WHy does my toad in the hole weld itself to the pan?

skintchick

Every time I make toad in the hole my yorkshire welds itself to the pan. I used a baking tray just a bit bigger than six sausages side-by-side, and use Delia's recipe for the batter which she says is for four people, made with one egg.

But no matter how much fat I use or how hot I make sure the oven is, it is a devil to get out of the pan

What am I doing wrong?

pigpen

have you tried one of those silicon baking sheets???

I love them!.. non-stick everything.. I should try one on my computer chair!!

skintchick

I'd rather just be able to make it without it sticking! There must be a trick I don;t know about cos my yorkshires on their own are perfect.

pigpen

but that is what the silicon sheets do.. you line the tray with it and it becomes non-stick even for my yorkshires which I swear contain glue!

skintchick

I get that, but I don;t want to buy one! I already use a non-stick pan! There must be a knack someone can share!

Stephen_Leak

I am the Dark Lord of the TITH ...

Keep a metal dish just for TITH and don't wash it up, but just wipe off any excess oil. After a while it will develop a non-stick coating better than anything DuPont have invented.

kippers

My TITH always sticks too but like you i don't want to pay for new baking trays.

thriftmonster

Mine don't stick if I use lard as the fat but they do stick sometimes if I use oil. There is a thread somewhere about keeping the oil really hot - it loses heat faster than lard out of the oven.

HTH

ubamother

just a thought, but have you tried resting it for 5 minutes out of the oven before you serve. I know that when I have the crunchy edges stuck to the pan, by the time I come to wash up, they're loose enough for me to pinch as washer-upper's treat!

If your yorkshires work it must have something to do with the sausages. You could either try a different type of sausage - the type that get very sticky may caramelize a bit which would be really sticky or my only other thought is to grill/fry the sausage before putting in the hot oil and then putting the yorkshire batter in straight away.

LameWolf

As a veggie, I use sunflower oil when I do toad in the hole (using veggie sausages, in case anyone wondered:D ) and I used to have this problem.

One day, we were changing the oil in the deep-fat fryer, and I had the brainwave of using the "spent" oil for the toad in the hole tin.

Hey presto - no more sticking! I can only assume that the nature of the oil is changed by the use in the deep fat fryer.

Might not be entirely the healthiest option, but it stopped the batter sticking!:o

newlywed

I use olive oil and it often sticks Glad it's not just me

I used to use a ceramic dish instead and although it seemed to stick a bit less, the batter didn't rise as much as the dish was never as hot as a metal one :rolleyes: