I am not quite sure where to post this, but here goes...
Mrs. Ritzmar is an excellent cook who has produced some spectacular dishes over the years for all of us. However whenever she makes any kind of ring mould she fails spectacularly to get it to leave the glass when inverted. She has tried freezing then immersing in hot water, leaving it inverted to fall under gravity (usually part of the food is left sticking to the glass ring) greasing, not greasing, chilling, not chilling, etc. etc. She has made sweet and savoury mousses, jellies etc., but has yet to crack this problem...any ideas will be very welcome!


[This message was edited by NCcichlid on 06-16-03 at 05:01 AM.]

Different techniques depending on food stuff: density, temp, stickiness, etc. Mold must be clean.

individual créme caramels:
loosen w knife around the sides invert over and close to a dish while nudging gently with thumb to encourage leaving

jello (US) jelly (UK) ice cream, bombés
dip bottom and sides of mold in hot water 30-60 sec, flip
or

invert gradually and nudge w thumb close to rim to break suction.

sticky things
use a teflon mold or line mold with parchment
some sticky things like caramel release when bot - wear mitts

savories
usually grease and /or line mold w crumbs, then loosen w knife, invert , may need a love tap

or grease mold and line bottom with greased parchment or silicone paper

We used to bake 30 cheesecakes / batch. Sometimes one sticks no matter what.
Please request methods for specific foods.

Thanks for a very prompt and comprehensive reply, Stan. I am sure that you must have covered most things here, but I will ask Mrs. Ritzmar to have a look at your response and if necessary will be more specific.
Very much appreciated! Ritz.