On Tuesday, February 6, 2018 at 3:47:32 AM UTC-7, Julie Bove wrote:
> "Paul M. Cook" > wrote in message
> news
> >
> > "Julie Bove" > wrote in message
> > news
> >>
> >> "Paul M. Cook" > wrote in message
> >> news > >>>
> >>> "Julie Bove" > wrote in message
> >>> news > >>>> And yes, I can hear the snide comments rearing their ugly heads now.
> >>>> Anyhoo...
> >>>>
> >>>> Some years back I made crustless quiches for people on the South Beach
> >>>> diet. I got the recipe from their book. It said to line the muffin tins
> >>>> with muffin tin papers. I did that but much of the quiche stuck to the
> >>>> paper like glue. If the person tried to eat it all, they got paper in
> >>>> their mouth so they could only eat the center of it.
> >>>>
> >>>> Yesterday, I made this recipe which I think is the same as what I made
> >>>> before.
> >>>>
> >>>> http://www.momables.com/crustless-br...uiche-muffins/
> >>>>
> >>>> I don't have the silicone inserts and am unlikely to buy them. Instead,
> >>>> I greased the tins with olive oil. The first batch stuck very badly. I
> >>>> thought maybe I needed more oil. Subsequent batches mostly still stuck.
> >>>> Once in a while I would get a few that either didn't stick or stuck
> >>>> very little but most were like they were welded to the pan. And I
> >>>> played hell trying to get them out of the tins.
> >>>>
> >>>> What did I do wrong?
> >>>
> >>> Use a non-stick pan. And I would think a quiche would not benefit from
> >>> the flavor of olive oil. Heat the pan first, then grease with something
> >>> like Crisco.
> >>
> >> They are nonstick but I don't use Crisco.
> >
> > Something like as in something that has litle or no taste. Butter would
> > burn but you hate it anyway.
>
> Has nothing to do with the taste. Shortening isn't healthy.

Just not healthy for YOU...the majority of people have few problems with it
unless they eat huge quantities of it.
====