For housewives who rarely bake, disposable aluminum or paper baking pans will help prepare Easter cakes for Easter. They are convenient for making muffins. If desired, they are additionally decorated with openwork ribbons. Baking in such forms does not deform, it is beautiful and fragrant.
Baking in such forms does not deform, it is beautiful and fragrant.
This is an independent baking container that can hold its shape. Another type is a soft insert or capsule made of environmentally friendly material. It is convenient to use for those who adhere to a healthy diet - oil consumption is reduced, and there is no need to sprinkle the bottom of a monolithic container with breadcrumbs. Baking confectionery products is simplified, the product takes the form of a disposable container. You can serve ready-made food on the table in it. It is acceptable to use disposable molds for:
- Omelettes, they turn out high and portioned;
- Julienne, thick soup is perfectly baked in aluminum molds;
- Aspic and jellied meat, containers made of thick parchment and foil are quite durable;
- For thick desserts, manufacturers offer products of various shapes and colors.
When heated, the materials from which disposable containers are made do not emit harmful components. Disposable molds are easy to store and do not take up much space. They are conveniently inserted into one another and weigh little.
When heated, the materials from which disposable containers are made do not emit harmful components. They are absolutely harmless and eliminate the need for washing dishes.
Types of disposable baking dishes
Great demand for disposable containers is stimulating manufacturers. They diversify their products, expanding the range of sizes, shapes, and colors. For holidays, sets with traditional designs are being developed.
The use of various foil baking dishes is economically justified in catering establishments. They make bread, pizza, confectionery, and handmade sweets. A bright paper mold can be used as food packaging or for serving dishes.
Manufacturers are diversifying their products, expanding the range of sizes, shapes, and colors. To make disposable baking containers, you need aluminum - foil of various thicknesses, or special moisture-resistant paper. For rigid forms, thick paper (manufacturers prefer to use foil) or cardboard coated with celluloid is suitable.
From paper
Disposable liners for cast or silicone molds are made from thin sheets with a moisture-resistant coating. Dense or multi-layered materials independently hold dough or other baked mixtures. The versatility of paper containers is explained by their grease and moisture resistance. They do not absorb food components. If there is no foil coating, the molds can be used in the microwave for baking and heating foods. The products do not lose their properties in the temperature range: they can be frozen to -40°C and heated to 250°C.
Dense or multi-layered materials independently hold dough or other baked mixtures. From foil
Aluminum disposable containers are always framed; they are made in the form of trays, closed containers for preparing foods with a large amount of oil; it does not splash on the walls, and the oven remains clean. The hinged lid easily turns into an independent container.
Disposable foil pans are convenient to use for:
- Baking pies;
- Preparation of pizza, cake crusts;
- Freezing jellied meat and aspic.
Aluminum foil is environmentally friendly, safe, and does not change its chemical properties due to temperature changes. Sides up to 4 cm high keep their shape perfectly. Aluminum foil is easily corrugated and compacted.
Aluminum foil is environmentally friendly, safe, and does not change its chemical properties due to temperature changes. Myths about the harmfulness of foil have been experimentally refuted.
Types of paper baking dishes
The choice of the type of disposable containers depends on the taste of the hostess and the theme of the event. From a practical point of view, molds are conditionally divided into two groups: hard, capable of independently maintaining their shape under the load of the contents, and soft, requiring a stand of the same format.
Corrugated forms
Used for muffins, buns, biscuits, puff pastry and shortbread pastries, tartlets. The maximum size of such a container is 15.5 cm, the minimum is 3 cm. The height of the edges is commensurate with the bottom and does not exceed ½ the diameter. The molds differ in the layer thickness of the paper. Thin ones are more often used for packaging cupcakes and decorating them before serving. Rigid ones made of three-layer cardboard - for liquid dough. Yeast holds well in containers of medium thickness.
Used for muffins, buns, biscuits, puff pastry and shortbread pastries, tartlets. Other buns and baked goods in disposable corrugated pans are baked to form a soft, pale crust. Ready-made dishes are usually served in these molds or transferred to soft ones with a pattern or openwork trim.
Parchment
Rigid disposable containers are made from siliconized parchment; a smooth additional layer does not interfere with the removal of finished baked goods. Molds are convenient for mass production. They can be seen in coffee shops and pastry shops. Parchment is grease resistant. Disposable paper containers are suitable for preparing portioned jellied meat or aspic.
