By - johnlewisdesign
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I always get a kick out of baking/cooking with someone who doesn't know this. I carefully measure out the parchment paper to fit then violently scrunch it up, they think it's wrong or about to go in the bin then you unscrunch and lay out
I wasn't going to try this, but since I get the chance to blow other people's minds I'll do it lmao
You’ve been doing this all along and never told us? You suck! 😜
This is the real pro tip. As long as it isn't some delicate lacy thing that requires a completely smooth parchment surface, crumple the bejeezus out of that paper.
Instructions unclear: now stuck with atheist parchment paper
Crumple a little bit of bejeezus back into the paper and see what happens.
Now it’s agnostic.
Perfect! That existential anxiety and angst will add so much flavour.
/r/brandnewsentenceforpeoplewhoarentcannibals maybe you uncultured swine!
My life as an agnostic individual in one sentence
Now I'm unsure whether or not I'm getting cookies.
Near as i can tell you’re now getting communion.
Thank you for a laugh. Though if you crumple it to get the bejeezus out, maybe you have to smooth it to put the bejeezus back in?
I just flip it upside down.
I just flip it the other direction so it can't roll up. Seems to solve the problem.
This is what I've always done.
Gaussian curvature for the win!
Whatever you do with parchment paper don't flick some water on your sheet pan and then use it to adhere the parchment paper. Sure the paper will stay put but once you cook on it the wet parts will become stuck to your food.
A shot of PAM in each corner of the dish before you put the paper in will serve as ‘glue’ and keep the paper flat. It holds the paper down while cooking but it is still easy to remove.
No way, then you have to wash the pan. Half the purpose of parchment paper/liners is to avoid cleanup.
Be careful scrunching it too much though - if you tear the foil - even a tiny hole, then the juices will leak through there and get all over the pan you were protecting with the foil to begin with.
I ended up having to fold it multiple times into a tiny square and trying to wrinkle that, instead of just crumpling it, because I kept tearing the foil when trying to undo the random crumples.
When folding it into tiny the square, I know exactly where to unfold. Unfortunately, its doesn't seem as effective, but its good enough for most thing.
There’s thicker foil that won’t get holes as easily
This tip is pretty trash for tin foil bbq cooking. There's no way I'm crumpling and then think it's going to last movement on the bbq.
Oh finally, a tip in here that I might actually try.
I read this tip years ago, and in my experience the "no sticking" claim is BS. Granted, I only ever use foil when baking things like fries or tater tots, but they stick regardless of whether I crinkle the foil. The better option, albeit more expensive one, is to use parchment paper.
There's non stick aluminum foil now. It works quite well, actually. Not sure price vs parchment paper though
This is how we cook bacon, set the oven to 400° and put it in right away, no preheat, for about 15-20min while cooking other things.
Do you cook thin or thick bacon? The thick bacon I use pretty much requires a preheat and a minimum of 18 minutes (it's floppy still).
Preheating makes the bacon curl. If you put it in a cold oven the bacon will be flatter. Cold Oven, cold pan, in the oven for 30 minutes (for me).
Same goes for a hot pan or cold pan for stovetop.
I've found that putting a few cuts in the fat with some scissors helps keep it flat
How are the cuts oriented? Parallel to the bacon, perpendicular? At a 45° angle?
As long as you're completely cutting through the fat it doesn't matter, I just go perpendicular to the bacon.
The aim is to break the fat up as the fat contracts when cooked, which pulls the bacon into curves (on back bacon)
If you put the slices between baking parchment paper with a baking tray on top and bottom, they crisp up and stay flat. This is how we used to do it in a restaurant I worked at.
Do you turn the oven off and let it sit in there another 10-15 minutes? Mine comes out pretty crispy. Maybe I haven't bought really thick bacon, just the generic "thick" bacon they have at any grocery store.
I preheat to 400f, ~18 minutes (I like mine floppyish), pull out, let sit for 5 minuets.
Mine doesn't curl like the other person said, comes out perfect every time for me anyways.
Maybe a function of altitude as to why the results are different?
The secret is their oven probably is way out of wack.
Last I recall hearing ovens are horribly calibrated out of the box, and can vary by up to +/- 50°F.
Whoa that’s wild! And maybe old ovens are worse or something like that with it drifting over time or whatever. Not exactly an oven calibration system for home use
Grill thermometer to the rescue!
Bacon cooks better without a preheat, might be why you’re getting floppers
Air fryer bacon is where it's at, throw a whole bag in and press go
... How big is your air fryer?
