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I believe they actually did reduce prices though, at least when compared with inflation. Current pyrex is really cheap, you can get a set of three medium sized mixing bowls for barely over $10 on Amazon right now: https://www.amazon.com/Pyrex-Prepware-3-Piece-Glass-Mixing/dp/B00LGLHUA0/ref=sr_1_25?s=kitchen&ie=UTF8&qid=1482355882&sr=1-25&keywords=pyrex.
Maybe I can help with this. I got these from Amazon a few weeks ago - https://www.amazon.co.uk/gp/product/B00XBC3T6Q/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
As far as trays go, it's early days, but they've been great so far. We don't put them in the dishwasher, would be the only thing I'd point out.
Otherwise, great value for money, so far.
Left is Gotham Steel Crisper Tray
Right is Gotham Steel Bacon Bonanza
I remembered about those mini muffin bar baking trays and then found something more rectangular.
But I was actually thinking of Kit Kats. Guess it depends on serving sizes and whether it's more a slice or OP wants to make it as the individual fingers. The long ice cube trays would be more suited to a shop bought style Twix
If I was trying to recreate the look, I'd shop in the cooking/dinnerware aisle and find a clear glass mixing bowl set or cereal bowl set and replant something in it with new gravel/substrate. It seems to have a pretty solid base. Something like <strong>this</strong> maybe.
I bought non-stick tortilla bowl moulds years ago from Amazon I believe. It came in 2 sizes and all I need are tortillas and some olive oils spray and they’re done in 13 minutes.
Something like this
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I use these ones. 6-Cavity Large Cake Molds Silicone Round Disc Resin Coaster Mold Non-Stick Baking Molds, Mousse Cake Pan, French Dessert, Candy, Soap (Red) https://www.amazon.com/dp/B07PLYTC38/ref=cm_sw_r_cp_api_i_f6UvFbJ5EZEG0
or if you want one with a rim these ones are decent. 4 Pack Big DIY Round Coaster Silicone Mold, Diameter 3.94"/10cm, Molds for Casting with Resin, Cement https://www.amazon.com/dp/B07QSQ81QS/ref=cm_sw_r_cp_api_i_s7UvFb471FSNA
I prefer to use a shallow tin like this one: https://www.amazon.co.uk/Non-Stick-Yorkshire-Pudding-Perfect-Royle/dp/B000W9HI22/ref=asc_df_B000W9HI22/?tag=googshopuk-21&linkCode=df0&hvadid=330886778521&hvpos=&hvnetw=g&hvrand=10308477362919239434&hvpone=&hvptwo=&...
But that only makes four. When I’ve made them for a crowd I’ve used a normal deep muffin tin and it’s come out well.
LPT: if you want the best Yorkshire puddings you need a proper [Yorkshire pudding tray](www.amazon.co.uk/dp/B000W9HI22/ref=cm_sw_r_cp_api_i_SsQlFbEV445C8) not just a muffin/cupcake tin.
The reason for this is that you tend to end up with a stodgy/dense bit at the bottom when you do them in narrow tins. The wider shallower tins give you much better texture at the base and also encourage what most brits understand as “the gravy hole” in the middle.
If you’re cooking for lots of people they’re probably not as practical but they definitely give the best results
These are mindlessly easy to make:
- 3 Lily's Chocolate Bars (I like the salted caramel milk chocolate or the salted almond milk chocolate)
- 2 ounces of unsweetened peanut butter
- 3/4 cup Butter
Place the bars and the butter, minus a tbsp (which you hold back) in a bowl and microwave for about 1 minute and 10 seconds. Take out and stir until chocolate melts in the hot butter. Pour into a parchment lined pan, or a silicone mold (that does not need to be lined). I use a bar mold that I ordered from Amazon. I make 12 servings.
In a small bowl, put the 2 ounces of peanut butter and the 1 tbsp of butter into the microwave for about 20 seconds until softened. Stir until well mixed. You can optionally add some sweetener to the peanut butter mixture, I chose to add a packet of Splenda because it was what I had on hand.
