Why you Should be Using Jelly Roll Pan for your Sponge Cakes
Preparing sheet and sponge cakes would definitely be a lot more difficult without the help of a jelly roll pan. Though there are standard sizes for such cake pans, they can also be purchased in smaller or larger varieties depending on the shops where you look for them. The most common jelly roll pan is 151 inches long and 101 inches wide with sides that are no more than an inch deep.
There are all sorts of tips and tricks about how to make the best of a jelly roll pan; one such culinary secret is the use of wax paper in the pan so as to avoid cake sticking. All you have to do is grease the bottom of the jelly roll pan with oil or butter and then cover it with waxed paper; when the baking process is over, turn the pan upside down and peel off the paper. The cake will be clean and appetizing.
Let's take the case of cake rolls for example, they are usually baked in a jelly roll pan, and after baking they are covered with some type of filling and rolled carefully so they do not crack. The type of cake that works best for roll making is known as sponge cake, and to give just two examples of such a dessert, we should mention biscuit rolls and ladyfingers. However, any other kind of flexible cake can be baked in a jelly roll pan and used to make a roll afterwards.
In many cases, the jelly roll pan is often used for the cooking other types of cakes too, like cookies, home biscuits and the like. Moreover, there are cases when one can broil, baek or merely heat food with the help of a jelly roll pan, hence we can say that its use is not limited only to dessert making. On the contrary, people often prefer this type of pan for cooking meat since it usually has a non-stick surface that makes it very practical.
A high quality jelly roll pan will always brown your cake evenly and prevent bending. The aluminum-steel combination that is used for the cooking surface of this type of pan makes the food easy to release and together with this advantage comes the easy-clean too. Not just the jelly roll pan but the edges are easy to wash too, even in the dishwasher. Have a look on the many online catalogs and see which size and model would best suit your purposes; a jelly roll pan is a great tool when you want to bake a nice cake for your family.
About the Author
Muna wa Wanjiru Has Been Researching and Reporting on Pans for Years. For More Information on Jelly Roll Pan, Visit His Site at JELLY ROLL PAN
What is mould / fungi is growing in my pan?
After coming back to university after a months break, i found that a pan had been left (with the lid on) with food still in. I opened the lid to find the pan full of furry mould or fungi, grey in colour.
Anyone know the name of the species growing?
The food left in the pan was pasta, tomato pasta sauce, and maybe some vegetables.
Maybe this will help:
"There are many different kinds of molds or "filamentous fungi" and it really takes an expert to be able to identify all of them to the species level. On the other hand, if you just want a scientific name (a correct one at that) for molds you may find around your house, that is a little easier. A few fungi account for most of the ones you see normally.
Greenish-bluish ones are probably either from the genus Penicillium if the colony has a white border around it, or Aspergillus if it doesn't have a white border around the colony. A black-looking colony is probably in the genus Rhizopus (commonly called "bread mold" although it is not the only fungus which grows on bread and it also grows other places besides bread) or Neurospora.
To aid in your identification (and see some neat stuff) a microscope
helps. It doesn't need to be very powerful either, probably the kind you have at your school. Put a drop of water on the mold and mix it gently with a toothpick. (It may take a couple of tries to get the right amount of mixing. Some molds give up their secrets more easily than others.) Then put some of the liquid on a slide and look at it under the microscope. What you will see are the mold spores and the spore-
forming structures (the sporangia), which give a more certain
identification of the mold than just the colony color. (If you just see a
big black blob, you probably have too much stuff. Look at the edge of the blob and see if you can make out individual structures, or try again with less mixing.) This is the first thing a mycologist would do also."
http://www.madsci.org/posts/archives/1999-01/916167898.Mi.r.html
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