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Metal, ceramic or glass for baking? Let s clear a few things up
Becky Krystal
Photo: William Meppem
Most of us come by our collection of baking equipment in a piecemeal manner. A few things from mum and dad here, a pan bought for a specific recipe there, a housewarming gift, a . wait, where did that even come from? Peek into those cabinets and you ll probably find a mix of metal and glass dishes designed for baking, perhaps with some ceramic or silicone mixed in.
In baking especially, which material you use can have a significant effect on the results. Ask just about any serious or professional baker whether they prefer glass or metal, and the answer is almost always steer, well, clear of glass.
Get to know your oats, and all the types and ways to eat them Becky Krystal Like geologic time, my life is divided into distinct food periods. Early post-college, it was Bisquick and rotisserie chicken. A few years later, homemade pizza (ongoing). Maternity leave was the era of oatmeal, easy and nourishing enough to whip up with a baby on my hip. The pandemic has been the age of sourdough bread, quesadillas and … a return to oatmeal. Will it ever not be time for oatmeal? Unlikely. Your takeout grain bowl has nothing on these creamy, savory oats
Avena sativa. While the hull is removed, the rest of the grain the coarse outer bran, the carb-laden endosperm interior (the source of refined flour in wheat grains) and the fat-containing germ remains.