Parchment is grease resistant. Curled edge shapes
Standard size of containers: 5 cm bottom diameter, 3.5 cm rim height. They are made from silicone-coated parchment or laminated cardboard. They are traditionally used for baking cupcakes and muffins. They are often used for making jelly and other hardening dishes based on gelatin and proteins. The molds are convenient to use for serving ice cream and salty bulk snacks for beer (nuts, anchovies, crackers).
Molds are traditionally used for baking cupcakes and muffins. Shapes of Tulips
Soft paper inserts with protruding corners resemble a flower bud in appearance. They are suitable for baking and packaging. You need to buy them with a reserve. If the stand is larger, you must use 2 or 3 inserts. The multilayer design will withstand the onslaught of liquid contents. Before serving, remove excess layers. They can be reused.
Soft paper inserts with protruding corners resemble a flower bud in appearance. Cardboard cups
The sides of such containers reach 20 cm, the diameter is 15 cm. The molds are made of multilayers of thick paper. Silicone is used for the grease-repellent layer. They are needed for making rum baba, butter and sponge cakes. Small diameter cups are used to make cupcakes and muffins. A pattern is applied around the perimeter of the paper insert. The printing method is additionally laminated.
The molds are made multi-layered from thick paper. Molds for mini cupcakes and candies
The parchment used for containers is pre-decorated. A moisture-repellent, heat-resistant layer of silicone is applied on top. The molds can be used for baking and serving. They tolerate deep freezing and subsequent thawing well. Candies in colored packaging become elements of festive table decoration.
The molds can be used for baking and serving. Openwork and decorative rapiers
Ribbon and figured jewelry is produced in the form of light, dense lace. They are used to wrap baked goods to improve their appearance. The density of the rappers varies from 0.6 to 1.2 mm, the height corresponds to the size of the rim of standard cupcakes and muffins. The drawings are cut out with a laser; the laminating coating is not damaged. There is a lock that holds the rapper on the baked goods.
They are used to wrap baked goods to improve their appearance. How to use disposable bakeware
The purpose of disposable baking molds depends on their composition and design. Aluminum ones are strictly prohibited from being used in microwaves, as are paper ones with a foil layer.
The forms are ready for use and do not require additional disinfection or washing. They are taken out of the packaging and laid out. Soft ones require an individual stand of a suitable shape and size. Hard ones are placed directly on a baking sheet. When filling forms with dough, it is important to provide for the amount of rising required. Muffin tins can be filled 2/3 full. If you need a cap on top - ¾ full.
When filling forms with dough, it is important to provide for the amount of rising required. The recipe for cupcakes, biscuits and other baked goods provides a layout for monolithic and detachable forms. For disposable forms, the dough is thickened to the consistency of thick sour cream; it does not pour, but stretches.
Do I need to grease disposable baking pans before making cupcakes?
The recipe for cupcakes, biscuits and other baked goods includes a layout for monolithic and detachable molds. For disposable forms, the dough is thickened to the consistency of thick sour cream; it does not pour, but stretches. Mandatory lubrication is not required, but for preventive purposes a thin layer of oil will not harm. It is convenient to apply it with a silicone brush.
Is it possible to make disposable paper forms yourself?
If there is no size suitable for the format, rolled baking parchment and hard reusable molds of the required size are used to make confectionery products. To set the table, you can pack ready-made cupcakes or buns in multi-colored paper or cardboard (creativity kits).
The manufacturing technology is simple:
- Parchment or paper is cut out;
- They give it the desired configuration (they crush the finished mold, pressing another one on top);
- Fix the folds by bending the edge of the mold outward.
The bottom of the container intended for baking is additionally pressed down so that the baked goods are even. The parchment is well oiled, allowed to stand, only after that the dough is poured.
To set the table, you can pack ready-made cupcakes or buns in multi-colored paper or cardboard. Disposable molds are used for practical and aesthetic purposes. They add color to our lives and simplify kitchen cleaning. A variety of ready-made containers are sold in specialized departments and on Internet resources.
Video: How to make a baking dish with your own hands
Author GRUMBLE asked a question in the section Desserts, Sweets, Baking
If you don't have a baking dish, can you use a regular soup bowl and put baking paper in it? and got the best answer
Answer from Natush[guru]
I always make a baking pan out of foil (in several layers), but you just need to pour the dough into it when the pan is on the wire rack and transfer it to the oven along with the wire rack... and you also need to put oiled baking paper in the pan - then the dough is easy will fall behind...
It is very easy to make a square shape with high sides from foil
Answer from Marina A[guru]
Most likely the plate will not withstand high temperatures)
Answer from Svetochka Morozova[guru]
no, the plate will burst, better than the frying pan
Answer from Elena[guru]
better frying pan
Answer from Vadim Olin[guru]
metal ones are used, ceramics may crack
Answer from Mihal minagarov[guru]
Yes Easy.
