And Now For Something Completely Different…
This is a new and soon to be recurring segment here on Kitchenboy.net. We will look at kitchen products from a different perspective. Let me explain. People come into the shop and many times won’t buy a product because they think it is only useful for one thing. In the back of their mind they are thinking about the rule, no single use tools. The trouble is that we pigeon hole products based on their main or primary function. I don’t like a kitchen full of limited use products either, but we need to be creative in our use of the things we have on hand.
Ramekins, for example. Most think they are used for Creme Brulee or small souffles. Today, I wanted to make a blueberry and peach crumble and the recipe called for an 8×11 pan. Since it is just the two of us, I wasn’t sure I wanted to eat the same dessert for several nights in a row. The thought came to me that I could break up the fruit filling into individual ramekins, making several single serving portions. The individual portions could be easily wrapped and stored in the freezer for a quick dessert later.
This idea worked very well. I cut the peaches into smaller pieces than the recipe stated so they would fit better with the blueberries in the ramekins. I filled the ramekins, divided the crumble topping among the portions and baked for around half the time indicated in the recipe.
They turned out great. Plus, the great colors of Emile Henry ramekins make for nice table presentation and would also make good individual portions for a dinner party. This is one of those times when what we make at home is how a restaurant kitchen would execute this type of dessert.
Ramekins can also be used in the following ways:
– to shape rice for serving on a plate. Simply butter or oil the ramekin, press the rice firmly in and invert onto a plate for cool presentation. You could also put the rice in the oven to brown a crust on the outsides.
– to make individual savory dishes, like chicken pot pies. Cut the vegetables and meat into smaller dice, prepare as normal and top with pie crust or dumpling dough.
– to make individual potato gratins. Given the ramekin size, each layer would be one potato slice.
– to make fruit pies as with the crumble I adapted.
– to make hot dips and spreads for appetizers or buffet service.
– poach eggs. Apply butter or oil to the inside, crack in an egg and cook in water bath (Bain Marie) or microwave. If you do this in the microwave, cover the ramekins and cook in short bursts of time, like 20 seconds. If they cook too long, eggs will pop and splatter.
– appetizer portions of French style onion soup.
As you can see, ramekins are very versatile with many creative uses. One just needs to carefully manage the size of diced food and cooking times.
In the photo above, you will notice a Silpat silicone mat under the ramekins. Silpat are known as replacements for parchment paper in baking cookies, biscuits and scones. I also use them as a drip guard because nothing that drips, oozes or burns will stick to the silicone bake mat.
I have used them under Focaccia bread and a bacon covered meatloaf. They also come in handy on the counter-top as non-stick pastry mats and a non-skid pad.
While these two items can be expensive, their versatility and long life will make you glad you purchased them.
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Love Emile Henry and Silpat. Keep articles coming as I am a kitchen items freak.
I’ve been using my ramekins for several of the things you mention – they are one of the most functional items I have in my kitchen. You also reminded me about my Silpat…I need to pull it out and use it. Love the blog! Keep up the great work!!
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