Bakers Edge
I don’t remember what I was surfing for but I came across a website with a certain invention. It is one of those inventions that you look at and say “I could have thought of that”. I will admin that I am an edge man. When my wife cooks lasagna I always go for the edge, it’s something about that crispy cheese that I love. Well this invention is called the Bakers Edge, where everything cooked in it is an edge. GENIUS! I will be honest and tell you that it was love and first site.
Le Chef Gourmand
January 31st, 2008 at 10:57 am
OK, may work great for Lasagna, but what about brownies? I personally go for the gooey center ones and avoid the edges. And a nice tuna casserole? Who wants the dessicated shreds of tuna on the outter reaches of the pan? Tender and juicy is definitely in when it comes to that. To say nothing of other desserts – lemon bars (too rubbery around the edges), cobbler (crunch peaches? yuck!!), ‘nuf said.
So, what you end up with is an extremely specialized piece of bakeware to fill up an already overflowing drawer under your oven (or wherever else it is you try to cram such things), and it doesn’t even stack well with other bakeware!
Dude, this one gets a D+. And that’s being generous….
P.S. Did you ever stop to ask yourself how your are going to get pieces of lasagna noodles to fit in the spaces around those fancy-dancy “ess curves”? Wow, that’s a whole lotta work….