_r_cp_api_i_EfeJDbT3RTF1J
First thing to come to mind is a silicone baking mat:
https://www.amazon.ca/Silpat-AE295205-01-Premium-Non-Stick-Silicone/dp/B0001RT42C/
Not sure how large them come or how large you need.
​
Comes to $46.90
Well it really depends on what you want so here's some random stuff.
I love things like these... but tbh. The least space invasive and best option is a handheld butane torch and some Wetfire Tinder.
https://www.amazon.com/dp/B0176TZO9E/ref=cm_sw_r_cp_api_i_q7IZDbME5E4A0
https://www.amazon.com/dp/B074F45C7X/ref=cm_sw_r_cp_api_i_h8IZDbA4SKB2H
This is the answer! Link for those interested.
Keeps your paint wet, no cleanup, easy to replace and parchment paper is $10 for 205 ft^2, more than you'll ever need or use.
Time to make your day again!
If you use a Silpat liner, they won't stick. You still probably want to spray your mushroom slices with oil to promote crisping.
Get her a muffin pan or some silicone muffin cups. Paper muffin cups are not strong enough to fill and set on a cookie sheet to bake.
There's a machine you can use. Get em at any smoke shop.
I have a few kitchen things under $8, but a couple notables... This silicone spoon or these baking cups (I have/had a set, but my cat likes to run off with them, so I'm missing a few ;.;)
How easy was that?
Super easy! thanks for the contest! <3
The OXO Good Grips silicone brush is America's Test Kitchen's #1 recommendation. I had always used a brush with nylon bristles but after my most recent one died (bristles falling off into everything :/ ), I went with the oxo. I'm happy with it.
https://www.amazon.com/gp/product/B007G1E5NO
Sure thing! Sorry it took me a while, I had to look up my receipts and such 😊
Ingredients:
Durables:
I originally got the Hamilton Beech Hand Mixer , but it broke the first time I used it so I do NOT recommend. I got it for $15.30, but I reasoned that a KitchenAid lasts a lifetime.
Note: You don't need couples or tips if you use tipless bags, which is actually what I'm doing right now
So all together that is $423.47 + a little tax
I got this combo kit on Amazon and I am quite pleased. Get a Danish dough whisk while you are at it. You can thank me later.
Thanks! I find that these cake strips really help in keeping cakes from doming and needing to be trimmed. Also, props to my husband for actually icing the cake. I get impatient with the fussy bits.
(This rolling pin)[http://smile.amazon.com/Joseph-Adjustable-Rolling-16-5-Inch-Multi-Color/dp/B0091QO3RK/ref=wl_it_dp_o_pd_nS_nC?ie=UTF8&amp;colid=3I1OXHM8HXTWA&amp;coliid=I3I6SYVJKW37HS] would help me a lot. I have a very hard time getting dough even when I'm making cookies and pizza and this would make it simple.
Yeah, I think the vanilla extract might be a nice touch, but really, just some additional ingredients - e.g. caramel, chocolate chips, etc. - would do the trick. I'm not sure if an egg is needed, but it can't hurt to try! All I know is more than 1 cup of flour and shit would've gotten real - real shitty, that is.
We found our silicon muffin/cupcake cups at a local store that had them on sale. Amazon's got em for $9.99 and they're worth every penny. Seriously, these things are game changers. :D
>Cake cutting wire
this is the best thing ever invented.
if she does cupcakes, maybe get her some decorative cupcake papers. or how about a silicone rolling pin?
does she bake pies? maybe you can get some pie weights or a dough blender. pastry cutter wheels are also awesome for making decorative pie edges, or she could use a pie top cutter to put a design in the top crust. these are just some things i use when i bake.
They have some cheaper options out there if you ever did want to give it a shot
75 sq ft -Reynolds for $5.99
Kirkland 205 sq ft for $11.10
And then there are these silicone sheets, which I've never used but have heard good things about.
Ludy's Kitchen 2-Pc Silicone Baking Mats for 19.75
You're probably leaving it in the oven a bit too long -- once the edges look done (and the center is set/isn't jiggly), you can remove it from the oven as it will continue to bake in the pan for a bit and the center will get fully cooked.
I also happen to use baking strips (http://www.amazon.com/Regency-RW002-Evenbake-Cake-Strips/dp/B000I1UXUI/, but you can make your own with some wet towel strips and safety pins) which helps cakes bake evenly (side benefit: no doming, so you never have to level your cakes, they bake completely flat right out of the oven!).
