what r remkin dished used 4?

Question

bakewear

Answer 1

A ramekin or ramequin is a small dish, often white in colour, typically preferred for the preparation and serving of various baked recipes. These can be either sweet or savoury, including desserts such as the classic crème brûlée or molten chocolate cake, and savoury dishes such as moimoi, cheese recipes, potted shrimps and soufflé.

The glazed earthenware or stoneware dishes come in a variety of sizes . They are often circular, and generally have fluted sides on the exterior, though it is increasingly common to find other shapes, such as hearts or flower-like patterns. The ramekin can be regarded as a vessel of the casserole variety, and similarly, due to its robust construction, is capable of withstanding the extreme heat of an oven, or, in the case of crème brûlée, the flare of a torch flame.

Small ramekins are used in many restaurants to contain small portions of sauces and dressings for diners to apply to their food.

A ramekin is usually between 2 and 8 ounces in size.

Answer 2

A ramekin or ramequin is a small dish, often white in colour, typically preferred for the preparation and serving of various baked recipes. These can be either sweet or savoury, including desserts such as the classic crème brûlée or molten chocolate cake, and savoury dishes such as moimoi, cheese recipes, potted shrimps and soufflé.

The glazed earthenware or stoneware dishes come in a variety of sizes . They are often circular, and generally have fluted sides on the exterior, though it is increasingly common to find other shapes, such as hearts or flower-like patterns. The ramekin can be regarded as a vessel of the casserole variety, and similarly, due to its robust construction, is capable of withstanding the extreme heat of an oven, or, in the case of crème brûlée, the flare of a torch flame.

Small ramekins are used in many restaurants to contain small portions of sauces and dressings for diners to apply to their food.

A ramekin is usually between 2 and 8 ounces in size.

Answer 3

It is actually a Ramekin, they have a number of uses, since they are ceremic bake ware they can take high teperatures. Common uses are Creme Brulee, souffles, the sky is the limit really.

Answer 4

~ Mise en place (setting out your measured spices or chopped vegetables before cooking)
~ Serving sauces (everybody gets their own ramekin with sauce)
~ making tiny souffles
~ making creme brulee
~ making mousse
~ holding spoons covered with stuff while stirring a white sauce
~ Holding jellybeans, dried fruits, nuts or whatever else I'm snacking on while I cook
~ A quarantine bowl for separating eggs (crack the egg and separate it into the quarantine bowl before dumping the egg white in with the other egg whites to ensure you keep out all egg yolk)
~ Holding egg yolks until you put them in an ice cube tray for freezing.

And so forth
Hope this helps

Answer 5

Ramekins are used for small individual souffles, chocolate mousse, to hold dips or sauces, for flan, small volcano cakes. You can use them for individual portions of mashed potatoes, vegetables, etc. The uses are numerous and limited only to your imagination.

Answer 6

Creme Caramel or Creme Brule. That's what I use mine for!

Answer 7

They are used for custards or puddings.