Universal non-stick mold release

Corn will not work, in the first post it is written about the fact that it is better to take finely ground flour.
I just made a mixture of butter and cornmeal, it turns out granular.
Now I'm in the process of cooking (I've mixed coconut oil with wheat flour, I'm cooling it).
Let's see what happens :)))

It turned out to be a grease in consistency like mayonnaise, it will probably thicken in the refrigerator.
She was baking bread in the form of nordic ware, when she began to check the readiness, she stuck a wooden stick and took it out along with the bread, it did not even jump out, but jumped out!

I want to do all this lubrication. Tell me, now I’ve melted fat off the goose after baking. Can this fat be used in the preparation of this grease

If you are not afraid of the smell of a baked goose (it’s probably with spices), then you can.

So, it's all the same for me to decide: if it will work, it will not work. I thought maybe someone did it with goose fat. Thank you, Tusya Tasya

Well, will fat with garlic go under the biscuit? No. And under the bread it may even be. If the goose is without spices (that is, pure goose fat), then the lubricant will even go under the pastry.

[Albina]

Albina, Goose fat is even very suitable if it is taken out of the goose and melted especially for lubrication, there is a lot of fat inside the goose. And if you've been cooking a goose and want to use the fat that's left on the baking sheet, that's a bad idea. It seems so to me

[mary_kyiv]

mary_kyiv,
I brought you a HUGE thanks. Special thanks for your explanations, very interesting and VERY useful! Before that I tried to make such a mixture using other fats and oils, and after your explanations I understood why it did not work

I made a gi butter mixture. I use it often, basically like everyone else: grease baking dishes. Recently I baked waffles in an old Soviet electric waffle iron, it became sticky. I took my daughter's drawing brush with natural bristles and quickly poured this lubricant, so every other time. Baked wonderful waffles, no hassle
And also my frying pan got old, it also began to stick, I greased it before use

Most often, I just apply the lubricant with my hands: I pulled it out of the refrigerator, scooped up a little with my fingers and smeared it into shape, if necessary, I repeated it. I like it more and faster. And I preferred a hair brush, silicone gives another layer.

In general, I really like it, I use it as needed.

Thanks again!!!

[mary_kyiv]

mary_kyivthanks for the recipe

Thank you very much for the recipe, excellent, nothing will stick, but when storing it in the refrigerator for some reason it gets moldy, I don't know why, I store it in a glass jar with a closed plastic lid, maybe I need a lid with holes?

The composition of the products is such that mold can form during long storage, and nothing to do with the can.
Make the amount of lubricant suitable for quick use. Or store the grease in the freezer. You can also fill an ice cube tray and freeze, then use one cube at a time as needed, defrost the cube and keep in the refrigerator.

[Admin]

Admin,
Thanks Tatiana, I did just that.

I made this lubricant now, but I have it very liquid! Flour added another 1 tbsp. l. but it's no use ... I put it in the refrigerator, I'll see what happens. Forms aluminum such a liquid smeared, don `t know the bread will pop out or not.

[mary_kyiv]

mary_kyiv, I am back to you
I liked this lubricant very much, your version of the "BEFORE" we have met is the BEST for me !!!
THANK YOU !!!

I lubricate everything and for everything! Forms: tin, glass, ceramic ...
Oven trays, baking mats, and even sometimes baking paper (if the baking is poorly removed from it without lubrication).
For any casserole, any pastry, for bread in tins ... For pancakes in a thin waffle iron

And then bam: "Wheat allergy"

And your favorite grease on wheat flour

I was not upset for a long time
Made and will now make a gluten-free option, even options

Gluten-free multipurpose non-stick lubricant

White grease :

65 grams - solid edible coconut oil / fat
55 g - rice flour
55 g - refined sunflower oil

I had coconut oil like this

Yellow grease :

75 g - ghee
35 g - corn flour
55 g - refined sunflower oil

I use ready-made Guy Butter

Did a little to test. It turned out great!

The grease on the coconut fat fluffed better, and the fat was harder than ghee. I think that's why it beat better.
If you remember, then poorly whipping mayonnaise needs to be cooled down and then it will whip well.
This time I was in a hurry and put the under-whipped into jars, but next time I will definitely try to cool it additionally

[Waist]

Waist, is coconut oil edible coconut oil ?!

