Does your springform pan leak?
Ambler
I bought a spring form pan which seemed to be a
good one made by Kef??? (a German company, can't remember).
I made a cheescake and it left an oily pool at the bottom
of the oven. I have never used a spring form pan before.
Is it normal for them to leak?
Angela M. Cable
I had this happen once, I just figured I used WAY too much butter in
the crust. (The recipe called for 1/2 c. melted, seemed like too much
at the time, but I always try to follow a recipe exactly the first time
I make it). Used 2 T. butter the next time, and it worked fine.
--
*Angela M. Cable
*Dowell Division of Schlumberger Technologies
*P.O. Box 1108, Rock Springs, WY 82901
*Voice: 307-362-3621, Fax: 307-382-8156
*Home Page: http://www.geocities.com/Heartland/Plains/9871
bluekat
I think what is leaking out is the butter/shortening in the crust. Most
recipes call for mixing crumbs of some sort with melted butter; this is
what leaks out of the pan. I have 3 different brands/sizes of springform
pans and they all do that. One way to solve this is to wrap the outside
of the pan in foil before baking. Another reason to wrap in foil is to
bake the cheesecake in a water bath to reduce cracking. I have also put
a pan of water in the oven on the rack underneath the cheesecake, if the
butter leaks out most of it goes into the water - no smoking/smelly
oven. Don't give up making cheesecakes!
- Kim
DELIBERATION, n. The act of examining one's bread to determine which
side it is buttered on. Ambrose Bierce, The Devil's Dictionary.
Nuey2 wrote:
>
> In article <34AAAC...@nortel.spam.ca>, Ambler <amb...@nortel.spam.ca>
> writes:
>
> > bought a spring form pan which seemed to be a
> good one made by Kef??? (a
> >German company, can't remember).
> I made a cheescake and it left an oily pool
> >at the bottom
> of the oven. I have never used a spring form pan before.
> Is it
> >normal for them to leak?
>
> You beat me to the question ~I~ wanted to ask!
>
> I've had 2 springform pans given to me, and they have ~always~ leaked! I've
> tried tightening up the thingie on the side, was even considering lining the
> durned thing with paper, but got fed up hearing others tell me how simple it
> was to use a springform pan to make cheesecake that I gave up.
>
> Does anyone know ~why~ this is happening and possible solutions for those of
> us who are springform-impaired?
>
> TIA!
Arkie
I always use parchment on the bottom now and have never had this problem,
even when I didn't use it.
Elaine Poncelet
>Is it
>>normal for them to leak?
>
> Does anyone know ~why~ this is happening and possible solutions for those of
>us who are springform-impaired?
>
OK Number 1...it is normal. This is so there will be no buildup of
grease, oil, or whatever you use to keep it from sticking. I have been
making and selling cheesecakes in my bakery for a long time and you
get used to it. YES!! You can line them with parchment paper if you
like.
Elaine
Tazz
On 1 Jan 1998 02:31:18 GMT, nu...@aol.com (Nuey2) wrote:
>In article <34AAAC...@nortel.spam.ca>, Ambler <amb...@nortel.spam.ca>
>writes:
>
>> bought a spring form pan which seemed to be a
>good one made by Kef??? (a
>>German company, can't remember).
>I made a cheescake and it left an oily pool
>>at the bottom
>of the oven. I have never used a spring form pan before.
>Is it
>>normal for them to leak?
>
>
>You beat me to the question ~I~ wanted to ask!
>
> I've had 2 springform pans given to me, and they have ~always~ leaked! I've
>tried tightening up the thingie on the side, was even considering lining the
>durned thing with paper, but got fed up hearing others tell me how simple it
>was to use a springform pan to make cheesecake that I gave up.
>
> Does anyone know ~why~ this is happening and possible solutions for those of
>us who are springform-impaired?
>
>TIA!
When making certaim cheesacakes I use parchment paper and it works
great.
Tazz
Reply to:
Bryce5 at roman numeral nine dot netcom dot com
oh,,,
What the F**K is a Chinese Downhill?
Nancy Dooley
On Wed, 31 Dec 1997 15:33:46 -0500, Ambler <amb...@nortel.spam.ca>
wrote:
>I bought a spring form pan which seemed to be a
>good one made by Kef??? (a German company, can't remember).
>I made a cheescake and it left an oily pool at the bottom
>of the oven. I have never used a spring form pan before.
>Is it normal for them to leak?
I have a Kaiser 10" - it was about $20. It doesn't leak, and never
has.
N.
Carmen Bartels
Spring-forms when new should NOT leak unless one of the following is
true:
- the form was cheap and therefor might not be altogether round and
fitting
- you use way too much fat in the recipe and the excess is forcing its
way out
- your form got mishandled somewhere and has a dent that does not close
fully
By the way, I don't remember a kitchen ware firm named Kef, if it is
from Kaiser point one is out of question.
Carmen,
who ahs a wonderful Kaiser form but still looks longingly at the new
Dr. Oetker line, it is so lovily
--
Carmen Bartels elfgar@NightFall, elfgar@Xyllomer
ca...@squirrel.han.de caba@irc
Ambler
Carmen Bartels wrote:
I am the one who originally posted the question.
The one I bought was a Kaiser.
oriole
I have a 10" Kaiser,a 9" wilton and a 6' wilton, none have ever leaked. All
are well over 6 years old. Oriole
--
X/USA/X0Y0/C1D3B2/X,M,E/H,S,L,F/:-D~/P/G-/W+/M/B/B+/R-/S-/Kc/E/C/J/
Julian Sands/none/peanutbutter chocolate ice cream
To reply remove the #1from my address
Nancy
>
> Spring-forms when new should NOT leak unless one of the following is
> true:
> - the form was cheap and therefor might not be altogether round and
> fitting
> - you use way too much fat in the recipe and the excess is forcing its
> way out
> - your form got mishandled somewhere and has a dent that does not close
> fully
>
> By the way, I don't remember a kitchen ware firm named Kef, if it is
> from Kaiser point one is out of question.
>
> Carmen,
> who ahs a wonderful Kaiser form but still looks longingly at the new
> Dr. Oetker line, it is so lovily
I also have the Kaiser pans in a couple sizes. Never leaked either.
There is a German company named GEFU. I have some cake "molds" from
them. One of a Rooster and another of a St. Nicklaus, you have to clip
them together. (I think Dr. Oetker also has a rabbit form) One time my
St. Nick leaked because I clipped it wrong!
Nancy
diana...@gmail.com
FMurtz
> I tried to make a crustless quiche in my instant pot. When I lifted the pan with egg mixture to put in pot there was egg all over the counter? What a disappoint I guess I will try parchment next time?? Sounds like I am not alone when searching online?
>
Peter Flynn
batch of which I cooked the bulk in an 8-hole mini-loaf tin. I was
worried that the fat* from the mix would melt and drain out, so I put
the little springform on the oven shelf above the loaf tin, so it would
at least drain onto the others below...but when I took them out, to my
amazement it hadn't leaked a drop.
I'm sure they weren't designed as leakproof, but this one at least seems
to be. I believe you *can* get leakproof ones, with a silicone sealing
band around the loose bottom, but I've never used or held one.
Before trying a crustless quiche I might just try filling it with water :-)
P
* This is a meat-heavy 18th century forcemeat recipe, rather than a
modern breadcrumb-style stuffing.