How many of you like to parchment a pan? Yeah, me neither.
Find inspiration and create a recipe, love.
Shop for ingredients, severe like.
Think about parchment, procrastinate.
Mix ingredients, L.O.V.E.
Impending parchment, oh zen. I need you.
Thank God my sous chef is usually here and up for the task. If not, I sometimes fall into a place of zen but other times, just wrestle the wrap.
Maybe it’s just me?
Is it just me?
After years of impending doom, one simple sentence and diagram changed the entire kitchen relationship.
You don’t know me, but I thank and love you Susan G. Purdy of Pie in the Sky.
Set pan (8×8, 9×9, or loaf of any size) in the middle inside of the parchment paper, with enough to come up the sides and pull after baking is complete.
Outline around the pan. As you can see, I didn’t do the best job this time. That’s what’s great about this technique, it’s a bit forgiving.
We find a ruler works best for this next part.
Align the ruler with the existing straight edge, extend all four lines to the length of pan paper overhang.
Your paper should look like this on all four sides of the pan.
Now cut out the four corners.
We decided to put the pan on the inside of the parchment because when turned over and into the pan, the pencil marks are down and aren’t touching the batter.
Wa la!
Peace in baking.
