Squash and a baking pan
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Squash and a baking pan
| Sun, 09-04-2011 - 8:39pm |
Ok, so I have a couple of questions....
First, I watch food network a lot. Most of the chefs on there use those baking pans that are a plain aluminum looking sheet pan. Racheal Ray seems to be the only one that uses what I know as nonstick pans. What is the difference? I cant seem to keep a nonstick

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I think Summer squash and Yellow squash is the same thing. I LOVE it. If you like zucchini, you will like yellow squash. I cook it the same way, I stew it, raost it in the oven, or just slice it and fry it in a pan wtih butter and salt. Not a healthy way, but SO good.
I have foud that yellow squash tends to be a bit more tender than zucchini though. It freezes well too, and I have a recipe for a zucchini loaf that you can use either in, I will post it in recipes soon! I have seen it in the grocery stores year around, but I bet it's better about now. I have a plant we were trying to grow, but it's frozen already, so I don't think we'll get anything off of it.
~Misty~
I line my pans all the time now too bc of that film...frustrating. I go through a lot of foil....
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That film is something we call "yellow glue" in the restaurant biz, and even though it looks terrible, it actually seasons a good professional aluminum baking sheet.
Oh, and I agree about most of the stuff Racheal Ray uses. Those so called casserole dishes she shows just look useless!
So do those aluminum sheet pans do a better job at cooking? Like more even? Or is it just a personal prefference?
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I can't do squash raw either, I've tried but just can't do it. I'll get that zucchini casserole recipe on soon...lol. Promise!
~Misty~
Ok, Im excited to give my aluminum sheet pan a whirl. If I like it, I am going to get a couple more and a pizza pan! WooHoo! I love inexpensive new kitchen stuff
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~Misty~
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