Mastering The Art Of Lining Pans With Parchment Paper

Lining a pan with parchment paper is a simple step that makes it easier to pour batter into the pan and remove your baked goods when they're done. Parchment paper is heat-resistant, non-stick, and makes cleanup a breeze. It's available in white and natural brown, both by the roll and in pre-cut sheets. You can use parchment paper in a variety of ways, such as baking cakes, brownies, cupcakes, and muffins, as well as roasting acidic fruits and vegetables. When lining a pan, it's important to ensure that the parchment paper is bigger than the pan and make cuts in the paper to create flaps that fit into the corners of the pan.

Using parchment paper for a crispy salmon sear

Parchment paper is a simple hack to achieve the perfect crispy salmon sear. It is a heat-resistant and non-stick paper, making it ideal for creating a crunchy texture on your salmon without the skin sticking or tearing. Here's a step-by-step guide to using parchment paper for a crispy salmon sear:

Step 1: Prepare the Parchment Paper

Cut a piece of parchment paper slightly larger than your salmon fillet. This border will provide space to move the fish around in the pan without damaging the delicate flesh. Ensure you use actual parchment paper, not wax paper, as wax paper is not suitable for high temperatures.

Step 2: Prepare the Pan

Drizzle a small amount of vegetable oil into a stainless steel or cast-iron skillet. Place the parchment paper on top of the oil, ensuring it sticks with no air gaps. Then, lightly oil the top of the parchment paper.

Step 3: Prepare the Salmon

Season a 5-6 oz salmon fillet with salt and pepper, or your desired seasonings. For an even crispier skin, dry the salmon with paper towels before seasoning. You can also leave it uncovered, skin-side up in the refrigerator for an hour to enhance the crispness.

Step 4: Cook the Salmon

Place the salmon fillet on the parchment paper, skin-side down. Press down on the salmon with a spatula until the skin stops curling. Cook over medium heat, maintaining a gentle, steady sizzle. Be careful not to let the parchment burn—if there's smoke, reduce the heat.

Step 5: Flip and Finish

Cook the salmon skin-side down for 5-7 minutes, or until the skin is crispy and the fish is almost cooked through. Then, flip the salmon and cook for an additional 1-2 minutes, or until done to your desired level of doneness.

And that's it! You now have a perfectly crispy-skinned salmon cooked using the parchment paper hack. Enjoy your delicious and beautifully seared salmon!

Lining a square pan with parchment paper

Method 1: The bikini method

• Start with a sheet of parchment paper.
• Fold the sheet of parchment in half, short ways, and crease well.
• Cut the parchment in two pieces along the crease.
• Place one of the pieces into the baking pan, creasing the corners so it sits in place. You can rub a bit of butter on the bottom of the pan to make the parchment stick.
• Place the second piece of parchment in the pan, perpendicular to the first piece, so that all 4 sides are covered. Crease this piece, too (again, use a bit of butter if the parchment doesn't stick).

Method 2: The origami method

• Place your sheet of parchment down on your work surface, and centre your baking pan on top of it.
• Using a pencil or marker, mark each of the 4 corners of the pan.
• Set the baking pan to the side.
• Using scissors, cut from each corner to the corresponding mark. If anything, cut a bit deeper than your mark to account for the thickness of the pan.
• You should now have 4 diagonal cuts.
• Fold in each of the 4 side pieces, from the end of one cut to the other.
• On the shorter sides, fold the triangles in on each other, forming a 90-degree angle with the previous folds.
• On the longer sides, cut off the 4 corner triangles to make straight edges.
• Lower the parchment into the baking pan, tucking the 4 folded triangles behind the straight edges. Crease the straight edges as needed to prevent the parchment from folding back in on itself.

Tips

• For either method, if you are using rolled parchment instead of sheets, be sure to assemble your lining so it curls outwards. This will prevent the sides of the parchment from folding back in on your baked goods.
• Lining your pan with parchment paper makes cleanup easier and makes for a better presentation. You can easily 'lift' the baked good out of the pan using the parchment paper as a sling.

Lining a round cake pan with parchment paper

Step 1: Prepare your parchment paper and cake pan. Take a sheet of parchment paper slightly larger than your cake pan. You can also cut the parchment paper from a roll, ensuring you have enough for the number of pans you will be using.