I'm not OP, but I have these same cutters/stampers. The gingerdead men are made with this, and the dinosaurs are with these.
They're a very fun sort of product; it does take some time to get the technique right, but the finished product is really cool. Because of the detail, I use cookie recipes that don't really spread, like sturdy gingerbread or chocolate roll-outs.
It also takes a little patience to fill in all the indentations with icing, but it's worth it for the final effect.
I have taken to using flour. It never sticks and it gives it that cool rustic look.
Parchment paper works too and those silicone baking mats (max temp 480F)
Colored safety glasses as party favors!
I loved the "touchable" test tube bubbles when I was a kid, perfect for your theme!
Plastic magnifying glasses
Atomic Super Balls!
Eyeball rings
Microscope center piece.
Brain pencil toppers
If you have time to make cookies!
If you have time to make jello
You can use these bio-hazard bags as goodie-bags! :)
I tried to look for everything in packs of 12 or more, so hopefully these help you! :)
item
9 Inch Bread Banneton Proofing Basket - Baking Bowl Dough Gifts for Bakers Proving Baskets for Sourdough Lame Bread Slashing Scraper Tool Starter Jar Proofing Box https://www.amazon.com/dp/B01GM4UZJI/ref=cm_sw_r_cp_api_i_Tn0pDb6DJSQ4M
Dust with 50/50 rice/bread flour before putting your dough in for the final rise overnight and you get perfect rings!
If they already have a pin (and they probably do) you can just buy the rings on their own https://www.amazon.com/REGENCY-EVENDOUGH-BANDS-ROLLING-RINGS/dp/B004QP5EME
otoh they might need a new pin, in which case I recommend a french pin. these are tapered at both ends, giving you more control on areas that aren't stretching out evenly.
https://www.amazon.com/J-K-Adams-FRP-1-French-Rolling/dp/B000IYYFIQ
this
https://www.amazon.com/Joseph-20085-Adjustable-Removable-Multicolored/dp/B0091QO3RK/ref=sr_1_1?ie=UTF8&amp;qid=1487371642&amp;sr=8-1&amp;keywords=rolling+pin+with+rings
Cut up the leftover baguette into small cubes. Soak in milk. Blend until as smooth as possible. Pass through a fine sieve. Add whole eggs, flour, sugar. Deposit into iSi siphon. Charge with N2O. Deposit into microwaveable silicon cupcake mold. Microwave.
You'll need to mess around with this to see what works, i.e. adding flour, sugar, fat(s), and so on. You can also add some yeast for a slight 'bready' note. For example, the technique can be used to make microwaved brioche, microwaved olive oil cake, and microwaved banana bread.
Good luck.
This one is the dab rig I use. The nail isn't the best and you can get it without it but the kit comes with everything you need except a torch. He also sells a recycler kit if you want something a little nicer.
This beautiful set of 24 silicone baking cups would be perfect for the both of us! Why? Because what could be better after an exam than eating some freshly baked cupcakes?! It can either be a celebration if you feel great about it, or a pick me up if you feel like you didn't do too well...Win/Win!
So, Hurry up and finish your Exam! Mostly because it's important. Don't do what I did in my last class and put it off until the last minute so you are running around five minutes before it's due trying to finish up a paper. >.>
This mustache cookie cutter will be the best for making Christmas Cookies! :D
Hey! Thank you so much that means a lot :) This is my favorite recipe, I under bake it a bit so it's still soft (about 9-10min) and I get a lot of compliments on it tasting as good as it looks which is the goal! (I also sub the almond extract for more vanilla)
I like rolling to 1/4in thickness, this rolling pin is amazing btw.
I hope this helps and you find the perfect recipe for you!
Thank you for the suggestions! Those sent me down a rabbit hole of searching and I eventually came upon this guy which seems pretty awesome! I think I’m going to order it! You really are the China glass god, haha. I’ve gone through this entire process based off of your suggestions.
Make sure you're placing on the middle rack, then buy a couple of these babies.
https://www.amazon.com/Regency-RW002-Evenbake-Cake-Strips/dp/B000I1UXUI
Er, hmm, upon waking up further you are correct. Sorry, my brain doesn't brain in the morning.
