General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 22-02-2009, 08:26 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Feb 2009
Posts: 1
Default Substitute for 9" Springform: 8" or 10"? (Making cheesecake)

Hi all,

I have two springform pans, an 8" and a 10" one, but not the 9" pan
that is called for in a cheesecake recipe I am making. I have never
made cheesecake before, so I'm not sure if something about it's
consistency would dictate which size substitute to go for (ie, it runs
liquidy, so use a smaller pan, etc).

Thanks for your help!

  #2 (permalink)   Report Post  
Old 22-02-2009, 09:10 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2007
Posts: 428
Default Substitute for 9" Springform: 8" or 10"? (Making cheesecake)

Andrew wrote:
Hi all,

I have two springform pans, an 8" and a 10" one, but not the 9" pan
that is called for in a cheesecake recipe I am making. I have never
made cheesecake before, so I'm not sure if something about it's
consistency would dictate which size substitute to go for (ie, it runs
liquidy, so use a smaller pan, etc).

Thanks for your help!


I think I'd probably choose the slightly larger pan in order to be sure
there was room for all of the filling, but others here might have a
different opinion. Also, whether to go larger or smaller would be
dictated by how much filling your recipe produces; you don't want to
fill your pan to the brim. Cheesecake batter is typically more on the
liquid than the solid side.

In any event, here's a link on pan substitution that you might find useful:

http://www.baking911.com/pantry/substitutes_pansizes.htm
  #3 (permalink)   Report Post  
Old 22-02-2009, 09:25 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Dec 2008
Posts: 61,789
Default Substitute for 9" Springform: 8" or 10"? (Making cheesecake)

On Sun, 22 Feb 2009 11:26:15 -0800 (PST), Andrew
wrote:

Hi all,

I have two springform pans, an 8" and a 10" one, but not the 9" pan
that is called for in a cheesecake recipe I am making. I have never
made cheesecake before, so I'm not sure if something about it's
consistency would dictate which size substitute to go for (ie, it runs
liquidy, so use a smaller pan, etc).

Thanks for your help!


Since I like my cheesecake thick, I'd use the 8 inch one, but it
sounds like you're nervous so use the 10 in one. It will be thinner,
but it'll cook quicker. Also, I don't worry if your cheesecake isn't
perfectly set when you take it out of the oven. I let it cool down,
then chill in the refrigerator overnight and it sets up beautifully...
the result is nice and creamy.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West
  #4 (permalink)   Report Post  
Old 22-02-2009, 09:31 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Sep 2006
Posts: 12,124
Default Substitute for 9" Springform: 8" or 10"? (Making cheesecake)

In article
,
Andrew wrote:

Hi all,

I have two springform pans, an 8" and a 10" one, but not the 9" pan
that is called for in a cheesecake recipe I am making. I have never
made cheesecake before, so I'm not sure if something about it's
consistency would dictate which size substitute to go for (ie, it runs
liquidy, so use a smaller pan, etc).

Thanks for your help!


Calculate the volume of the 8" and a 9" springform. Subtract from your
recipe the difference between the two pans and pour the remaining amount
into the prepared 8" pan and bake for about the same time, maybe less.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Several entries posted 2-19-2009
  #5 (permalink)   Report Post  
Old 22-02-2009, 10:10 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Feb 2009
Posts: 708
Default Substitute for 9" Springform: 8" or 10"? (Making cheesecake)

On Feb 22, 2:31*pm, Melba's Jammin'
wrote:
Calculate the volume of the 8" and a 9" springform. *Subtract from your
recipe the difference between the two pans and pour the remaining amount
into the prepared 8" pan and bake for about the same time, maybe less.
--
-Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
Several entries posted 2-19-2009

=============================
Oh sure Miss Smarty-Pants! "Simply calculate the volume . . . "
Easy for YOU to say. You went to the University of Minnesota-la-la-
dee-dah dintcha know.
g
Lynn in Fargo



  #6 (permalink)   Report Post  
Old 23-02-2009, 01:21 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2007
Posts: 428
Default Substitute for 9" Springform: 8" or 10"? (Making cheesecake)

Lynn from Fargo Ografmorffig wrote:
On Feb 22, 2:31 pm, Melba's Jammin'
wrote:
Calculate the volume of the 8" and a 9" springform. Subtract from your
recipe the difference between the two pans and pour the remaining amount
into the prepared 8" pan and bake for about the same time, maybe less.
--
-Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
Several entries posted 2-19-2009

