Do you know about Stainless Steel Rings? A Stainless Steel Ring is a type of baking small ware equipment. They are available in every size and depth and are used for everything from tarts to cakes to stacking ingredients for appetizers. In my pastry equipment collection alone, there are 2-inch, 3-inch, 4-inch, 5-inch, and larger rings starting from 6-inch to 16-inch. There are many other sizes, depending on the needs of the bakery. But first, I must tell you about my unusual use for these Stainless Steel Rings.
Anyone who knows me is aware that I am a very adaptable person. I think it all started when I was a young bride. Transfers were always imminent in my husband’s work in the banking industry. On the average of every 19 months, we were on the move to a new location, new town, new friends and boxes – lots and lots of boxes!
One thing that all these adventures taught me was to be very adaptable, flexible and ingenious if the situation required me to be. Often, I found that using what I had on hand was much easier than trying to figure out where to find things in new towns with no car and two toddlers.
The Use of a Stainless Steel Ring or Aluminum Ring in your kitchen
This happened the other day. I love poached eggs, and those little breakfast sandwiches with Canadian Bacon, poached egg and cheddar on English muffins. Since my kitchen has been the haven for testing recipes lately, my small ware baking equipment is still close at hand.
The 3-inch stainless steel rings caught my eye as I searched for something to make “neat and tidy” poached eggs. These handy little rings have been used for everything in my kitchen: mini cakes, pressed salads (tuna, tomato & avocado); tarts, cheesecakes, as well as, poached eggs.
What have you used in your kitchen when you were thinking outside of the box?
Tell me about your ingenious cooking and baking adaptations that you have made in your kitchen.
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Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Cutting pies and Tarts
- Oven Temperature Accuracy
If you learned something today, please leave me a comment below with your feedback.
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