These should work fine:
https://www.amazon.com/Kirkland-Signature-Stick-Parchment-Paper/dp/B006JCWGIC
https://www.amazon.com/Reynolds-Kitchens-Parchment-Premium-Non-Stick/dp/B0166SPEL4
they have kits on amazon -- multiple sizes too
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I have no idea how much weed I put into it, but this video might give you a decent idea
Someone else linked it below https://www.amazon.co.uk/Fred-GINGERDEAD-MEN-Cookie-Cutter/dp/B005LGUWUQ
You should use a butane torch lighter, not a regular lighter. Just making sure...
https://www.amazon.com/dp/B074C8PJSS/
I am guessing this pastry brush. That item looks mighty fine!
This stuff should work fine:
https://www.amazon.com/Kirkland-Signature-Stick-Parchment-Paper/dp/B006JCWGIC
If you don't have one of these already, I can't recommend it enough.
I'm absolutely awful at even rolling, and I can make everything to and from croissants with this - it's great.
I've read that this can happen on the bottom of the pots because they often sit right on a saucer which means there's no air between the bottom of the pot and the saucer so no pruning can happen. The post I read recommend using a bakers cooling rack between the smart pot and the saucer so the bottom roots get air pruned too. I found these on amazon and they seem to be a great option, but I'm using the 3 gal smart pots so you might need bigger ones..
Thanks for the idea man. I just found these on Amazon for $3.99 & free shipping, though they're only 9.25" diameter: link
$25 dollar dungeon boardgame
$5 gingerdead man
I need to enter the dungeons of the gingerdead. Putting their corpses to rest. So that their nutty souls can meet the gods of their choosing. Mmmmmm tasty
Schmad on my add on
Like this, but higher up - https://www.amazon.com/Andersons-Professional-Cooling-Heavyweight-9-25-Inches/dp/B000HM9TGM
And stainless steel
I'm not sure I'd do a steak in the air fryer, but if you really want to then I'd get a small cast iron pan that would fit in the air fryer. 275F for about 15-20 minutes (not in the cast iron pan yet, or if you want to do it in the pan be sure to preheat it for a while first), make sure to check the temp often so you don't overcook it, until you get the internal temp you want. 15-20 minutes should get you somewhere around medium, but that's just a guess since it seems like the air fryer just about cuts cooking time in half in most cases, and when I do this in a real oven I do around 30-40 mins. This is basically reverse-searing in an air fryer.
Then, crank your air fryer to max temp. It looks like a power air fryer gets to 400...that should be...maybe enough, but you're going to get a pretty decently-sized grey band inside. Put the cast iron in without the steak and let it get hot for a while, then put the steak back in and sear the outside until it's done to your liking. 400 isn't great for searing though, which is why I said you'll get a pretty big grey band once you cut into the steak.
One easy alternative if you don't have access to a grill or other means of heating your cast iron way high is to get a culinary blowtorch. They're cheap, usually $20 or less. I have this one and it works great: https://www.amazon.com/EurKitchen-Culinary-Butane-Torch-Cooking/dp/B0176TZO9E/ref=sxin_3_osp43-54ece20a_cov?ascsubtag=54ece20a-4da5-4166-a0fc-5f0c7895ec9d&creativeASIN=B0176TZO9E&cv_ct_id=amzn1.osp.54ece20a-4da5-4166-a0fc-5f0c7895ec9d&cv_ct_pg=search&cv_ct_wn=osp-search&keywords=blowtorch&linkCode=oas&pd_rd_i=B0176TZO9E&pd_rd_r=377824e9-23b7-4cdf-8505-ee6eebcb1ff3&pd_rd_w=jEqjK&pd_rd_wg=or7Wx&pf_rd_p=ecf33437-71b9-4523-8c89-d04c930d3865&pf_rd_r=TPKNV4PWQTQCQ58PY17T&qid=1566934604&s=gateway&tag=bgr0a0-20
Just get a butane canister (you can get these at lowe's or home depot, make sure it has a long stem and not a short one), fill it up, and torch the outside of the steak until it's seared to your liking after cooking in the air fryer @ 275F for 15-20 mins. I really like this method if there's no access to a hot heat source, since the torch won't overcook the inside of your steak and you won't get that grey band like you would if you did the whole process in the air fryer.
Be sure to let it rest for a few minutes after.
I love steak and cook it regularly, I'll try a few cheap ones in the air fryer and report back if I find a better method. I have used the small cast iron pan method to cook a burger in the air fryer though.
I stored them in a real Tupperware with this non stick stuff on the bottom. I’m going to try them after digesting dinner which is late bc I made them 😂
I use https://www.amazon.com/dp/B000HM9TGM/ref=cm_sw_r_cp_apa_i_SzxsDbHXSKP83
With parchment paper on top.
