Andy Katz wrote:
> Hello,
>
> I've forgotten how to fold full-sheet size parchments in order to
tear
> off the wide end and unfurl an inside lid for poaching.
>
> First you bring the long ends together to fold in half, right?
>
> Then do you fold it in half again before making the fan-like folds?
>
> Anyone . . . . ?
>
>
> TIA
>
> Andy Katz


The Food TV website has a web page with pictures that shows how to
fold and create parchment rounds:

http://www.foodnetwork.com/food/ck_d...737349,00.html


Same URL translated into Tiny URL:

http://tinyurl.com/42g5k


Rusty