Spoon the peanut butter mixture into the molds or pan and swirl with knife. Chill in the fridge for a couple of hours or in freezer for about a half an hour or so until hardened. Note that because of the butter and peanut butter, this is on the softer side. And must be stored in the fridge.
Macros Per Carb Manager App:
Servings: 12
Per serving (this varies depending upon which Lily's chocolate bar you use, this is what I get using the Salted Almond Milk Chocolate)
- 2 Net Carbs
- 213 Calories
- 21 Grams of Fat
- 3 Grams of Protein
This is the bar mold that I use for my bars:
https://www.amazon.com/dp/B07KR831Z5/ref=cm_sw_em_r_mt_dp_U_EbS5EbAFZ04T3
These are mindlessly easy to make:
- 3 Lily's Chocolate Bars (I like the salted caramel milk chocolate or the salted almond milk chocolate)
- 2 ounces of unsweetened peanut butter
- 3/4 cup Butter
Place the bars and the butter, minus a tbsp (which you hold back) in a bowl and microwave for about 1 minute and 10 seconds. Take out and stir until chocolate melts in the hot butter. Pour into a parchment lined pan, or a silicone mold (that does not need to be lined). I use a bar mold that I ordered from Amazon. I make 12 servings.
In a small bowl, put the 2 ounces of peanut butter and the 1 tbsp of butter into the microwave for about 20 seconds until softened. Stir until well mixed. You can optionally add some sweetener to the peanut butter mixture, I chose to add a packet of Splenda because it was what I had on hand.
Spoon the peanut butter mixture into the molds or pan and swirl with knife. Chill in the fridge for a couple of hours or in freezer for about a half an hour or so until hardened. Note that because of the butter and peanut butter, this is on the softer side. And must be stored in the fridge.
Macros Per Carb Manager App:
Servings: 12
Per serving (this varies depending upon which Lily's chocolate bar you use, this is what I get using the Salted Almond Milk Chocolate)
- 2 Net Carbs
- 213 Calories
- 21 Grams of Fat
- 3 Grams of Protein
This is the bar mold that I use for my bars:
https://www.amazon.com/dp/B07KR831Z5/ref=cm\_sw\_em\_r\_mt\_dp\_U\_EbS5EbAFZ04T3
OXO seems to make good ones. As much as I don't like Amazon, you can find lots of products there if you search for "borosilicate glass baking dish".
Do a search on Amazon with ''round resin coasters mold''. You should find something like this:
I have made this recipe twice, and both times it stuck terribly to the pan. This time I was extra careful, making sure that there was plenty of oil everywhere to reduce the chances of sticking, but I failed miserably.
This dough is 70% hydration, so unless you use plenty of oil, it tends to stick to everything while raw. I made it using the no knead method, as it’s mentioned in the article, and the only thing that I’m doing differently is that I’m not using an aluminum sheet pan like kenji does, but one these non-stick baking sheets that is a little beaten up by use.
Apart from the pain in the ass that is unsticking these from the pan with a sharp spatula(which is terrible for the non stick coating) trying not to destroy the structure of the pizza, the end result is delicious and I would really like to make these and have them release effortlessly from the pan.
I though about coating the dough in flour to reduce sticking, but I think this would mess with the texture. The article uses only oil, so my only conclusion is that the problem must be the pan that I’m using.
I would really appreciate if someone can shed some light into this matter.
Some is. You have to look for it though.
Or just buy a different brand and still call it pyrex like a normal person.
This is not luck. This is not arbitrary. This is an example of cheap-ass Chinese ceramics with the garbage dump thrown into the ceramics mix when the plate is made.
Suggest SIMPLE FRENCH TYPE GLASS CULINARY (FOR FOOD) BOWL http://www.amazon.com/Pyrex-Prepware-3-Piece-Mixing-Clear/dp/B00004SZ7H
Now gtfo
edit: OR THIS http://texasware.net/