Brioche moulds are special moulds in which the breads named “brioche” are made. You can make brioche without these moulds, but you won’t get the classic “brioche à tête” form. They are round, with fluted, sloping edges, and wider at their top than at the bottom. Materials They are made of metal, glass, silicone or…
Butter moulds are used to make portions of butter either more decorative for a pleasing effect, or to make them into a standard-sized shape for sale. Most made now are just stamps for pressing a design into the top of butter. Some butter moulds would just shape the butter, some would just stamp a pattern…
A Chinese pretzel iron is a version of a rosette iron that tends to have somewhat larger patterns available and be somewhat “deeper” in its height. They can be hard to find, so most people use rosette irons instead.
A dariole mould is a cylinder-shaped mould for baking or moulding. They often look like miniature metal flower pots.
An egg corral (aka egg ring, pancake ring) is a steel round ring used to contain and mould eggs while cooking them.
Flan moulds are moulds for making the Spanish-style dessert flan of custard and caramel sauce. The moulds come in various sizes and are made from various materials. Oval ones with tall sides are made of aluminum; you improvise covers with tin foil. Stainless steel ones tend to be round, and have lids that you latch on….
A jelly mould is a tool for shaping gelatin or aspic dishes in. Once set and turned out of the mould, the jelly is meant to retain the shape of the mould. The jelly can be savoury or sweet. Jelly moulds can be made glass, metal, silicone or plastic. Older ones were made of glass,…
A kaiser roll stamp provides a shortcut to giving kaiser rolls their classic five-spoked swirled look at the top.
Mouldy maple syrup should be discarded. Straining the mould out will not remove any enzymes that the mould has added to the syrup, nor will heating it deactivate any toxins.
Panettone moulds are baking moulds with very high sides in which the Italian Christmas bread called “panettone” is baked. They come in metal or paper.
Pâté moulds are for shaping pâtés in. They can be oval, or a long and narrow rectangle. There are no standard dimensions or volumes.
A rosette iron is a metal rod with a heat-proof handle. At the other end of the metal rod, you screw patterned, open moulds onto. The patterned moulds are referred to variously as moulds, irons and patterns. They all tend to be quite decorative. They are used to make the fried dessert known as rosettes…
Timbale moulds are small, tall moulds used to make the food shapes known as timbales.