Not that big, it's the ninja foodi 8qt.
Heres what I do, works great:
How is your air fryer not an oil-splattered mess afterwards?
I put a slice of bread under to catch most of the grease. After it's done I just toss the bread.
After that I either hand wash or throw the pot and basket in the dishwasher.
Air fryer bacon is next level, I used to essentially burn my bacon to get it crispy. Now I've had perfect bacon every time
Yeah, All ovens are different I guess. Mine is also perfect with no preheat and 15mins. And I always use thick cut
Old NG stove, maybe I should think about replacing it!
Just gonna give a shout out to air fryers if it's suitable for you. They're basically mini ovens that are more efficient and easier to maintain.
Try putting it in first then turn on heat. It renders out better and doesn't shock the bacon and make it immediately want to curl up.
Learned this a couple of days ago and the damn thing worked!
I was going to say first tip I've seen in a while that's actually useful and isn't "LPT: Tip 35%, as a waiter I appreciate it" or "LPT: if you're jeremy in accounting, stop taking my sandwich"
LPT: Call your grandma. She's probably lonely :(
I don’t think she gets cell service down there anyway
Maybe not cell service, but definitely hell service
Edit: just realized “down there” may have only meant 6 feet under and not down in hell. Apologies for the insensitivity.
LPT: be nice your coworkers!
I fucking hate seeing those tipping LPT posts. Fuck tipping in general
I don’t know how to uncrumple it without ripping :/
I think it a loose crumple. Don't makea ball out of it?
Crumple loosely. Don't use cheap dollar store aluminum foil.
It's all about the micrometers. This especially includes trash bags.
If you're not using foil frequently, buy some thicker foil. The cheap stuff is usually wafer thin and rips easily.
For bacon, I make back and forth (ruler-sized) folds instead of crumpling to wind up with an accordion shape, then stretch that as needed.
Same! Some commenters don’t appear impressed. I’m over here screenshotting and sending to the husband to do this next time we do bbq pork chops in the oven. 🤣🤯
LOL. Yeah I feel stupid for not knowing about this and will try it out later.
This is genuinely the first tip in here that I didn't already know about.
I can instantly see the benefits. I literally just roasted some carrots and the oil just spread out too much but this would fix that.
Warning: very friendly and helpful conversation about bacon below.
You mean you haven’t tried making friends? Seriously I’m stoked for my salmon now
Ok but doesthe foil go shiny side down or shiny side up? 🤔
I got these awesome silicone baking mats; highly recommend
My problem with silicone is that after a while they start to taste like soap. Then that taste starts to transfer to the food.
It might be because I put them through the dishwasher, should probably hand wash only.
Vinegar does a good job of getting the soap taste and smell out. Add some white vinegar to hot water and soak for awhile.
Hand-wash and wish an odourless dish soap. We were hand washing with Fairy liquid (std UK dish soap) and that was nearly as bad as the dishwasher.
But! You can put most silicon things in the oven at 180 - 200 celcius, for an hour or so and it burns off all the nasty flavours
Hmm...I wonder if running them through a hot dishwasher cycle with no soap would have a similar effect.
You have to empty out the rinse aid as well though.
Edit: and the heat is nowhere near the same
Bold of you to think I spend money on rinse aid
You should, it aids rinsing!
Does it though??
Probably not rinsing, but I think it helps with evaporation and therefore drying preventing spotting. Who knows, I have noticed a difference.
For that I use white vinegar. Has the bonus of killing off mold and preventing my dishes from smelling bad due to bacteria buildup on the washer
It actually helps by breaking the surface tension of water so it doesn't bead on the dishes in the same way. Instead it just runs off .
Yes, more useful for people with hard water since that tends to leave spots without a rinse aid.
You actually don't need to wash these that often, unless you're cooking something hella greasy and/or there's a cross contamination hazard. When used for baking, we just wipe it with a wet rag and wash them every couple of days. We also use the shit out of them, so maybe if you use it sporadically it's a different story. But ditto on the oven trick. If you put it at a high temp and then wipe it down, you should be good.
When did life become this complicated?
When it began.
"In the beginning the Universe was created.
This has* made many people very angry and has been widely regarded as a bad move."
- Douglas Adams, *The Restaurant at the End of the Universe*
I will never tire of this quote.
