(Part 3) Reddit mentions: The best bakeware products

It's pretty fun, because (1) there are endless new toys to acquire (if you're into that!), and (2) it's actually fairly budget-friendly after you get the initial hardware out of the way (ex. KitchenAid mixer etc.)...I mean, a 50-pound sack of flour is like twenty bucks, and you can make a zillion loaves of breads & cookies out of that! I do get a few premium ingredients for specific recipes here & there, but mostly I just use run-of-the-mill ingredients & get really great results!

It's also really fun amping up both the quality of your results & the experiencing of your cooking & baking time. For example, I cook these amazing five-hour carnitas in the oven, which is one of the things that got me into using leaf lard (which then turned into other incredible things, like lard-based oatmeal cookies). But then the off-the-shelf tortillas were disappointing with those stellar carnitas, so I picked up a cast-iron tortilla press (for smashing, not baking!). I then combined that with a lard-based tortilla recipe and oooooh yeah that's an awesome combination of textures, flavors, warmth, and happiness, hahaha! So going down rabbits holes is quite fun with baking!

I do a lot with my 8-cavity mini-loaf pan, which surprisingly freeze well! Banana bread & pumpkin bread with sweet cream cheese spread, cornbread, chocolate chocolate-chip bread, the list is endless! I also bake excellent homemade Twinkies in various flavors on a regular basis. I was never an overly-huge Twinkie fan, but one of my favorite bakeries makes them in a million flavors with a million different fillings & coatings (chocolate-dipped, white-chocolate dipped & dark-chocolate striped, peanut-butter filled chocolate twinkies, raspberry cake coated with coconut, etc.). So endless variations are also quite fun with baking!

If you want to build up your skills on the more technical side, Bigger Bolder Baking is a fantastic website to check out. If you want a few top-notch (I'm talking like "WOW!") recipes to try out right off the bat:

• Chocolate-chip cookies with this specific dark chocolate (only for very special occasions, because $$$)
  
• Glossy fudge brownies with this specific pan ($$$ but will last forever) & this particular cocoa powder ($$$, but the economics actually aren't bad, once you calculate out the price-per-batch, haha!)
  
• Sour-cream pancakes (without blueberries) - great way to test your Danish dough hook!
  
  You'll discover a lot of little tricks over time. For example, which those chocolate-chip cookies above, whipping the cream & sugar & butter & eggs into something that literally resembled whipped cream is a really great trick to know about...most people just stir those together until combined, but they will actually change color, texture, and consistency when whipped long enough! Side note, if you have a KitchenAid, I highly recommend getting a SideSwipe blade (available on Amazon, be sure to get the right blade for your mixer!).
  
  On that topic, I also recommend getting a coated dough hook & an 11-wire whisk. Wait until you try homemade marshmallows! (super easy with that whisk attachment!) When it gets cold out, I cut those bad boys into 2" chunks, skewer them, heat up some water for the delicious Stephen's hot cocoa powder mix, and then torch the marshmallows. That combination came out so good that I started hosting annual hot chocolate parties, lol!
  
  You can get as creative as you want to with baking, too...like with cakes, you can airbrush them, do drip cakes, mirror glaze cakes, you can torch the tops of cupcakes, make cake pops, the list is endless! Depending on what stage you're at in life, especially in my case as a working adult with a family, I don't get a lot of opportunity for creative outlets due to a lack of free time (and energy, tbh lol), but my family has to eat, and baking is a fun way to amp up your enjoyment in life by making cool stuff you can eat & having fun doing it!
  
  Plus pretty much everything is actually really easy, no matter how complicated it looks...you're just following someone else's step-by-step directions, that they have painstakingly figured out for you through probably dozens of iterations to get it perfect (as Stella did when perfecting her lacy brown-butter cookies!), and that mostly boils down to (1) mix stuff in a bowl, (2) bake it, (3) don't burn it, (4) let it cool down & "set". That little four-step process yields amazing no-knead bread, pan pizzas, twinkies, cookies, brownies, you name it!

Please bear with me as my offering is really more non-recipe than recipe, but I hope it's helpful. Raising 3 sons, I've made obscene quantities of Mac and Cheese over the years. I often use it to help clean out the fridge lol.

Pasta -

If I'm making dinner for now, I'll use a 1 lb box. If I want a shot at having leftovers, 2 lbs. My FAVORITE pasta for M&C is radiatori as it has lots of surface area to coat with cheese, but almost any pasta will work.

I'm assuming you can boil pasta in salted water but even if you screw this up a bit, we can adapt. If you're planning on a baked M&C try to pull the pasta when it still has a slight chew to it. But if you overcook the pasta a little, just sauce that shit and eat it. Who cares - you're still eating mac and cheese!

Cheese sauce -

As an easy foundation for sauce, I'll whisk a couple fat tablespoons of flour into 2-3 cups of milk (whole, skim, whatever) and heat it on the stove. I'm just looking to create a thickened base for the cheese, so heat till bubbling for a minute then back way off the heat. I usually stir with a flat whisk, but use whatever - just make sure you're keeping this from burning to the bottom of the pan. Add salt and pepper to taste.

As for cheeses, this is where I clean out my fridge. The ONLY cheese that I've found that gets weird is if I add goat cheese (completely changes the texture) but otherwise a couple cups of just about anything works. Just be mindful of stronger flavored cheese so you don't create something overwhelming. Lately I've been using colby (got a few cases of it from the food bank) but I've also used combinations of sharp/mild cheddar, mozzarella, monterrey jack, pepper jack, asiago, parmesan, velveeta, American, or smoked gouda. It's dangerously rich and kinda cheating, but a little cream cheese, ricotta, or blended cottage cheese will make this a "guilty as hell" pleasure. I prefer to turn the heat off when I add the cheese as insurance so it doesn't overheat as some cheeses may break. If you have chunks of cheese, you can always throw the lid on and let it sit with the heat off to soften, then give it another stir.

Options -

Seasonings - we like salt, pepper, garlic powder, and onion powder. Paprika and mustard also have their place. How about some hot sauce or sriracha?

Feeling fancy? Caramelized onions, leeks, mushrooms, spinach, or bell peppers all work well. You can also chuck in other frozen or fresh veggies (I'll throw little things like peas or corn in with the pasta RIGHT before I drain it just to thaw it so it maintains its quality, but otherwise cook your veggies first.) I've even used sauteed zucchini or cherry tomato halves.

Need a protein? Ground/chopped cooked meats, shredded chicken, tuna, bacon, diced and fried spam, sausages, hot dogs, lunch meat... again - a great way to stretch left overs and clean your fridge! A bit of pulled pork is AMAZING.

Toppings - Even is you don't bake it, a little something sprinkled on top for texture can be a wonderful thing. Anything from buttered breadcrumbs, crushed potato chips/cheeze-its, and the ever amazing French's Fried Onions is delicious.

I'm not sure if I've ever made the same M&C twice. Just taste for seasoning as you go and don't sweat it! It's kinda like sex with a new person. Even if it's not perfect the first time, you still had sex and can JUST DO IT AGAIN!

EDIT - One more thing! This is my favorite pan for baking M&C. You can start with a base recipe, and make 3 different variations for picky eaters :D .

I don't cook at home as often as I should but when I do these are my staples.

Breakfast:
Some combination of eggs, cheese, bacon. Easiest is pan fry two slices of bacon, then in a small non-stick pan put a bit of Earth Balance (higher burn point than butter, healthy, and tastes delicious) on medium then drop an egg in. I like my eggs over-medium so once the white are mostly solidified I flip it using my wrist skill of many years, let it cook for like 30 sec then drop it onto the plate. I time it so the bacon is on the paper towel just before the egg flip. Total time maybe 10-15 minutes.

If I want to get a little fancier I'll do a quick omelet, this time I'll put a slice of bacon in a paper towel covered top & bottom and nuke it for 30 seconds, put some Earth Balance in the pan on medium, crack an egg or two into a pint glass with a bit of milk and mix with a fork, pour it on the pan then tear whatever cheese I have in the fridge (today it's pepper jack, I'm going to buy some cheddar shortly) on top of the eggs. I'm going through a hard parmesan right now so I'll grate some of that on as well. A little bit of goat cheese adds a nice creamy texture. Get the cheese on the eggs as soon as possible, add other ingredients last. I use scissors to cut the bacon on top of the eggs, and maybe some basil. Once the egg is mostly solid, fold into thirds onto a plate then let it rest for a couple minutes to finish cooking the egg and not burn your mouth. Should take 5-7 minutes plus rest time, 10 minutes total.

If I have bagels maybe I'll just drop an egg into one of these and put a slice of cheese on top, or you can use an onion slice. Toast the bagel, cover with butter or cream cheese, put the egg/cheese on top. I do it open faced but I suppose you can use both bagel slices and make a sandwich out of it. Shouldn't take more than 10 minutes.

Lunch:
I love black olives so I buy them in bulk at Costco. Then I get a small mixed greens, a cucumber, two roma tomatoes, cilantro, onion, and maybe an avocado from the local market. Salads are cheap and easy. I bought a plastic condiment bottle and pour some olive oil and either balsamic or red wine vinegar into it, shake it up, instant cheap dressing. Shouldn't take more than 5 minutes to prepare.

