By Tickles & Chef_pickles7
It is a release agent. Paint this on your cake tins. It needs to be softened for use. It will prevent cakes and slices from becoming stuck in the tins.
4 oz/113.4 gram of fat
1 oz/28.35 gram of vegetable oil
2 oz/56.70 gram flour
Melt 4 oz/113.4 gram of fat, add 1 oz/28.35 gram of vegetable oil, stir in 2 oz/56.70 gram flour. Mix well. Keep out of the fridge, in a cool place.
The recipe is a good amount for home use.
One needs to probably make that recipe up, 3 times a year, depending on how much one bakes.
It cannot be made using oil only, because doing that will have the opposite effect.
Use dripping or "Chefade".
Dripping = also known usually as beef dripping or, more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard, tallow and schmaltz
Tallow = is a rendered form of beef or mutton fat, processed from suet. It is solid at room temperature. Unlike suet, tallow can be stored for extended periods without the need for refrigeration to prevent decomposition, provided it is kept in an airtight container to prevent oxidation
Lard = pig fat in both its rendered and unrendered forms. Contemporary cooks and bakers favour it over other fats for select uses. The culinary qualities of lard vary somewhat depending on the part of the pig from which the fat was taken and how the lard was processed
Shortening = any fat that is solid at room temperature and used to make crumbly pastry
Suet = is raw beef or mutton fat, especially the hard fat found around the loins and kidneys
Cooking Fat brands
Chefade = (usually used for frying) made from beef tallow and not processed vegetable fat as is often claimed
Kremelta = is a vegetable shortening (I understand that it is hydrogenated coconut oil)
Crisco = brand name shortening made entirely of vegetable oil
Shreddo = made from suet beef fat from around kidney
It Keeps well and one will seldom, if ever, need to throw out any of it. This recipe has been used in bakeries for many years. It is kept in the pantry, covered with a plastic bag. It is soft enough to use, as is.
Alternative option - Chef_lx4000
Run fingers round with margarine or butter and then tap a little flour around the pan, then tip out the excess tipped.
For those not liking the idea can use a little melted butter painted on the pan and then tapping the flour.
Commercial - Chef_lilyfield
One can also buy it bulk from "Bakels". Some chefs claim it can last up to 4 years.
Tin Glide Rivr Cottage by Tickle
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