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.
While the strawberries cool, cut
small squares of foil, large enough to cover the tops of the cup with a little slit in the middle for the stick.
Press
a square of foil directly on dough over bottom and up sides of each pan.
Place garlic, unpeeled, in
a square of foil and lightly drizzle with oil.
Butter 10
squares of foil, each about 15 x 15 cm.
Cover each cup with
a square of foil.
Use spatula to fish out of flour and onto sheet to await cooking or onto
a square of foil to wrap up for later use.
Line each tart pan with
a square of foil, then fill with a single layer of pie weights (or dried beans).
Otherwise, cut a 12 - inch (30 cm)
square of foil; center Brie on the foil, then fold the foil up around the Brie, scrunching it around the sides to form a foil dish, leaving the top exposed.
Set on
a square of foil large enough to wrap the whole head.
Halve 1 head of garlic crosswise; place on
a square of foil.
In 4 (foot - long)
squares of foil, put 3 — 4 pieces of bok choy (just distribute equally) and onions on top.
Using scissors, cut out 4
squares of foil, each about 30 cm square.
Cut out
some squares of foil.
Place on
a square of foil and drizzle with oil, making sure as much as possible gets inside.
Tear off 4
squares of foil --(large enough to make 4 apple packets).
Butter 10
squares of foil, each about 15 x 15 cm.
Lay
a square of foil and equal - size square of greased parchment on top of each other, folding a pleat down the middle.
Cut a small
square of foil.