Answer from Marousel[guru]
For baking, you can only use dishes that can withstand prolonged exposure to high temperatures. And the soup bowl may simply fall apart in the oven. In the best case, you simply won’t be able to get your pie out, and in the worst case, fragments can get into it and the pie will be completely ruined.
Answer from Alla Zaitseva[guru]
the plate will burst in the oven.... better use a frying pan, but not with a plastic handle....
Answer from Spring[guru]
You can use a frying pan. Just don’t forget to remove the handle (if the pan has one).
Answer from Olga Kosharsky[expert]
the plate will not hold up and will burst. It’s better to go buy a silicone mold once and don’t worry
Answer from Zhannochka[guru]
In theory, the plates and other ceramic dishes are fired at a very high temperature, so they should not burst. Another question is that if there is a cold product in it (for example, dough), then it may burst due to the temperature difference (what lies in the plate from the heat of the oven heats up clearly more slowly than the plate itself). So, if you put it in a cold oven rather than a hot one, it will hold up, I think. And another question is whether the cake will bake well and evenly, because the heat transfer of ceramics is less than that of metal. Ceramic is good for stewing, not baking
Answer from Bermet Azamatovna[newbie]
You can use a special pot if you have one at home; we used to make porridge in it, etc.
Answer from 3 answers[guru]
Hello! Here is a selection of topics with answers to your question: if there is no baking dish, can you use a regular soup plate and put baking paper in it?
Then somehow I decided to show off in front of the guests and make one delicious thing in the oven. I folded everything and poured it into a baking dish. And, horror of horrors, my mold cracked (apparently it was not of good quality, although it cost a lot of money), and the guests already on the threshold....But Google is here to help us...I found different forms on how to get out of the situation...I quickly made a form from foil...cheap and cheerful...maybe it will also be useful to someone...
How to make a disposable baking dish.
We will need baking parchment and a stapler. We tear off a large sheet from a roll of parchment, fold it like an accordion and secure it with a stapler along the edges. The result was something like this:
Then carefully push the edges of the mold apart. It turns out like this:
There are a lot of use cases.
Here, for example, is a children's version - an omelette with spinach and cheese in fish portions.
Homemade paper baking cups.
1. Place a disk or any round object (depending on what size molds you need) on a sheet of baking paper and outline it.
2.Cut out the circle. Fold it in half, in half again, and again. Like this.
3.Straighten the circle and lightly cut along the folds, but not all the way. Cut as much as you need the height of the molds; if you need taller molds, then cut a little more, if lower, then cut smaller.
4.Then connect the cuts, overlapping the edges, and fasten with a stapler.
By the way, molds can be made in the same way from baking foil, of any size (for Easter cake, for example) and shape (foil is pliable, unlike paper).
Foil molds.
Foil (not the thinnest) and a jar-form 250 or 500 or whatever you want
Shiny side to the can
press into mold
bend the cup to the desired height
press and roll on the table
and now the molds are ready
Baking form.
If you don’t have a baking dish at home, you can easily make one from available materials. All you need is foil and something parallelepiped.
Take foil and fold it into four layers:
Foil is widely used every day in various spheres of life. Cooking is also impossible without it. Foil baking dishes will allow you to prepare a tasty and aromatic dish. Its different types provide a wide range of possibilities to implement a recipe that cannot be made in a ceramic form or baking sleeve.
There are different ways to bake meat, fish, vegetables or fruits. The devices for this are so varied that they are sure to please the cook. Ceramics, silicone, glass, metal, paper - these materials will become the basis for the mold. But there is another option that will help you prepare a better dish. This is a foil baking dish.
To make sure that it is worth choosing, it is important to analyze the pros and cons.
The advantages include:
- environmental friendliness;
- convenience;
- practicality;
- sterility;
- strength.
The foil pan does not need to be pre-lubricated with oil; it does not crack at high temperatures and does not emit harmful substances.
This form can easily be placed in any drawer; it takes up minimal space. The chances of the dish burning are minimal.
Another significant plus is that it does not need to be washed, which will save the cook’s time. If we compare the pricing policy, then such forms are much cheaper than glass or ceramic.
Are there any disadvantages? The foil form is short-lived - this is the only negative. But it is easily covered by the fact that such containers are inexpensive and you can afford to buy a new one every time.
How to use a foil pan
For those who are used to using ceramic or metal pans, it will be useful to learn how to use a foil pan. It's so simple and convenient that other baking utensils will be thrown into the far corner.
