I am wondering if anyone has any tips for storing pre-cut parchment for sheet pans. I am in the middle of a kitchen remodel and need to figure out where I will put this when it is finished.
Yes, i know I can buy it wound around the cardboard tubes - but I never cut it to the right length and then it inevitably curls up tight again right before I want to put something back on it so i indulge since I do so much baking. To me it is worth the extra expense.
It needs to be stored flat so how do any of you that use this product manage?
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