[Katerina]

Katerina. Yes, it is edible oil. But I call it fat, because coconut oil is sold liquid and solid. Here I have a white solid

I have such
Coconut
Ghee

Girls, scarecrows talk about coconut oil too. Therefore, if there are health problems, doubts ... it is better to be careful with him

[Tatyana]

Tatyana, thanks In this recipe, one-time use of coconut oil is minimal, as the lubricant is applied in a thin layer.
I use cold pressed oil.
The method of obtaining oil is reflected in the name: EXTRA virgin - cold primary spin.

I made such a grease on ghee today. It turned out like liquid sour cream. I poured it into a storage jar, and did not shift it, this is the consistency I got. Put it in the refrigerator to harden. When I use it for lubrication, I will write whether it is effective.

I am reporting as promised. Baked the base for the jellied pie. With non-stick grease, the cake just "flew" out of the mold. I will definitely use this lubricant.

[Waist]

Finally I decided to prepare and try this lubricant. I was prompted to do this by my old Soviet aluminum cake pan, in which I hadn’t baked for a thousand years, and in its best times the cake dough was trying to stick to it. She lay for a long time abandoned and scary, so I decided to give her a chance with the help of this magic lubricant. Previously, I boiled the mold for an hour in water with vinegar so that the carbon would soften and wear off, and the appearance became quite decent - clean, so "vintage" I thought it even cleared too well, now it will stick even more trenchant!
The grease was made with EXTRA virgin coconut oil, although I have a lot of ghee, but I like the flavor of coconut oil more, and in my opinion it is better for cupcakes. Especially since Waist, tested and approved. At first, the grease was really whipped very hard, the poor blender squealed, then it seemed to begin to whip and look like a dense cream, but suddenly bam! and suddenly somehow became liquid, like jelly. I was even upset. I poured it into a jar and put it in the refrigerator. I read that for many, it also turned out not thick and still works fine. The next day I checked - it thickened, smeared a mold with her hand, baked a chocolate cake. She let me stand in shape for 10 minutes and he flew out like a cute one !!! Urrah !!!!
Many thanks for such a wonderful recipe!

And I am thankful! It didn't whip up to a dense mass, but it works great. Many problems were solved with this lubricant. The old forms for bread also lay, I did not use it because of the hassle of shaking out. And now, they fly out, just on the way.

[Yuliya K]

Yuliya K, Uraaaa

with coconut oil EXTRA virgin, ...Especially since Talia has tested and approved.

Julia, in general, the author writes that it is better to use already melted oil, but I had no problems. I also really like it. I even bake a biscuit, where it is necessary to grease and sprinkle with flour, I just grease it with this grease Yes, I grease everything GREAT recipe!
THANKS to the author !!!

and suddenly it became liquid

I think it got warm, so it became liquid.

We whisk to saturate the mixture with air, and this air is kept in chilled oil while the oil is holding. And when it warms up / relaxes, then with further whipping, the air is knocked back out, like from an ordinary liquid.

The chilled whipped butter distributes the flour evenly and holds. In warm oil, it will simply gradually settle to the bottom. I think so.
That is, if you cool the mixture again, you can still beat it like mayonnaise

I think it got warm, so it became liquid

Uh-huh, most likely it was - the leg of the blender got hot from the effort!

if you cool the mixture again, you can still beat it like mayonnaise

Yes, I will not torture her again! I will consider this next time! The most important thing is that it works !! The form is so clean after baking, just a sight for sore eyes!

in general, the author writes that it is better to use already melted oil

It may, of course, at very high temperatures, and it matters, but for cake-biscuits, you can see this is not important.

I have a jar of lecithin lubricant. This is a monster, I'll tell you. Nothing sticks anywhere. I used flour and oil to make (universal). There were punctures. Rarely, but there were. With lecithin not a single one. Even on a baking sheet you smear with a thin, barely noticeable film - everything jumps off at once. The lubricant itself darkens during baking (in the sense that this film is greasy on a baking sheet, where it is not covered with the product) and is simply erased with a damp cloth. I thought it would be baked (baked) - clean it up later. The bank is already running out, I will soon be mixing the next one.

I will mix the next one soon.

Natasha, where to buy lecithin in the pharmacy?

Natasha, where to buy lecithin in the pharmacy?

