To butter or not to butter???

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Boyo

To butter or not to butter???

Delia's Damp Gingerbread recipe says ".... need a Silverwood oblong tin...... well buttered and with a liner ....." Instructions on Bake o Glide liners it says: "No need to grease or flour tin or liner". So, do I grease the tin, the liner, both or neither?

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Thistledo

Links

In response to your post, James, under the Butter thread, every time I log into this site now, I get security warnings and even though I've done a computer scan, the warnings are still coming in, when coming into this site.
I believe it may well be to do with links that people post, even though I don't go into them.
That probably doesn't make sense, but it does make me nervous.

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Thistledo

Links

Sorry, should have posted this elsewhere, ooooops!

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Thistledo

To butter or not to?

I'm always puzzled why recipe makers ask you to grease the tin as well as lining it, especially in a non-stick tin. The only benefit is the lining sticks to the grease on the tin. I've never greased the lining though.

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Welshcookie

Greasing tins

I think it's always put in the instructions in the wrong order or it doesn't make sense.

Grease and line a tin is surely nonsense. Shouldn't it be line a tin and grease the inside of the liner?

Clumsy, but it makes sense.

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Queen of Puds

Greasing tins etc

I think it is wholly unnecessary when using parchment. I can't see how it is anymore use when using ordinary greaseproof either unless you have a recipe that really sticks - in which case I'd use parchment anyway?

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sam from worthing

to butter or not


i only dib dab dob my tins when i line them so that the liner stays put when i add cake mixture...If i am making a cake that is unlined (which is rare) do i sort of fully grease my tins.

 
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