I use a japanese spring loaded pan greaser. but I also have a 2:1 ratio of oil to Lecithin and I use soy not sunflower. I didn't like sunflower's performance, but you know a LOT so I'll try your recipe! I really recommend the pan greaser, you get them in japan at the dollar type stores 100 Yen Shop... William Sonoma has carried them for a lot $ in the USA. probably amazon now (LEC Oil Spreader Brush Applicator for Cooking K787) you can google that to see a picture. I only grease my bread pans (not dutch oven) with this, I wipe them out with a paper towel to clean them. They never stick! The loaves just slide right out onto the counter... FYI
Hi Andrew. I was not aware that Airsubs had closed shop. I see that the videos from your classes I took are still accessible, but do you think that will last? I couldn't see that downloading them was an option. Many thanks.
Oh shoot, should have read the comments before I sent mine as I see someone else asked the same question. Yes, if there's a way for me to download them I'm happy to do that, but if not would definitely appreciate receiving them from you.
Looking forward to a new pizza class. That’s terrific, Andrew. Did not fully understand the air subs comment. Will we still have access to those class videos?
Airsubs is closing for good at the end of November. The videos will no longer be available for download after that, but if you want them, I will send them to you directly. If possible, I will try to move everyone's "subscription" to previous classes to Ribbon, but that might be too much hassle to make work.
That would be great if you could send them directly. That said, if there’s a way to just download them, I could do that myself. I explored the site this morning, and I didn’t see a way to download. So if there is, just let me know and I could spare you the trouble of sending directly.
I use a japanese spring loaded pan greaser. but I also have a 2:1 ratio of oil to Lecithin and I use soy not sunflower. I didn't like sunflower's performance, but you know a LOT so I'll try your recipe! I really recommend the pan greaser, you get them in japan at the dollar type stores 100 Yen Shop... William Sonoma has carried them for a lot $ in the USA. probably amazon now (LEC Oil Spreader Brush Applicator for Cooking K787) you can google that to see a picture. I only grease my bread pans (not dutch oven) with this, I wipe them out with a paper towel to clean them. They never stick! The loaves just slide right out onto the counter... FYI
Hey Andrew! I'm planning on making your nonstick oil recipe this week. Do you you have a preferred vegetable oil you like to use?
Nope! Anything is fine, no need to use anything fancy.
Hi Andrew. I was not aware that Airsubs had closed shop. I see that the videos from your classes I took are still accessible, but do you think that will last? I couldn't see that downloading them was an option. Many thanks.
Oh shoot, should have read the comments before I sent mine as I see someone else asked the same question. Yes, if there's a way for me to download them I'm happy to do that, but if not would definitely appreciate receiving them from you.
looks like I'm going to be able to port the previous classes over to Ribbon, stay tuned!
Very happy that you're working on a recipe and tips for the Ooni Koda. Our sons gave me one for Mother's Day, but I am a long way from mastering it!
Looking forward to a new pizza class. That’s terrific, Andrew. Did not fully understand the air subs comment. Will we still have access to those class videos?
Airsubs is closing for good at the end of November. The videos will no longer be available for download after that, but if you want them, I will send them to you directly. If possible, I will try to move everyone's "subscription" to previous classes to Ribbon, but that might be too much hassle to make work.
That would be great if you could send them directly. That said, if there’s a way to just download them, I could do that myself. I explored the site this morning, and I didn’t see a way to download. So if there is, just let me know and I could spare you the trouble of sending directly.