New Brownies - Why the Oil on Stoneaware?
- Thread starter mistym
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- brownies
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Discussion Overview
The thread discusses experiences and opinions regarding the use of oil on stoneware when baking brownies, as well as the seasoning process of stoneware. Participants share their thoughts on the non-stick properties of seasoned stoneware and inquire about alternative ingredients for the brownie recipe.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant, identifying as a consultant, questions how to address the use of oil on stoneware when promoting it as a non-stick surface.
- Another participant mentions that melted chocolate can stick slightly, suggesting that oil serves as extra insurance.
- Several users note that stoneware evolves into a non-stick surface as it seasons, with one participant sharing an experience of seeing a very seasoned black stone that required no oil.
- Another participant expresses excitement about the slick surface of seasoned stones owned by past hosts.
- One participant shares a personal experience of having stoneware for a decade but facing issues with breakage, leading to frustration over starting the seasoning process anew.
- Another participant mentions encountering a bad batch of stones that have been breaking during baking for multiple customers recently.
- One participant inquires about using almond Hershey Kisses in the brownie recipe for a potential host who dislikes caramel.
- Several participants express support for the idea of substituting different types of Hershey Kisses or mini Reese's Cups in the brownie recipe.
Areas of Agreement / Disagreement
Views differ regarding the necessity of oil on stoneware, with some participants suggesting it is needed while others emphasize the non-stick properties of well-seasoned stoneware. There is no clear consensus on the issue of stone breakage, as experiences vary.
Contextual Notes
Participants share personal experiences with stoneware and its seasoning, as well as their thoughts on ingredient substitutions for a specific brownie recipe.
Who May Find This Useful
Consultants interested in discussing stoneware properties and recipe variations may find this thread informative.
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Frequently Asked Questions
What is the purpose of using oil on Stoneware when baking brownies?
Using oil on Stoneware helps to create a non-stick surface, ensuring that your brownies come out easily without sticking to the pan. It also aids in achieving a golden, crispy edge while keeping the center moist and chewy.
Can I use any type of oil on Stoneware for brownies?
Yes, you can use various types of oil, such as vegetable oil, canola oil, or even melted coconut oil. Each type of oil may impart a slightly different flavor, so choose one that complements your brownie recipe.
How much oil should I use on the Stoneware before baking brownies?
A light coating is usually sufficient. About 1 to 2 tablespoons of oil should be enough to cover the surface of the Stoneware. You can use a paper towel or a brush to spread it evenly.
Is it necessary to oil the Stoneware if it is seasoned?
Even if your Stoneware is seasoned, it’s still a good idea to apply a small amount of oil for baking brownies. This extra layer helps enhance the non-stick properties and improves the overall texture of the brownies.
What happens if I forget to oil the Stoneware before baking brownies?
If you forget to oil the Stoneware, your brownies may stick to the surface, making it difficult to remove them after baking. This can lead to uneven edges and a less appealing presentation. It's always best to oil the pan to avoid this issue.
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