Best Pan Release Professional Pan Coating Better Than Pam Spray Recipes

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LECITHIN PAN COATING



Lecithin Pan Coating image

Make your own Non-Stick cooking spray. I found this many years ago in a great cookbook. MAKE YOUR OWN CONVENIENCE FOODS by Don & Joan German. What I love about it is, "No propellents, no chemicals, no waste. And it lasts a long time.

Provided by pj405727

Categories     Very Low Carbs

Time 5m

Yield 1 cup

Number Of Ingredients 2

1 cup unflavored vodka (any brand)
4 teaspoons liquid lecithin

Steps:

  • We've all seen PAM and other sprays for Non stick cooking.
  • Now you can make your own at a fraction of the cost and no additives at all. Just pure liquid Lecithin which is a derivitive of Soy Beans.
  • You can buy Liquid Lecithin in most health food stores.
  • Pour Vodka into a jar with a screw on lid. Add the lecithin and shake to dissolve. That's it!
  • If the idea of Vodka bothers you, you can use vegetable oil, corn oil or canola oil. But the oils will not dissolve the lecithin completely.
  • As your pan heats the alcohol will evaporate leaving nothing but a thin coating of lecithin. NOTHING sticks! And it's easy to wash up.
  • You can apply this with a basting brush, or a small spray bottle. I find a square of clean paper towel works best.
  • Use only as much as needed to cover the bottom of a pan. A little goes a long way. No refrigeration required.
  • Personally, I LOVE IT.

Nutrition Facts : Calories 7167.1, Fat 872, SaturatedFat 130.8, Sodium 2.2

PAN RELEASE, PROFESSIONAL PAN COATING (BETTER THAN



Pan Release, Professional Pan Coating (Better Than image

This is a hint I picked up from somewhere unknown at this point and I use it! I really does work..let me know what you think!

Provided by Susan Cutler @suak

Categories     Other Non-Edibles

Number Of Ingredients 2

1/2 cup(s) 1/2 cup corn oil, canola oil, vegetable oil, vegetable shortening,room temperature (crisco shortening is good)
1/2 cup(s) all-purpose flour

Steps:

  • 1. Place all ingredients in a mixing bowl.
  • 2. Using an electric mixer beat until mixture has increased in volume slightly and resembles marshmallow cream
  • 3. Place in a container with a lid and store on the counter or in a cupboard (in hot weather it may be refrigerated).
  • 4. The mixture tends to separate slightly upon sitting in your cupboard or refrigerator so mix before using, then brush pans using a pastry brush or a clean paper towel. I use a paper towel usually!

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