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Wednesday, October 5, 2011

Baker's Grease

I'm a little upset that one of the best things I learned at culinary school happened during my last quarter.  I wish my baking and pastry teachers told me about baker's grease when I was in those classes.  It's not really a culinary secret, and many of you have probably already heard of it or use it, but it was new to me and made me really excited, so don't mock me.  Have you ever greased and floured the heck out of your pans just have things still stick?  Yeah, it sucks and is super annoying.  The only thing that I had found to work perfectly was Wilton's Cake Release, but the price was a little ridiculous.  Then I found out about baker's grease.  It is pretty much what the Cake Release is, but you can make it yourself! Yay!  The recipe?...

equal parts shortening, vegetable oil, and flour

That's it.  Mix it up until it's creamy, spread on dish with a pastry brush, paper towel, hand, or whatever else you want.  It will store in the fridge indefinitely. 


Anita said...

welcome back to the blogging world. we missed you and your beautiful face. congrats on your graduation!! your food looks so yummy

the MuLLinS said...

Used this today making Levi's birthday cake!! YAY! Loved it, thanks so much for sharing! So impressed with you and your mad drive to get a culinary degree, on top of being a mother! Takes skills, son!