Remove from the oven and let cool for 10 minutes on the baking sheet then transfer to a cooling rack (just lift over
the whole sheet of parchment).
Cool a little on baking rack, then transfer with care to a baking rack — perhaps just sliding
the whole sheet of parchment on.
Transfer
the whole sheet of parchment paper with the prepared cookies to a baking sheet.
Not exact matches
Something I've found that helps prevent tearing
of the dough (and leaking)-- I roll it out and assemble the tart on the
parchment paper that it's going to be baked on — that way when I'm done, I can just pick the
whole sheet up and plop it on a cookie
sheet instead
of trying to do it with a spatula or my hands.
Take one
whole sheet of rice paper and place in the marinade until soft; be sure both sides are completely saturated and then transfer the rice paper to a baking
sheet lined with
parchment paper.
When all the dough is removed, lift the
whole piece
of parchment paper and place on your baking
sheet.
I found that layering the cookies between
sheets of parchment paper and placing in a tupperware but not completely sealing the lid was the perfect storage method (though the addition
of whole wheat flour may have made them just a touch less «wet» and easier to store).
I was thinking maybe it would be easier to take the
whole thing out had I put in a
sheet of parchment paper?
Don't Forget the
Parchment Paper Anyone who has made pizza knows that washing a baking
sheet with hard cheese attached to it is an impossible task — one that requires steel wool and a
whole lot
of elbow grease.