Gently fold up
the sides of the foil around the pan.
Place a second large square of foil underneath the pan, and repeat, gently folding up
the sides of the foil around the pan and pressing the foil against the pan.
Fold up
sides of foil to form a sealed pouch.
Bring up
the sides of the foil and close them around the onion.
Fold down
the sides of the foil and parchment and cut into bite sized pieces with a sharp knife.
Condiment sachets, where it protects
both sides of the foil from aggressive acids like vinegar found in ketchup and other condiments
Fold over
the sides of each foil sheet to form a pouch, sealing the fillet inside.
Fold all four
sides of the foil up and pour the mixture evenly over the salmon.
Put 1 tsp of coconut oil on top of the beet, then wrap up
the sides of the foil to cover the beet.
Drizzle with 2 teaspoons of olive oil and wrap
the sides of the foil up to create a pouch.
Let
the sides of the foil hand over the edge to easily remove the brownies from the pan for cutting them.
Fold
the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed.
When you're ready, simply pull the bars out of the pan by lifting
both sides of the foil.
Bring up
sides of foil to meet over contents, fold edges together, and then fold a few times over contents to form a packet.
Carefully bring up
the sides of the foil to surround the fish, season well inside and out, then pour over the wine.
Place the salmon on the prepared baking sheet, and fold up all four
sides of the foil.
Fold
the sides of the foil over the salmon to cover it completely, and seal the packet closed.