Fold the foil in half over the fish and then seal all of the open edges by
folding the foil edges up and in.
Not exact matches
Wrap
foil into packets, sealing
edges tightly with a double
fold.
Adjust an oven rack to the lower - middle position and hat the oven to 375 degrees F. Remove the dough - lined pie plate from the freeze, press a doubled 12 - inch piece of heavy - duty
foil inside the pie shell, and
fold the
edges of the
foil to shield the fluted
edge; distribute 2 cups ceramic or metal pie weights over the
foil.
When the skins of the peppers are all charred [but not completely disintegrated], just
fold the
foil over and crimp the
edges so the skin steams off — no need for a paper bag or another bowl.
Fold other half of
foil over ingredients, and crimp
edges in overlapping
folds until packets are sealed.
Fold long
foil overhang over fillet to opposite
edge of
foil, pressing
foil onto fillet.
The aluminium
foil will just
fold over the
edges of the pan into the inside.
Line a 9 - inch - square baking pan with
foil, making sure
edges fold over pan.
Set pan with prepared crust on a large sheet of
foil and
fold up
foil tightly around sides of pan (you can turn 2 small sheets of
foil into 1 large sheet by
folding their
edges together several times, then opening up like a book).
olive oil, season with salt and pepper, and
fold edges of
foil into center and crimp to create a tight packet around garlic.
Fold edges of
foil up and over garlic and crimp to close, creating a tight packet.
Wrap
foil into packets, sealing
edges tightly with a double
fold.
Cover with another piece of
foil and
fold the
edges to seal it from all sides.