Pans

As I get ready to prepare the first of many holiday foods, I print out the recipes from my database, I examine the needed ingredients and order what I need, and then I check my pans.

Pans?

Yes.  

I remember reading an article long ago in which people were complaining that the recipes they were trying from books weren't coming out as they should.  These were recipes from acclaimed chefs that they felt should have been foolproof.  In response, the article writer commented on a variety of things such as measuring techniques, quality of ingredients, and even slip-shop attention to detail on the part of the chef and details in the recipe.  What got my attention most, though, was when they said that a well-trained chef actually keeps in mind which pans are used for which foods, both in their restaurants, and in their own kitchen.  The chef knows exactly which pan he has used for a specific food and that helps in terms of consistency.  He knows exactly what to expect from a specific pan that is always used for the same food.

I know that in my own kitchen, there are specific pans that I use for certain things.  And, indeed, using the same pan every time helps immensely with consistency.  I have multiple skillets, multiple cake pans, multiple muffin pans, etc.  But I keep track of which pans I use for each food.  Pans may have the same shape, but they are different in other ways.  And how they cook your food can be be significantly different.

So as you prepare for your own holiday feasts, keep in mind which pans you always use.  If you change a pan because you had to replace it, watch your food carefully to see how the new pan works for it.

Eat some good food, everyone!