Sandwiches - Grilled cheese: Start here
. My latest creation was some locally made sourdough with pepper jack, prosciutto, and grated parmesan. It's amazing. As a side dish I have regular black olives, jalapeno-stuffed green olives, and Greek kalamata olives all in a small bowl. 10 minutes.

Also Trader Joes has a wasabi mayonnaise that goes great in a tuna sandwich or tuna melt. Just put a slice of cheese in between the bread and tuna and put in the toaster oven for 10 minutes. I cannot stress enough the importance of a toaster oven. It has a grill and solid sheet, I put a bit of aluminum foil on the grill for my tuna melt so it doesn't drip but gets good heat from the bottom. Also 10 minutes.

Dinner:
Meat and vegetables. Buy some pork loins, steaks, etc. Albertsons has two for one deals. I don't have a real BBQ anymore thanks to my ex wife but I have a little Hibachi outside that does the job, you can also pan fry. Doesn't take long to cook a bit of meat. Refer to salad above, or get a zucchini or other squash, chop into slices. Heat up some bacon fat from breakfast with maybe some more Earth Balance, butter, olive oil if you need more lube. toss those slices in there, flip them when they start to brown on the bottom. I season the shit out if them with cracked sea salt, pepper, dried spices, even toss a little balsamic vinegar on top towards the end. Maybe even fresh sliced garlic. Time varies on meat cooking times, but try to time it so the veggies are done right when the meat is done resting.

Stir fry - Trader Joes has a great stir fry in the frozen section. I'll cook a chicken breast in a pan until it's about 3/4 cooked, then chop it up on a cutting board into little bits. Start the stir fry with olive oil and bacon fat, put the chicken in at the same time. Cooks in 5 minutes plus one more minute after you add the sauce. The chicken is fully cooked but still tender. Total time about 10-15 minutes depending on how you cook the chicken.

The other day I had a pack of three pork loins. I cooked them all, my son and I ate two with some mac & cheese, I put the third in a plastic container in the fridge. The next morning I chopped it up into small chunks, tossed it into a pan with Earth Balance and bacon fat until they were a little crispy, then added a few eggs and some sliced black olives. Scrambled them up then added some pepper jack on top, covered until the cheese was melty, then served with El Yucateco hot sauce. The boy gave it two thumbs up. Total time, 10-15 minutes.

Here is my method, for our semi-weekly pizza parties: I've gotten fancier as I've gone along. That said--the very simplest way to go is to mix the dough by hand and put it on a baking sheet. It will still taste good. You can spend a few hundred dollars to improve it though, but no need to go all-in at once.

1. Prepare your pizza dough, and let it ferment covered with lightly-oiled plastic wrap overnight in the refrigerator. Give room for it to triple in volume. I like Peter Rheinhart's recipe. A long, slow ferment is needed for a complex flavor in the dough.
   
2. Remove at least 2 hours before you want to use it. If this is hard, keep it at 50 degrees at least during the day (I can do this by putting it in my unheated hallway on a cold day, or maybe the basement).
   
3. Preheat your baking stone (or even better-baking steel like this) to 550, or as high as it will go, for 30-60 minutes. Stone needs more like 60 minutes.
   
4. Divide the dough--the recipe above makes 4 pizzas that will just cover my stone. Let it rest a few minutes. If too springy, let rest longer.
   
5. Shape the dough gently with your hands into a circle. Try not to flatten all of the nice rise it has--if you need to use a rolling pin, do it gently. You can put it on a parchment paper. (Or--even better to use a pizza peel, but it take a little practice--this helps.)
   
6. Lightly sauce it, cover with cheese, lightly top-don't get it soggy with too many wet ingredients.
   
7. Place pizza with parchment directly onto the stone. As soon as possible, likely a few minutes in, remove the parchment from the bottom of the pizza. Or--use your peel to place it directly on the steel.
   
   On my pizza steel at 550, this will cook in 5 minutes with no parchment. I have one pizza steel, and one stone, with a double oven. So I cook two pizzas at once--the steel and high heat gives a nice tender crumb with a crisp crust, really comparable to good restaurant pizza. The stone is not quite as fast, and not quite as tender a crust, but still delicious enough that I haven't convinced myself to buy two steels.
   
   A little bit of anchovies is great in the pizza sauce. If you use fresh basil, add it after it comes out of the oven. Pepperoni definitely needs to be on top of the cheese, experiment to see if you like your toppings under the cheese better for other ingredients.

I'm not sure I'd do a steak in the air fryer, but if you really want to then I'd get a small cast iron pan that would fit in the air fryer. 275F for about 15-20 minutes (not in the cast iron pan yet, or if you want to do it in the pan be sure to preheat it for a while first), make sure to check the temp often so you don't overcook it, until you get the internal temp you want. 15-20 minutes should get you somewhere around medium, but that's just a guess since it seems like the air fryer just about cuts cooking time in half in most cases, and when I do this in a real oven I do around 30-40 mins. This is basically reverse-searing in an air fryer.

Then, crank your air fryer to max temp. It looks like a power air fryer gets to 400...that should be...maybe enough, but you're going to get a pretty decently-sized grey band inside. Put the cast iron in without the steak and let it get hot for a while, then put the steak back in and sear the outside until it's done to your liking. 400 isn't great for searing though, which is why I said you'll get a pretty big grey band once you cut into the steak.

One easy alternative if you don't have access to a grill or other means of heating your cast iron way high is to get a culinary blowtorch. They're cheap, usually $20 or less. I have this one and it works great: https://www.amazon.com/EurKitchen-Culinary-Butane-Torch-Cooking/dp/B0176TZO9E/ref=sxin_3_osp43-54ece20a_cov?ascsubtag=54ece20a-4da5-4166-a0fc-5f0c7895ec9d&creativeASIN=B0176TZO9E&cv_ct_id=amzn1.osp.54ece20a-4da5-4166-a0fc-5f0c7895ec9d&cv_ct_pg=search&cv_ct_wn=osp-search&keywords=blowtorch&linkCode=oas&pd_rd_i=B0176TZO9E&pd_rd_r=377824e9-23b7-4cdf-8505-ee6eebcb1ff3&pd_rd_w=jEqjK&pd_rd_wg=or7Wx&pf_rd_p=ecf33437-71b9-4523-8c89-d04c930d3865&pf_rd_r=TPKNV4PWQTQCQ58PY17T&qid=1566934604&s=gateway&tag=bgr0a0-20

Just get a butane canister (you can get these at lowe's or home depot, make sure it has a long stem and not a short one), fill it up, and torch the outside of the steak until it's seared to your liking after cooking in the air fryer @ 275F for 15-20 mins. I really like this method if there's no access to a hot heat source, since the torch won't overcook the inside of your steak and you won't get that grey band like you would if you did the whole process in the air fryer.

Be sure to let it rest for a few minutes after.

I love steak and cook it regularly, I'll try a few cheap ones in the air fryer and report back if I find a better method. I have used the small cast iron pan method to cook a burger in the air fryer though.

Usually cake pulls away from the side of the pan because the exterior is cooking too much faster than the interior. The easy way to even out the process and avoid pull-away is to use baking strips. Personally, I have these from Wilton, but there are a number of different brands available that work equally well. In essence, you soak these then secure them around the outside of your cake pan much like you would a belt around your waist.

I've used them with equal success on spring-form and solid-wall cake pans. They're also great for baking cheesecake, although you have to fine-tune your baking times if you use them with most cheesecake recipes.

When you buy them, be sure to notice the length of the strips to make sure that you have enough for the perimeter size of your pan. They come in an assortment of sizes (6", 8", 12" and 16" are the ones I think I've seen). They're designed to be interconnected for larger pans, and ideally you minimize their overlap when you wrap your pan. Frankly, they sound far more complicated than they are. I have had much better results with consistency since I finally broke down and bought some. I use them constantly, and highly recommend them.

To be honest, the recipe is a bit unclear as written in terms of whether the rack is just for draining from marinade or for cooking. I personally would cook a butterflied chicken on a rack and have seen many recipes like that so let’s assume that’s the case.

Since you’ve butterflied the chicken the whole idea is you want it to lay flat now; a v-shaped rack like the image you linked isn’t ideal.

Do you have a flat cooling rack (like for cookies) and a half sheet pan? Something like this (just an example from the first result that came up, not a brand recommendation). That’s what I most prefer and think would give you best results. Just put a sheet of foil in the base of the tray for easy clean up, set the rack in the tray, and place chicken directly on top, skin side up.

And honestly, if you don’t have a suitable rack, you can get by okay with just putting the chicken flat on a sheet pan or other roasting pan/tray.

Lastly, here’s a good bit of reading if you want some explanation of how to cook a chicken that’s been butterflied as you’ve done that I think serves as a great primer.

It's so nice that you want to do this for your wife! Does she like to do cupcakes/cakes? Do you know what equipment she has?