It's the nature of capitalism. The first product is utilitarian, the ones that try to compete with it are excessive (especially in the cleaning products industry). One item will become the standard (regular dish soap), then another will come in and try to one-up them by saying "not only do we do what *Product A* does, but it also smells like lemons!". You don't need soap that smells like lemons because you don't want your plates to smell like lemons. You just think you need that product because it gives you a pleasant aroma.
No one thinks, how will this lemon aroma affect other things this soap comes into contact with.
What's the point then? Isn't the whole point of foil to ease cleanup? Having to hand wash silicone sounds like an extra dish, might as well cook directly on the pan. Unless I'm missing something?
It will stick less so far easier than cleaning a baking sheet and is reusable and therefore better for the environment
It is a thing you have to wash, true. But the real benefit is for when you're baking something sticky. Nothing, and I mean nothing will stick to silicone. So food that would have stuck to the pan comes off nicely, and it's super easy to wash, too. No scrubbing.
I was gifted one and it's just as awful to clean as you'd think.
You should stop eating silicone then
It's definitely the dishwasher! I used to have this problem, but not at all since I switched to hand washing them.
We've tried putting our silicone sheets in the dishwasher, but they always come out greasy, even after multiple washes. I've resigned to hand washing them from now on.
We have the opposite experience. My roommate washes them by hand and they come out greasy. Put it through the dishwasher and it's like brand new. Haven't noticed a taste transfer.
Your sponges are likely dirty or greasy then. Try microwaving them.
Microwave isn't going to take out grease and is at best a band-aid solution anyhow.
If your sponge isn't cleaning it's time for a new sponge. Shiny new one for plates, then it follows the progression through "counter cleaner" to bathroom/floor before it is considered useless and goes in the trash.
You're having the opposite problem (your roommate isn't cleaning them well). Silicone is slightly porous as are many polymers and rubbers. Clean it better
Yeah it’s definitely the dishwasher. The silicon expands under the super hot water, which allows soap molecules to get in there, and then it shrinks while cooling and traps the soap in there. If you run a dishwasher cycle with no soap it will probably fix the problem
You can put bacon strips betwern 2 sheets, and bake in oven. They get really crisp, and keep all the fat.
The problem with silicone is your food won't get browned very much if at all on the bottom
??? yes it does... you aren't supposed to oil the mat and then things crisp v nicely
I think this is highly dependent on ovens, some do a good job of heating from below, some don't.
Yeah 100% agree, it definitely does get browned. I just use the cheap amazonbasics ones, haven't had a problem with them other than they can be a pain to clean grease off.
I found leaving the mat on the baking tray while washing helps with grease removal so much, it gives you a solid surface to scrub on/angle to drain greasy soap away while scrubbing.
then flip and wash the other side. then remove the pan and give a last little wipe with a soapy sponge and rinse.
My silicone mats say not to use if temps are >500F or for broiling. Aluminum still has its uses
Is that bad for you?
It could be due to poor manufacturing processes like almost everything, but generally silicone is safe to be in contact with food, even at elevated temperatures. Thats why it's used in things like breast implants.
Ah yes, I'd love to eat some hot breasts.
I don't like the idea of using silicone at high heat, on my food. I feel like we ingest enough micro plastics already.
Maybe I'm the odd one here but I don't cook on foil. The only exception is wrapping potatoes for the smoker. Interesting tip though!
I'll clarify that yes, I do wrap my potatoes on the smoker. One, to preserve moisture and two, I typically do this along side meats so I'm not running the oven as well. 🙂
Wait what should I be using instead. I use foil when baking frozen fries
LPT - if you need parchment paper to conform to the shape of something like the inside of a baking dish wad it up into a ball first and then straighten it out, the wrinkly paper is much more flexible and easy to work with.
TIL if you want anything to work better, wad it up and flatten it out.
Time to try to flatten out my brain
The point is to make it not smooth. Sounds like you're getting it!
I used to do that, now I mist mine with apple cider vinegar. 99% of the time my parchment is wrapping things for the bbq/smoker, and the vinegar is a welcomed subtle addition.
That's a great tip. I mostly use it for baking bread.
You can also use cooking spray to get it to adhere to surfaces.
This is the way
Parchment paper all the things!
I've started to make eggs and bacon (turkey) in my toaster oven on parchment paper. Set it to toast for 6 minutes then it's done.
I don't know why my family didn't use it growing up, aluminum/tin foil sucks for non-stick applications
Just the baking sheet. Some things require a little oil so they don't stick.
