kitchen lab 101: baking pan color

 

We all know that black absorbs energy, and white reflects it, but, did you know that darker baking dishes brown food faster than lighter colored dishes?  It’s absolutely true.  Darker surfaces absorb more heat, which means the food cooks faster.  I learned this recently while baking two of the same pastry in two different metal pans.  One browned, while the other needed an extra ten minutes.  To offset a darker pan’s efficiency, decrease cooking time or temperature, or just watch more closely.

 

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