For tips, I would recommend a nice set from Ateco. You can buy a less expensive version by Wilton, but I feel like their tips warp/bend way too easily. I have the 55 piece, but there is also a 14 piece version available:

https://www.amazon.com/Ateco-55-Piece-Stainless-Decorating-Storage/dp/B0000DE12F/ref=sr_1_2?ie=UTF8&qid=1492868478&sr=8-2&keywords=ateco+tips

https://www.amazon.com/Ateco-14-Piece-Cake-Decorating-Set/dp/B000BVFYTA/ref=sr_1_5?ie=UTF8&qid=1492868478&sr=8-5&keywords=ateco+tips

I (again) prefer Ateco's piping bags, but Wilton will also work fine. Wilton bags have split on me before, but I am also a semi-professional and very picky. :D I also prefer the smaller 12-in bags in general, because I can control the flow a lot easier.

https://www.amazon.com/Ateco-DISPOSABLE-PASTRY-BAGS/dp/B01EXHJCTA/ref=sr_1_6?ie=UTF8&qid=1492868619&sr=8-6&keywords=piping+bags

https://www.amazon.com/Wilton-Disposable-16-Inch-Decorating-Bags/dp/B00175TFJ4/ref=sr_1_5?ie=UTF8&qid=1492868619&sr=8-5&keywords=piping+bags

She might like using these bag ties. Much easier than a rubber band.

https://www.amazon.com/Wilton-417-173-Icing-Bag-Ties/dp/B000PBZHOS/ref=sr_1_1?ie=UTF8&qid=1492868890&sr=8-1&keywords=wilton+bands

For cake pans, I like Fat Daddio. They're relatively inexpensive and bake evenly.

https://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Inches/dp/B0000VLIH8/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1492868964&sr=1-3&keywords=cake+pan+fat+daddio

I'm not a super big fan of cupcakes, but I got my pans from Sur La Table, but there are definitely cheaper options on Amazon.

Some other general tools that are helpful are straight/offset spatulas in different sizes (Wilton, OXO, Ateco all make them), cookie scoops if she's into cookies (OXO makes very sturdy ones that have lasted nearly 10 years for me). I would also get her a kitchen scale or measuring cups spoons, parchment paper, cooling racks, cake tester/toothpicks.

I know there's been a ton of BEC posts, but I was really happy with how easy and fast this was, mostly due to the silicone "bun" mold, and silicone egg rings. You don't need to even spray the mold and the buns/cookies/whatever just pop right out. I'm terrible at baking so this method is a bit of a personal triumph. I use these all the time now.

1. Make yo buns, recipe here. The nut butter will help the buns toast/crisp, but I used a little less than called for so I could spend carbs on a small amount of ketchup at the end. When finished, wait a few minutes and toast them with cheddar cheese on top.
   
   
2. Cook 3 strips of bacon until nice and crispy
   
   
3. Remove bacon and put silicone egg ring right in the middle of pan/grease. I like my sandwich eggs on the harder side, so I scrambled it slightly within the ring, and then covered with a small piece of tin foil.
   
   
4. Add field greens and bacon or whatever strikes your fancy. Assemble the whole, perfect-fitting nomwich.
   
   Takeaway: Next time, I'll make the buns even thinner. They had great structural integrity. Don't worry if your batter comes out somewhat thin, it will form up quickly.
   
   Net Carbs: 2.5 (5.5 with a little ketchup)
   
   Fat: 31g
   
   EDIT: Formatting

It depends a lot on what you have to cook on and what you cook most often.

If I had to pick 3 items of cookware with my current cooking habits assuming a stove top and oven, my top 3 would be:

• A 12 inch skillet, for sauteing or cooking just about anything on the stove. I prefer cast iron, which can be used for baking small quantities of meat in the oven. (Edit1: This is also where I'd cook any vegetables I eat. Whether I saute, fry it steam them.)
  
  
• An oblong baking dish like the one here. Which can bake large quantities of meat like chicken breasts or pork chops, bigger pieces of meat like ribs, tenderloin, or roast, and hold extremely large casseroles. All of which are very easy to cook and last several days to a week of dinners. (Edit1: You can also roast large quantities of vegetables in these, of course.)
  
  
• A pot that can hold 2-3 gallons of water for boiling large quantities of pasta or even potatoes or anything.
  
  Also worth mentioning is a saucepan that can hold a couple quarts. This is for making things like rice, quinoa, lentils, beans, etc. I don't generally eat a lot of those items, so that's why it's not in my top 3. But I believe those are staples for a lot of people, so I'm sure it's a must have.
  
  I also recommend a meat thermometer, makes baking meat easier and more enjoyable than any other kitchen tool.
  
  Everything I cook is easy, relatively quick and/or in bulk, usually more than a week's worth of dinners and some combination of those 3 are what I use to cook the vast majority of the time. You could probably get all 3 for under $50 total and they should last decades, if not for life if treated properly. I recommend getting all 5 items mentioned in this post to handle all basic meals.
  
  Edited to explicitly mention vegetables.
  
  

For me, the kitchen is truly my happy place. I LOVE to bake, cook, and create new recipes. Something about the noises, the measuring, stirring, etc is just so therapeutic. To watch people eat my creations is the greatest gift ever.

I’d like some new stainless steel prep bowls for sure!

Hey! Thank you so much that means a lot :) This is my favorite recipe, I under bake it a bit so it's still soft (about 9-10min) and I get a lot of compliments on it tasting as good as it looks which is the goal! (I also sub the almond extract for more vanilla)

I like rolling to 1/4in thickness, this rolling pin is amazing btw.
I hope this helps and you find the perfect recipe for you!

This is a basic list with mid-grade item recommendations as links. You can definitely shop around and find better deals, but this will give you a place to start your shopping excursion from. Considering hitting up a local restaurant supply store for really good deals.

• Basic Tools:
  
• Cutting board (get at least 2, more are better, get the larger sized ones if you have the counter space)
  
• Chef's Knife
  
• Paring Knife
  
• Mixing Bowls (alternatively)
  
• Wooden Spoon
  
• Silicone Spatula
  
• Whisk
  
• Hand Towels (can be used as pot holders if you're careful and layer them up thickly. Watch out for the gas flame if you have a gas cook top.)
  
• Pepper Grinder
  
• Ramekins (for mise en place -- aka stuff you're working with as you cook like salt, spices, other small ingredients)
  
• Pots & Pans:
  
• Stock Pot
  
• Sauce Pan
  
• Skillet
  
• Cast Iron Skillet (optional ; make sure you learn how to care for cast iron - no soap ever, etc.)
  
• Non Stick Skillet (optional)
  
• Bakeware:
  
• Half sheet pans / Cookie Sheets (get 2 or more)
  
• Cooling Racks (these should fit in the cookie sheets)
  
• Cake Pans
  
• Loaf Pan
  
• Small Pyrex casserole
  
• Large Pyrex casserole
  

Thanks for this chance, OP!

I think people always forget that you have to pat dry the chicken after defrosting. Always make sure that your chicken isn't wet when you finally add the rub.

To cook it in the oven, I advise that you place the chicken on a rack like this so that when the wings cook, they: 1) Don't stick together in the pan, 2) don't end up swimming in oil. The pan below is just to catch the drippings.

For the rub, add some baking powder to it to get it extra crispy. BAKING POWDER IS YOUR FRIEND.

Asked my mother for additional tips lol. She says it's better to cook in low temp first to give the insides some time to cook and high heat at the end for around 10 mins to make the coating crispy.

Apart from that, not sure what else to suggest. Thanks again for the chance! Hope you finally achieve your ultimate wing dream lol

I meant to include my instructions earlier but didn't have time. I started with just a regular cardboard box, the thickness I wanted the final piñata to be. Then traced a ninja outline on it, based on some cookie cutters we have, so it was familiar in shape. To be sure the front & back were identical, I cut the front out first, folded the sides in half, and traced directly on the back panel.


It was just cut out with scissors, but leaving the side panels whole. That allowed me to use masking tape to fold the side panels into the ninja outline I had cut out. Wherever there was a lengthy gap (like along the inside of the legs) I just cut another panel the same width (i.e.depth) as the rest of it and taped into place. I left one half of the head untaped so it could be filled. Btw, since we have some food allergic kids coming, it's mostly filled with dollar-store toys, stickers, and balls. The only candy is a few ring pops. :-)

I used one layer of papier mâché along the seams and all surfaces, so it could be easily painted (easy recipe! 1c. flour, 1c. water, 1tsp salt; dip strips of newspaper in & stick! Allow to dry thoroughly).



The hanger needed to be strong, so I clipped the bottom off a wire hanger, bent it into shape (same size as the depth of the piñata), then poked it through the top of the head, secured it with tape and ran a bead of glue down the length of each arm.

Once the papier mâché dried, I gave it a coat of black acrylic paint, glued on a few strips of crepe paper streamers just for that piñata effect, and painted on the eye slit, eyes, and hand. Oh, and the sword (my son's favorite part!) is just a paper towel tube, flattened, with a layer of aluminum foil glued to the surface!

Hope these weren't TOO detailed. Let me know if you have questions!

TLDR: ninja is an old cardboard box, taped into shape with a single layer of papier mâché, then painted. Hung by a wire hanger.

small or large are both good basic kits. You can use them with regular quart or gallon ziplock bags and learn to make your own icing or use store bought icing (the consistency of the icing is important in decorating). If you look up the tip, you can see what types of pattern it is used for

you can look at some basics here. They also have other information about leveling cakes, etc. After that I would say seek out the types of things you want to create. Google image search is your friend for finding cute cake ideas :) If you see something you want to try then just google for a video or basic tutorial. For example say you want to learn methods of piping borders, just look for videos like this one. If you're not sure what to look for you can always ask r/baking and I'm sure they can help out.

