Why You Should Crumple Your Parchment Every Time You Use It

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ABC: Always Be Crumpling

There are two ways to work around this problem. The first is to buy parchment paper in flat sheets, or—if you really want to get exacting—

. The second is the crumple. When you gently but thoroughly ball up the parchment in your hand and then flatten it out again, the curl comes out of the paper and it lays flat, or at leastThis is a trick that comes in handy for lining cookie sheets and cake pans, but I’m reminding you of this trick today with

in mind. Parbaking pie shells—which many Americans will do this week —requires a layer of parchment or foil between the pie crust and the pie weights. Foil can conduct heat that you may not want, but with the crumple technique, parchment is just as malleable as foil. And malleable parchment paper is how you’ll get a prebaked pie shell that doesn’t bubble up, making it pretty enough to go on Instagram—where I look forward to seeing it tomorrow morning at 4 a.m.

 

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Chefs have been doing this for decades

I have done that for years. It is actually an example of a very common innovation technique referred to a segmentation, where one introduces an advantageous amount of flexibility to an otherwise non flexible object. Real world examples abound.

Or you could just buy sheets of parchment paper from Amazon or the like. 🤷🏻‍♀️

Good kitchen tips always appreciated.

Nice

Love it.

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