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 <title>Flouring (pans)</title>
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 <description>&lt;p&gt;This is a method in which it helps batters from sticking to the pan. Rub the pan with a little butter (unsalted) or shortening, using a paper towel to cover with an even coating (unsalted butter can &amp;#x2026;&lt;/p&gt;
&lt;p&gt;&lt;a href=&quot;http://greatgrub.com/reference/flouring_pans&quot;&gt;read more&lt;/a&gt;&lt;/p&gt;</description>
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 <pubDate>Tue, 10 Oct 2006 19:18:21 +0000</pubDate>
 <dc:creator>anon</dc:creator>
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 <title>Pans (flouring)</title>
 <link>http://greatgrub.com/reference/pans_flouring</link>
 <description>&lt;p&gt;When flouring greased pans for baking chocolate cakes, substitute cocoa flour for regular flour.&lt;/p&gt;
&lt;p&gt;&lt;a href=&quot;http://greatgrub.com/reference/pans_flouring&quot;&gt;read more&lt;/a&gt;&lt;/p&gt;</description>
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 <category domain="http://greatgrub.com/taxonomy/term/193">baking</category>
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 <pubDate>Tue, 10 Oct 2006 19:09:40 +0000</pubDate>
 <dc:creator>anon</dc:creator>
 <guid isPermaLink="false">469 at http://greatgrub.com</guid>
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