Not so long ago, new varieties of such containers appeared - containers. They allow you not to wrap the food, but just cover the mold with a lid. This dish will be healthy and tasty. In this case, the fat will not splash around the oven.
Whatever version of the foil form is chosen, it will be easy to use:
- It is not necessary to lubricate the container with oil, but if you suspect that the food will stick to the bottom, it is better to add a little oil.
- Distribute food evenly.
- Cover with a lid (if it is a container) or a piece of foil (or you can not cover it at all if the recipe allows it).
- Set the desired temperature. These forms are very hardy.
- During cooking, the shape does not deform or burn.
After cooking, do not rush to throw away the mold. The foil baking container can be reusable or disposable. The first option has a thickened bottom and walls. This is a more solid form, which immediately catches the eye.
In order for such dishes to last longer, you need to adhere to several rules:
- It is better not to heat empty dishes of this type;
- You just need to wash with running water, you cannot use washcloths and brushes;
- do not overheat fats and oil to the point of charring;
- Pre-soaking will allow you to better clean the mold;
- It is better to dry naturally without using a towel.
Disposable foil forms are cheaper, but are only used once. You can try to wash and dry the dishes, but this is only possible once. This container is not as durable as a similar reusable option.
How to make a foil mold with your own hands, step by step
If you suddenly need to bake something in the oven, but there are no suitable dishes, then you can make it yourself.
This is where information on how to make a foil mold with your own hands will come in handy. Foil takes any shape, which is very important in this case. The downside is that this form will not last long, but is ideal for one-time use.
If you need to bake something bulky, you can use a metal cake pan. It will become a prototype for making a foil mold.
You need to perform the steps step by step:
- take a metal mold and turn it upside down;
- attach a sheet of foil to the bottom and begin to carefully wrap it;
- you should get a bottom and sides from foil, for this you need to press down the material well;
- then carefully remove the new mold from the metal base.
The result was a similar container, but made of foil. If you don’t have such a cake pan, you can take a pan.
A similar process is shown in the video:
If the culinary artist has cupcakes in mind, then there is no need to rush to the store to buy molds for them. You can easily make them yourself. And again it is appropriate to take foil for this.
The algorithm of actions will be as follows:
- prepare a plastic glass with a bottom of the required diameter (2 pcs.), scissors and foil;
- Leave one glass whole, and cut off the second and leave only the bottom and sides. The height of the sides is the height of the muffin tin;
- cut a square out of foil and wrap it around the bottom of a whole glass;
- press well;
- cover the top with the cut glass and press again;
- trim off excess foil and carefully wrap the rest;
- remove the cut-off bottom and the mold is ready.
The whole process is shown in the video:
You can also get these shapes from foil of the desired size by wrapping it around a glass or tin jar.
Baking foil
An experienced cook's arsenal is impossible without baking foil. This material is unique and simply irreplaceable if you need to prepare a dietary dish.
If you wrap food in foil, it will not burn or be dry. This happens because the juices and fat released during cooking remain in the middle.
Foil is not afraid of high temperatures. With its help you can prepare any ingredients: meat, vegetables, fish, fruits.
If you need to prepare a dish quickly, then it is better to also use this material. It speeds up the cooking process significantly.
For many, it will be a discovery that the shiny side of the foil is antibacterial. This means you don’t have to worry about the quality of the prepared food.
Usually, high temperatures in the oven kill beneficial vitamins and microelements. But the foil, like a screen, allows them to remain in place.
Need to freeze food? It is also appropriate to use this material here. Foil will preserve the appearance of the frozen product and its taste. You can use it after the dish is cooked. Foil prevents the aroma from escaping, holds heat well, and does not absorb odors.
The baking process without this material is unthinkable. This is because foil is an excellent preventative from burning. If you need to get a golden brown crust, then 10 - 15 minutes before the end of cooking you need to raise it a little.
This is how versatile and useful baking foil can be, which is why it is a must-have in your culinary arsenal.
Types of baking foil
When choosing an option in a store, the cook rarely pays attention to the fact that there are different types of baking foil. It differs primarily in the length of the roll and the thickness of the sheet. Manufacturers also rarely indicate the latter indicator on packaging. This is a big omission, because it is the thickness that affects the process and cooking time of the dish.
It is important to know that the principle “the thicker the sheet of foil, the better” is wrong. High-quality foil is thin but durable. This allows the cook to swirl the dish well. This cannot be done with a thick sheet.