Mustache Cookie Cutter!
I like to cook and I'm without a proper rolling pin. I normally use beer bottles haha. X-Ray and Vav! Thanks for the contest!
Any pastry cooks have an opinion on silicone brushes? I find them vastly easier to clean and more durable than a typical hair or fiber type brush but I'm wondering if I'm missing something?
Annnnd here we go again, another crazy but fun contest =)
Thank you!
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J.K. Adams FRP-1 Maple French Rolling Pin
by J.K. Adams
195 customer reviews
| 5 answered questions
1 Best Seller in Rolling Pins
List Price: $15.95
Price: $9.99 & FREE Shipping on orders over $35. Details
You Save: $5.96 (37%)
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
Want it Tuesday, Sept. 16? Order within 23 hrs 52 mins and choose One-Day Shipping at checkout. Details
20-1/2-Inch-by-1-3/4-Inch french rolling pin
Maple wood with waxed barrels; easy-grip handles; full-length steel axel; self-lubricating bearings for a lifetime of smooth rolling
Handcrafted and finished in Vermont, U.S.A.
Hand wash with warm soapy water and dry promptly
Manufacturer's lifetime warranty
http://www.amazon.com/J-K-Adams-FRP-1-French-Rolling/dp/B000IYYFIQ/ref=sr_1_1?s=kitchen&amp;ie=UTF8&amp;qid=1410729724&amp;sr=1-1&amp;keywords=rolling+pin
could drop one of these in the bottom - https://www.amazon.com/Andersons-Professional-Cooling-Heavyweight-9-25-Inches/dp/B000HM9TGM/ref=pd_lpo_79_lp_img_4?ie=UTF8&amp;psc=1&amp;refRID=DE67ZP4QXC01N0CRQ3QC
Cookie cutters!
Surprise me :)
mad scientist cookies
You do not need to spend a lot of money, a local restaurant supply store will is ideal for most everything from knives to turners, tongs, bottles, containers and anything else you can think of. I prefer plastic handles as they are easier to keep clean, and do not degrade.
For thermometers and digital probes, i prefer thermoworks. I use the smoke and instapen, but you can go with a thermopop if you want to save money. Tried other brands, they always end up having issues after a year or two. digital probes will go bad if left in water or the dish washer always hand clean them and keep them dry.
Gloves: https://www.amazon.com/dp/B00547HD0O?aaxitk=-OsIXMdbU5xm990c49xMVw&pd_rd_i=B00547HD0O&pf_rd_p=9420597b-7dad-4cbd-a28d-7d676ac67378&hsa_cr_id=6490199610301&sb-ci-n=productDescription&sb-ci-v=Lincoln%20Electric%20Traditional%20MIG%2FStick%20Welding%20Gloves%20%7C%2014%22%20Lined%20Leather%20%7C%20Kevlar%20Stitching%20%7C%20K2979-ALL
Turner/scraper/chopper Kit, better then a bbq set: https://www.amazon.com/Professional-Griddle-Spatula-Set-Accessories/dp/B072MXWDD6?ref_=bl_dp_s_web_15251668011
Tongs: https://www.amazon.com/Weber-6610-Original-Tongs/dp/B005LR0EX0/ref=sr_1_1?keywords=weber+16+tongs&qid=1563625923&s=gateway&sr=8-1
general use pans, drip pans: https://www.amazon.com/Pack-Aluminum-Foil-Steam-Table/dp/B01MSM1A9S/ref=sr_1_3?crid=35NPTHWHGZNHX&keywords=disposable+aluminum+foil+pans&qid=1563626111&s=gateway&sprefix=disposable+alum%2Caps%2C185&sr=8-3
Basting Brush, small and large: https://www.amazon.com/OXO-Grips-Silicone-Basting-Pastry/dp/B000JPSI8C/ref=sr_1_5?gclid=CjwKCAjw98rpBRAuEiwALmo-yud7UIxolmtKdRasRuEKzcyOrRiShPTVMisacAeErYWSmVHvxH30qBoC9ikQAvD_BwE&hvadid=153655172136&hvdev=c&hvlocphy=9030030&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=16058826801725890434&hvtargid=kwd-2007025443&hydadcr=13935_9329092&keywords=nylon+basting+brush&qid=1563626490&s=gateway&sr=8-5
This is correct. Here is a new one:
https://www.amazon.com/Best-Manufacturers-FD-1-Flour-Duster/dp/B0000DDZ1Y
Hmm, okay, thanks! So you do also use a rack. Maybe I'll look for a round rack for my skillet. Thanks! For your consideration. Thanks again!
