Top chefs wet their parchment paper to get great cooking results

One of the most useful inventions in the history of cooking is parchment paper. This paper prevents foods from burning and/or sticking to the bottom of baking trays during cooking. Without this paper, we have to butter or oil the cooking utensils to prevent sticking and burning (and this doesn't always work well).

Most people regularly use parchment paper in their kitchens these days. Its slightly oily surface even allows us do other household chores - aside from cooking - such as polishing the taps. But did you know that there is a tip that uses wet parchment paper?

Creativo

This tip is well worth knowing and is used by professional chefs too. Perhaps you have found that it can be difficult to line a cake tin, for example, with parchment paper?

When we use the paper on a flat pan, there is no problem. But with irregularly shaped molds - such as cake tins - getting the paper to sit right is a challenge every time. It won't fit properly, rolls up back on itself, does not stay on the bottom and generally is a pain. Wetting the paper, on the other hand, eliminates this problem.

You just need to take the piece of parchment paper that you would usually use, open the tap and wet the paper under the water. Then squeeze the paper to remove any excess water (but don't tear it)! The paper will now be much more malleable, and can be placed in the tin easily.

This tip has another important advantage: it seems that cooking will be more uniform, thanks to the wet paper underneath the food!

Did you already know about this useful tip?