larry_stewart
Master Chef
Im making Strawberry/ Rhubarb crum bars.
The directions say to grease a 9 X 13 pan, and line with Parchment paper.
The picture they show has the parchment paper lining the complete pan ( bottom and running up the sides.
Im not much of a baker, so my question is, why grease the pan if its going to be completely lined with parchment paper?
I have a few theories in my mind, but curious to hear what someone ( who knows what they are doing) says.
Thanks.
The directions say to grease a 9 X 13 pan, and line with Parchment paper.
The picture they show has the parchment paper lining the complete pan ( bottom and running up the sides.
Im not much of a baker, so my question is, why grease the pan if its going to be completely lined with parchment paper?
I have a few theories in my mind, but curious to hear what someone ( who knows what they are doing) says.
Thanks.