A few years ago my sister gave to me said product from Switzerland but it appears, from their website, next to impossible to get or sent to the U.S. I'd be grateful if someone could provide some assistance in my getting a bag of this powder.
Carbon steel may give the meat a better sear without over cooking in the center. CS seems to hold less heat than CI. Now think of traditional woks, they're made of CS and give the ingredients a great sear without over cooking them in the center.
Imho perforations have never made a difference in the outcome of my tart crusts. Do a search on my user name for threads involving tart crusts. You'll learn something. (EDIT) Blind baking is followed by filling the baked dough and it's then bake some more.
Flan rings are much easier to clean and come in a wider viariety of diameters and heights. Mine are made by Matfer and I strongly suggest that you not only download the Matfer catalog, get yourself a hardcopy as well. Matfer items ares truly premium.
Ever since mid-May 2016 when I purchased a 1972 Triumph TR6R Tiger motorcycle to be rebuilt, baking chez Koko took a back seat. Well, with the bike up and running on the first kick after two-and-a-half-years of wrenching (my father a former U.S. Navy diesel mechanic), I'M THRU WITH WRENCHING...