Here's what I do:

I have this amazing pyrex baking dish -- it's huge, and I line the bottom with boneless, skinless chicken thighs (I can never find bonless skin-on, and the bone-in will give you awesome flavor, but.. I just don't have time for all of that). It's two packages -- which comes to about 14-15 thighs.

I grind salt and pepper over everything, and then generously douse each with a bit of bacon grease.

I peel one bulb's worth of garlic cloves and put them in the pan, whole, wedging them in between the thighs as evenly as I can manage.

I pour a bit of chicken stock in the bottom of the pan -- just enough to cover it, so it's probably about 1/4 to 1/2 a cup at most. Cover the pan with foil, and bake at 350 degrees for 2 hours.

When I take the pan out of the oven, I let it sit for about 10-15 minutes, then I put 2 thighs into each of my awesome lunch dishes, and set them aside. So, the bottom of the pyrex pan is now filled with drippings and stock liquid and brown bits and YUMMINESS. I get a hard spatula and make sure that all the bits are scraped off of the dish, and any brown areas are scraped with a bit of the liquid too, to make sure I get as much flavor into the liquid as is available.

Finally, I scoop out about 1/2 to 1 cup of sour cream, and whisk the hell out of it. It makes a fairly light-colored gravy, but if you use a little less chicken stock, you'll have more delicious font on the bottom of the pan to give both color and flavor to the gravy.* Everything mixes really well, I've found, and then I pour as even an amount as I can between the 7 lunch containers, then add frozen broccoli to the side of the chicken, and top that with grated sharp cheddar cheese.

That's basically my entire lunch recipe, and not just the gravy, but.. there you go :o) No other thickeners needed, btw.

• edited to add -- but don't go completely stockless. Also, the liquid you don't use at the start of the recipe you'll want to put in there at the end, otherwise you won't have very much gravy at all to work with.

This beautiful set of 24 silicone baking cups would be perfect for the both of us! Why? Because what could be better after an exam than eating some freshly baked cupcakes?! It can either be a celebration if you feel great about it, or a pick me up if you feel like you didn't do too well...Win/Win!

So, Hurry up and finish your Exam! Mostly because it's important. Don't do what I did in my last class and put it off until the last minute so you are running around five minutes before it's due trying to finish up a paper. >.>

Honestly, the "recipes" aren't complicated. It's mostly cutting and punching. A few tools go a long way.

You can find all kinds of fun bento toys on Amazon. Here are my faves:

Kotobuki Egg Mold, Rabbit and Bear
https://www.amazon.com/dp/B002TZ04J6/

SCI Cuisine International 2.75 Inch Square Egg Press
https://www.amazon.com/dp/B002C8ZDQE/

CUTEZCUTE 10-Piece Bento Decoration Box, Animals Food Picks and Forks https://www.amazon.com/dp/B0038LNVR2/

Happy Sales Stainless Steel Vegetable Cutters
https://www.amazon.com/dp/B00095VK7S/

CuteZCute Animal Friends Food Deco Cutter and Stamp Kit
https://www.amazon.com/dp/B00CDPNA70/

Kotobuki Crayon Bento Box, Black Ninja
https://www.amazon.com/dp/B00C61CP3G/

Sushi Grass Baran Garnish Short
http://amzn.com/B001F73TX2

If you enjoy this sort of thing, it's easy to get lost in Amazon's lists of related products.

Spend $30 on those tools and these lunches should take 10 mins to assemble in the morning. One of my biggest challenges is keeping a variety of foods on hand.

Hi Tom. This was a pretty basic loaf that I decided to bake for Easter this weekend. Fed my starter around 8pm Friday night. Around 7am the next morning, I built my levain, which was 50g white flour, 50g water to 50g mature starter for a total of 150g levain. I also began my autolyse, which in my case was 330g white flour, 95g whole wheat flour and about 315g water. I was aiming for 78% dough hydration given a 100% hydration starter. I did a longer-than-normal autolyse this go around where I left the flour and water to mingle for 4 hours. Around 11am, I added the 150g starter and incorporated using the pincer method. I left the mixture to get a head start for 30 minutes before adding 11g (2.2% by weight) fine sea salt. I left for 30 minutes and began the first of my 4 stretch and folds, which took place every half hour beginning at noon and completing the fourth and final at 1:30pm. I then allowed the dough to rest until about 6pm, at which point I shaped and placed into a proofing basket for a long, slow overnight proof in the refrigerator. At 7am Sunday morning, I preheated my oven to 500F which contains a pizza stone and the largest stainless steel bowl out of this set. After an hour of preheat, I scored my loaf, placed onto parchment paper and placed onto the pizza stone. This is where it can get a little tricky, with dough in my left hand, my ove-gloved-right-hand I open the oven, pull out the bowl and set it on the open door. I place my dough down on the stone. I grab my spray bottle (mist setting) and while holding the hot bowl, spray 4-5 times in the bowl and quickly place over the loaf and shut the oven door. I have found the pizza stone/bowl preferable to my dutch oven, as not only does it allow for a variety of dough shapes (the D.O. is especially conducive to boules) but the D.O. tends to scorch the bottom of my loafs, at least in my oven. I let it bake for 20-25 mins, then I remove the bowl and let it go for another 15-20 until desired crust color has been reached. I like them dark. Anyway, thanks for asking, let me know if there is anything I can clear up about this method.

The great thing about prep after surgery is the small amount of food. More fits into the fridge. You cook once a week or every 2 weeks and just heat it up.

Get some containers you can microwave. I bought some cheap containers on amazon with compartments so the stuff does not mix (in case of souce/gravy) or invest in some that last longer. These

The first time I prepped I made some meat plus sides of cauliflower and broccoli. It started to smell badly after day 4 in the fridge so I had to throw it away. I should have frozen the food and not just used the fridge. I think if you don't eat it in 3 days you should freeze it.

Perfect for prep is shredded chicken (or beef or pork) or meatloaf or steak (cut in very small pieces). The shredded chicken you can mix with all kinds of tastes like teriyaki or curry... whatever you prefer. It all heats up nicely in the microwave.

Stews or soups are good too. Instantpot is your friend. I use mine for all the meat or vegetables. Especially in the beginning you need as moist food as possible. Dry chicken will not sit well and if it is in a stew or with some liquid it works.

Some stuff is just too much work to prep. I make them fresh like eggs for breakfast.

This is how I started but I got lazy. It is a lot of work to prep for 2 weeks. That whole day is gone.

So... What I do now... And that is just me. I have small 5 oz plastic cups with lids. I put the meat in there and freeze those. Or I make little meatloafs (8 loaf sheet pan) with turkey and freeze those. Vegetables I buy now in a steamer bag (I got too lazy to prep vegetables) but one steamer lasts for 2 meals. And when it's time for dinner or lunch I just grab one meat item and a steamer and am good. The meat container I have already calculated and added to MyFitnessPal App. One click and the diary is done.

Variety is important or it gets boring. And... All this is for the stage when you can have all foods. :-)

I hope you did not want to prep for the whole family... That would be soooo much work. I am single so it is easier but really... Instantpot.

(sorry for the unstructured answer but I just wrote what was in my mind and that was not in any sequence.)

Start with a set like this. As a basic walking around set I'd recommend a writing tip (I like ateco number 3 or 4), a larger round tip, a closed star, a petal, a mum, and a ribbon. Ateco is a good brand, wilton is easy to find. Dont buy plastic tips, and always dry your metal tips well before storing them.

For cupcakes, find youself a nice big closed star and a french tip.

Edit: and a leaf tip!

The book Physics for Entertainment by Yakov Perelman

To go with a Moleskine you really should have a good EDC pen, like the Fisher Space Pen, though Lamy Safari fountain pens are fun and affordable if that's more your style.

You should also look into Field Notes notebooks.

And the thing I have to include just because I have to... ninjabread men cookie cutters because I really really want it! (well them)

edit: I forgot two 'spirituality' books i've enjoyed, Saltwater Buddha and Kook

edit2: TIL I can't follow directions :D $5 & $10

Thank you for the suggestions! Those sent me down a rabbit hole of searching and I eventually came upon this guy which seems pretty awesome! I think I’m going to order it! You really are the China glass god, haha. I’ve gone through this entire process based off of your suggestions.

I understand that a lot of people don't have the money to run out a buy equipment but the wire rack/sheet pan combo they use can be found here. I LOVE their kitchen equipment reviews and if you have money to invest don't hesitate to grab this half-sheet pan and wire rack that fits inside (sold separately but suggested on the same amazon page above). Together they will remain among the most used and versatile pieces in your kitchen! I freaking love ATK!

>What's your go-to recipe?

http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html

>What's the easiest way to make pizza if you're just a college student without fancy stones or ovens?

You can make a decent pizza on a cookie sheet, but you can get a stone for $16 or steel for $22.

For the oven, you just need 450 degrees (though 500 or 550 would be even better). Most are capable of that.

>Do you make your own sauce? Or do you store buy? Do you ever experiment with types?

Both. I've only found a couple packaged sauces I enjoy and they're hard to find, so I've been making my own lately. Just lightly blending a can of diced tomatoes with some salt, oregano, basil, etc.

>What's your go-to ratio of crust:sauce:cheese:toppings?

I like a thin crust, medium sauce, and medium to light cheese and toppings. Too much sauce or cheese on a thin crust and it won't get crisp.