In theory, yes, but it seems to be there in granules, which I don't know how to dissolve. I bought from a company that sells all kinds of things for the confectionery (production). The can was such a decent size, but the packaging of this particular company. Apparently, they themselves buy somewhere else in very large packages. There is powder. Pectin, by the way, also took a can from them.

It may, of course, at very high temperatures, and it matters, but for cake-biscuits, you can see this is not important.

Yeah, Yul, and I can see it so

I have a jar of lecithin lubricant.

Natasha, how do you make the mixture? also with flour and whisk ??
I saw somewhere in my Internet lands once, but I didn't buy something then

[Waist]

Waist,

No, I have no flour (like !!))). Made according to Luda's recipe (in the first post in the comments) from her LJ. She seemed to have several variations, but the meaning is the same: lecithin and oil. Somewhere I saved her post from LJ, like it was longer ...

Found it !! I dug up all my notes and found it. Luda's recipe, but in the first post I did not see exactly my version with ghee (copy from Luda):

3) The most universal remedy for everything, including for adding to the dough, if you need to correct the flour or dough for lecithin (3g of composition = 1g of lecithin, usually enough for 0.5-1kg of flour in the recipe), this is the composition of Manuel Friedman:

2 parts oil or fat
1 part lecithin
Mix.

It is good to mix lecithin in a warm state, because this increases its fluidity. Ordinary lecithin is terribly viscous So oil, even vegetable oil, together with lecithin, is better to slightly warm up to 40-50C in the microwave or in a saucepan.

My favorite mixture is ghee with confectionery lecithin. On the right in the photo is a stan with a warm mixture of 200 g of melted and 100 g of lecithin.

2 parts oil or fat
1 part lecithin
Mix.

I absolutely agree with Chuchelka.This is not a mixture - but a miracle. It stands in the refrigerator - I even put it in bread molds, sometimes I even smear savarin for cake. Perfectly everything crashes!

And, I also form rye dough with it.

[Natul]

Found it !! I dug up all my notes and found it. Luda's recipe, but in the first post I did not see exactly my version with ghee (copy from Luda):

3) The most universal remedy for everything, including for adding to the dough, if you need to correct the flour or dough for lecithin (3g of composition = 1g of lecithin, usually enough for 0.5-1kg of flour in the recipe), this is the composition of Manuel Friedman:

2 parts oil or fat
1 part lecithin
Mix.

It is good to mix lecithin in a warm state, because this increases its fluidity. Ordinary lecithin is terribly viscous So oil, even vegetable oil, together with lecithin, is better to slightly warm up to 40-50C in the microwave or in a saucepan.

My favorite mixture is ghee with confectionery lecithin. On the right in the photo is a stan with a warm mixture of 200 g of melted and 100 g of lecithin.

Thank you, Natul !

And if I don't use butter and fats,
what can be replaced?

[Markusy]

Markusy, you can make a mixture from vegetable oil and lecithin.

2 parts oil or fat
1 part lecithin
Mix.

It is good to mix lecithin in a warm state, because this increases its fluidity. Ordinary lecithin is terribly viscous So oil, even vegetable oil, together with lecithin, is better to slightly warm up to 40-50C in the microwave or in a saucepan.

If you are using liquid lecithin, simply heat and mix.
And if the lecithin is powder or in granules, then it will first need to be infused and swollen in oil, and then mixed with heating until smooth, otherwise the lecithin will simply settle. Personal experience gained last week

Thalia, thanks for your help. But I still have a question
What is lecithin? Maybe it's called something else?
I am very interested in baking bread using
rye flour, since the husband cannot eat white bread.

[It is called LECITHIN. In Hebrew - לציטיןIn English - Lecithin]

what is lecithin? Maybe it's called something else?

In simple terms, lecithin is a derivative from oil, more often from soybean oil.

It is called LECITHIN.
In Hebrew - לציטין
In English - Lecithin

Type in any search engine for pictures and you will be given the results. At least look at what he looks like, so you know about.

It happens in stores: healthy products, for confectioners, for bakers ... maybe in a pharmacy. Ask around in the stores I was looking for something since today, so I wrote it right on a piece of paper and asked to show the name - they quickly helped me find
It happens: liquid, powder, granules, capsules.

In general, I just started with this topic and began "communication" with lecithin. I learned to write the name correctly

I am very interested in baking bread using
rye flour, since the husband cannot eat white bread.

