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Reddit mentions of Fat Daddio's Sheet Cake Pan with Removable Bottom Anodized Aluminum, 9 x 13 x 2 Inch, Silver

Sentiment score: 1
Reddit mentions: 1

We found 1 Reddit mentions of Fat Daddio's Sheet Cake Pan with Removable Bottom Anodized Aluminum, 9 x 13 x 2 Inch, Silver. Here are the top ones.

Fat Daddio's Sheet Cake Pan with Removable Bottom Anodized Aluminum, 9 x 13 x 2 Inch, Silver
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EASY CAKE RELEASE – Fat Daddio’s ProSeries Cheesecake pans, with re-moveable bottom, makes cake release simple and easy…just push.ANODIZED ALUMINUM - It’s the ideal baking surface. Our ‘Safe-Seal’ anodizing process creates a safer, stronger baking pan. A durable, non-reactive finish that bakes a wider variety of recipes, including citrus-based and savory recipes.HEATS AND COOLS QUICKER – By reflecting heat, rather than absorbing heat, ProSeries cake pans reach baking temperatures faster. Even heating allows for the best possible rise. Once out of the oven they cool quicker preventing over-baking.NO EXTRA METALS OR CHEMICAL COATINGS - Anodizing is not a coating. It is an environmentally-friendly process that contains no chemical additives, dyes, PTFE’s, or PFOA’s. Nothing that can transfer, peel, flake, or rust into your baking.BUILT BAKERY TOUGH - These are the same pans bakeries, commercial kitchens, and baking enthusiasts around the world depend on every day for professional results. Lifetime warranty.
Specs:
ColorSilver
Height2 Inches
Length9 Inches
Number of items1
Size9 x 13 x 2 Inch
Width13 Inches
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Found 1 comment on Fat Daddio's Sheet Cake Pan with Removable Bottom Anodized Aluminum, 9 x 13 x 2 Inch, Silver:

u/kaidomac · 67 pointsr/seriouseats

It's the one from her Bravetart book:

https://www.seriouseats.com/recipes/2018/02/bravetart-glossy-fudge-brownies.html

They recently posted a video tutorial as well (available in the link above). A few notes:

  1. This is a serious brownie. I'm a sugarholic & I can handle like, one of these brownies, lol. Not that they're overly sugary, but they are, well, serious brownies, haha.

  2. It requires a few extra steps, but nothing crazy. About 15 minutes of mostly automated prep (super easy if you have a stand mixer). Side note, I have a SideSwipe blade for my KitchenAid & it's glorious for this recipe: (the rubbery angled edges act like a spatula as it mixes & pushes the batter down pretty well!) https://www.amazon.com/SideSwipe-superior-KitchenAid-mixers-6-Bowl-Lift/dp/B001L0VX6I/

  3. Needs some special ingredients, namely Dutch-process cocoa & a (real) dark chocolate bar (like 72 or 77%).

    Basic process: (high-level overview)

  4. Brown the butter (special note: You can cheat & brown the butter in the microwave to save time...I just strain through a cheesecloth after)

  5. Whip sugar & eggs for 8 minutes (will change into a lighter color as time goes on)

  6. Bake to 205F internal temperature (side note: switching to baking via ingredient weight by using a cheap $15 kitchen scale off Amazon & also by using a cheap-compared-to-Thermapen $25 Lavatools instant-read thermometer has totally changed my baking game for the better, especially for breads, brownies, etc.)

    Some extra notes:

  7. This recipe also uses both cocoa powder (Dutch process, not regular) & a chocolate bar. I've been making these brownies pretty much every two weeks since I got the book (they are pretty awesome) and have been through a lot of different types of cocoa powder. My favorite is ChefShop's Pernigotti cocoa powder (personal preference, didn't care for Cocoa Barry Extra Brute, a bit too dark & didn't like the taste all that much). The Pernigotti as 22 to 24% cocoa butter, plus real vanilla. It's available on Amazon, but shipping is high there, so I get it straight from their website: http://chefshop.com/ChefShop-Cocoa-Powder-P8544.aspx

  8. As far as chocolate bars go, I recommend 70% to 90%. 60% lacked flavor and 100% never baked out, the batter just stayed goopy. Other than that, I've tried a lot of different brands & haven't found the brand to matter for the chocolate bar.

  9. I finally broke down & got a quality aluminum pan a couple months ago. It makes a BIG difference in how the brownies come out (including the texture). Note that she recommends lining it with a couple sheets of foil, which I then spray with Pam, and that way it lifts out easily after cooling & you don't have to clean the pan. Downside is the pan is stupid expensive (~$22) and is out-of-stock a lot (use CamelCamelCamel for a stock alert, if needed). https://www.amazon.com/gp/product/B0017Z0E08/

  10. She has some variations on the recipe in her cookbook. tbh, they are so good I don't add ANYTHING, not even walnuts. We call these "adult brownies" because it's not like "eh, it's a brownie, I'll eat it" it's like "dang, now THAT'S a brownie!" haha.

    Also, these freeze well. My procedure is:

  11. Cut into squares

  12. Put a Silpat (well, I have a knockoff, haha - another budget-friendly Amazon item) on a baking sheet and put the brownies on top

  13. Flash-freeze for a few hours

  14. Remove from freezer (they pop off the Silpat super easily!) and vacuum-seal in small batches using a FoodSaver or something similar (I have one from Monoprice). They will be nice & hard so they won't squish when you vac-seal them. After sealing, put them back in the freezer for storage ASAP.

  15. When you have a brownie craving, simply pull out a pack, cut it open with scissors & remove from the packaging, and reheat. I have a small toaster oven; I do 390F for 6 minutes right out of the freezer. Comes out like I just baked them, but with none of the work!

    TL;DR: The brownies are really good. Don't be afraid of the wall of text above, it's just a collection of tips from making this recipe a lot, lol.