Today we are going to tackle a problem that I see effect people in the kitchen on a daily basis and I think needs to be addresses immediately.
And that problem is this;
YOU’RE LINING YOUR TINS LIKE AN IDIOT!!!
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Now don’t let my boyish good looks deceive you, I have been cooking, and teaching people how to cook, for quite a long time, and during that time I have seen a HUGE range of… let’s call them “interesting” techniques, from novice cooks and seasoned chefs alike, in an attempt to line a tin.
One thing these techniques have all had in common is that they are all bloody stupid.
So if you are guilty of perpetrating any of these terrible techniques it’s time to change your ways and step out of the shadows of kitchen bafoonery and start lining your tins like your not totally brain dead.
In this video we are going to step away from the normal format and instead cover some of the more common idiotic tin lining techniques that I often see and how we can rectify them.
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Cutting To Size
So before we even get to the different types of tins, lets tackle the biggest problem I see when it comes to lining tins and that is; cutting the greaseproof paper to the correct size.
You would not believe how many people just cannot seem to grasp the simple concept that if you cut your greaseproof too small there won’t be enough of it to cover your tin properly.
You see them rearranging their paper, pulling at it, desperately willing it to grow and magically stretch to just the right size.
This is never going to happen, give up, get rid of the tiny piece of greaseproof and start again.
Now if you are someone who always makes your greaseproof too big instead, opting to cut it to size after you have got it into your tin, you may think you have dodged a bullet.
Well think again, all this shows is you too have given no thought to lining your tin and your more often than not you’re just wasting all of the paper you trim off anyway.
Either way, whether you cut the greaseproof paper too small or too big, it comes down to the fact you are being too lazy to take the extra 30 seconds you would need to make sure you cut the paper to the correct size.
So before we even START talking about lining any tins, we need to agree together that we are going to stop being idiots and make a concerted effort to make sure we cut the greaseproof paper to the correct size for whatever tin we are lining.
Ok now we’ve tackled what i consider to be the main culprit for idiotic tin lining now we can tackle the tins them selves.
Now when it comes to lining your tin if you are guilty of any of these techniques you too have been lining your tin like an idiot.
Forcing it in - This method is exactly how it sound and is the epitome of ridiculous tin lining, the paper wrinkles up, folds over itself, and can rip and tear. Completely lazy & totally ridiculous.
Cutting Corners - The name doesn’t actually do this technique justice for the amount of work involve. But trust me it is a complete waste of time, this technique leaves the corners of your tins unprotected allowing cake batter and sponge mixture to seep through and stick in the tin causing you a world of pain later on. Do yourself a favour skip this technique all together.
Base Lining - Sometimes base lining is necessary, like on a baking sheet for cookies but in a square or rectangular tin with edges that you don’t want your baked good to stick to it is a total waste of time so stop it. So stop being surprised that if you trace the base of a tin and cut that out, that it doesn’t come up the sides when it comes time to line it.
Base lining is really good for circle tins but this is making a cartouche for crying out loud! It is not the way to line a circle tin. AAAAAAAH
Also if you do this and always start from the centre, stop it! You are just wasting a huge amount of greaseproof.