If availability or storage is an issue, then another thing you can do is keep all your pieces in the little baggies (preferably one resource per one baggy) and then get some silicone muffin cups. To setup, you just empty each baggy into its own muffin cup, and you won't have to do any digging. To clean up, just empty the muffin cup into the baggy.
Best is that you only need to store the muffin cups, and you can use these cups for any game with a lot of bits (whereas Plano boxes are only going to be usable for the game you store in it).
Ah yes, looks similar to my first hand rolled joint. This changed the game for me though, highly recommend
Raw King Size Organic Deal - King Size Slim Organic Rolling Papers, 110mm Rolling Machine and Wide Filter Tips INCLUDES Black Velvet Pouch https://www.amazon.com/dp/B007TO1HFC/ref=cm_sw_r_cp_api_i_KGgGDbHA9P4RT
These help. cake bands
Also, try not to overfill.
hey! i used to do a lot of tiered cake making, and i used a set of pans similar to these: https://www.amazon.com/dp/B0000VZ2QG/ref=psdc_289681_t1_B00AE6PXXE
except i have a few more sizes, and you might look around to see if theres a set for the exact sizes you are wanting to make.
the way i would tell you to do it, is cook enough batter in each pan to have it dome up, then cut off the dome and cut the layer in half horizontally, so that each cooked tin worth of cake becomes 2 cake layers in the finished product.
it helps very much to cook larger sizes (12 in round or more) with a piece of wet dish towel wrapped around the outside (or you can buy these: https://www.amazon.com/Regency-RW002-Evenbake-Cake-Strips/dp/B000I1UXUI), this is especially useful for naked cakes because it helps the edges evenly brown.
and then take a bit of tin foil crumbled into a thick cylindar and place it in the center of the tin brfore filling it with batter to act as a heat core for the middle of the batter, otherwise it will burn on the edges before it cooks in the middle, or you can just buy a heating core: https://www.amazon.com/Wilton-Decorative-Preferred-Heating-Bakeware/dp/B0000VM82M/ref=sr_1_2?s=home-garden&amp;ie=UTF8&amp;qid=1494163617&amp;sr=1-2&amp;keywords=heating+core+for+baking
if you use the foil heatcore, you can fill the empty space with off cuts, if you use the bought one, you're supposed to fill it with batter too and then use that as a plug for the empty space.
I bought this set and it comes with a little dough scraper and cloth that has been working great!
Dough made using the same recipe as my pan pizza I posted earlier: http://www.susanscookingschool.com/pizzadough.html
I used parchment paper on my pizza peel instead of flour or cornmeal because I don't like the taste/texture of them on the finished crust very much. Ended up working like a charm, got off the peel very easily and was easy to take out from under the pizza a couple minutes into cooking. This is the parchment paper I used.
Cranked the oven to 545F (why can't the oven just go to 550? Mr. Monk would not approve) and let it sit at that temp preheating my cordierite pizza stone for about 45 minutes. The pizza cooked in about 9 minutes, taking the parchment paper out after 3.
Used about 30% of the dough from the recipe above, which is around 2500 kcal, which ends up being 750 kcal for the one pie. Used about 3 servings of Giant Eagle pizza sauce (I know, I know, I'm going to make my own next time) which was 120 kcal, and then 1.25 cups of cheese which was 450 kcal. Entire pizza is 750+120+450=1320 + 80ish for mushrooms = 1400, or 700 kcal for half the pie.
For next time, I need to make my own sauce and also work a little bit at stretching the dough a bit more evenly. Gotta say I enjoy the pan pizza I made a decent bit more! I think with a thicker crust (more dough) I'd like this one at least just as much.
A rolling machine makes a perfect skinny joint every time:
https://www.amazon.com/dp/B007TO1HFC/ref=cm_sw_r_cp_apa_0hX8BbXG1NNDZ
GiBot Blow Torch Lighter Kitchen... https://www.amazon.com/dp/B074C8PJSS?ref=yo_pop_ma_swf
I got them about 5 years ago at like Target or something. Here’s the same set: https://www.amazon.com/dp/B00BUMA3A4/ref=cm_sw_r_cp_api_i_K4V2Bb8V1CAVD
dont forget to get this https://www.amazon.com/EurKitchen-Culinary-Butane-Torch-Cooking/dp/B0176TZO9E/ref=sr_1_2_sspa?keywords=torch&qid=1557257617&s=gateway&sr=8-2-spons&psc=1 super fun searing the steak haha
I have this one, it's really cool! I'd recommend it. I have trouble eye balling the size too.
