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Baking dishes belong to the family of shallow casseroles that go directly from the oven to the table. Choose heavy, heatproof porcelain, glazed earthenware, or glass. The dish must be flameproof if it is to be placed under a broiler for a gratin or brûlée topping. Some recipes specify the volume--from 2 cups (16 fl oz/500 ml) to 6 quarts (6 liters)--or dimension and shape-8-inch (20-cm) square or 9-by-13-inch (23-by-33-cm) rectangle. Other recipes call for baking dishes in generic sizes such as small or large. Still other recipes use small baking dishes designed to yield individual portions.
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Baking pans are square or rectangular, straight-sided metal pans used for baking desserts such as brownies, bar cookies, and single-layer cakes, as well as savory recipes such as lasagna. A sturdy aluminum or dark metal pan conducts heat well.
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Baking potatoes, also known as russet or Idaho potatoes, are oval tuberous vegetables with thick brown skins and white flesh that has a dry, mealy texture when cooked. They are ideal for baking, mashing, or frying.
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Baking powder is a commercial product used to leaven baked goods. It consists of three ingredients: baking soda, the source of the carbon dioxide gas that causes the dough or batter to rise; an acid, such as cream of tartar, calcium acid phosphate, or sodium aluminum sulphate, which, when the powder is combined with a liquid, causes the baking soda to release its gas; and a starch such as cornstarch (cornflour) or flour, to prevent the powder from absorbing moisture.
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Baking sheets are flat and resilient sheets of regular or nonstick aluminum or tinned steel, with a raised rim all around or just on one edge. Use for baking cookies and pastries; roasting chiles and bell peppers; toasting bread crumbs, nuts, and coconut; shaping, transporting, and baking pizza; and much more. Dark, heavy-duty metal sheets conduct heat well for faster, more even browning; shiny, insulated sheets prevent thin or delicate cookies from browning too quickly. Baking sheets are also called baking trays.
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