View Single Post
  #6 (permalink)   Report Post  
Old 18-12-2011, 09:22 PM posted to rec.food.cooking
Mark Thorson Mark Thorson is offline
external usenet poster
 
Join Date: Jan 2006
Posts: 7,055
Default Lining pans with foil

Ed Pawlowski wrote:

Only thing I've noticed is that stuff can stick to it more than the
regular pan. With roasting pans, I put a little water in it so the


When my mom used to roast chicken, she'd always line
the pan with foil, and I liked the crunchy golden brown
crust that would form on it. Curl the foil toward the
back side sometimes will release pieces of crust from
the front side.