The first time I heard about pan release was on TV, in a well-known cooking show. Since then, I have discovered the utility of making homemade pan release in just a few moves, suitable for both sweet and savory dishes.
So, especially during periods when I foresee more activity around the oven, I make sure to prepare it.
In a very quick manner and with very few ingredients that are always available at home, you can make a valuable aid in the kitchen.
Furthermore, if any family member is gluten intolerant, cornstarch or rice flour can be used instead of flour.
Additionally, if lactose intolerant, margarine or vegetable oil can be used in addition to the already required oil.
If using all oil, remember to shake the mixture well before use, as the flour tends to settle at the bottom.
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- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 15
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 40.72 (Kcal)
- Carbohydrates 1.31 (g) of which sugars 0.05 (g)
- Proteins 0.21 (g)
- Fat 3.91 (g) of which saturated 1.30 (g)of which unsaturated 2.52 (g)
- Fibers 0.04 (g)
- Sodium 0.18 (mg)
Indicative values for a portion of 6 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 tbsp butter (softened)
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
Tools
- Kitchen Scale
- Electric Beaters
- Glass Jar with Lid
Preparation
For making homemade pan release, ideal for both sweets and savories, first cut the butter into cubes and let it soften outside the fridge until easily workable.
Then place it in a bowl, where you’ll add the flour and vegetable oil.
Work with electric beaters until a homogeneous mixture is obtained.
Transfer everything into a glass jar, close with a lid and store in the fridge.
For longer preservation, it’s advisable to always use a clean, dry spoon to scoop out the pan release and immediately return the jar to the fridge.
Apply it to the pan with a kitchen brush.
In this way, the thermal shock caused by leaving it outside the fridge, which causes condensation and thus mold, is avoided.
Cleanliness when extracting the pan release is the best ally for its good and longer preservation, which should always occur in the fridge and lasts no more than two weeks.
Otherwise, if you dip a not very clean or wet brush, bacteria will be introduced, causing premature spoilage.
In any case, when white patches appear on the surface and thus mold, it’s time to throw it away.
The pan release is ready to be used.
It works very well, preventing food from sticking to the pans.
Storage
Well sealed in a glass jar, it keeps in the fridge for two weeks.
Well sealed in a glass jar, it keeps in the fridge for two weeks.
Here is a selection of particularly useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of particularly useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