Sure thing! Sorry it took me a while, I had to look up my receipts and such 😊

Ingredients:

• Wilton Meringue Powder - $18.98
  
• A&H Baking Soda - $0.89 + tax
  
• C&H Powder Sugar x2 - $4.94 + tax
  
• Gold Medal Flour - $2.49 + tax
  
• Rodelle Pure Vanilla Extract - $25.99 + tax (you can definitely find cheaper, but someone told me that you should always get really high quality extract)
  
• 10 lb. Sugar from Costco - $5.49 + tax
  
• 2 dozen Eggs from Costco - $3.61
  
  Durables:
  
  
  
• KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - $279.95
  I originally got the Hamilton Beech Hand Mixer , but it broke the first time I used it so I do NOT recommend. I got it for $15.30, but I reasoned that a KitchenAid lasts a lifetime.
  
• Joseph Joseph 20085 Adjustable Rolling Pin - $13.64
  
• 12 Color Cake Food Coloring Liqua-Gel Decorating Baking Set - U.S. Cake Supply - $18.76
  
• Pyrex Glass Mixing Bowl Set - $12.92
  
• Ateco 8-Piece Set of Standard Couplers - $5.45
  
• PME Seamless Stainless Steel Supatube, Writer No.3 - $4.69
  
• PME Seamless Stainless Steel Supatube, Writer No.1.5 - $4.69
  Note: You don't need couples or tips if you use tipless bags, which is actually what I'm doing right now
  
• Snapware Airtight 4.5-Cup Rectangular Food Storage Container Set (4-Piece) - $13.99
  
• 100 Tipless 13" (Large) Disposable Icing Bags - $6.99 + shipping
  
• Pyrex Deep Dish - $20.21
  
• Wilton Clear Treat Bags - $3.98
  
• Toothpicks - $2.99 + tax
  
  
  So all together that is $423.47 + a little tax

Depending on what you made your stock with there's going to be fat and there's going to be gelatin. The fat is the white stuff on top called schmaltz when it's bird fat. You can skim that off the top and either freeze it for use later or just throw it out (not in the sink!), I won't judge.

After it's been in the fridge for several hours, again depending on what chicken parts you made the stock with, the stock will quite literally turn to gelatin, as in there will be no liquid, just gelatin. If that happens that's totally fine; it will return to liquid form when heated.

Once semi-cooled, say cool enough you could comfortably leave your hand in there, you could just freeze it. I use these exact silicone muffin molds. They rock. They're almost exactly 1/2c each. Place them in your freezer, ladle in the stock, then come back a few hours later, remove them and toss them in ziploc freezer bags. Then when you need stock you simply grab 2 of those hunks per cup needed. Should last for several months.

As long as I'm typing a book here, also make sure you don't put a large quantity of hot stock immediately into the fridge or freezer. It will raise the temp of your fridge to unsafe levels for the other food in there. It's totally fine to let it stay out for a couple hours. Remember that the larger the exposed area of liquid you have the faster it cools.

This is the best keto chocolate cake recipe that I have made that uses coconut flour. I found it to be really moist!

Instead of making it into an entire cake, I used this pan and got 16 mini cakes out of the original recipe. With my ingredients that I used, it came out to approximately 4 carbs a serving. I didn’t make the icing though, but I’m sure it is delicious!

Edit: I just realized that you said brownie and not cake, but this cake recipe reminded me of a cake brownie.

Cheese crisps FTW.

For those interested, you can't go wrong with Silicone cupcake wrappers. $9 on amazon, and you'll be cranking them out at an amazing pace.

I really like this Chicago Metallic 3-channel lasagna pan (bought it for around $10 at a Ross/TJMaxx type of store). Easy to make multiple types/fillings at once, and super easy to make one extra channel (my family doesn't eat more than 2 @ dinner) for saving for lunch the next day.

I made these tonight, although I baked them for 20 minutes at 350 degrees. I got three "buns" by putting the mix into the cavities of a silicon mold.

They puffed up nicely, but they were still a little thin and flimsy when I split them. They reminded me of a bland corn muffin. The half I added butter too wasn't all that tasty, but I did like the one I added jalapeno cream cheese to, and the one I added sugar free seedless blackberry jam to. I'll toast the next one I try.

Next time I'll do 4 eggs and 1/3 cup measurements, with a tablespoon of psyllium husk for a little more body, and 2 tablespoons of swerve and a tablespoon of cinnamon for a little more taste. Maybe a little almond extract as well.

I'd 100% recommend a reusable and mufti-nozzle piping bag like this one. Many a time it's saved my eclairs, so it should work great for your cream puffs!

>If you aren't, a 4-5 minute bake could mean either steel plate or aluminum plate

I have a home oven that reads 525; Should I get a Steel or aluminum plate?

• Stove info: https://www.ajmadison.com/cgi-bin/ajmadison/PRG304GH.html
  
  Recommended Plate Thickness? (1/4, 3/8, 1/2 inch?)
  
  Are there any best bang for buck plates that I should consider? OR is best DIY?
  
  
• Nerdchefs Steel Plate - .25 - https://www.amazon.com/NerdChef-Steel-Stone-High-Performance-Standard/dp/B00JXVNUHW/ref=lp_9453142011_1_1?srs=9453142011&ie=UTF8&qid=1549303763&sr=8-1
  
• Lodge Cast Iron - Pizza Pan - https://www.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X
  
• Baking Steel -.25 https://www.amazon.com/Baking-Steel-Original-Ultra-Conductive/dp/B00N205G22/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1549304615&sr=1-4&keywords=pizza+steel
  
  ​

Thank you! I always use this recipe. It makes 3 layers, but I just used two for this cake. My layers were especially soft because I used cake strips. It was my first time using them, and I was blown away by the results. It was soft and tender on the outside and beautifully flat :)

https://www.amazon.com/Focus-Foodservice-Commercial-Bakeware-Aluminum/dp/B00188AJN6

Commercial half sheet pans are great for this. Most cooling racks you find are sized to fit perfectly in these for drip trays, too.

This doesn't have to do with the box problem, but one thing to consider is that the liners may be avoidable with silicone muffin pans. Not sure whether that is a no-no or not for the quality muffin business, but mine come out perfectly tasty & well shaped with it. :)

​

Again, not sure whether there is a reason this wouldn't work on a larger scale or not.

https://www.amazon.com/Silicone-Designs-MCUP6-2X-Muffin-Pan/dp/B00KDPLKS8

I love things like these... but tbh. The least space invasive and best option is a handheld butane torch and some Wetfire Tinder.

https://www.amazon.com/dp/B0176TZO9E/ref=cm_sw_r_cp_api_i_q7IZDbME5E4A0

https://www.amazon.com/dp/B074F45C7X/ref=cm_sw_r_cp_api_i_h8IZDbA4SKB2H

So some people use shortbread. I am not a fan, so I went with sugar. It’s pretty much just a recipe I found on Pinterest. Just search for “no spread sugar cookies” or something like that and it should bring up a few. You really need to find one that doesn’t rise much or spread out because it will distort the cookie cutter shape completely.
I personally leave my sticks of butter out for probably a minimum of 5 hours or so. Then I actually refrigerate the dough for a little before I roll it out.
Find a rolling pin that has rings on the ends so you can easily keep it all to the desired thickness or thinness. That was a lifesaver.
Here’s a link to the one I bought.

Joseph Joseph 20085 Adjustable Rolling Pin with Removable Rings, Multicolored https://www.amazon.com/dp/B0091QO3RK/ref=cm_sw_r_cp_api_i_EfeJDbT3RTF1J

Go to a kitchen supply store. Best investment you can make for baking. Get some thick as hell ones. Something like https://www.amazon.com/Focus-Foodservice-Commercial-Bakeware-Aluminum/dp/B00188AJN6

The beauty of these is they don't warp and go BOING in the oven or out. Cheap/think stuff can explosively warp with heat/cool cycling. This means your perfectly spaced 12 cookie balls can net you 8 cookies and a big blondie when the warping shifts everything.

You're probably leaving it in the oven a bit too long -- once the edges look done (and the center is set/isn't jiggly), you can remove it from the oven as it will continue to bake in the pan for a bit and the center will get fully cooked.

I also happen to use baking strips (http://www.amazon.com/Regency-RW002-Evenbake-Cake-Strips/dp/B000I1UXUI/, but you can make your own with some wet towel strips and safety pins) which helps cakes bake evenly (side benefit: no doming, so you never have to level your cakes, they bake completely flat right out of the oven!).

1. That pot is definitely not oven safe: Teflon cannot take high heat and will release toxins, and that handle will melt, plus it's the wrong shape for frittatas. Reco: for $20 you can purchase a Copper Chef 10 Inch Round Frying Pan - Skillet with Ceramic Non Stick Coating.
   
   
2. Best technique I have found is here: https://www.latimes.com/food/la-fo-calcook-20100909-story.html
   
   
3. Or for $17 just order this 2 pack of silicone muffin cups and search r/Ketorecipes for "egg cups". When using silicone cups you want to place them on a cookie sheet before filling and placing in oven as silicone is super flexible. https://www.amazon.com/Silicone-Designs-MCUP6-2X-Muffin-Pan/dp/B00KDPLKS8/ref=sr_1_1_sspa?s=home-garden&ie=UTF8&qid=1549039686&sr=1-1-spons&keywords=silicone+texas+muffin+pan&psc=1

I would love to win these puppies. I'm planning on making over 50 cupcakes for my son's birthday and these would come in handy.

