Learning2Cook45
Assistant Cook
What are some ways to prevent food from sticking when baking? appreciate all your help!
Ways to prevent sticking when baking
- Thread starter Learning2Cook45
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
pepperhead212
Executive Chef
When baking large numbers of things, like when I do the cookies, I line the pans with parchment sheets - made for full sized or half sized sheets, to make it easy. The parchment can be re-used several times, as long as what you are baking has the same spices, or has no spices, like the previous batches. I've found that after about 4 times it starts sticking slightly, so I flip the paper, and it stays OK for about 3 more batches, then I toss it. I rarely bake that much any more, so it lasts for however many I bake. And here's a tip: if you are going to buy parchment, get it in flat batches, not rolls. It is not easy to get it to lay flat from a roll!
If just making one batch of things, I'll use a silicone sheet, or the NS foil, if it is something that sticks really bad, like some macaroons that I love to make. For my bread pans, I just spray with a flavorless spray - usually, no problem with sticking. For brownies, and similar things, I like ATK's method of using some foil laid in one direction in the pan, then again in the other direction, and I spray those.
If just making one batch of things, I'll use a silicone sheet, or the NS foil, if it is something that sticks really bad, like some macaroons that I love to make. For my bread pans, I just spray with a flavorless spray - usually, no problem with sticking. For brownies, and similar things, I like ATK's method of using some foil laid in one direction in the pan, then again in the other direction, and I spray those.
Andy M.
Certified Pretend Chef
Being spray. It's a combination of a fat and flour.
Learning2Cook45
Assistant Cook
"I like ATK's method of using some foil laid in one direction in the pan, then again in the other direction, and I spray those."
can you explain what you mean foil laid in one direction then in another direction? I don't get what you mean by that. Is that different than just putting foil in the whole pan?
can you explain what you mean foil laid in one direction then in another direction? I don't get what you mean by that. Is that different than just putting foil in the whole pan?
Learning2Cook45
Assistant Cook
Andy, if you are cooking something where you've tossed it in a fair amount of oil already (like roasted veggies), do you need non-stick spray or would it be redundant at that point. I'm just wondering if you put it on as a default or it depends on what you are making.
pepperhead212
Executive Chef
You just cut the foil to the width, or two widths of the pan, and put one in, then the other. There are two layers in the bottom, but the sides have just one, neat layer each. You could just put the foil in, and jam it into the corners, but it doesn't work as well.
Last edited:
Cooking Goddess
Chef Extraordinaire
You basically make a sling for the pan that you will then use to lift the fully baked item out of the pan.
You can also make if from parchment paper.
BTW, welcome to DC Learning2Cook!
pepperhead212
Executive Chef
Those are better than the pictures I just took, CG! I just went down and put the foil in my pan, for the brownies in the morning (even looked to see if the chocolate and butter were melted in the oven, but no...otherwise I would have been up another 90 min or so baking!
), and this was posted when I checked.
), and this was posted when I checked.
Cooking Goddess
Chef Extraordinaire
Google images, Dave, Google images. It's where I do my best photo "shopping".
