Instructions for Using
The Better Baker® Bowl Maker~
The Cook’s Choice Better Baker 3 inch, 5 inch, or Loaf Bowl are all simple to use; however, because of their unique concept out of the box you may be asking yourself;
“I have this thing, now what?”
The Better Bakers are all just edible bowl baking pans, not too unlike a standard muffin or bread pan, but there are differences.
One - they are of a heaver construction so cooking times will vary slightly in some cases.
Two – you can use them for meats as well as breads, cakes, brownies and so on.
Three – they are reversible so you may use both sides to create a verity of treats and meals.
Four – The pans must be coated with a non-stick cooking spray containing flour.
Five – Though they may look like miniature bundt pans, it is next to impossible to use them for Angle Food Cakes.
The Better Bakers were designed specifically so you could bake individual edible bowls of desserts, meat dishes, and bread items such as cornbread or biscuits. The exception to this is the Loaf Bowl.
So what is an edible bowl anyway?
An edible bowl is any baked product that is solid on all sides with a cavity in the center for filling in with fruits, vegetables, meats, and just about anything your imagination may conceive.
To fully utilize any of the Cook’s Choice Better Baker pans you only need to understand two fundamental facts.
(1) The top side of the Better Bakers bakes thick edible bowls which you in turn place other edible foods into.
(2) The bottom side of the Better Bakers creates solid bowls, no cavity, and may be used for baked goods such as tarts, quiches, biscuits, any baked item you do not want to make an edible bowl out of, and whatever else your imagination may conceive.
Let’s take a look at the Better Baker:
We will use the 5” Better Baker but all three of the Better Bakers have the basic design; only they do come in different sizes and shapes, the 3”, the 5”, and the Loaf Bowl.
As you can see from the picture the bottom is for solid baked goods such as biscuits, muffins,tarts, cornbread, brownies and anything else in which you are not planning on filling the center of with anything.
and the top is for is for edible bowls, a baked good which you plan on filling the center of with something.
Every bowl on all the Better Bakers has an embossed fill line.
The fill line is important because when you are baking yeast based baked goods such as cakes you only want to fill the bowl to the fill line. This allows enough room for the cake mix to rise.
Each bowl in all the Better Bakers has an embossed Fill Line.
Baked goods such as biscuits, cornbread, and brownies do not rise as high so they may be filled say, 3/4 full or to the top depending on what you are baking.
Your baking skill will come into play here. The heavier the mix the less room required for rising.
How to use the Better Bakers:
Let’s say you want to use the 3″ or 5″ Better Baker for cornbread and chili.
Use the Better Baker to make edible cornbread bowls.
Make the chili in a pot.
When the edible bowls are baked and cooled, spoon the chili into the cavity of the edible cornbread bowl.
Now you have cornbread and chili in a single serving portion.
If you use the 3″ Better Baker you have a total of six cornbread and chili edible bowl servings.
If you used the 5″ you have two large edible cornbread and chili servings.
Mix – Temperature – Baking Time
Ok, fine you say, but how much cornbread mix, what’s the baking temperature, how long do I bake the cornbread?
Well, if you have ever made cornbread you already know the answers. You use the same amount of mix, bake at the same temperature, for the same amount of time as you have always done. Because cornbread is a heavy mix you only need to fill the bowl about ¾ of the way to the top. You could actually fill it all the way but do not over fill. It will not rise much but it will rise a little.
You are still baking the same mix, which has not changed; the only difference is you are using a different tool to create an edible bowl which you will be putting the chili into later on, rather than using the cornbread on the side or as a base to pour the chili over.
If you have never made cornbread before, and assuming you are not making the mix from scratch, just follow the instructions on the mix package or directions from a recipe you have including the temperature and amount of baking time.
If you are making the cornbread from scratch figure enough for about an 8 1/2″ to 9″ pan. I make cornbread from scratch and use an 8.5″ pan with just a little leftover, sometimes. Hey, I am a guy and not a professional cook. When I cook or bake (unless I am on the grill) the end result is always a surprise to me.
The above example applies to edible cake bowls as it does with cornbread the exception is you will want to only fill the bowl to the embossed fill line to allow plenty of room for the cake mix to rise.
