I don't think traditionally you use any grease with meringues. I do it with muffin cup liners - mine are made of parchment and are non-stick.
For most things no its not worth it, just use a bit of trial and error. Most things don't need specific greasing, but occasionally you get something that has the adhesive properties of superglue, then grease the tin next time. (all the crispy bits will slide off after a good soak)
Type your answer here... The best meringue is made from castor sugar, because it dissolves easier than granulated sugar.
You can get an S-Curl by using a certaint grease light grease works best.
You can get an S-Curl by using a certaint grease light grease works best.
No, cooking grease can not kill germs. Try using a different method like using soap or hand sanitizer.
By using filter paper because the water will go through the filter paper and the flour will stay on top. That is how you separate flour and water.
A flour mixture contains various dry ingredients combined with flour before using it in cooking.
you have to throw the flour away after a year.
How many cups of flour equals one pound will depend on the type of flour. If you are using all purpose flour you will need less than if you are using cake flour. For all purpose flour 3 1/3 cups equals one pound, 4.5 cups of cake flour equals one pound.
pick them out using your fingers-or a fork,spoon,whatever
Use grease. Lots of grease. Oh, and go up the slide, not down.
Carefully flip the covers off them so you can see the grease on the balls. Now wash this grease off with gasoline using a small paintbrush. When all the grease is gone, re-grease them with new grease and put the covers back on.