One of the great tricks in the professional kitchen is how to make layered foods – salads, entrees, baked goods. The trick is to use a mold. These are extremely durable and have two helper tools, the plunger, great for getting an even top and the slider, which helps you in plating. I’ve used these for assembling complex layered salads and as a guide when I’m making sautéed grated sweet potatoes – place the rings into the pan, drizzle oil inside, pour in a handful of shredded sweet potato and use the plunger to press them into the mold. What comes out is professional and because the are even, they cook consistently. Great trick! You can get a set like mine, here.