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Typically made of cast iron but also available in other materials, this pan is built for the purpose of making individual servings of scones or cornbread. Round, square or rectangular in shape, the pan is manufactured with walled sections that may be pie-shaped or various-shaped so the ingredients can be placed into the separate sections for baking each serving. Since the foods being prepared have a crumbly texture, the baking compartments in the Cornbread and Scone pan easily provide pieces that do not require cutting before serving, making the presentation of the food easier and more pleasant in appearance.
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USDA Nutrition Facts |
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| Serving Size 1 oz |
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| Calories 418 |
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| Protein 7g |
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| Total Fat 12g |
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| Total Carbohydrates 69g |
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| Dietary Fiber 6g |
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| Potassium 113mg |
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| Sodium 1111mg |
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| Cholesterol 2mg |
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| Serving Size 1 oz |
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| Calories 179 |
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| Protein 2g |
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| Total Fat 8g |
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| Total Carbohydrates 21g |
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| Dietary Fiber 2g |
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| Sugars 3g |
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| Potassium 62mg |
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| Sodium 455mg |
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| Cholesterol 0mg |
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| Serving Size 1 oz |
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| Calories 389 |
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| Protein 10g |
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| Total Fat 4g |
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| Total Carbohydrates 76g |
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| Dietary Fiber 14g |
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| Sugars 4g |
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| Potassium 204mg |
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| Sodium 1283mg |
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| Cholesterol 0mg |
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Cornbread or Scone Pan term - Related Content |
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| Pan roasted fillets are topped with a creamy scallion studded sauce. |
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| Using cornbread to make a salad is not only a refreshing idea but a welcome change for combining many different ingredients to create a tasty cold entree or sidedish. |
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| This traditional stuffing tastes much like wheat bread stuffing, but is more colorful. For a gluten-free version, make Wheat-Free Cornbread. |
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| A simple marinade gives these lamb chops an elegant taste. |
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| A rich, smooth gravy, made from the meat drippings, that will provide a savory sauce to enhance the flavor of any meat or potato dish. |
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Proper pan preparation will result in easy removal of the finish baked goods. There are several preparation methods that work well. Read the recipe carefully to identify ... |
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Pan-frying is similar to sautéing except that a little more oil is used, the turkey pieces are larger and thicker, and the cooking process usually requires more time. High ... |
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Pan-frying is similar to sautéing except that a little more oil is used, the cuts of beef do not have to be thin, and the cooking process may require more time. Like sautéing, ... |
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| Sautéing | Pan-Frying
Sautéing
Sautéing is the technique of cooking thin cuts of lamb in a small quantity of hot fat in an uncovered pan. This is considered a 'dry heat' ... |
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| A herb, nut and seed mixture that is commonly served Middle Eastern countries such as India. Pan Masala is most often considered to be an item to aid digestion or used as a ... |
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| A type of bread that has been a Latin American staple for centuries. Pan Cubano is prepared using bread flour or all-purpose flour and a starter is used as a leaven. It is similar ... |
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| A safety covering mitten to fit around the steel handle of cast iron or similar pans and griddles that are used for stovetop, oven, or open flame cooking. Hot metal handles on ... |
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| A quick bread, originating in Scotland, that is often served as a breakfast food or as a snack with a hot beverage. Traditional scones were made as a large griddle cake that was ... |
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| A quick bread made from cornmeal instead of flour that is traditionally served hot. It is either fried in a skillet to create a crispy treat or baked in a shallow pan resulting ... |
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