The first time I did put them in a smaller but
tall sided pan and they were more gooey in the middle (as expected) which, served warm was like a molten cake.
Not exact matches
Lightly grease your springform
pan and line the bottom with a 9 - inch parchment round and the
sides with a strip of parchment
tall enough to reach the top of the
pan.
My rule of thumb is to bake the loaf once it has risen to the top of the
pan, because once it's
taller than the
pan sides, there's nothing to support the rising loaf and it will fall.
I have a thin bottomed stock pot, a medium (2 - 3 quart) heavy bottomed pot, and a large beautiful glazed cast iron casserole dish with a lid which is square with
tall sides, and similar capacity as a 9 × 13
pan (i'm a recent college grad cooking with hand me downs).
It is traditionally a large loaf baked in a round,
tall -
sided pan.
The
sides of the tart are about 2 - inches
tall so a 3 - 4 inch high
pan is perfect.
In a large oval baking dish, or a bar
pan with at least 1 inch
tall sides, lay out the onions, potatoes, peppers, mushrooms.
Make sure the
sides of your baking
pan are at least 2 inches
tall.
Put in a
pan greased with olive oil, sprinkle top of dough with olive oil to help spread it in the
pan, spread to
sides until dough is approximately 1 / 4 - inch
tall.
Carefully pour tahini mixture into a glass or metal
tall -
sided baking
pan (an 8x8»
pan works well).
For the sauce, heat the pine nuts (dry, no oil) in medium / large
tall -
sided frying
pan until they start to turn golden (approximately 1 to 2 minutes).
Butter and flour a 9 - inch round
tall -
sided cake
pan; line bottom of
pan with parchment paper.
In large sauté
pan (with
tall sides) or stock pot, melt butter and saute onion and garlic until softened, about 3 minutes.