Datsyuk!

ZOMG We Need this! seriously. it's so cute! my daughter would love it (and I would love using it :D)

My most used and loved tool is without a doubt my OXO kitchen scale.

Honorable mention goes to my Vollrath 5314 sheet pans.

This is my list:

• kitchen aid mixer ($350)
  
  
• Dutch Oven ($50)
  
  
• good digital scale ($20)
  
  
• good thermometer for the kitchen ($10-20)
  
  
• Mixing Bowl set ($20)
  
  
• Bakers Couche ($15)
  
  
• Banneton ($10) (x2)
  
  
• Commercial Food Storage ($5-10) (x4 because I use these a ton)
  
  
• Bench Scrapper ($5)
  
  
• Measuring Cup (2 cup size)
  
  
• Measuring Spoons
  
  
• Pizza Steel Or Stone ($40-80)
  
  
• Loaf Pan
  
  
  Total = $620 (no tax)
  
  
  add in an awesome workbench table for 300 and you are good to go.

I’ve been using a variety of Pyrex round and rectangular casserole dishes for very many years and have been very happy with them. Highly recommended.

For baking muffins, cakes and bread I switched to silicone “pans” a while back - not sure of the specific brands - and they are much nicer to use than the old metal ones I was using - especially when it comes to cleaning. A silicone spatula and spoon are two other items I use every time I cook now, also.

For baking sheets I’ve been using some Checkered Chef pans with cooling racks almost weekly for about a year now. I roast vegetables on the racks sometimes, or bake directly on. The racks, etc. One of the pans did warp a little after I preheated it to 450 degrees (~230c) and pulled it out and put some cold green beans on it. It did move back into shape in the oven and I’ve not seen anything like that since. I can’t even tell which of the two pans I own it was.

Doh I replied above before I saw these replies D:

Amazon's food service section suffers from the same problem I had with their industrial/lab/... equipment pages, which is that it's really hard to separate out the "commercial" items from the rest of the items for sale. It's also not always that great of a price unless you need stuff with prime shipping.

Like http://www.amazon.com/Focus-Foodservice-Commercial-Bakeware-Aluminum/dp/B00188AJN6 is atrocious. That's (I'm pretty sure, down to the reviews complaining about the stickers) what I'm using at home and they were more like $1-2 each on sale. Might be $4-5 regular price or if you buy it from like webstaurantstore or somewhere else online just to deal with shipping and handling.

But there's been a couple times where I needed some obscure piece of equipment and Amazon had it for free 2 day shipping, so :)

You need you some "Bake Even Strips". You soak them in water, wrap them around the outside of the pan, and they keep the sides cool. You end up with almost perfectly flat cakes that have sides as lightly colored as the top.

dont forget to get this https://www.amazon.com/EurKitchen-Culinary-Butane-Torch-Cooking/dp/B0176TZO9E/ref=sr_1_2_sspa?keywords=torch&qid=1557257617&s=gateway&sr=8-2-spons&psc=1 super fun searing the steak haha

This is the one I have. Works great for me, and the handle is nice. I never wash mine, just rinse it after use. You will wonder how you got by without it.

This looks great!

My wife and I do a version of this with Crispy Prosciutto, Peas, Mushrooms and Spinach in addition to some chicken and blackened shrimp. Very hearty meal, and you seriously almost forget you didn't eat pasta.

I love the fact that many Grocery Stores are n ow selling spiralized and chopped veggies for all the people who can't or won't do the prep work themselves. This is a great time to being living Keto!!

Hot Tip: After you sweat out the Zucchini Noodles, toss them with a little Olive Oil and then give them a 10 minute roast in a 350 degree over using a Sheet Pan with a roasting insert—like THIS.

Gets rid of any and all residual moisture while retaining an almost genuine Al Dente texture. Takes the dish to the next level.

A normal baking/cookie sheet should work fine. It might take some fine-tuning of your method for a sheet like that, mostly just adjusting the cooking time or maybe temp. A decent pizza stone is pretty cheap.

This is a toughie! I really could use a nice big cooling rack like this.

Also, I have a bunch of Chicago Metallic bake ware on my wishlist. I CANNOT say enough good things about these, NOTHING sticks to them!

ETA: I know this is above your listed price, so consider it out of the running, but I have to share it!

1. Done.
   
   
2. For my sister.
   
   
3. Gone Girl is supposed to be a good read! I have yet to read it though.
   
   
4. Christmas is for reading
   
   
5. Thanks for the contest!

• 0-5: Smudge Sticks, keeps the ghosties away
  
• 5-10: Ninja Cookie Cutters, because they suddenly disappear
  
• 10-20: Three Wolf Moon from my cheap list. If you don't have this shirt, you need it.
  
• 20-50 Bang! The Bullet, great card game.

Thanks for the contest!

To keep you warm in the Michigan weather

To snack on during movie nights

For the fishies

For scuba!

For fancy lasagna making

Pro tip, use baking strips like these for an even and lighter colour. They're cheap and they work great. I just bought some a couple of weeks ago.

Regency Evenbake Cake Strips https://www.amazon.com/dp/B000I1UXUI?ref=yo_pop_ma_swf

I hate the naked cake fad, but good job OP.

Cake strips.

I had never heard of them, but my new baking cookbook requested them, so I bought some to try. My cakes are flat as a board. It is amazing.

I love these for roasting. Heavy gage, no rolled edges so water can't collect... beautiful. I noticed an instant improvement in my roasted veggies and meats when I got them; I actually gave away a small stack of kitchen equipment that because obsolete once these entered the kitchen. I paired them with this wire rack because it was inexpensive but good quality, but there are a lot of standard-sized half-sheet compatible racks out there, just check the dimensions before ordering.

I make something very similar and it's my favorite too! I meal prep this almost every other week, using Old Bay since I don't have cajun seasoning. I've thrown in some spinach when I'm not in the mood for peppers and loved it. The recipe I use from The Recipe Critic:

• 1 pound large shrimp, peeled and deveined
  
• 14 ounce pork or chicken sausage, sliced
  
• 2 medium sized zucchini, sliced
  
• 2 medium sized yellow squash, sliced
  
• ½ bunch asparagus, sliced into thirds
  
• 2 red bell pepper, chopped into chunks
  
• Salt and Pepper
  
• 2 Tablespoons olive oil
  
• 2 Tablespoons Cajun Seasoning
  
  Instructions
  
  

1. In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated.
   
2. Add to a large skillet and turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender.

Haha, no, you can buy them at places like Walmart and on amazon.com, like this one: http://www.amazon.com/Wilton-2105-0244-Perfect-Results-Ceramic/dp/B006JIGM5O/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1463523876&sr=1-1&keywords=pizzastone

I don't make a "loaf" of bread substitute that can then be sliced, because you cannot actually get keto breads to rise. Instead I use this recipe to make very durable bread "slices" that stand up really well in sandwiches, mainly because of the cheese it contains: https://buttoni.wordpress.com/2013/09/15/gluten-free-grain-free-hamburger-buns/

I make half a recipe and spread it between 2 of these: http://www.amazon.com/Freshware-SL-116RD-3-Cavity-Silicone-Custard/dp/B004GJ8QSY/ref=sr_1_7?s=home-garden&ie=UTF8&qid=1427819171&sr=1-7&keywords=Freshware+silicone+molds
Half the recipe fills 6 rounds very thinly and produces a thin bread round that holds up very well, even when fillings are wet.

Lately I've been using this silicone mold to make one large piece which I then cut into quarters, each quarter is about the size of a slice of bread: http://www.amazon.com/gp/product/B0032AM7QU/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

I really swear by this recipe. Using a neutral-tasting cheese keeps the bread from tasting either too "eggy" or too "cheesey.' One tip: the finer you grate your cheese the better the result. i use this thing: http://www.amazon.com/gp/product/B00HMDLAPW/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

For multiples, I just use these and cook a dozen eggs at once before hand.

http://www.amazon.com/Norpro-994C-Silicone-Pancake-Round/dp/B001ULC93O

My process: put muffin in toaster, grab egg and meat (ham or turkey slice, pre-cooked bacon), microwave for 45 seconds, add cheese, microwave for 20 more seconds, add to muffin. I could easily crank out 5 sandwiches in 10 minutes.

edit: some preprep may help
I have deep silicone muffin tins that I make egg "muffins" in, basically anything that you normally throw in an omelet (or you can mix it up for each muffin) bake until cooked through. Nuked for 40 secs to 1 minute out of the fridge


This is good for about 2.5 eggs per muffin.

Are you sure they're not cookie sheets?

Sheet pan: https://www.amazon.com/Vollrath-Wear-Ever-Collection-Half-Size-Aluminum/dp/B0001MS3P6

Cookie sheet (these twist the fooks up at higher temps): https://www.amazon.com/Good-Cook-Non-Stick-Cookie-Sheet/dp/B0026RHI3M/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1478842124&sr=1-6&keywords=cookie+sheet

You want a double thick aluminum sheet pan and parchment paper to protect acidic/asorbent foods from interacting with the aluminum.

Steel pans heat less evenly and are prone to warping more so than aluminum.

Sautéed spinach with goat cheese and cherry tomatoes has been my recent go to side and had to bring it in easy breakfast form.

