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baking pan question

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01 / Original postbaking pan questionrox formerly rmg · 2 Dec 2005 02 / This pagePosts 1–10Page 1 of 1 · chronological order 03 / Latest replyPost #10Melba's Jammin' · 4 Dec 2005

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General fitness, health and nutrition
Published
2 December 2005
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4 December 2005
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rox formerly rmg
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  1. Original post
    rox formerly rmg
    Archived post
    #1

    I guess I have finally learned my lesson about using baking pans for
    roasting things. It just shouldn't be done.

    Anyway, now I have a 9x13 metal baking pan which is rather thrashed and
    skanky. I would like to line it with foil before baking my shortbread bars,
    but I'm not sure if it's ok, meaning I'm not sure if the foil will cause the
    bars to cook faster or burn or some such. Any feedback? These are the bars:

    http://www.epicurious.com/recipes/recipe_views/views/102754

    PS this is cross posted to alt.cookies.yum.yum.yum. If you don't want to
    post to that ng please remove it from the header of your reply. Thanks.

    rox

    Report
  2. Elaine Parrish
    Archived post
    #2
    rox formerly rmg said:

    I guess I have finally learned my lesson about using baking pans for
    roasting things. It just shouldn't be done.

    Anyway, now I have a 9x13 metal baking pan which is rather thrashed and
    skanky. I would like to line it with foil before baking my shortbread bars,
    but I'm not sure if it's ok, meaning I'm not sure if the foil will cause the
    bars to cook faster or burn or some such. Any feedback? These are the bars:

    http://www.epicurious.com/recipes/recipe_views/views/102754

    PS this is cross posted to alt.cookies.yum.yum.yum. If you don't want to
    post to that ng please remove it from the header of your reply. Thanks.

    rox

    I would think that foil would change the cooking process. I use parchment
    paper. It comes in a roll just like foil, wax paper, and cling wrap. It
    works well and doesn't change the cooking time or the product.

    Elaine, too

    Report
  3. Melba's Jammin'
    Archived post
    #3

    In article <[email hidden]>,

    rox formerly rmg said:

    I guess I have finally learned my lesson about using baking pans for
    roasting things. It just shouldn't be done.

    Anyway, now I have a 9x13 metal baking pan which is rather thrashed and
    skanky. I would like to line it with foil before baking my shortbread bars,
    but I'm not sure if it's ok, meaning I'm not sure if the foil will cause the
    bars to cook faster or burn or some such. Any feedback? These are the bars:

    http://www.epicurious.com/recipes/recipe_views/views/102754

    PS this is cross posted to alt.cookies.yum.yum.yum. If you don't want to
    post to that ng please remove it from the header of your reply. Thanks.

    rox

    Can you use parchment paper instead? That'd be perfect. Reynolds makes
    some; I buy in bulk from KA
    --
    http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

    Report
  4. hob
    Archived post
    #4

    "rox formerly rmg" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    I guess I have finally learned my lesson about using baking pans for
    roasting things. It just shouldn't be done.

    Anyway, now I have a 9x13 metal baking pan which is rather thrashed and
    skanky. I would like to line it with foil before baking my shortbread


    bars,

    Quoted message said:

    but I'm not sure if it's ok, meaning I'm not sure if the foil will cause


    the

    Quoted message said:

    bars to cook faster or burn or some such. Any feedback? These are the


    bars:

    Quoted message said:


    http://www.epicurious.com/recipes/recipe_views/views/102754

    PS this is cross posted to alt.cookies.yum.yum.yum. If you don't want to
    post to that ng please remove it from the header of your reply. Thanks.

    Consider using baking parchment.

    And buying a new pan --

    Quoted message said:


    rox

    Report
  5. hob
    Archived post
    #5

    "rox formerly rmg" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    I guess I have finally learned my lesson about using baking pans for
    roasting things. It just shouldn't be done.

    Anyway, now I have a 9x13 metal baking pan which is rather thrashed and
    skanky. I would like to line it with foil before baking my shortbread


    bars,

    Quoted message said:

    but I'm not sure if it's ok, meaning I'm not sure if the foil will cause


    the

    Quoted message said:

    bars to cook faster or burn or some such. Any feedback? These are the


    bars:

    Quoted message said:


    http://www.epicurious.com/recipes/recipe_views/views/102754

    PS this is cross posted to alt.cookies.yum.yum.yum. If you don't want to
    post to that ng please remove it from the header of your reply. Thanks.

    Consider using baking parchment.

    And buying a new pan --

    Quoted message said:


    rox

    Report
  6. hob
    Archived post
    #6

    "rox formerly rmg" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    I guess I have finally learned my lesson about using baking pans for
    roasting things. It just shouldn't be done.

    Anyway, now I have a 9x13 metal baking pan which is rather thrashed and
    skanky. I would like to line it with foil before baking my shortbread


    bars,

    Quoted message said:

    but I'm not sure if it's ok, meaning I'm not sure if the foil will cause


    the

    Quoted message said:

    bars to cook faster or burn or some such. Any feedback? These are the


    bars:

    Quoted message said:


    http://www.epicurious.com/recipes/recipe_views/views/102754

    PS this is cross posted to alt.cookies.yum.yum.yum. If you don't want to
    post to that ng please remove it from the header of your reply. Thanks.

    Consider using baking parchment.

    And buying a new pan --

    Quoted message said:


    rox

    Report
  7. Email address hidden
    Archived post
    #7
    Melba's Jammin said:

    Can you use parchment paper instead? That'd be perfect. Reynolds makes
    some; I buy in bulk from KA

    What is KA?

    Report
  8. Nancy Young
    Archived post
    #8

    <[email hidden]> wrote

    Quoted message said:
    Melba's Jammin said:

    Can you use parchment paper instead? That'd be perfect. Reynolds makes
    some; I buy in bulk from KA

    What is KA?

    King Arthur Flour.

    nancy

    Report
  9. Melba's Jammin'
    Archived post
    #9

    In article <[email hidden]>,

    Quoted message said:
    Melba's Jammin said:

    Can you use parchment paper instead? That'd be perfect. Reynolds makes
    some; I buy in bulk from KA

    What is KA?

    King Arthur -- sorry.
    --
    http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

    Report
  10. Melba's Jammin'
    Archived post
    #10

    In article <[email hidden]>,

    Quoted message said:
    Melba's Jammin said:

    Can you use parchment paper instead? That'd be perfect. Reynolds makes
    some; I buy in bulk from KA

    What is KA?

    Sorry - King Arthur Flour - their catalog

    http://shop.bakerscatalogue.com/items/item5000.html
    --
    http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

    Report

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