Of course, you can bake free-form beans on a baking sheet. And they will turn out great! But a specialized one grill pan it yields perfectly roasted, beautifully shaped beans with a minimum of time, skill and effort – which is why we love using one when we whip up a batch of our favorite tea cakes (like these Fresh Apple Cinnamon Scones).
So how exactly do you use a grill pan? The following tips, tricks, and techniques will help you impress friends and family with darts that are as professional as they are delicious.
Photography by Danielle Sykes; food styling by Sheila Jarnes
Choose a pan
or standard grill pan will bake eight 4″ long triangular beans. A mini grill panmeanwhile, it will make 16 smaller scuttles. If you're baking with a metal pan, look for one that's dark on the outside so it absorbs heat quickly and has a light-colored (preferably non-stick) interior to avoid browned crusts. It should be strong enough to withstand normal to heavy use, but still light enough to handle easily. our Standard grill pan fits all these details.
Meanwhile, a ceramic casserole dish is a decorative option that can go straight from the oven to the serving table. It also heats up evenly and fires the bulbs easily – ours Ceramic grill pan is a fan favorite.
Prepare the pan
If your pan has a quality non-stick interior, you don't need to grease it; otherwise, lightly coat it with non-stick baking spray.
Photography by Danielle Sykes; food styling by Liz Neily
Choose a recipe
What is the best recipe to bake in a casserole? Anyone who will fit! Your grill pan is suitable for both firm and sticky doughs, as well as super light rubs. The only thing you need to consider is the size of the recipe: 3 cups (up to 360 grams) of flour and 2 cups of additions (nuts, chopped chocolate, dried or fresh fruit) give the maximum amount of standard dough. -Tagani size can hold. (If you're making a larger recipe, refrigerate the extra dough, then bake a second batch in the cooled pan. Or simply shape, cut and bake additional free-form pieces on a baking sheet.)
Make the scone dough
Rate the consistency of the dough: Is it quite dry and stiff, very soft and sticky, or somewhere in between? This will determine how to transfer it from the bowl to the pan.
PJ Hamel
Transfer the batter to the pan
For soft and sticky dough (such as we recommend dividing the dough by weighing it with a scale and dividing it into the number of parts you need: one for each well in the pan. (If you don't have one DEGREESeyeball process.)
For stiff to medium soft dough (you can work it quite easily without it sticking to your hands), use a plastic bowl scraper to get the dough in one piece, then place it on top of the pan and flatten it into the wells. Scrape down the top to even it out, using the excess batter to fill any gaps. If your pan has a hole in the center, just scoop out any batter caught in there.
Bake and cool the grains
Sprinkle the grains with carbonated sugar OR cinnamon sugaras desired and bake as directed. If your pan has a dark exterior, start checking for doneness at the end of the shorter time suggested by the recipe.
PJ Hamel
Let the cups cool in the pan for a few minutes, then separate their edges from the pan and each other (if necessary) with a table knife. Lift each spray from the well and place on a rack to cool.
PJ Hamel
Clean the grill pan
If any residue appears to be stuck on, soak the pan in warm water with a mild dish detergent. Use the kitchen sink spray attachment to rinse; if necessary, gently wipe away any remaining crumbs with a sponge. Using a harsh cleaner will damage the non-stick surface of the pan over time — so don't go there!
Keep your pan safe
Your objective is to keep the non-stick bottom of the pan, so store it where it won't be bumped by other pans on top of or around it.
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Cover photo (Carrot cake scones with cream cheese frosting) by Rick Holbrook; food styling by Kaitlin Wayne.