=============================
Oh sure Miss Smarty-Pants! "Simply calculate the volume . . . "
Easy for YOU to say. You went to the University of Minnesota-la-la-
dee-dah dintcha know.
g
Lynn in Fargo


The link I posted above provides volumes for an assortment of pan sizes;
it could come in handy:

http://www.baking911.com/pantry/substitutes_pansizes.htm

  #7 (permalink)   Report Post  
Old 23-02-2009, 02:41 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Sep 2006
Posts: 12,124
Default Substitute for 9" Springform: 8" or 10"? (Making cheesecake)

In article
,
Lynn from Fargo Ografmorffig wrote:
Oh sure Miss Smarty-Pants! "Simply calculate the volume . . . "
Easy for YOU to say. You went to the University of Minnesota-la-la-
dee-dah dintcha know.
g
Lynn in Fargo


I only went to its high school and flunked my last quarter of 9th grade
algebra to boot. Pfftthhhggbbtt!

BUT, he could also just fill each with water and subtract the difference
as above. Double pfthhggbbttt! LOL!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Several entries posted 2-19-2009
  #8 (permalink)   Report Post  
Old 23-02-2009, 03:15 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 4,178
Default Substitute for 9" Springform: 8" or 10"? (Making cheesecake)



Andrew wrote:

Hi all,

I have two springform pans, an 8" and a 10" one, but not the 9" pan
that is called for in a cheesecake recipe I am making. I have never
made cheesecake before, so I'm not sure if something about it's
consistency would dictate which size substitute to go for (ie, it runs
liquidy, so use a smaller pan, etc).

Thanks for your help!



Go for the 8-inch one, fill about 2/3 full, and put the rest of the
batter in another small pan (or muffin tins). The ten-inch pan will make
the cheesecake too thin.
  #9 (permalink)   Report Post  
Old 23-02-2009, 08:51 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Aug 2007
Posts: 2,012
Default Substitute for 9" Springform: 8" or 10"? (Making cheesecake)

"Melba's Jammin'" ha scritto nel messaggio
Lynn from Fargo Ografmorffig wrote:
Oh sure Miss Smarty-Pants! "Simply calculate the volume . . . "
Easy for YOU to say. You went to the University of Minnesota-la-la-
dee-dah dintcha know.


I only went to its high school and flunked my last quarter of 9th grade
algebra to boot.


But that was geometry! Kids used to whine, "Why do I have to take math?
I'll never use that stuff!" But they were wrong. Set an example here,
Barb!


  #10 (permalink)   Report Post  
Old 23-02-2009, 02:45 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Sep 2006
Posts: 12,124
Default Substitute for 9" Springform: 8" or 10"? (Making cheesecake)

In article ,
"Giusi" wrote:

"Melba's Jammin'" ha scritto nel messaggio
Lynn from Fargo Ografmorffig wrote:
Oh sure Miss Smarty-Pants! "Simply calculate the volume . . . "
Easy for YOU to say. You went to the University of Minnesota-la-la-
dee-dah dintcha know.


I only went to its high school and flunked my last quarter of 9th grade
algebra to boot.


But that was geometry! Kids used to whine, "Why do I have to take math?
I'll never use that stuff!" But they were wrong. Set an example here,
Barb!


I'm a total loser at the abstract concepts of math. And I can compute
the tip on a meal check (while viewing it upside down from my
perspective) faster than Rob can adjust his glasses to get a good look
at it. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Several entries posted 2-21-2009


  #11 (permalink)   Report Post  
Old 23-02-2009, 05:43 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Apr 2008
Posts: 2,994
Default Substitute for 9" Springform: 8" or 10"? (Making cheesecake)

Giusi wrote:

Kids used to whine, "Why do I have to take math?
I'll never use that stuff!" But they were wrong. Set an example here,
Barb!




Many years ago my future husband's fraternity was mostly pre-meds and
engineering students.

The engineers used to whine "Why do we have an English course
requirement? We're engineers, we'll never need it."

After graduation a large percentage of them were working in the
aerospace industry for private companies, writing contract proposals.
Ironic.

gloria p
  #12 (permalink)   Report Post  
Old 23-02-2009, 05:53 PM posted to rec.food.cooking
external usenet poster
 
Join Date: May 2008
Posts: 19,959
Default Substitute for 9" Springform: 8" or 10"? (Making cheesecake)

On Sun, 22 Feb 2009 19:41:05 -0600, Melba's Jammin' wrote:

In article
,
Lynn from Fargo Ografmorffig wrote:
Oh sure Miss Smarty-Pants! "Simply calculate the volume . . . "
Easy for YOU to say. You went to the University of Minnesota-la-la-
dee-dah dintcha know.
g
Lynn in Fargo


I only went to its high school and flunked my last quarter of 9th grade
algebra to boot. Pfftthhhggbbtt!