A Meat Dish:
Let’s say you wanted to make a meatloaf.
If you wanted to make small individual meatloaf bowls you would use the 3″ pan, for medium size the 5″ and for yet larger ones the Loaf Bowl.
WOW a loaf bowl you can make meatloaf in. Now that’s different. You can do this because of the heavier construction of the Better Baker pans.
To make this happen you cook your meat like you normally would, then mix all your ingredients, (the breading, meat, and so forth) together in a separate bowl, then spoon the mix into the Better Baker bowls and bake as you normally would.
The end result is now you have individual meatloaf bowls for your family or guest. The exception would be the Loaf Bowl. It is going to be one meatloaf that you will have to divide into servings.
With this type of dish it will not rise so you want to fill the bowl to the top.
The Bowl Cavity:
But wait a minute, what about the cavity in the middle of the edible meatloaf bowls? Glad you asked. Can you say cooked mashed potatoes? That is just one example of what you could place in the center cavity.
Can you think of something else? Imagination people – Use it or lose it. If you cannot think outside the box then all you have to work with is the box.
Now I have said this in my newsletter many times. Baking and Cooking is not an exact science.
There are many variables which you have to take into account.
Everything from altitude, oven construction, fuel (natural gas, electric, or propane), barometric pressure, and the list goes on including the actual ingredients in the mix you use.
If you are looking for perfection every time, use a scientifically prepared mix in a controlled environment.
Otherwise, expect the unexpected, adapt, overcome, and move on to success.
BASIC HINTS!
With the Better Bakers you may use your favorite “store bought” mix, a gourmet mix, or a treasured family recipe.
1. Make recipe according to the directions on the mix.
2. Spray pan thoroughly with non-stick cooking spray with flour.
3. One trick our bakers use on a commercial level is use about 1 tablespoon more oil in some mixes such as brownies.
3. Pour batter into The Better Baker® up to the “fill line” in each individual cup for yeast based baking goods such as cakes mix.
4. Bake according to mix directions (some recipes may require a little less baking time when using the 3” Better Baker®)
5. After baking, allow to cool for 3-5 minutes. Turn pan over and empty onto wax paper. Fill bowl using the topping and or garnish of your choice.
ADDITIONAL HINTS:
Thick, heavy batter, such as those from store-bought mixes, are the easiest to remove from The Better Baker®.
Examples of recipes with thick batters are brownies, cornbread, pancakes, and meatloaf.
(1) Angel Food cake batter is very sticky and is probably the most difficult to get a clean release. This recipe will require trial and error to achieve optimal results. But as a rule I would think twice about using the Better Bakers for Angle Food Cakes. There is a reason you see specially designed baking pans for Angel Food Cake. The Better Baker is not one of them.
(2) Try reducing the amount of liquid used in box mixes, such as water or milk, or decreasing three eggs down to two if problems occur).
For best results, thoroughly coat The Better Baker® pan with cooking spray and a light dusting of flour prior to filling with your favorite mix; cooking sprays that contain flour work very well with The Better Baker®.
(3) Use about 1 additional tablespoon of oil in mix’s such as brownies.
(4) When using a recipe that will “rise,” do not fill above the fill line.
(5) NOTE: The amount that food will rise often varies according to the type of food that is baked. Therefore, it may be necessary to adjust the amount of batter placed in the bowl. For example, cake batter rises higher than cornbread or meatloaf; because of this, cake batter will need to be poured at or just below the fill line to allow the cake room to rise. However, meatloaf will need to be placed almost to the top of the bowl.
(6) Remember, oven temperatures can vary by 25-50 degrees. Suggested cooking times are an estimate. Use a toothpick to test whether your food has been thoroughly cooked.
(7) Removal after about 3-5 minutes produces a clean release of the baked editable bowl.
(8) Never cut around the bowl with a knife or try to pry the baked goods out. This will damage the pan and will likely damage the bowl upon attempted removal.
Tapping on the bottom of the pan with a wooden spoon and/or shaking the pan (when removing) in a circular motion will often help ensure neat bowl removal.
CLEAN AFTER EACH USE.
DO NOT PLACE IN A MICROWAVE.
The Better Baker® is dishwasher, freezer, and oven safe.
You’re only limited by your imagination!
