Muffin Rings

	Muffin Rings Muffin rings are metal cookware used for oven-baking or griddle-cooking muffins or English muffins. Muffin rings are circle-shaped objects made of thin metal. The rings are about one inch high. Batter is poured into the rings, which are placed on a griddle. The griddle is then baked in an oven. The muffins and the ring are turned over midway through the baking to bake the other side of the muffin. History ''Dollar Monthly Magazine'' in 1864 states that muffin rings were used with griddles. First the griddle was heated and greased with pork fat. An 1861 article states that once the yeast-based dough was prepared, it was molded, allowed to sit for a while, and then placed in buttered muffin rings which were placed on the griddle. ''Godey's Lady's Book and Magazine'' states that the muffins and rings were turned over with a thin tool resembling a palette knife. The American author Parloa states that muffin pans, cups or tins should be used rather than muffin rings, since at the time s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Muffin A muffin is an individually portioned baked product, however the term can refer to one of two distinct items: a part-raised flatbread (like a crumpet) that is baked and then cooked on a griddle (typically unsweetened), or an (often sweetened) quickbread (like a cupcake) that is chemically leavened and then baked in a mold. While quickbread "American" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional ''bran muffins''. The flatbread "English" variety is of British or other European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both types are common worldwide today. Etymology One 19th century source suggests that "muffin" may be related to the Greek bread "maphula", a "cake baked on a hearth or griddle", or from Old French "mou-pain" ("soft bread"), which may have been corrupted into "mouffin". The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	English Muffin An English muffin is a small, round and flat yeast-leavened (sometimes sourdough) bread which is commonly round and tall. It is generally sliced horizontally and served toasted.David, Elizabeth (1977). ''English Bread and Yeast Cookery''. London: Allen Lane. This bread is often part of breakfast in the United Kingdom, North America, Australia and New Zealand, frequently eaten with sweet or savoury toppings such as butter, fruit jam, honey, eggs, sausage, bacon, or cheese. English muffins are an essential ingredient in Eggs Benedict and a variety of breakfast sandwiches derived from it, such as the McMuffin and can be used in place of other breads for French toast. In various parts of the world, these products are commonly called ''English muffins'' to distinguish them from the sweeter cupcake-shaped products also known as muffins. English muffins are available in a wide range of varieties, including whole wheat, multigrain, cinnamon raisin, cranberry, and apple cinnamon. Or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Muffin A muffin is an individually portioned baked product, however the term can refer to one of two distinct items: a part-raised flatbread (like a crumpet) that is baked and then cooked on a griddle (typically unsweetened), or an (often sweetened) quickbread (like a cupcake) that is chemically leavened and then baked in a mold. While quickbread "American" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional ''bran muffins''. The flatbread "English" variety is of British or other European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both types are common worldwide today. Etymology One 19th century source suggests that "muffin" may be related to the Greek bread "maphula", a "cake baked on a hearth or griddle", or from Old French "mou-pain" ("soft bread"), which may have been corrupted into "mouffin". The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Baking Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center".p.38 Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. Baking has traditionally been performed at home for day-to-day meals and in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Cookware And Bakeware Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning. Some pots and their lids have handles or knobs made of low thermal conductance materials such as bakelite, plastic or wood, which make them easy to pick up without oven gloves. A good cooking pot design has an "overcook edge" which is what the lid lies on. The lid has a dripping edge that prevents condensation fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down. History The history of cooking vessels before the development of pottery is minimal due to the limited archaeolog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]