New answers tagged


You could use a wooden or plastic spatula. Use the end in a straight downward action, as if it's a chisel. It depends on how hard your brownies are, mind you.


Adding to Chris H's answer, precut the brownies for the potluck, but... ...line the pan with foil or parchment paper, and lift the brownies out of the pan before cutting them. Cut the piece of foil several inches longer than the pan to give yourself good handles. If you do this the right way, you won't even need to wash the pan. Here's what it looks ...


Although you say that disposable plastic knives don't work well, they're frequently recommended for cutting brownies because of their naturally non-stick properties. I've used one frequently for this purpose, but I do recommend using heavy-duty ones. That said, I wouldn't bring ...


Wooden knives work well, even the block-shaped ones for children. Avoid using any other materiel than wood and silicone. However, repeated cutting or excessive pressure will wear out the surface. it's much more sensible to transfer your food to a cutting board and return it to the pan afterwards. Non-stick care tips:


You can use soft cutters for some baked goods, but not for all. Wherever you need a sharp cutting implement, the solution is to change not the knife, but the cutting surface. I have three typical options there: Bake with a paper layer under the batter. Probably the most useful for something like brownies and other things which stay in the tin and tend to ...


I'd pre-cut them myself - I tend to cut mine in the tin using a plastic spatula; after all they're soft and easy to cut. Then There are stiff plastic knives (for some reason sold for use on lettuce). They're much better than metal and will easily cut brownies. If you did want something disposable, some of the wooden disposable cutlery is surprisingly ...


These could be proteins precipitated from the meat and denatured resulting in coagulation on the surface of your grill by the heat of cooking. These come out of the juices that run when cooking meat. Denatured proteins are generally insoluble, and are fairly difficult to remove (think cooked egg when it sticks to a surface). The insolubility accounts for ...


Not sure anyone would be able to tell you definitively, but, if you add water after each use, my guess would be minerals from your water.

Top 50 recent answers are included