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Old 10-22-2004, 11:19 AM   #11
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jasonr, I wasn't criticizing, sheesh! It is possible to cut out one's traced circle INSIDE the trace lines to account for the slight difference in outside/inside pan width. And I would do the tracing with the pan lying ON TOP of the paper.

BTW, I got my good grades in foreign languages and literature -- not math, and especially not geometry. If that makes me a pre-schooler in your estimation, so be it.

Gotta take my dumb butt off to Costco to get someone to help me find the pecans.....
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Old 10-22-2004, 11:26 AM   #12
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"Jasonr, this is one of many reasons why I dearly love being married to an engineer -- he can line a pan (using your method) in about 30 seconds and with a perfect fit every time. Darned handy that! Wink"

I have the heart of an engineer, but not the brain, sadly :( That's why it took me almost four hours to figure this damn thing out. But I just bought some paper and did the cutting, and it worked. Halleluja.

"BTW, I got my good grades in foreign languages and literature -- not math, and especially not geometry. If that makes me a pre-schooler in your estimation, so be it. "

It makes us both pre-schoolers. Math and geometry aren't my forte either. In fact, I'm pretty bad at moving shapes and objects in general. I guess you'd call this spacial reasoning or whatnot. Either way, I don't have it. My next big challenge is figuring out how to make a piping bag with baking paper. I'm tired of paying $5.00 a bag when I could make my own disposable ones (more sanitary) for pennies! But the piping bag problem is even more difficult. I'm leaving that to another time though; I don't need more than one heart attack a week. I'm only 24, after all :)
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Old 10-25-2004, 11:50 PM   #13
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I do what Otter mentioned all the time. When I first started baking birthday cakes for family and friends, sometimes my cake would end up sticking to the bottom of the pan (even tho I greased the pan really well), and so as I watch FN more, I saw people used parchment paper.

The one thing I didn't have the patience for is the folding up the paper and cutting it like Jasonr has learned to do. I just trace and cut. My cake never sticks to the pan now.

Can someone tell me why pastry chefs teach the folding and cutting way? Maybe my level of baking doesn't require the precision??? Just curious. Thanks!!
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Old 10-25-2004, 11:55 PM   #14
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Jason, I love that you are OCD like me ....."must be perfect...must be perfect...must be perfect..." you rock.

You know what? I hated geometry, but aced art. Therefore, when doing something like that, I make the perfect circle like an artist: a pencil, with a piece of string tied to it...then, hold the loose end of the string with your finger in the middle of the paper, and use the pencil (a la compas) to draw your circle. et Voila! A perfect circle. I wish I was there to help you - I feel your pain, buddy!
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Old 10-26-2004, 09:43 AM   #15
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"Can someone tell me why pastry chefs teach the folding and cutting way? Maybe my level of baking doesn't require the precision??? Just curious. Thanks!!"

Well, after you figure out how to do it, it is actually the fastest and most accurate way to make paper circles for round pans. Once I have the radius of the pan, I can make two perfect circles in mere seconds. I imagine this is emphasized by professionals because in a busy pastry kitchen where things have to be mass produced, they cannot afford to waste time like us amateur home chefs.

"You know what? I hated geometry, but aced art. Therefore, when doing something like that, I make the perfect circle like an artist: a pencil, with a piece of string tied to it...then, hold the loose end of the string with your finger in the middle of the paper, and use the pencil (a la compas) to draw your circle. et Voila! A perfect circle. I wish I was there to help you - I feel your pain, buddy!"

That's a great idea. I was actually searching my parents' house for a compass (my little sister keeps hers at school, unfortunately) but that string idea sounds like an innovative substitute for one!
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Old 10-26-2004, 01:19 PM   #16
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I make parchment circles, and if you plan it right, you can get two out of a half-sheetpan-sized piece,
but Cook-Eze cake and pastry liners are much easier--I found them at my local small kitchen shop. Since I started using them, I'm a happier baker!. They come in different sizes and shapes for cookie sheets, 9 x 13 pans, squares, etc. The ones I use are the 9" round cake pan size. I had to trim off about 1/4" all the way around to fit exactly in my pans (insulated cake pans) but they work just fine.
I rinse them as soon as I remove them from the pan and hang them on the edge of my dish drainer to dry, and store them in their tube. They were also only $9.95--cheaper than sil-pat, sized for my uses and reuseable many, many times.

http://public.fotki.com/chefcyn/posting_pics/

This link will take you to a pic of the label and one of the sheets. Click on the thumbnail there to see it full size.
The company that makes them is Katchall Industries International, 5800 Creek Road, Cincinnati, OH 45242

PS this isn't an advertisement, I really like this item and recommend it to fellow bakers.
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Old 10-26-2004, 05:27 PM   #17
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I never liked the folding method to cut out the round. I think it was invented by chefs who were too lazy to grab a pair of scissors and used their chef's knives instead.

I just put the pan on the paper, trace with a pencil, then cut out with a pair of scissors.

These days, I don't line the pan. I use a professional spray on release. It already has flour in it. Even intricate bunt pans release cakes perfectly. It's called Bak-klene.
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