Comments on: How to make a parchment paper circle

By: tarte tatin « Sassy Radish

tarte tatin « Sassy Radish — Fri, 03 Sep 2010 17:22:51 +0000

[...] shell. [For an easy-peasy tip on how to cut your parchment circles out, Michael Ruhlman has a genius suggestion for [...]

By: Loopy

Loopy — Mon, 30 Aug 2010 08:02:35 +0000

A nice trick, but no one’s mentioned that you gotta be pretty darn good at eyeballing the exact center of your pan to really get a good circle…

By: LA Cooking Classes

LA Cooking Classes — Sat, 28 Aug 2010 06:50:29 +0000

This is the same technique I teach my students. So much faster and more accurate than using scissors.

By: Carol

Carol — Fri, 27 Aug 2010 20:34:06 +0000

I’m in love!

hehehe

(Ok, let’s sing The Cure)

By: NancyB

NancyB — Thu, 26 Aug 2010 11:48:59 +0000

Michael,
Good idea to intersperse recipes w/techniques like this! Let’s have more. What I’d love is a video on sharpening & honing knives!! I’ve read directions 100 times but never seem to get it right. When I see you easily cutting through all that folded parchment…..!

NancyB

By: derek

derek — Wed, 25 Aug 2010 00:33:55 +0000

Doesn’t this leave you with a hole in the middle of a large piece of parchment paper? I mean, it’s cheap, but this isn’t THAT much faster.

By: Tenina

Tenina — Tue, 24 Aug 2010 22:04:10 +0000

Your face at the end will stay with me for a while, I am chuckling as I write. (have always done this, but wondered what the video was going to show me…a good laugh, that’s what!) Well done

By: E. Nassar

E. Nassar — Tue, 24 Aug 2010 15:11:10 +0000

My favorite technique is to use Pam for Baking for any cake pan. Works great even with a wierdly contoured bundt pan .

However, if I am makign a cheesecake then parchment is what I reach for. Makes for an easier removal of the heavy finished pie.

By: Susan

Susan — Tue, 24 Aug 2010 10:43:40 +0000

How, in the name of all that is holy, have I gone all these years without knowing this? I did it yesterday when I made a cake, and I’m still hitting myself for all the years of tracing and cutting. Thanks!

By: Michelle

Michelle — Tue, 24 Aug 2010 04:56:11 +0000

At first I thought you were doing some weird origami, but thanks to a fantastic home-ec teacher, back in the days when schools still offered home-ec, I learned this technique. It’s a good one to know.

By: Shelley

Shelley — Tue, 24 Aug 2010 02:55:54 +0000

Simplify. It works. Thanks for the tip!

By: bob del Grosso

bob del Grosso — Mon, 23 Aug 2010 21:57:22 +0000

You just gave away one too many secrets. Now you need to be afraid, very afraid.

By: Wilma de Soto

Wilma de Soto — Mon, 23 Aug 2010 21:41:53 +0000

Ruhlman, if you love the iPhone G3, you’ll adore the HD video quality of the iPhone G4. It rocks!

By: Wilma de Soto

Wilma de Soto — Mon, 23 Aug 2010 21:40:54 +0000

Chef Pepin has indeed shown this in his TV shows, which is where I first learned it.

Ruhlman, if you love your iPhone 3G you’ll adore the iPhone 4 which takes HD video!

By: Dennis

Dennis — Mon, 23 Aug 2010 18:36:47 +0000

(not sure how much if it Pepin has covered in his own TV shows, though.)

By: Dennis

Dennis — Mon, 23 Aug 2010 18:35:45 +0000

Use this technique all the time, but the video is a really good presentation for folks who haven’t seen it before. Jacques Pepin describes this technique (and the one mentioned for rectangular pans, plus one or two others) in his Complete Techniques.

Come to think of it, a video companion to Complete Techniques would be a great project…

By: Neil D

Neil D — Mon, 23 Aug 2010 08:47:07 +0000

Nice! I did this exact same thing today @ ad hoc, to make quinoa!

By: Laura

Laura — Mon, 23 Aug 2010 03:33:36 +0000

That is impressive! Another technique I love is for lining square and rectangular pans. I saw it on Jaques Pepin once and never forgot it.
Take a piece of parchment bigger than your square or rectangular pan. Cut the parchment in from each of the corners about the same length as the height of the sides of your pan. The cut parts will automatically slip together (one behind the other) forming a corner so you can have parchment on the bottom and on the sides of your pan. Great for caramels and brownies. Less wasteful and more elegant than using extra paper to make a sling.

By: May

May — Mon, 23 Aug 2010 03:06:04 +0000

Michael, please keep up the great teaching/demo videos. I was preparing some poached salmon last weekend and wanted some mayo to go with and I remembered you had one that used a hand blender to whip up some in less than a minute. I got my 8 year old to help and within minutes we were enjoying our potato rosti, salmon and wonderfully thick, homemade mayo! You’re my go-to guy and Ratio is my well used kitchen reference! Thanks!

By: Joseph Paul Flowres

Joseph Paul Flowres — Mon, 23 Aug 2010 01:56:58 +0000

It’s good it’s good it’s good! GOOD!