It's been a hit/miss for us.
LO is picky with textures so it would take a day or two for him to happily eat the homemade stuff.
I use an old silicon ice cube tray for when I first introduce a new food, and have purchased some Baby Cubes as well. I also use silicon baking cups. I borrowed books from my local library instead of buying puree cookbooks; saved me a lot of money.
I like to make them in batches, but I also keep a lot of jarred stuff around just in case I run out and don't have time to make more, or if I'm lazy and push off making more. Right now I'm on the lazy train but hope to make more this weekend.
We tried BWL but, again, he's picky about textures and has no desire to feed himself.
I have another question that just popped up regarding the banneton: I didn't even think twice when I was using it, but is the cloth liner usually on the banneton while it is proofing or should the dough be sitting directly on the banneton itself? After looking at some other pictures, it appears I should have removed the cloth liner prior to putting the dough in the banneton. Oops!
This is the banneton that I used if it helps to clarify what components it came with: https://www.amazon.com/dp/B01GM4UZJI/ref=nav_timeline_asin?_encoding=UTF8&amp;psc=1/
It will burn both under the broiler or torched if there isn't enough butter. I would add more butter to your recipe first then try it under the boiler if it doesn't crisp up. I whirl my crumble topping in the food processor to get a nice crumb to it or use one of these.
Come, gather 'round my children. Let me tell you the story of sad, soggy-toast Matt.
Matt was a young man of 23. He lived life to the fullest. However, his toast did not. Every night, Matt liked to have some toast with peanut butter. He'd toast a nice slice of whole wheat bread and put a glass of milk in the freezer to super chill it.
But these were dark times, and the toast, it did not follow the law of the land. For it could not, even if it had wanted. This time, you see, was cooling rack-less. Yes. Not a cooling rack to be had in the entire apartment.
So the toast would lay on the plate, and get soggy with its own humidity. And Matt would weep, for his delicious crispy toast forever turns to mush before his very eyes.
But alas! What's this?! It's - No! It cannot be! A Cooling Rack!
Rejoice! For with this cooling rack comes a new dawn! It brings a new era of crispiness as it tears the cloak of sogginess from the land. No longer would Matt need to stare heart broken at what was once toast.
The time of mush is at an end. And the era of toast is upon us!
pesky
There's rolling pins like this one which help with consistent, correct thickness.
https://www.amazon.com/Georgia-Pacific-Dixie-27S14-Parchment-Silicon-Treated/dp/B007G1E5NO/ref=sr_1_5?crid=1JAGHXH6EGZX2&keywords=dixie%2Bparchment%2Bpaper%2Bsheets&qid=1573513355&sprefix=dixie%2Bpar%2Caps%2C187&sr=8-5&th=1
Or these
Honestly, Amazon.com(.au) will likely be the most affordable place around. Here is a box of Double Platinum Blunt Wraps - Various Flavors 25 Packs (50 Wraps) for £16.93. That is what, about two dollars cheaper per pack than you are paying at the local shop?
If you are willing to pay the shipping cost to order the product from the US you can score some amazing deals on various products. For example, you can get 64 "RAW King Size Organic" rolling papers, a 110mm "RAW Organic" branded rolling machine, and a book of 50 "RAW Organic" filter tips for about $6(AUD). You can also order an extra 512 "RAW King Size Organic" rolling papers and 500 "RAW Organic" filter tips for about $15(AUD).
In the event that you want glass pieces you could always try Etsy. Many sellers are individuals just looking to sell their art. I am sure you could easily make shipping arrangements by contacting the individual. Here is a sick Piranha Plant pipe, a Pineapple Chillum that looks impossible to use, and a wicked Earth-tone pipe with Mandala designs on it.