BUT, he could also just fill each with water and subtract the difference
as above. Double pfthhggbbttt! LOL!


see, you have natural talent.

your pal,
blake
  #13 (permalink)   Report Post  
Old 23-02-2009, 05:54 PM posted to rec.food.cooking
external usenet poster
 
Join Date: May 2008
Posts: 19,959
Default Substitute for 9" Springform: 8" or 10"? (Making cheesecake)

On Sun, 22 Feb 2009 15:10:55 -0500, flitterbit wrote:

Andrew wrote:
Hi all,

I have two springform pans, an 8" and a 10" one, but not the 9" pan
that is called for in a cheesecake recipe I am making. I have never
made cheesecake before, so I'm not sure if something about it's
consistency would dictate which size substitute to go for (ie, it runs
liquidy, so use a smaller pan, etc).

Thanks for your help!


I think I'd probably choose the slightly larger pan in order to be sure
there was room for all of the filling, but others here might have a
different opinion. Also, whether to go larger or smaller would be
dictated by how much filling your recipe produces; you don't want to
fill your pan to the brim. Cheesecake batter is typically more on the
liquid than the solid side.

In any event, here's a link on pan substitution that you might find useful:

http://www.baking911.com/pantry/substitutes_pansizes.htm


thanks for this, flitter. i bookmarked it for future ref.

your pal,
blake
  #14 (permalink)   Report Post  
Old 23-02-2009, 10:38 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Apr 2008
Posts: 2,994
Default Substitute for 9" Springform: 8" or 10"? (Making cheesecake)

Melba's Jammin' wrote:


I'm a total loser at the abstract concepts of math. And I can compute
the tip on a meal check (while viewing it upside down from my
perspective) faster than Rob can adjust his glasses to get a good look
at it. :-)



Me, too, on both counts. Tips are easy, especially if you tip
15 or 20%. It's 1 1/2 or 2x the check, then move the decimal point.

But then you know Rob and N are engineers and first they have to make
sure the check is ADDED correctly. It's amazing how often there's an
error, even in our favor. Yes, we do call those to attention, too.

Kind of funny: It has become a family joke that if our son is with us,
we have to count the entrees on the bill. THREE TIMES at different
restaurants when he's been with us in a group of five or more people
there has been an extra meal listed on the bill. Someone now invariably
says "Hey, J is with us, count the entrees."

gloria p
  #15 (permalink)   Report Post  
Old 24-02-2009, 03:21 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2007
Posts: 428
Default Substitute for 9" Springform: 8" or 10"? (Making cheesecake)

blake murphy wrote:
On Sun, 22 Feb 2009 15:10:55 -0500, flitterbit wrote:

Andrew wrote:
Hi all,

I have two springform pans, an 8" and a 10" one, but not the 9" pan
that is called for in a cheesecake recipe I am making. I have never
made cheesecake before, so I'm not sure if something about it's
consistency would dictate which size substitute to go for (ie, it runs
liquidy, so use a smaller pan, etc).

Thanks for your help!


I think I'd probably choose the slightly larger pan in order to be sure
there was room for all of the filling, but others here might have a
different opinion. Also, whether to go larger or smaller would be
dictated by how much filling your recipe produces; you don't want to
fill your pan to the brim. Cheesecake batter is typically more on the
liquid than the solid side.

In any event, here's a link on pan substitution that you might find useful:

http://www.baking911.com/pantry/substitutes_pansizes.htm


thanks for this, flitter. i bookmarked it for future ref.

your pal,
blake


You're welcome!


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
The Irrational Search for Micrograms (of Animal Parts) proves that"veganism" isn't about so-called "factory farms" at all Rudy Canoza[_8_] Vegan 0 19-08-2016 06:04 PM
Looking for substitute for "Cheddar Cheese & Chive Potato Topping" Linda[_13_] General Cooking 4 29-11-2010 02:57 AM
FDA says "no" in Tomato connection to reduced cancer risk: From "Sham vs. Wham: The Health Insider" D. Vegan 0 11-07-2007 05:29 PM


All times are GMT +1. The time now is 05:27 PM.

Powered by vBulletin® Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.
Copyright 2004-2021 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017