Who first put ridges on Ramekins and why?
These white things are called Ramekins. Why do they have the ridges around them and who was the first person to make the ridges on them?
Best Answer
Doing a bit of research I've found a few reasons. One having been mentioned above in a comment, that it removes the risk of the dishes sealing themselves together, or at least reduces.
The most logical, however, is that the flutes create more surface area allowing heat to penetrate much faster, for quick and even cooking.
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What is the origin of ramekin?
The term is derived from the French ramequin, a cheese- or meat-based bowl baked in a small mould. The French term is in turn derived from early modern Dutch rammeken, which translated to 'toast' or 'roasted minced meat', itself apparently from ram 'battering ram' + -kin 'diminutive', but it is unclear why.What is the point of ramekins?
Ramekins, or souffl\xe9 dishes, are circular glazed dishes that are normally used to bake and serve individual portions of dishes like puddings, cr\xe8me br\xfbl\xe9e, souffles, custards or other desserts. They are also used to hold dips, sauces or individual portions of salads or side dishes.What is the difference between a ramekin and a cocotte?
If you're not familiar with it, "en cocotte" is a method of baking eggs individually in small vessels. Ramekins are the best choice for most home cooks, unless you have actual mini round cocottes, which are very small baking dishes with handles on the sides, like tiny Dutch ovens.What is the word ramekin mean?
Definition of ramekin 1 : a preparation of cheese especially with bread crumbs or eggs baked in a mold or shell. 2 : an individual baking dish.How to Use Ramekins
More answers regarding who first put ridges on Ramekins and why?
Answer 2
I saw French, Dutch and possible German sources for the word 'ramekin', which not only refers to the dish, but to some types of baked cheese dishes. This is a slightly off-track but interesting article. Dutch 'rammekens' aren't fluted - so I guess the fluting must have happened in either France or Germany.
In terms of the cookware, various French sites have said that they are used for baking individual dishes then serving them directly at the table, for baine-marie, for egg-based baked dishes and souffles. In this blog article, although they don't address the reason for the fluted edges, they do say that ramekins have an upright, straight inner edge so that things like souffles can rise properly in them. Also that although they are little they have to be able to withstand very high temperatures - like when blow-torching a creme brulee, without cracking...so these may be clues..?
Answer 3
It's possible that the ridges make it easier to hold them using tongs (for handling while hot).
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Mikhail Nilov, Ann H, Nataliya Vaitkevich, Roberto Nickson