Ella Walter
There are several reasons why someone might choose to use a baking pan upside down. Celebrity chefs like Alton Brown have popularized the use of upside-down sheet pans for certain recipes, such as tomato tarts, Lavash, and pizza. Using an upside-down sheet pan can make it easier to slide doughy creations onto the back of the pan and prevent them from hitting the sides. Additionally, flipping a sheet pan upside down can help prevent cookies from burning as the metal sides act as heat conductors. In bread baking, some bakers use an inverted pan as a lid to trap steam over the loaf during the early stages of baking. This technique can help the bread expand and rise more effectively. When it comes to storing pans, some bakeries choose to stack them upside down as it provides more structural support. Lastly, when making upside-down cakes, the pan is inverted to reveal the caramelized fruit topping on top of the cake.
Characteristics and values of using upside-down baking pans
| Characteristics | Values |
|---|---|
| Purpose | Easier to slide the food onto the back, preventing it from hitting the sheet pan's sides and messing it up |
| Use case | Making a tomato tart, Lavash, pizza, cookies, pineapple upside-down cake, etc. |
| Advantages | Helps trap steam over the loaf during the early part of the bake, prevents flatbread from sliding, ensures cookies don't burn |
| Disadvantages | May limit the expansion of the loaf, can make the cake overly wet, prone to overflowing |
| Tips | Use a non-stick pan, blot wet pineapples and maraschino cherries before using, cool the cake for at least 20 minutes before inverting |
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What You'll Learn
Upside-down cakes
The traditional upside-down cake is the pineapple upside-down cake, a classic American confection that dates back to the invention of canned pineapples in the early 20th century. This cake typically includes canned pineapple rings, maraschino cherries, butter, and brown sugar, all of which are arranged at the bottom of the pan before the cake batter is added. When the cake is inverted after baking, the topping becomes a sticky, caramelized glaze that adds flavour and moisture to the cake.
While the pineapple upside-down cake is a classic, it is not the only option. Various fruits can be used as toppings, including peaches, nectarines, apples, bananas, blueberries, cranberries, oranges, and even more exotic choices like figs and persimmons. Herbs such as basil or lemon thyme can also be added for a unique twist. The key is to avoid fruits stored in juice or syrup, as the excess liquid can create an unpleasantly wet cake.
In terms of the baking pan, a cast-iron skillet is a popular choice for upside-down cakes, as it has a handle that makes it easier to remove the cake from the pan. However, if the skillet is heavily seasoned with savoury flavours, these may transfer to the cake. Another option is to use a Bundt pan, which requires greasing to ensure the cake comes out cleanly.
One challenge with upside-down cakes is that the fruit and sugar topping can stick to the pan, making it tricky to remove the cake without burning yourself. To avoid this, it is recommended to place the cake on a cooling rack as soon as it comes out of the oven and allow it to cool for about a minute. Then, place a cake plate over the cake, and using hot pads, carefully flip the cake over and remove the pan.
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Avoiding burning cookies
Baking is a fun activity, but it can be frustrating when your cookies burn. Here are some tips to avoid that from happening:
Firstly, it is important to use the right equipment. Avoid using a dark, non-stick baking pan as this can cause your cookies to burn. Instead, opt for a lighter-coloured baking sheet, and do not grease it, even with a spritz of non-stick baking spray. If you are using a flat, rimless cookie sheet, warm air will circulate better around the cookies, promoting more even baking and reducing the risk of burning.
Secondly, ensure your oven is at the right temperature. Before placing your cookies in the oven, make sure your baking sheet is not warm as this will cause the cookies to spread and burn. Always bake your cookies on the middle rack, and if your oven tends to burn from the bottom, place the baking sheet in the top third.
Thirdly, keep an eye on your cookies throughout the baking process. Check on them a few minutes before they are scheduled to be finished, as oven temperatures vary and your cookies may bake faster than expected. If you are unsure about your oven's temperature, bake one cookie as a test before putting in a whole batch.
Finally, to prevent burning, you can use parchment paper or a silicone baking mat. This helps to protect your cookies from the heat, especially if you are using a darker pan.
If, despite your best efforts, your cookies do burn, don't worry! You can simply scrape off the burnt parts with a knife, and your cookies will still be tasty and edible.
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Trapping steam for bread
Baking bread with steam can help achieve a glossy, blistery, crackly crust and a big, open crumb. The steam keeps the outer skin of the loaf pliable and stretchy, allowing it to expand and stretch before hardening. This results in the best rise and a shiny crust.
