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4

After buttering the pan (with a solid fat, not oil), I flour the chimney first, usually by generously sifting the flour on it (tilting the pan and rotating it helps), then I use what falls down for the usual rotating method to flour the bottom and outer rim. Tap out the excess and you're done. Chilling the prepared pan helps the butter/fat layer ...


5

Use cake release. It's simple; just mix one part flour, one part solid fat (shortening), and one part liquid oil (roughly by volume). Assuming that your oils are shelf stable, your cake release will be too. Once it is mixed, you'll never have to grease and flour a cake pan again. Just paint it on with a pastry brush. I recommend this one.


1

Reduce excess moisture. Water rapidly expands and pushing/exploding the oil upwards. When you pick up a piece of marinated chicken/egged chicken, allow the excess liquid to drip off, or drag the bottom of the chicken against the side of the bowl before breading/coating. Ensure the chicken is completed coated, and place to one side to allow the coating to ...


1

Here is one solution, a spatter guard: It has a mesh screen that holds most oil, but air moves freely. This is just one, Amazon has many: Spatter Guard. For what it is worth, they don't have to be uni-taskers. They are great as steamers as well. Awesome for sticky rice or to steam veggies. Just put an inverted bowl on top. Most are stainless steel and ...



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