Four Holiday Cooking Tips with PAM Cooking Spray

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 If you’ve read the “About” page on the site you know that I’m an ex-caterer and cake decorator (for now) and have spent my fair share of time in hot, sweaty professional kitchens. And sometimes when it was crazy busy and my sanity was on the line, knowing a few simple tricks not only made my life easier but really helped keep me on schedule and to get done what I needed.

With holiday baking and cooking season in full swing, I thought it would be fun to share of few of my favorite cooking tips to keep things humming smoothly in your kitchen. Non-stick cooking spray is something that is used on-the-reg in professional kitchens and so it was totally meant to be when PAM asked if I would share a few of my favorite cooking tips using their cooking spray.

Maybe you’ve heard of some of these and maybe you haven’t but all of them are simple tricks that will free up just a little bit of time ease some frustration, or give your baked goods a little extra flare. Using PAM during your holiday cooking will ensure easy clean-up and that your dishes turn out how they are supposed to every time and not stuck to a cooking sheet or piece of foil. Plus, 3 of PAM’s flavors (Original, Butter, and Baking) leave up to 99% less residue than margarine or off-brand cooking spray. I hate having to scrub the sticky film on my baking pans that some cooking sprays leave. My big catering-size cupcake trays may never be the same again because of this.

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This works great on hard cheeses (parmesan, asiago, romano, etc) that have a tendency to want to just slowly inch down the grater. You’ll also see a difference when using it on soft cheeses like the one pictured above and when grating vegetables or garlic.

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Ever spend hours making a big pan of lasagna, take it out of the oven, and have the whole first decadent layer of cheese stick to the foil because it was touching it while baking? Not so fun. Spraying the foil with a layer of PAM before placing it on the dish will solve this problem and you’ll be left with a perfectly melted and unscathed top.

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This is one of my absolute favorite ways to make my baked goods stand out in a crowd! Just thoroughly spray your loaf/muffin/cooking pan with PAM and then coat the pan with a complimenting ingredient like sugar, crushed nuts or flaked coconut. Pour your sugar or whatever into the pan, tilt, swirl and it will stick to the PAM. The cooking spray will keep your baked goods from sticking to the pan and you’ll have a fun crust on it as well! I always coat my banana bread pans with granulated sugar will often make muffins with nuts or coconut.

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I know this tip is well known, but on the off chance that you don’t know about it, it’s worth repeating. No more scraping the side of the measuring cup hoping to get it all! See how it just slid right out of the measuring cup?

Giveaway!

Do you have a favorite tip or kitchen shortcut? Do you want share it below for a chance to win a $100 Visa Gift Card? Thought so. Just comment below with your favorite tip and you’ll be entered to win!

 

 

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This giveaway is open to US Residents age 18 or older. Winner  will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

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Comments

  1. L H says

    My favorite tip for using Pam is after you defrost your freezer, wipe it dry and then spray with Pam. The next time you defrost the freezer, the frost/ice will just about drop off. Try it, my chest freezer and freezer in the fridge out in the shop are sprayed every defrost.

  2. Margot C says

    I certainly don’t have any lever tips like you do (that cheese grater thing could save my sanity!); my only advice is to prepare and measure beforehand and to keep preparation surfaces clean and clutter-free!

  3. nancy clark says

    Spray the paper muffin/cupcake liners with Pam before filling and baking. Paper liners will come off easy and less crumbs.

  4. D SCHMIDT says

    My tip over the holidays is make cookies in advance and then freeze them, I also tend to do that with scones, fruit pies and pound cakes as well! I also admit sometimes when I am short on time to using ready made frosting.

  5. karen medlin says

    The one tip for getting gum out of the little ones hair, grab a can of Pam, Spray it on, and let it set a bit, then comb it through, and the gum comes right out. So much better then using peanut butter.

  6. says

    We have so many Christmas baking traditions- decorated sugar cookies, wreathes made from cornflakes, Chex Mix, etc. :) My best tips are to make double batches and freeze!

    chambanachik at gmail dot com

  7. says

    these are all great tips. I love PAM and use them all the time. My tip is spray my hands before touching my bread dough. it’s easier to knead and nothing sticks.

    amy [at] utry [dot] it

  8. Wild Orchid says

    My favorite tip is to do as much prep in advance, such as chopping veggies all at one time, so they are ready to go.

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

  9. Heather Zeh says

    I like to prepare a few crockpot meals on a less hectic day and freeze them for later in the week to throw in in the morning.

  10. Betty Hurd says

    I ALWAYS use butter-flavored Pam when making pancakes, french toast or waffles. After spraying the waffle iron, I sprinkle it with cinnamon before pouring in the batter. Yummyyyy

  11. says

    I would have to say that if I want to have a frothy top on hot cocoa, coffee lattes, etc. use soy milk and froth with a beater and pour on your hot drink! It tastes amazing also.
    Happy holidays!
    Nettie from Spanish Fork, UT

  12. Lisa Brown says

    Kitchen tip: Read the recipe, especially new ones, first. I can’t tell you how many times I went to make something, did not read the recipe in its entirety, and discovered I did not have some ingredient, pan, etc.
    jslbrown_03 at yahoo dot com

  13. Mary Owens says

    I love to use Pam with starchy foods! I spray the pan before filling it with water to prep potatoes, pasta, and such. Even if I whip potatoes in the pan in which they were boiled clean up is a breeze. Any starchy residue slips right off. No scrubbing!

