I don't like Pam. Have switched to greasing the pans with shorting, than flouring the pan. Does anyone remember how much flour to mix in a can of crisco to grease pans? I want to use a pastry brush to apply the flour crisco mix? I bake alot at least 4 or 5 times a week. Think it would be easier to apply the grease with a brush. Thanks for any help. Sue
I just fold over a piece of paper towel to grease pans and then lightly dust with flour. I don't want another container in my pantry. I don't think it would be wise to put the flour in the crisco container- then you couldn't use it for anything else.
Beau's Rose just posted this for me a few weeks ago:
1/2 Cup Crisco Shortening
1/4 Cup Cooking oil (liquid vegetable oil)
1/2 Cup Flour
Mix all three ingredients together. Store in glass jar. Use when recipe calls for greased and floured baking pan.
I also just grease with shortening (cheapest brand) and then dust with flour.
I have a mister filled with olive oil. Spray the pan, immediately dust with flour. There's minimal amount of olive oil sprayed in the pan and no flavor from it.
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If you have a cake baking supply near you buy their baking grease. No need to flour.
This stuff leaves no flavor and no flour to get off. Can also be used for cooking, especially pans that you will be using for cheesy stuff. And it is really cheap.
I save the papers the stick of butter comes wrapped in (in the freezer) and use them to grease a baking pan. Then I use my flour shaker thing (with the perforated top) to shake a small amount of flour in pan, sort of shake the pan around to distribute the flour and knock the excess out. Never heard of a mixture of both things till this thread.
I use crisco & a paper towel to grease...dump in a bit of flour, turn the pan to distribute and dump the excess flour into my trash can. Normally isn't much flour, maybe a tablespoon/teaspoon that gets thrown out.
For fudge, I use a stick of butter w/wrapper peeled part way down to grease that pan.
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I also put flour in a small shaker jar. Quick and easy to sprinkle in the greased pan.
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Mylifevacation, that is exactly what I was looking for. Thank You and Thanks to all you other gals. Sue
You're welcome. Like I said, the recipe came from Beau's Rose. I had never heard of using a mixture like that -- but the next time I have need to buy Crisco, I will certainly give it a try, cause almost every time I try to flour a pan and knock the excess in the trash, I invariably get some on the floor. Klutzy me!
Me too, all over the floor. I bought bakers joy and spent more time trying to unclog the sprayer than spraying the pan... Thanks again Sue
I have a flour duster utensil. It looks like an old fashioned coiled egg beater but with handles that you squeeze together. When squeezed it spreads out the coils so you dip it into your flour canister and release the squeeze.
Then take the utensil to your greased pan, or the roux in the roasting pan for making gravy and squeeze the handle to open ever such a little bit and shake the flour out to dust the pan or sprinkle over the roux.
If you run out of flour, just dip in flour again to refill.
I use a wax paper instead of paper towel to spread grease around if not using the butter wrappers. I tried paper towel but just think some of it might rub off into the pan. It probably doesn't, but I think that.
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