Simple Cooking by John Thorne

Author:John Thorne
Language: eng
Format: epub
Publisher: Farrar, Straus and Giroux
Published: 2011-11-29T16:00:00+00:00

THE RECIPES

PREPARING THE PAN. These recipes all call for a springform pan, simply because it is easier to unmold than a standard pan, but a heavyweight cake pan will also serve. Generously butter the bottom and sides (2 tablespoons for a large pan). Then, if you wish, a coating of crumbs or very finely chopped nuts can be added, using 1/2 cup to coat the inside of a 7- or 8-inch pan, or 1 cup for a 9- or 10-inch one. Shake the crumbs gently, turning the pan for an even coating. (Note: If your springform pan, like mine, is old, it may leak a little with very liquid batter. Simply wrap foil tightly around the outside of the pan.)

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