There are several methods to trap steam while baking bread. One popular method is using a Dutch oven, which is like a self-contained bread oven. It effectively traps the steam generated by the loaf and creates even radiant heat. The classic Dutch oven requires you to lower your loaf into its deep body using parchment or a silicone liner, which is also used to remove the loaf after baking. The lid is placed on for the first half of the baking and removed for the second half. The Double Dutch oven, on the other hand, has a lid that can be used as a skillet, eliminating the need to lower the loaf into a deep container. However, Dutch ovens are limited to baking round loaves that fit their size and shape.
Another option is to use a "Baking Shell," which is designed to trap steam by placing a dome over your bread. Any oven-proof vessel large enough to fit over your loaf without touching it can be used. For example, an aluminum roasting pan with weights has been used to cover baguettes.
If you're baking multiple loaves or larger loaves that don't fit in a Dutch oven, you can try other methods. One suggestion is to use thick baking stones or a baking steel, which can help maintain heat when the oven door is opened. You can also generate steam by boiling water and pouring it over towels in a rectangular baking pan placed in the oven's back corner. Additionally, you can use another pan below the bread, half-full of water, to create steam.
For oval-shaped or uniquely shaped loaves, you can use cloches designed for baking bread. These lidded containers trap steam and come in various shapes and sizes, offering more flexibility. Enamel cloches are particularly effective at trapping radiant heat and steam. Covered baking dishes, such as large casserole dishes, can also be used as long as your loaf has room to expand.
Some people have suggested using a second loaf pan and placing it upside down on top of the first pan, like a lid. While this can trap some steam, it will limit the expansion of the loaf and affect its final shape.
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Preventing flatbread from sliding
Celebrity chefs like Alton Brown have shown that using an upside-down sheet pan can be a great trick to prevent flatbread from sliding. This method can also be used when making pizza or Lavash. The upside-down pan makes it easier to slide the dough onto the back, helping to avoid the uncooked dough from hitting the sides of the pan and messing it up.
There are a few other instances where using a pan upside down can be beneficial. When making a pineapple upside-down cake, for example, the wet bottom layer, which is the topping, takes longer to bake than a typical single-layer cake. The juices bubble up the sides, creating caramelized edges.
In bread baking, some bakers suggest using an identical pan and placing it upside down on top of the loaf, similar to a Dutch oven, to trap steam over the loaf during the early part of the bake. However, this method may affect the shape of the loaf by limiting its expansion.
Additionally, cookbook author Julia Usher recommends flipping a sheet pan upside down when baking cookies. This helps prevent cookies placed near the edge from overbaking due to the metal sides acting as heat conductors.
Overall, using an upside-down pan can be a useful technique in certain baking scenarios, such as preventing flatbread from sliding, creating caramelized edges in upside-down cakes, and ensuring even baking of cookies.
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Easier removal of tarts
Baking pans can be used upside down to make it easier to remove the contents, such as tarts. Celebrity chef Alton Brown uses an upside-down sheet pan when making tarts to prevent the doughy, uncooked tart from hitting the sheet pan's sides, which can ruin the shape.
To make removing tarts easier, you can also try the following:
- Use a springform pan, which has a latch that opens and allows you to disassemble it, making it much easier to remove the contents.
- Grease the pan with butter or a non-stick vegetable spray to allow the crust to slide off with ease.
- Line the pan with parchment paper to keep the tart from gripping onto the pan too tightly.
- Chill the tart before removing it from the pan. This will make it easier to slide the tart off the parchment paper and onto a serving plate.
- Use a spatula to lift the tart from the pan. First, place a paper plate on top of the tart and slowly flip it over. Remove the bottom of the pan and gently peel off the parchment paper. Then, place your serving dish on top of the upside-down tart and carefully flip it over again.
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Frequently asked questions
Using an upside-down baking pan can help you achieve the desired shape for your baked goods. For example, an upside-down loaf pan will get thinner as it rises, allowing for more expansion on top.
Upside-down cakes, such as pineapple upside-down cakes, are often baked in upside-down pans. This is because the wet bottom layer (which is the topping) takes longer to bake, and its juices create caramelized edges.
Unlike regular cakes, you do not need to grease and flour an upside-down cake pan. Instead, grease the sides normally and use a generous amount of butter for the base. Then, sprinkle sugar on the base.