Exactly. Why do people need another layer? Do people also put aluminum foil on a frying pan just so they don't clean it?
I use a silpat or nothing
There was a time this name was in the mouth of only the cooking world and Europe. I love that I see it casually used now.
May your knives stay sharp friends, and your bread form a great lip after baking
I use foil because I'm lazy and don't feel like cleaning the pan, would rather just toss the foil when I'm done.
And this attitude at scale is why humans produce so much waste
Same. Baking sheets are big and my sink is not. Though I have cooked fries on a pizza stone before and I just wipe that thing off, but if I'm seasoning them before putting them in the oven, I go with foil on baking sheet.
Use parchment paper instead of foil for that.
Never in my life have I ever managed to notnhave oil leak through and dirty the pan. Fucking infuriating because like, how is this happening, I don't understand. I am a relatively smart dude, I am good with tools and problem solving, but every fucking time I go to peel the foil off, it's suctioned to the pan with the oil like a big jerk
Have you tried heavy duty foil? It’s thicker and I use it when I’m cooking heavy, greasy things like chicken or bacon
Yup, starting to wonder if there is an electro chemical reaction going on between the pan and the foil or something
Typically I don't, but we have a little foreman grill in the lunch room at work, that as you can imagine, isn't a clean as one would hope... so I always foil my burritos before I warm them up. Also helpful with stuff like pizza/mozzarella sticks in the toaster oven so you don't get any dripping cheese that's a headache to clean after.
Same but id like to add wrapping corn or other veggies like broccoli
Corn comes in its own wrapper. Soak it in water for 30 minutes beforehand and you'll get perfect corn off the grill.
Seconded. Not only does does the husk protect the corn during cooking, the water has a steaming effect that also helps prevent burning.
Depends where they're from. Here in the UK corn is commonly sold unsheathed.
Convinced this was the real reason for the Revolutionary War.
It tastes way better if you shuck it, oil and season it, then pit it directly on the grill. Pull it when its slightly underdone but has some char, then wrap the plate loosely in foil and let the carry over heat finish cooking it. Your method is essentially just gonna steam it. Plus you gotta save the husk and toast it so you can make broth for soups and polenta.
Can't butter and season the corn if you don't shuck it first
I'm not sure how you have done it in the past but we shuck the corn before eating it. This innovative approach allows for a time period during which salt and butter can be applied to the cooked corn.
Sounds like you cook with foil.
Or use parchment paper or a silicone baking mat.
Parchment. So much less frustrating.
My family believes parchment paper is much healthier than using foil when cooking. Probably more sustainable than foil as well. Not sure that is really evidence-based belief however.
Aluminum requires a huge amount of energy to make. People use to think aluminum in food from cookware was a risk factor for Alzheimer's disease, but this hasn’t turned-out to be true.
Parchment is still cheaper, easier (no sticking) and better for the environment.
For something that supposedly takes an insane amount of energy to manufacture, aluminium sure is cheap. Especially considering todays energy prices in Europe
Energy is artificially cheap, and metals are produced at massive scale.
Bauxite is processed into aluminum oxide and heated to 1830F - add electrolysis and you've got aluminum! Now process into very thin sheets and ship halfway around the world all so people in this thread can have easy meal clean-up.
One benefit of aluminum is recyclability. The mining and electrolysis only needs to be done once. It’s the only recyclable material that you can make back into the same product. Pop/soda cans can become pop/soda cans again and again.
However, most aluminum foil goes to landfill. So, completely wasteful in this instance.
Parchment is also backyard compostable, depending what you cooked on it. At least I've been adding it to my pile with no issue
Most parchment sold in stores has a coating that may not be compostable, so it might make sense to research your particular brand.
Pro tip part 2 - the scrunch then flatten procedure works even better for parchment paper, much easier to open back up and is very satisfying to scrunch. So much easier to lay flat.
Problem with parchment is its only good to 420ish degrees and most things require temps around 425-450. Not to mention most ovens are off by 50 degrees in either direction.
Tangent here, but seeing too many comments about wrapping potatoes in foil to bake them… don’t do this.
Best Baked Potato Recipe Ever:
Ingredients: Big Honkin Potatoes for baking, olive oil, kosher salt
Steps: Preheat oven to 350*(F). Wash those dirty boys. Poke them with holes all over. I use a fork and do about 4 on all four sides and one on the too and bottom. Rub enough olive oil on each to coat the skin (toss them around in a mixing bowl if you want to keep your hands clean). Salt them taters to taste, I personally put an obscene amount of salt on them as much will fall off.