Step 2: Fold the parchment paper. Fold the parchment paper in half from the bottom to the top, and then fold it in half again from right to left, so it resembles a square. Then, fold the square into a triangle by folding it up from left to right.

Step 3: Find the centre point. Fold the triangle in half again, from left to right, to make an even smaller triangle. Place the corner of the triangle that will be the centre of the paper once it's unfolded in the middle of your cake pan.

Step 4: Cut the parchment paper. Hold the parchment paper at the edge of the pan and trim the excess paper about 1/4 inch in from the edge of the pan.

Step 5: Unfold the parchment paper. Unfold the paper, and you will have a perfect round piece of parchment that fits the bottom of your pan.

Step 6: Grease the pan. Lightly grease the cake pan with butter, non-stick spray, or baking spray. This will help the parchment paper adhere and hold in place.

Step 7: Place the parchment round in the pan. Place the parchment round inside the pan, pressing it gently to the bottom.

Step 8: Grease the parchment. Lightly grease the parchment paper with butter or non-stick spray. This creates an ultra-nonstick environment, ensuring the cake doesn't stick to the pan.

Step 9: Pour in the cake batter and bake. With the parchment paper in place, you can now pour your cake batter into the pan and bake according to your recipe instructions.

Step 10: Peel off the parchment round. Once your cake has cooled, run a thin knife around the edge, invert the cake onto your hand or a work surface, and lift off the cake pan. Peel off the parchment round, which may stick to the pan or the bottom of the cake.

And that's it! You now have a beautiful round cake that releases easily from the pan, thanks to the parchment paper lining.

Lining a rectangular pan with parchment paper

Firstly, ensure your parchment paper is bigger than your baking pan. Place the pan on top of the parchment paper, so you can see where the corners of the paper line up with the pan's corners. Cut the parchment paper to fit the pan, adding 2 inches to the length and 2 inches to the width if your pan has 1-inch-tall sides. For a 9x13x2 pan, cut a piece of paper that is 13x17 inches.

Next, make a cut in each corner of the parchment paper. Cut about 1-2 inches from each corner towards the centre, depending on the height of the sides of your pan. This will create two flaps at each corner, which are crucial for making the sheet fit neatly into the pan.

Now, place the parchment paper into the pan. Press it into the corners, and the paper should simply fold into place. You can also rub a bit of butter on the bottom of the pan so that the parchment will stick and not slide around. Once you have the paper in place, smooth it out from the centre outward and along the creases. When you get to the corners, overlap the flap where the cut edge is.

Finally, you can spray the pan with cooking spray or grease it with butter or oil. This will help the parchment paper stick to the pan and hold it in place. However, if your recipe calls for an ungreased pan, you can skip this step.

And that's it! You've now successfully lined your rectangular pan with parchment paper. This method will work for any size rectangular pan, and it will ensure that your baked goods don't stick and can be easily removed from the pan.

Using parchment paper in an air fryer

Firstly, always use food-grade parchment paper and never wax paper, as wax paper is not heat-resistant and can catch fire. Check the maximum temperature restriction on the box of your parchment paper. Most parchment paper can withstand temperatures up to 420-450°F, which is higher than the maximum temperature of most air fryers (400°F). However, it's important not to exceed the limit specified for your particular product.

Cut the parchment paper to fit the size of the bottom of your air fryer basket. It's best to cut it slightly smaller to allow for better air circulation, as this is crucial for how an air fryer cooks. Perforating the paper can further assist with air circulation and allow grease to drain away from the food.

Never preheat your air fryer with parchment paper inside by itself. Air fryers have a powerful fan that can cause the lightweight paper to fly around and get caught in the heating element, potentially causing a fire. Always place food on top of the parchment paper to weigh it down and prevent it from moving around.

When using parchment paper in an air fryer, it's also important to keep a close eye on the food as it cooks. Although it is generally safe, there is still a risk of the paper igniting or flaking off into your food if it gets too dry and chars.

If you're looking for a reusable and dishwasher-safe alternative, consider a silicone liner specifically designed for air fryers. These liners can help with cleanup while still allowing for optimal air circulation.

In conclusion, while parchment paper can be used safely in an air fryer by following the precautions outlined above, it is not a necessity. Understanding the potential risks and taking the necessary steps to mitigate them is essential when using parchment paper in an air fryer.

Frequently asked questions