Need: Texas size muffin molds I see a 5% off coupon on Amazon for these

• 2 whole eggs
  
  
• 4 egg whites
  
  
• 85g baby spinach, roughly chopped
  
  
• 100g grape tomatoes, halved
  
  
• 1oz goat cheese
  
  
• Salt/pepper/herbs to taste
  
  Pre-heat oven to 350F
  Whisk eggs, then throw in all ingredients except tomatoes and stir to combine.
  Divide between muffin molds and top each with tomato halves facing inside up
  Place silicone molds on a sheet pan (or even double pan so bottom doesn’t brown) and bake for 25-30min. Whites will look opaque and won’t be runny.
  

Link to resin
Link to mold

Though you can use any mold you want, make sure it is silicone so it come out of the mold easily.

Here are a few more I've made.

You probably used a 13x9. It's what's usually used for brownies and will make longer rectangles if cut into 16ths.

Also, these sound awesome and I think I have all the ingredients. :D I'll be sure to give them a try.

I prefer these. They are firm enough to hold pieces, stack much better and can even be packed in the boxes and return to their shape.

https://www.amazon.ca/AmazonBasics-Reusable-Silicone-Baking-Cups/dp/B01KWTGIBS/ref=sr_1_1_sspa?ie=UTF8&qid=1539484394&sr=8-1-spons&keywords=silicone+muffin+liners&psc=1

But my favourite is the cash tray from a lockbox. It even has the rounded sides for taking pieces or coins out easily.

There's rolling pins like this one which help with consistent, correct thickness.

Not OP, but this is my go to. Ive tried a lot of recipes, and have settled on this one. Everyone raves about my cornbread. I recently starting making mini loaves using this pan instead of making one large batch. You get more crispy edge with the mini loafs (which is my favorite part)

You can buy food 'stamps' online or in some grocery stores that take 80% of the work out of it. It looks like OP used something like this set for the sandwich and egg, for example.

Thanks! I find that these cake strips really help in keeping cakes from doming and needing to be trimmed. Also, props to my husband for actually icing the cake. I get impatient with the fussy bits.

These are somewhat similar and I really enjoy them. https://www.amazon.com/AmazonBasics-Reusable-Silicone-Baking-Cups/dp/B01KWTGIBS/ref=sr_1_1_sspa?crid=23WGP3NZQNSE7&keywords=silicone+cupcake&qid=1566829685&s=gateway&sprefix=niel+diamond+vin%2Caps%2C199&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyV0Q1S1pZUThMMkpEJmVuY3J5cHRlZElkPUEwMDAyMDg1M0ZFQzgyTURNVEVIWCZlbmNyeXB0ZWRBZElkPUEwMDY2OTA1M0E4M1lYVjlYVFAxWSZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

I will try and remember to check this tomorrow as Amazon prices tend to bounce all over the place.

This card is $4.33 + 0.95 for shipping which totals = $5.28 (Found on my less than $10 list)

This game is $3.00 (found on my games list)

These animal shaped sandwhich cutters are $9.99 (also on my less than $10 list)

5.28 + 3.00 + 9.99 = 18.27

My total is $18.27

Thank you for the contest, that was way harder then I would have originally though.

It's been a hit/miss for us.

LO is picky with textures so it would take a day or two for him to happily eat the homemade stuff.

I use an old silicon ice cube tray for when I first introduce a new food, and have purchased some Baby Cubes as well. I also use silicon baking cups. I borrowed books from my local library instead of buying puree cookbooks; saved me a lot of money.

I like to make them in batches, but I also keep a lot of jarred stuff around just in case I run out and don't have time to make more, or if I'm lazy and push off making more. Right now I'm on the lazy train but hope to make more this weekend.

We tried BWL but, again, he's picky about textures and has no desire to feed himself.

We both have this! ZOMG We Need this!
edit fixed phrase. :)

Yeah, the white really makes the dimensionality of it pop!

I haven't polished any of them at all, and they are in this mold. The bottom of the mold is where all the magic happens.Here's what the open part looks like, which is what I would consider to be the back of the coaster.

They are definitely hardened. I have had a couple come out completely set, but still bendy, though.

I buy most of my stuff from restaurant supply stores. I got 3 Half Sheet pans for about $8 each. You can get them from Amazon for about $20 : https://www.amazon.com/Focus-Foodservice-Commercial-Bakeware-Aluminum/dp/B00188AJN6

But I highly recommend checking out your local restaurant supply store. Everything is commercial grade and about 1/3 the price of what you will find in a kitchen store or a slim fraction of the cost of Williams Sonoma.

I'm gonna make a list of a few things here I think you should have :)

www.amazon.com/Bento-Studio-Ghibli-Totoro-Design/dp/B00B8NM3MQ/

www.amazon.com/Bento-Totoro-Design-Thermal-Containers/dp/B00659N39K/

http://www.amazon.com/M-V-Trading-Silicone-Sushi-Lunch/dp/B005MRU9WU/

http://www.amazon.com/M-V-Trading-Silicone-Flower-Garden/dp/B002QEQSH2/

http://www.amazon.com/Kotobuki-Condiment-Containers-Bento-Panda/dp/B00GZ0I18M/

http://www.amazon.com/APT®-plate-Heart-Rabbit-Shape/dp/B00ENZLB92/

http://www.amazon.com/CuteZcute-Animal-Palz-Sandwich-Press/dp/B00FO0OHAK/

http://www.amazon.com/Cutezcute-Animal-Friends-Cutter-Stamp/dp/B00CDPNA70/

http://www.amazon.com/Stainless-Steel-Vegetable-Cutters-K8444/dp/B00095VK7S/

http://www.amazon.com/Brand-Hello-Kitty-Cookie-Cutter/dp/B00CP07I94/

http://www.amazon.com/Kotobuki-Heart-Star-Rice-Mold/dp/B009NEFHN4/

http://www.amazon.com/Sushi-Bento-Divider-Decoration-Grass/dp/B004K6QATK/

http://www.amazon.com/monkey-panda-Baran-divider-sheets/dp/B00HWZ2A0O/

http://www.amazon.com/CUTEZCUTE-10-Piece-Bento-Decoration-Animals/dp/B0038LNVR2/

http://www.amazon.com/CuteZCute-8-Piece-Broccoli-Octopus-Shrimp/dp/B006YJPL9G/



Beef up that bento wishlist! <3

What about one of these?

Maybe it would mold a bit better with the pan?

This pizza stone is $19.41 and on prime.

You are pretty.

My rolling pin is pretty old and recently I've had trouble keeping the handles from unscrewing when I'm trying to use it. It's really inconvenient to have to stop rolling out dough to tighten the handles all the time. This would be a wonderful replacement.

Thank you for the contest! :D

I have this one, it's really cool! I'd recommend it. I have trouble eye balling the size too.

Baking Steel was the first company to sell baking steel.

https://shop.bakingsteel.com/collections/steels

They are very far from honest, making numerous fraudulent claims over the years, but even they won't sell a steel that's thinner than 1/4".

Kenji got into steel about year after we did on Pizzamaking.com, but it was his millions of page hits that brought steel to the masses.

https://slice.seriouseats.com/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.html

Now, Kenji has a financial relationship with baking steel, so he downplays the advantage of 1/2" steel, but anyone who's used both 1/4" and 1/2" knows full well how superior 1/2" is.

In the years since steel has been around, we have figured out that 3/8" can match the results of 1/2", so for some time, for those that know steel, 3/8" or thicker has been the thickness to get.

Here in the U.S., we have a variety of retail 3/8" and 1/2" steels to choose from. In the UK, though, pizza steels are too new, and it looks like the dishonest manufacturers are flooding the market with their fraudulent wares. There's the pizzacraft that you just canceled and there's this garbage:

https://pizzasteel.com/pages/shop

At 6mm, these are .236 of an inch- not even a quarter inch. Sure, these folks are a little less evil than pizzacraft, but it's still not a real pizza steel.

So, retail, you're not going to find 3/8" steel. This is 1/4"

https://www.amazon.co.uk/The-Original-Baking-Steel-1/dp/B00N205G22

but, the price is insane and, as I said, 1/4" is far from ideal.

If you're going to score a proper steel, you're going to need to source it yourself.

http://www.pizzamaking.com/forum/index.php?topic=31267.0

In the UK, you're going to want to source 'mild steel.' You should be able to source a 14 x 14 x 3/8" steel for less than £40. It's a lot of work, and a major pain in the ass, but, until the UK gets scrupulous pizza steel vendors, sourcing steel yourself is the only way to guarantee a quality steel.

Now... it's about the same amount of labor to source aluminum plate locally- and about the same cost. I know you want to step up to steel first, and that's perfectly fine, but if the cost and labor to research steel matches up with 2.5cm aluminum, it might be something to consider.

for the lazy...
http://www.amazon.com/Fred-Friends-Ninjabread-Cookie-Cutters/dp/B003YUBQHO/ref=sr_1_1?ie=UTF8&qid=1334852105&sr=8-1

I have these and used them last x-mas. F A N T A S T I C. Better cookie to edge ratio than the typical ginger bread man.

It's fairly easy to do egg rings, actually.

I personally use an old grill grate over a foil-lined commercial aluminum half sheet pan. Real commercial pans, like this one or this one are bare uncoated aluminum.

