The useful procedure to Line a Baking Pan with Aluminum Foil

Line a Baking Pan with Aluminum Foil

One of the best ways to make sure that baked goods will come out of a pan, especially sweet treats which always have sticky edges, is to line a baking pan with aluminum foil. I recommend using the heaviest aluminum foil you can find as the flimsy stuff tears easily.Bar cookies and brownies are very good candidates for baking in foil-lined pans.  Here’s how I do it:

1. Find the pan that the recipe calls for. Tear off a sheet of aluminum foil that’s large enough, that it will allow for the foil to go up the sides and leave a good-sized overhang, enough to grab when the baked item is finished. So you can use the overhang as handles, to lift the baked item from the pan with.
Line a Baking Pan with Aluminum Foil
2. Overturn the baking pan on the counter. With the shiny side up (see Note, below), press the foil over the outside of the pan, gently smoothing it to contour it with the corners and edges of the pan. Sharp-edged pans tend to tear aluminum foil, so be especially careful not to tear it.
Line a Baking Pan with Aluminum Foil

3. Lift off the foil and turn the pan over. Carefully guarding the form of the foil, gently press the foil into the inside of the pan, smoothing it into the corners and edges as well as smoothing any creases where batter can flow into and get caught.
Line a Baking Pan with Aluminum Foil
4. If the recipe calls for it, grease the inside of the pan with melted butter or nonstick spray. Use the pan as directed by the recipe.

Line a Baking Pan with Aluminum Foil

goodfoodchannel