Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

Through trial and error I've discovered that squeezing a fresh lime over roast parsnips (prior to roasting) make the end product absoutely sublime.

The problem however is that the sticky sweet lime juice can make the baking tray hell to clean, or in one pectacular instance of 'over cooking' ruined the non-stick baking tray.

Any suggestions to help stop honey glaze and other sweet / sugary dressings from ruining roast dishes?

Thanks.

P.S. Free free to close if this is off topic :)

share|improve this question

1 Answer 1

up vote 5 down vote accepted

You could cover the baking tray with a sheet of parchment paper.

share|improve this answer
    
Tin foil may also work but I recommend using parchment or baking paper instead! –  Daniel Jul 9 '10 at 21:12
    
What do you mean by parchement paper? We don't have that in Ireland, or it goes by a different name. Would "Grease Proof" paper mean anything to you? A whitish, opaque, waxy paper that you'd use to line cake tins? –  Binary Worrier Jul 10 '10 at 8:38
1  
@Binary Worrier: Parchment paper is coated with silicone, and is heat-safe. Wax paper is coated with wax which will melt if cooking with it. (And there's 'dry' wax paper, so it's not all greasy feeling). As you said you bake with it, if it doesn't make the cake taste like crayons, it's probably okay. –  Joe Jul 12 '10 at 20:13

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.