  14. Cynthia C says

    When I’m doing holiday baking, I chop a big batch of walnuts and keep them in a jar to save dragging out the food processor every time I bake a recipe.

  15. Lisa V. says

    For a big holiday meal, I like to prepare everything the night before and throw in the crock pot and let that do the cooking all day. When it comes to using Pam, when I make spaghetti, I’ll spray some Pam in the water while boiling the spaghetti so the noodles don’t stick together

  16. Maureen says

    When using pam I will spray the pan or the container and then wipe it with a napkin to get that which would burn onto the pan and I would have a hard time cleaning the pan. This way the pan doesn’t have quite the stains.

  17. Karen Gonyea says

    I feel like my world has changed….I NEVER thought about using PAM on the cheese grater !!!! That is an amazing tip – I certainly don’t have one that can come close to competing with that one !!!

  18. Cindy Merrill says

    My favorite tip: Don’t pass up marked down bread in the grocery store, use it for bread pudding or dice it for casserole topping.

  19. kathy pease says

    Fill your kitchen with staples you can use every day to whip up simple meals. It’s easier to figure out what to cook—and cook it—if you have the ingredients on hand.

  20. Michelle C says

    I keep my best recipes in a spreadsheet so I can easily check for ingredients and make shopping lists. Thanks for the chance to win!
    mrsmchappell at gmail dot com

  21. Stephanie V. says

    plan and prep the night before – key to success! In regards to Pam – don’t know because haven’t used it yet — going to buy now though!
    tvollowitz at aol dot com

  22. Sue Barney says

    I always put a smaller pan of water in the oven under whatever Im baking keeps everything moist and delicious but keep an eye on the water also so it doesnt dry up before you want it too

  23. Natalie says

    I cook a large batch of staples such as rice and chicken on Sunday and freeze them to use them later in the week for a bunch of different recipes!

  24. Ellie W says

    My favorite tip: I shell pecans and walnuts all year long and freeze them. For holiday baking I just grab a bag from the freezer. Saves time and saves a lot of money by not having to buy shelled nuts at Christmas time.

  25. Teresa Moore says

    Save a bag in the freezer for leftover corn, green beans, lima beans etc for when I want to make a quick soup.

  26. Beverly Metcalf says

    I usually cook in large quantities and eat some and them freeze the rest for later meals. Thanks for having this contest.

  27. Lorayne Gothard says

    My biggest tip is to start cooking with a clean kitchen, and an empty dishwasher, that way, you can load it as you go along and you won’t have the mess later

  28. Barb Stenby says

    Pam is great when I am making BBQ ribs on my grill I spray the cast iron grate with some Pam & my ribs dont stick & the grates clean up easy!

  29. Tari Lawson says

    When making really messy thing that typically stick to my baking pan, I line the pan with foil first, spray with pam, then add my ingredients. It makes clean-up a breeze.

  30. Victoria R. says

    Oh my gosh! That measuring cup tip is amazing! My tip is the fresher the better – but I’ll be trying yours asap!

  31. Candie L says

    I loved watching my sister as she was creating the Christmas dinner. She had a list showing what time she had to start each of the side dishes so the entire meal would all be ready at the same time. Thank you

  32. Janice Cooper says

    My tip is to plan and prepare ahead of time. This way you will be organized and have all your ingredients for your meals

  33. Nicole Larsen says

    I prep as much as I can the night before and also load the dishwasher in between cooking so my kitchen is easier to cook in!

  34. Tabathia B says

    I like using Pam to coat pans whenever I have to bake something in the oven for faster clean up

    tbarrettno1 at gmail dot com

  35. Patrice says

    Check your spices ahead of time when you know you will be using them in a recipe. Make sure that there is enough in the jars for your use and that the spices are not out of date.

  36. susan smoaks says

    My kitchen tip is to be as prepared as you can and get it done. Use your appliances to save time in the kitchen.

  37. mickeyfan says

    For me, the key to success is to make sure that I have all the ingredients on hand BEFORE I start to make the recipe!

  38. Susan Ladd says

    Have everyone ready before your start baking or cooking. Thanks for this awesome sweep and have a Happy New Year :)

  39. lisa says

    I like your tips. Mine is getting a rolling boil on of some water and putting it on top of some dirty caked on things (dishes,bowls, pans) that need to be washed. It works real well.

  40. Sarah L says

    My tip is to do as much beforehand that you can. I hadn’t thought to spray my cheese grater with Pam, but I will now.
    Thanks for the contest.

  41. Anne says

    My kitchen tip is one that I’ve learned the hard way: Read and understand the recipe before you even step foot into the kitchen! That way, you’ll know exactly what ingredients you need so you won’t be caught short, you’ll know what equipment is needed, and you’ll know how long the recipe takes to prepare, including any resting, rising, cooking, and cooling times.

  42. Anastasia says

    My best tip for making things go faster in my kitchen is to get the kids to help! They have to learn it anyways, so if they are doing some of the prep, that cuts my time down a lot! Plus, it’s fun! :)

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