Oh, I don’t bake rye at all. This is to other bakers for advice.

I am very interested in baking bread using
rye flour, since the husband cannot eat white bread.

It is not clear what exactly is meant, what kind of bread, how much is rye flour in composition?
First, see the topic Gingerbread man made from wheat-rye flour (master class)
Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

And I can do without dancing with tambourines. As a mold release, ordinary vegetable oil (grease with a brush) and ordinary wheat flour (sprinkle a thin layer on the butter) are perfect - never let down

I was looking for something since today, so I wrote it right on a piece of paper and asked to show the name - they quickly helped me find
It happens: liquid, powder, granules, capsules.

I saw them in capsules, but did not dare to take them. How do you use them to get lubricant? Somebody knows?

[Albina]

Albina, and I saw it, but I just didn't buy it. Lecithin capsules are intended for oral administration. In this form, it is like a food supplement.

I saw them in capsules, but did not dare to take them.How do you use them to get lubricant? Somebody knows?

Shake out. You will be tortured, of course, but only shake it out.

[Albina]

Albina, and I saw it, but I just didn't buy it. Lecithin capsules are intended for oral administration. In this form, it is like a food supplement.

So I didn't buy it.

[Albina]

AlbinaI asked at a health food store and was shown the entire range: capsules and granules. I bought it in granules, because, as always, I need more yesterday"and this store was the last one on the way home. But there is experience with granules
I haven't asked in other stores yet.

[Natalia]

I bought these capsules, but it looks more like vegetable capsules (I don’t know what example to give, because I rarely buy pharmaceutical preparations), as I somehow bought fish oil in capsules.
Natalia, I think how many to put them and how many grows. oil? Grows. oil to take odorless is better? And then melt right in a stainless steel pot?

[Albina]

Albina, I don’t know how lecithin will behave from capsules.
In any case, try to keep the proportion
1 part lecithin
2 parts oil.
Take the oil that is not disgusting to you, so that there is no unpleasant annoying smell and taste.

Added Sunday 16 Oct 2016 09:03 PM

And then melt right in a stainless steel pot?

Warm up to 40-50 * C.
I warmed up with a thermometer

Excellent lubricant! Nothing sticks at all!

[Albina]

Albina,

Natasha wrote the case: follow the recipe and take either refined vegetable butter or ghee (do not melt a simple butter, but take ghee). This time I mixed odorless vegetable and ghee. The ghee has to be melted first, of course. Ghee hardens to death, becomes solid and the lubricant is the same, respectively. So this time I cut it in half with the vegetable to make a softer mixture. I'll try how it will behave.

Ghee solidifies to death

Natasha, that's the truth. I made a mixture with coconut fat for my sister's family, without the addition of vegetable oil, and of course it froze VERY hard. It’s just like a stone in the fridge.

Why did I do that

I'll take it back and redo it.

[Waist]

Waist,

Do not worry. You pick out a piece and it thaws on the mold or in your hands. immediately becomes plastic and smeared. Just wait 3-5 minutes. And you will make the next portion differently.

Do not worry.

And I won't. Sister said that they already feel good

And make the next portion differently.

As soon as I buy Guy's butter, it tastes better with it

Thank you Natul!

And they say you can still lubricate forms with beeswax? Has anyone tried it?

beeswax

What for? it is much easier and more effective to grease with oil and dust with flour, if you have not made this mixture. ETOGES probably products from below in wax will be? Not? How is it?

Now this grease has settled in my refrigerator. Favorite Soviet aluminum molds have become even more beloved. True, I also sprinkle flour or breadcrumbs on top. Cupcakes themselves jump out.
Lubrication was made with ghee. Also liquefied. Vay has hardened in the refrigerator.
I have a question for girls who use lecithin lubricant. Lecithin is viscous, disgusting, poorly washed from the hands. And how does the lubricant wash off the molds?

And if the lecithin is powder or in granules, then it will first need to be infused and swollen in oil, and then mixed with heating until homogeneous, otherwise the lecithin simply settles. Personal experience gained last week

I also want to make granules with lecithin. I saw Moslecitin in the pharmacy, I hope it will fit.
I think, mix 1: 1 vegetable and ghee, warm up to 40-50 grams, and then add lecithin in granules. Let it infuse, and then beat.
Right?