You need one of these: https://www.amazon.com/OXO-Stainless-Bladed-Blender-Cutter/dp/B000QJE48O
Bro https://www.amazon.com/EurKitchen-Culinary-Butane-Torch-Cooking/dp/B0176TZO9E/ref=mp_s_a_1_1_sspa?keywords=eurkitchen+culinary+torch&amp;qid=1574909505&amp;sprefix=eur+kitche&amp;sr=8-1-spons&amp;psc=1&amp;spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzRjhLTlQ5MkU3SlZLJmVuY3J5cHRlZElkPUEwMTY4MTg0Mlo5UE1WSDVWWkhUNSZlbmNyeXB0ZWRBZElkPUEwNzYyMDY1WFRQNEs3M1RXRVgxJndpZGdldE5hbWU9c3BfcGhvbmVfc2VhcmNoX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=
Only 20 bucks I bought one 4 months ago and still works like the day I bought it idk if your using a shitty torch from a gas station or something but those last about a week.
Congrats on the new job! I see you enjoy fun shaped cookie cutters. So do I!
They both use the same Banneton style. If you’re wondering about the design just search YouTube for “bread scoring designs”. The Bannetons I use are 9 Inch Proofing Basket Bread... https://www.amazon.com/dp/B01GM4UZJI?ref=ppx_pop_mob_ap_share and the lame is Breadtopia Bread Lame (Dough... https://www.amazon.com/dp/B009FCUYV4?ref=ppx_pop_mob_ap_share
Congrats on your new job!
I feel like we have a lot of similar items on our wish lists, but the only item we both have is CAH.
I'm pretty sure you would like the following things from my WL:
Damn! $30?? That's nuts. Amazon has em half the price: GiBot Blow Torch https://www.amazon.com/dp/B074C8PJSS/ref=cm_sw_r_cp_apa_i_BHG-AbTJA2MPC
Nordic Ware makes really great sheet pans, make sure to check that the size you buy will fit in your oven. I also recommend getting a Silpat for easy cooking with no sticking and easy cleanup. As far as gloves, this is the one I have and it is very good quality.
You may also want to get some muffin tins, just in case. Honestly, I have some cheap trays, but I have silicone liners that are also great for easy baking and cleaning.
Hope this helps!
There are different thicknesses to the Silicon coating. Different brands probably all spec different. They have a 27lb and 35lb coating rating available, like this http://www.amazon.com/gp/aw/d/B007G1E5NO/ref=mp_s_a_1_fkmr0_1?qid=1457826765&amp;sr=8-1-fkmr0&amp;pi=AC_SX236_SY340_FMwebp_QL65&amp;keywords=Dixie+35+lb+parchment
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Title | How To Make A WATERMELON out of CAKE! PINK VELVET cake with BUTTERCREAM and FONDANT!
Description | Click The Notification Bell To Get Freshly Baked Vids - Hot Out Of The Oven! Get The Vids EARLY! SIGN UP To Become One Of My VIPS: http://bit.ly/HowToCakeItVIP New Videos EVERY TUESDAY! SUBSCRIBE for more: http://bit.ly/HowToCakeItYT Want to see more of Walter? Check out my HOLIDAY COOKIE SANDWICHES video for his epic undercover mission! http://bit.ly/HolidayCookieSandwich Hi, I'm Yolanda! Some people call me the Beyoncé of cakes. I post my drool-worthy, jaw-dropping caking creations every Tuesday at 11am EST! From novelty cakes that look like your favourite foods to my MEGA mash up cakes that have layers upon layers of goodness - I dream in cake! Got an idea for a cake? I'd love to hear it - subscribe & comment below! FOLLOW ME: Facebook - https://www.facebook.com/HowToCakeItW... Twitter - https://twitter.com/yolanda_gampp Instagram - http://instagram.com/yolanda_gampp Pinterest - https://www.pinterest.com/yolanda_gampp Snapchat - @yolanda_gampp USEFUL LINKS: For the FULL BREAKDOWN of how I made this PINK VELVET WATERMELON CAKE go here - http://bit.ly/WaterMelonCakeRecipe Check out this vid for full instructions on how to make my ITALIAN MERINGUE BUTTERCREAM - http://bit.ly/YolandasButterCream GET YOUR VERY OWN CAKE TEE HERE! http://bit.ly/HowToCakeItTees What is that liquid I drizzle all over my cakes?? SIMPLE SYRUP! Read more here - http://bit.ly/YOsSimpleSyrupRecipe Get my SIMPLE SYRUP SQUEEZE BOTTLE! - http://bit.ly/SimpleSyrupSqueezeBottle INGREDIENTS PINK VELVET CAKE - Makes 3 x 9” Round