You know what I hate? Going through the entire baking process, whether it be a cake, muffin, etc only to pull it out of the oven, let it cool and then attempt to separate it from its baking pan, only to have it stick and tear instead. RAGE!

I hate it so much that I use to practically immerse my pans in non-stick spray (dripping from the pan), then powder with flour. The problem with flour, however, is that it clumps very easily and can be quite difficult to properly distribute across the entire pan; even if your sifting. That’s why I switched to sugar. Sugar does not clump and is much easier to properly distribute. Now the health nuts out there may be concerned with adding more sugar to their dish, but you shouldn’t need much.

Give it a shot and see if you like it.

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2 Responses to “Kitchen Tips – Using Sugar to Prevent Baked Goods Sticking”

  1. stefani says:

    have you tried parchment paper? not for small stuff like muffins, but most everything else. i use it for cakes.

  2. Chef Edwin says:

    I have and it's a great method. Though, as you said, it doesn't work for everything.