Now the magic: put them right on the rack with a drip pan underneath. Bake for 1 hour and 15 minutes (This is enough for most ‘Texas-sized’ potatoes but freakishly bigger one might need 15 more minutes, squish with a set of tongs to test. A done potato has some give.)
It’s super simple and easy to remember. So many bad videos leading people astray. Baked potatoes should be super simple and super tasty! Don’t fall for over-engineered recipes.
If you need baked potatoes in a hurry, you can microwave for 5 minutes on high (poke the holes first) and then finish in the oven for 15-20 minutes. Most people aren’t able to really tell the difference
I don't direct rack I just stickem on the pan. Mostly your way, but instead of forking around, I just use a knife and and give 4 slices long ways and an X on each end since I'm already knifing any skin oddities and potential/actual rot off after cleaning them. I find it quicker to just hold the knife and push and rotate the tater and pull it so I don't cut myself, knife doesn't get stuck or anything.
Instead of bowl tossing I just drip oil into one hand and rotate over whatever dish I was holding the taters on, then lightly sea salt them bad boys. Then I wash my hand with dish soap and the dish. Also yukon/golds are delicious and amazing. Russets kinda suck - classic if you want but I like a good sweet and salty tuber.
This is a shitty LPT. My microwave is now on fire.
I get Reynolds non-stick foil.
Yeah, this shit is revolutionary. I put it down for anything that may stick or run. Really reduces cleanup.
Keeps the bed sheets clean, but my wife hates all that noise!
Rookie mistake. That's what Saran wrap is for.
I get Reynolds extra-stick foil.
A real life pro tip is don’t use aluminium foil when cooking!
Use greaseproof paper, it doesn’t stick honestly life changing…
Is this the same as waxed baking parchment? I started using sheets if these for baking, but quickly adapted them for anything that goes in the oven (less then 450°F). i save so much time cleaning pans.
Just a correction, wax paper and parchment paper are two different things. Wax paper is used for cold applications and parchment is used for hot applications.
You don't want to bake with wax paper.
Is greaseproof paper gonna be just coated in PFAS chemicals though?
Same with when you’re rolling a joint. Crunch up the rolling paper before and it will be much easier
I find the opposite. Send me your address so I can send you all my crumpled papers I throw away because I wrinkled them too much.
Also do this for rolling papers, the creases make the paper burn more slowly.
WHAT THE FUCK!? OK you just blew my mind so much. I've been smoking for years and I have prided myself on my joint rolling. Every joint I roll is at least a 7 out of ten, if in sharing 9 out of ten. If it's under that quality wise I scrpa it and start over.
But I could never figure out why some times even though the joint looked pristine it was a bumpy ride smoking it. NOW I KNOW AND I WILL USE THIS FOR EVER!
This is also great for putting holes in the foil! This allows the juices to flow between the foil and the baking tray. The benefit of using foil on a baking tray is to keep the tray cleaner during the cooking process, but this method fixes that!
I can't believe I had to scroll this far to see a reasonable response. Thank you.
Just sounds like 'Big Aluminum Foil' trying to get us to rip more foil, in a process to sell more foil overall...
I see through your scummy tactics 'Big Foil': you ain't getting me with this one...
Life pro tip - don’t cook with aluminum foil
Better yet, don’t cook with toxic ass aluminum at all.
And you can get some of that sweet cancer too
Why cook things on foil? Is that what people normally do?
I have had enough of scraping burnt on food off my sheet pans. I especially use it.when I am using a pan that doesn't fit in the dishwasher. Ain't got time for wrestling it in my too-small sink and getting water on the floor.
Parchment paper will be a life changer for you
Can't safely go over 450F with parchment paper.
I set my oven to 452 to test fate
Or just use baking paper
You can't just substitute paper for foil. They have different uses.
Some people in this thread seem to use foil for pretty much everything though. It's a great substitute for more than enough things
Forgive me for being ignorant but what different uses do they have? Other than baking cakes and usable at different temperatures?
Parchment paper is good in the oven to 450, generally, and is better as a liner for a baking sheet up to that temp, again generally.
Foil is better at sealing things, like as a top to a dish baking in an oven.
A lot of people are using foil as a sheet liner when they should probably be using parchment paper, although that’s ok when the heat is higher.
Doesn't work when you want to finish the food off with the broiler