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Line a
Pan with Foil (or Make a Foil Sling) |
A way to easily remove
bar cookies, brownies
or fudge, etc. from a pan, is to create
a foil sling while you are preparing it for baking. There is a specific way to
do it and has several advantages: the entire batch can be lifted out of the pan;
the aluminum foil can be peeled back to make cutting easier; and, there is less
stuff to clean. If frosting the bars, I find it is easier and less messy to
frost after they have been removed from the pan and the foil is peeled off.
NOTE: Bar cookies made with a delicate shortbread
base (like lemon bars) or those with loose or runny fillings, should be cut
directly from their pans and do not need a foil sling.
TO DO:
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 | Tear the foil so it extends several inches
over the pan, leaving enough overhang on the two opposing ends to use as
handles. |
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| The easiest way to shape the foil is to
turn the pan upside down, and then smooth the foil around its contours
until the right shape is achieved. Place formed foil in the pan.
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| Spoon or shape batter in the liner and bake. |
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| When the contents have baked and cooled,
lift them out by pulling up on the foil. |
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| Cut squares with a sharp knife or with an
electric knife, which is my favorite way. For "How to Cut Even Squares",
click here. |
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Another way to easily remove bar cookies from a
pan, is to grease the pan, line it with parchment paper and then grease the side
showing, as well. To remove, run a paring knife around
the inside edge of the pan and then invert the pan onto a flat surface and peel
off the parchment off the bottom of the recipe. Place right-side-up and finish
with icing, etc. or cut.
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