Cooking – Back to Basics, Part 1 – the Batterie de Cuisine – Addendum.

Almost inevitably, given its scope, a few items were omitted from the original post. You could be forgiven, for example, for assuming that I never bake.

While it’s true that, as with cooking, I’m not able to do it as much as I’d like, I do bake – I make my own bread, not all of it but enough to break the monotony of shop-bought, and my heavily-fruited cake, massively over-burdened with glacé  cherries, and made with organic white bread flour, is a thing of wonder (seriously – the damn thing is almost Continue reading

Bread-making – getting the right-sized loaf tin…

Since, with warmer weather, some people get an urge to make bread, it seemed like a good idea to post this. By the way, as long as your kitchen isn’t frigid, winter is no bar to bread-making. Yeast requires no special conditions – if you’re comfortable, it will be too.

As I’ve said before, most tins sold as loaf tins, here in the UK, are seriously Continue reading

Beware of product reviews…

Why? Well, because I reviewed a product somewhat critically, and the review has not been published. Six days later, and it’s fair to assume it’s not going to be, and that sucks.

I published the review on my bread blog but, in view of the vendor’s attitude – the purpose of reviews is to give potential buyers an idea of what they’re might be getting, and not publishing critical reviews gives a false impression – I thought I’d bring it to a wider audience here.


Loaf tins (pans), have just one function – they hold the dough in a specific shape while it proves and bakes. It follows, then, that they don’t have to be massively robust, though a degree of robustness is desirable for durability. They should not, for example, flex in use.

I have a pair of 2lb tins which are very robust, but not quite deep enough, so I ordered another two. They’re slightly shorter, but quite a bit deeper, which will give me a slightly taller  loaf for the same amount of dough (currently, it’s in the oven way before it’s finished rising, so a bigger loaf is achievable), and a decent-sized slice.

They arrived today and what struck me first was the weight – or lack of it. The reasons are twofold. Firstly, in the pics the tins appear to have wired edges, quite common in metalware of this type, and a very good thing. They don’t.

You can read the full review** here

**The reason I’m not publishing the complete review here is that Google, apparently, takes a dim view of identical blog posts. Or something…