House - Oxmoor House-One Sheet Eats

ENTRES, SIDES, SNACKS, DESSERTS, AND MORE One Sheet Eats + DELICIOUS RECIPES ALL MADE ON A BAKING SHEET One Sheet Eats Baking Sheet Cheat Sheet Quick Facts to Know About the Handiest Pan You Own Is that a baking sheet? With many different types of pans in todays kitchens, its necessary to define exactly what a baking sheet is and how it differs from other items used for cooking and baking. For starters, the terms sheet pan, baking tray, and rimmed baking sheet are synonymous with the term baking sheet. The difference between these items and other vessels lies in their shape. Baking sheets are flat rectangular sheets of metal (sometimes ceramic) with four rolled edges, about 1-inch deep, that are used to bake foods inside an oven. Though baking sheets all have this same structure, they come in a variety of lengths and widths, and even different manufacturers may produce slightly different sizes. However, there are dimensions that are generally considered to be standard.

See for a chart of these common sizes. Sometimes people refer to all baking sheets as jelly-roll pans, but they are not always correct to do so. A jelly-roll pan is a specific size of baking sheet, one that is roughly 15- x 10- x 1-inches. So, while all jelly-roll pans are baking sheets, baking sheets are not all jelly-roll pans. Similarly, many people incorrectly use the term baking sheet interchangeably with cookie sheetand understandably so, for cookies can indeed be made on a baking sheet. However, there is one distinguishing difference between the two: A cookie sheet does not have the rolled edges that a baking sheet has; instead, cookie sheets are rimless.

This is so that the delicate cookies can slide off the sheets surface. Some cookie sheets have one side or two parallel sides that are slightly raised. These lips serve as a handle, making it easier to grab the hot sheet from the oven. Moreover, another important distinction to make is the difference between baking sheets and baking pans. Baking pans are deeper and come in a variety of shapes. The most common type of baking pan is the standard 13- x 9-inch pan with sides that are 2 inches deep.

Baking pans also come in square sizes, normally 8- x 8-inch or 9- x 9-inch. Other common varieties of baking pans are cake pans, fluted cake pans, muffin pans, loaf pans, and pie pans. Traditionally, if the pan is made of metal it is called a baking pan, and those items made of glass, ceramic, or other heat-proof materials are called baking dishes. Every recipe here assumes that the baking sheet used will have four rimmed edges of about 1-inch depth. Unless a size is given, a half-sized baking sheet will work well, and even if a smaller sheet is called for, say a jelly-roll pan, using a larger sheet, if thats all you have on hand, will suffice. Do realize that full-size baking sheets are mainly for commercial use and wont fit in most home ovens.

A NOTE ABOUT THIS COOKBOOK The recipes contained in these pages are dedicated to simplifying home cooking. (Who doesnt want to make meal prep easier?) Each recipe requires only one type of bakeware or cookware: a baking sheet.Forget all other pots, pans, and baking dishes! By using a baking sheet (sometimes two) and a few prep items found in most kitchens, such as mixing bowls, a food processor, a blender, a microwave, and a wire rack, anyone can make delicious foods from a complete dinner (check out the one-sheet meals found in Main Dishes) to simple side dishes, crowd-pleasing appetizers, and more. With these recipes crafted for simple, clutter-free, and satisfying cooking, making food will be a joyous event in your kitchen. Ovenware 101 With all the varying terminology used when talking about various cooking and baking tools, its easy to get confused. Heres a simple guide to the standard sheets, pans, and dishes. Flat or 1-inch Deep FLAT COOKIE SHEET Flat Raised Sides 1-INCH VARIETIES More Than 1-inch Deep (Again, keep in mind that dimensions may vary slightly depending on the manufacturer.) How does it work? A baking sheets sides are key to its magic.

They lock in juices, or even dough, that otherwise would drip over the sheet into the oven. Trapping the moisture keeps the oven clean and keeps foods from drying out. Any dish made on a cookie sheet can be made on a baking sheet, but the reverse statement is not true. This makes a baking sheet the more versatile of the two and, therefore, a must-have item for home cooks wanting to minimize the number of kitchen tools they use. Should I use a light or dark sheet? Because dark metal sheets conduct heat better than their lighter counterparts, they will brown cookies, biscuits, and other baked goods faster. To cook foods more slowly and evenly and with less browning, use a lighter metal sheet.

Ceramic baking sheets function similarly to light metal sheets. If a recipe specifically calls for a light sheet and you only have a dark one, its fine; just slightly reduce the heat and perhaps reduce the bake time, too. If the recipe doesnt specify which type to use, youre okay to use whichever you have. How can I make it last? Properly maintaining your baking sheet can allow you to use it for years. The first rule of maintenance is to let your hot baking sheet cool completely before rinsing it. After removing the cooked food from it, you might be tempted to run water over it to keep any residual foods from stickingdont! Cooling the sheet too fast can cause warping, and when the bottom of the pan isnt even, it wont be able to evenly brown foods.

If food becomes stuck to the sheet while cooling (or during the baking process) and isnt easily removed when the cooled sheet is lightly scrubbed under warm water, the best thing to do is fill the sheet with warm, soapy water and let it soak for at least 30 minutes before scrubbing again. Dont use steel wool or other harsh abrasives on a new or nonstick baking sheet, as they will scratch its surface. Its generally a good idea to hand wash your baking sheet. Putting nonstick products in the dishwasher can remove their coating, and all aluminum can be discolored in the dishwasher. Ceramic pans, which are nonstick, can sometimes be the exception. In any case, be sure to check the manufacturers instructions before putting any baking sheet in the dishwasher.

Over time, your baking sheet will develop dark spots, areas of the sheet that char during baking due to uneven heat distribution (often due to a warped sheet) or overcooking food. Though sheets with dark spots can still be used to great effect, its also true that dark spots can alter your cooking results. Dark spots conduct heat more quickly than the surrounding uncharred areas and can lead to uneven cooking. With a quick Internet search, youll find many commercial products available, as well as handy home solutions, to remove dark spots. Furthermore, lining your baking sheet with parchment paper or aluminum foil is a great way to keep it clean. Should I use parchment paper or aluminum foil?