Cakes and 1 9” bowl cake - 1 1/2 cups butter 1/2 cup vegetable oil - http://amzn.to/1U2TmE7 4 1/2 cups sugar - http://amzn.to/1Sm38i3 2 teaspoons vanilla - http://amzn.to/1O4VV4O 6 eggs 1 1/2 teaspoons Wilton Rose Icing Colour - http://amzn.to/1MSIHYx 6 cups flour - http://amzn.to/1f1mn3M 1 tablespoon salt - http://amzn.to/1DfvFPq 3 cups buttermilk, at room temperature 1 tablespoon apple cider vinegar - http://amzn.to/1M9lUu8 1 tablespoon baking soda - http://amzn.to/1M9lVOI 2 cups semi sweet chocolate chips - http://amzn.to/1I5Bp0n 4 lbs Satin Ice White Fondant - http://amzn.to/1SKaUCx WATERMELON PINK BUTTERCREAM 400g sugar - http://amzn.to/1Sm38i3 8 Egg Whites 1 lb Butter Wilton Red Icing Colour - http://amzn.to/1HWbdar 1 cup Chocolate Chips - http://amzn.to/1I5Bp0n PAINT COLOURS FOR RIND Wilton Moss Green Icing Colour - http://amzn.to/1HWcmPg Wilton Kelly Green Icing Colour - http://amzn.to/1LOzOk8 Wilton Buttercup Yellow Icing Colour - http://amzn.to/1LOzUIl Wilton Ivory Icing Colour - http://amzn.to/1HWcRZI Clear Alcohol OR Lemon Extract ALL TOOLS 3 x 9” Round Pans - http://amzn.to/1DK4RHg 1 x Stainless Bowl 9” in diameter - http://amzn.to/1OMrtxo Electric Stand Mixer with Paddle Attachment and Whisk Attacment - http://amzn.to/1Sm3oh6 Lazy Susan - http://amzn.to/1JOhx6o Whisk Sifter Mixing Bowls Rubber Spatula Parchment Paper - http://amzn.to/1IDuQHI Serrated knife Paint brushes with round tips Palette Knife Ball tool - http://amzn.to/1I5FCRy Pointed sculpting tool - http://amzn.to/1I5FCRy THE HOW TO CAKE IT TEAM Director of Photography: Chet Tilokani http://www.chet4days.com Editor: Orhan Sumen https://vimeo.com/orhansumen Producers: Jocelyn Mercer & Connie Contardi http://www.cjmercon.com T-Shirt: http://www.howtocakeit.com/
Length | 0:09:29
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Quick note on wet palettes, check some google searches for a DIY. I found one a few months ago and it changes my painting style completely, sadly didn't bookmark or I'd pass on a link.
Personally I have a small 4x5 inch rectangular plastic lid with a half inch lip from a chopped garlic container, with a piece of paper towel folded 4 times (so 4 layers) with a cut piece of parchment baking paper over the top. Total cost, I don't know like 25 cents?
Here's the parchment I use from Costco (US)
https://www.amazon.com/gp/aw/d/B006JCWGIC/ref=psdcmw_678533011_t1_B000I1X4UY
Spend that money on more models, more paints or better brushes!
I hope this is okay, since it is one pesky cent over. I really want to make Halloween cookies coming up to practice my baking and I love this set thanks so much, love! <3
Cheese crisps FTW.
For those interested, you can't go wrong with Silicone cupcake wrappers. $9 on amazon, and you'll be cranking them out at an amazing pace.
Shes' gonna need a wig
And a good set of goggles
someone needs to wear these maybe even her...
You should decorate the lab with this
These would be great to fill with candy as party favors
.... or ....
TEST TUBE BUBBLES!!!! These things are touchable bubbles. PRO TIP: USe ONLY OUTSIDE. Shit makes a mess on the carpet. Easy to vacuum... but still...
Crazy cookie cutters which are perfect for this!
Temporary tattoos
Atomic super balls would be fun too!
A jello brain mold
Biohazard bags for party favors maybe
A geyser aka mentos/coke mixer for kids. That looks fun enough to get for myself. lol
Gravity goo something I would also play with. lol
Insta-snow seems like a good experiment for kids
I should stop now. I used to love planning my kids parties when they were little. Damn them for growing up.
My rolling pin is pretty old and recently I've had trouble keeping the handles from unscrewing when I'm trying to use it. It's really inconvenient to have to stop rolling out dough to tighten the handles all the time. This would be a wonderful replacement.
Thank you for the contest! :D
Get yourself some of these it’ll make your life so much easier.