For smaller items, I use the broiler pan and rack that came with my toaster oven (something like this). If it can't handle the heat from the torch, it has no business under the broiler.

I've been satisfied with this model: http://www.amazon.com/Vollrath-5314-Wear-Ever-Sheet-1-inch/dp/B0001MS3P6

OMG. Get one, like today! Here's a 15" stone, from Amazon.

These help. cake bands
Also, try not to overfill.

hey! i used to do a lot of tiered cake making, and i used a set of pans similar to these: https://www.amazon.com/dp/B0000VZ2QG/ref=psdc_289681_t1_B00AE6PXXE

except i have a few more sizes, and you might look around to see if theres a set for the exact sizes you are wanting to make.

the way i would tell you to do it, is cook enough batter in each pan to have it dome up, then cut off the dome and cut the layer in half horizontally, so that each cooked tin worth of cake becomes 2 cake layers in the finished product.

it helps very much to cook larger sizes (12 in round or more) with a piece of wet dish towel wrapped around the outside (or you can buy these: https://www.amazon.com/Regency-RW002-Evenbake-Cake-Strips/dp/B000I1UXUI), this is especially useful for naked cakes because it helps the edges evenly brown.

and then take a bit of tin foil crumbled into a thick cylindar and place it in the center of the tin brfore filling it with batter to act as a heat core for the middle of the batter, otherwise it will burn on the edges before it cooks in the middle, or you can just buy a heating core: https://www.amazon.com/Wilton-Decorative-Preferred-Heating-Bakeware/dp/B0000VM82M/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1494163617&sr=1-2&keywords=heating+core+for+baking

if you use the foil heatcore, you can fill the empty space with off cuts, if you use the bought one, you're supposed to fill it with batter too and then use that as a plug for the empty space.

Something like this: http://www.amazon.com/dp/B00N205G22/?tag=cioequippilot-20

I checked Amazon. The difference is $5 for a similar baking dish. I think people would be fine with that.

http://www.amazon.de/Pyrex-1040733-Ofenform-eckig-Griffen/dp/B000CD9UG0/

http://www.amazon.com/Pyrex-Bakeware-Quart-Oblong-Baking/dp/B00004SZ7N/

Americans: I think I found the mold on Amazon!

link...


or maybe these

Stone
Heritage Black Ceramic Pizza Stone and Pizza Cutter Wheel - Baking Stones for Oven, Grill & BBQ - Non Stain https://www.amazon.com/dp/B00O83CTOK/ref=cm_sw_r_cp_api_i_1LCBCb4BRMS34
Steel
Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x1/4") https://www.amazon.com/dp/B00N205G22/ref=cm_sw_r_cp_api_i_UMCBCbXGSBD08

Make sure you're placing on the middle rack, then buy a couple of these babies.

https://www.amazon.com/Regency-RW002-Evenbake-Cake-Strips/dp/B000I1UXUI

I use these but there’s several different brands there. You can even make your own I imagine. Before I had real strips I used an old cut up dish towel held together with safety pins.

The whole idea is you soak them in water before use and wrap them around the pan. Basically provides insulation from the outside of the pan and allows for the cake to cook evenly (domed cakes are caused by the edges cooking quicker than the middle).

(This rolling pin)[http://smile.amazon.com/Joseph-Adjustable-Rolling-16-5-Inch-Multi-Color/dp/B0091QO3RK/ref=wl_it_dp_o_pd_nS_nC?ie=UTF8&colid=3I1OXHM8HXTWA&coliid=I3I6SYVJKW37HS] would help me a lot. I have a very hard time getting dough even when I'm making cookies and pizza and this would make it simple.

Yup. Five seconds on Google, and I found the exact cutter set

Edit: Oh god.....the more I look at them, the more I want a set for myself. And I'm a grown man.

I use a half sheet pan and a half sheet pan cooling rack. There are some others on Amazon, but those are the two I use. You can probably get away with any stainless steel or aluminum rack and sheet pan.

Sure, it's called an egg ring. Instead of trying to cut a tin can you can buy one for around $6 for 2. But I guess if you have a can opener that does not leave sharp edges and a can of tuna you can probably make your own.

Even bake strips for cake baking. They actually work and are reasonably priced. My husband got them for me and I didn't think I would need them but they make a difference.

I use 1 and
2. This works too

Get baking reddit

http://www.amazon.com/Fred-Friends-Ninjabread-Cookie-Cutters/dp/B003YUBQHO

A casserole is just a type of dish. You have a bunch of ingredients, place them in a baking dish, and throw them in the oven for however long the recipe calls for.

http://www.amazon.com/dp/B003YUBQHO/?tag=047-20

The "handle" for a egg ring? https://www.amazon.com/Norpro-994C-Silicone-Pancake-Round/dp/B001ULC93O

I bought these.

this

https://www.amazon.com/Joseph-20085-Adjustable-Removable-Multicolored/dp/B0091QO3RK/ref=sr_1_1?ie=UTF8&qid=1487371642&sr=8-1&keywords=rolling+pin+with+rings

Get yourself some of these it’ll make your life so much easier.

Between having a beeswax sandwich wrapper and some silicone baking cups to put inside of the wrapper I've eliminated my need for ziplock baggies to take food/snacks to work.

Egg ring. Link for illustration, but they come in metal.

https://www.amazon.com/Norpro-Silicone-Round-Pancake-Pieces/dp/B001ULC93O

Right here

Pyrex baking dish Link

Rainbow Silicone Muffin cups - 24 for $9

2oz Souffle Cups w/lids 100 for $8

Egg or pancake rings

pancakes also

This was high on the list.
http://www.amazon.com/Regency-RW002-Evenbake-Cake-Strips/dp/B000I1UXUI/ref=wl_it_dp_v_nS_nC_qpt2?ie=UTF8&colid=17798KNSFT4TS&coliid=I2JUA04T97WTH6

I always check with America's Test Kitchen product reviews to see which they approve of before buying most any kitchen tool. The way they test things is on an Ikea level so I trust their opinion. For example, this Vollrath jelly roll sheet pan is so wonderful I bought three. It really stand up to heat, doesn't warp, and the light colouration makes for even browning without making things too dark on the bottom.

These

these are what you want....every professional kitchen uses them, and i can't imagine using anything else

http://www.amazon.com/Focus-Foodservice-Commercial-Bakeware-Aluminum/dp/B00188AJN6/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1348445361&sr=1-2&keywords=sheet+tray

I use this little kit!

This is correct.

http://www.amazon.com/gp/product/B001ULC93O

http://www.amazon.com/gp/product/B00KYCEZQO

Amazon.ca for the cutters.
The box is just a modular Rubbermaid blox that I've become addicted to.

I bought 2 of these when they were on sale for $9.

http://www.amazon.com/gp/product/B004GJ8QSY/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

Yum I'm so trying that, is this the pan?

These cookie cutters can be bought here

This is how I eat my eggs:

http://www.amazon.com/gp/product/B001ULC93O/


BOOM! Think outside the box.

My husband uses these almost every day

Would roasting on a baking sheet with a rack make a difference? (I'm not sure if such a thing has a more succinct name, but this is what I'm talking about). I'd assume the moisture would collect on the sheet, the rack leaving the veg relatively dry, but I've never attempted it/wouldn't know.

Bro https://www.amazon.com/EurKitchen-Culinary-Butane-Torch-Cooking/dp/B0176TZO9E/ref=mp_s_a_1_1_sspa?keywords=eurkitchen+culinary+torch&qid=1574909505&sprefix=eur+kitche&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzRjhLTlQ5MkU3SlZLJmVuY3J5cHRlZElkPUEwMTY4MTg0Mlo5UE1WSDVWWkhUNSZlbmNyeXB0ZWRBZElkPUEwNzYyMDY1WFRQNEs3M1RXRVgxJndpZGdldE5hbWU9c3BfcGhvbmVfc2VhcmNoX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=
Only 20 bucks I bought one 4 months ago and still works like the day I bought it idk if your using a shitty torch from a gas station or something but those last about a week.

You could also use an oversized muffin tin. Either line them with parchment paper or lightly grease (or if you can find a silicone one no need for that), ladle in your food, stick the tin in the freezer, and when it's frozen pop them out into your container of choice.

Yeah I just found this one for 8 bucks on Amazon. And actually I was sort of wrong, OP is using this kit where you just cut the bread out and don't have squished edges. I like the squashy ones better.

What I'm looking forward to in 2015 is... finishing college and finishing my weight loss journey! I had a set back since the holidays but I'm working towards it again. I want both goals to be done this year. :D

Unrelated to weight loss, cake decorating tools!

Absolutely hit me up with a PM, I love talking baked goods!

That second image is exactly what I mean by a scraper, you've even got a fancy one!

This is what I mean by a sturdy baking sheet. They're not too pricey or anything, just people tend to cheap out on the sheets, but have you ever had one that would make a "pop" noise after being in the oven a few minutes, and when you pull it out it's all warped until it cools back down? Yeah, that can really ruin a lot of hard work, and it's totally preventable.

If you don't have one of these already, I can't recommend it enough.

I'm absolutely awful at even rolling, and I can make everything to and from croissants with this - it's great.

I would not be so quick to write them off. As mentioned, you don't even own a new Pyrex, so how do you know?

If it was one negative review or just some here and there, you write those off. When it's every single review, you kind of take hesitance.