There are also those options that can come into contact with acid, and those who will not tolerate this proximity. There is also baking foil with a honeycomb structure. In appearance, it has small divisions - honeycombs. Manufacturers claim that such a surface will allow you to prepare what you want faster and with better taste. But those chefs who have tried this type of foil claim that its properties are identical to regular foil.
There is also foil with maximum and minimum gloss. This indicator can only be identified when the material is purchased and deployed at home.
The cost also varies due to the listed differences between different types of products.
Pros and cons of using foil
The pros and cons of using foil are not on an equal footing: this material has many times more advantages.
The advantages include:
- environmental friendliness;
- practicality (the foil bends in different directions, so you can wrap anything in it);
- does not absorb odors;
- does not burn at high temperatures;
- can withstand temperatures up to 600 degrees. This is the only baking material that can do this. Food wrapped in foil can be placed on the barbecue grill or thrown onto the coals;
- with its help, a cozy atmosphere is created for the products in the oven: they do not burn, bake well, and have an appetizing aroma.
The only downside is that the foil does not have good contact with vinegar and various marinades. Even wine is not recommended to be added to foil baking dishes.
From the above we can conclude that foil is designed for baking. The main thing is to avoid acids.
Which side should you wrap the foil when baking?
Even experienced chefs rarely think about which side to wrap the foil when baking: matte or shiny. Indeed, the procedure is unlikely to be much different. Will the taste of the dish change? It makes sense to figure out this mystery.
The foil has different gloss levels on both sides due to the technical features of its production. A special apparatus - a roller rolls out an aluminum sheet on one side only. The result is that this side is perfectly polished and has a shine, while the other side remains just as matte.
The taste and cooking time of the dish are not affected at all by which side is chosen. This fact is confirmed by physics: in the oven there are no rays that could be reflected from the more shiny side and thereby make the dish better. The heat flows don’t care at all which side the ingredients are wrapped in; they will already heat the mass to the desired temperature set by the mode.
The only thing a cook needs to pay attention to is the way the food is wrapped. You need to wrap them well in foil so that there is less air inside. Then they will cook faster and will delight you with the taste.
It is important to pay attention to the side only when purchasing non-stick foil. Then you should read the instructions and find the mark that will indicate the desired side.
How can I replace foil?
There are situations when the necessary material is not at hand, and the dish needs to be prepared right away. Then it will be useful to know what you can replace the foil with.
Baking paper has very similar properties to foil, so it is ideal for this. The ingredients will not burn, the aroma will remain inside the package. The only thing is that such paper is not suitable if the temperature is too high (300 degrees or more).
You can also use a baking sleeve. This is a convenient device that can be used for cooking meat, fish and any vegetables. The disadvantage of this material compared to foil is that it is inconvenient to transfer the finished dish to another container. In the middle of the sleeve, juice from meat or fish may form, which may flow as a result of such manipulation. In this case, it will be more convenient to use dishes made of foil.
What can you cook in foil?
Foil is unique in that it can be used to realize the most exquisite culinary ideas. Meat, fish, vegetables or even fruits - all this can easily be baked in the oven, first wrapped in foil.
The video will tell you what you can cook in foil:
recipe for meat lovers
Dedicated to fish lovers
vegetables can also be baked this way
and even fruits
On the one hand, baking foil is very easy to use, but on the other hand, it has its own characteristics and nuances of use. It is a must have on hand for anyone who loves to cook. Using foil you can do cooking, store food for a long time and even clean cutlery.
A foil partition is an excellent solution for dishes that are not divided into sections, when you don’t want to mix the flavors of different dishes.
2. Shorten your baking sheet
novate.ru If the pan is too large for the amount of dough, create a foil rim in your baking pan. Especially relevant for.
3. Create any baking dish
Do you want to bake an original pie in the shape of a heart or a star, but don’t have a suitable mold at home? Don't rush to go to the store. You can make a mold for a momentary culinary impulse from foil: first make an outline from the strips, and then attach the bottom.
4. Bake shaped cookies
babyblog.nl Instead of standard metal forms, you can use foil stencils. Create any shape and cut out its outline on the dough with a knife.
5. Make a cupcake box
If you don't have a special container on hand, line a muffin tin with foil. Make indentations and place cupcakes in the resulting cells. Make a “house” from another sheet. This way you can handle the dessert without smudging or smearing the cream.
6. Keep the edges of the pie or pizza soft
everydaygoodthinking.com If your oven turns the crusts into shoe soles, wrap the edges of the baked goods in foil.
7. Refresh stale bread
Sprinkle it with water, wrap it in foil and place it in the oven for five minutes at 180–200°C. After this procedure, you will be able to cut or break the bread without crumbling.
8. Store pizza correctly
Wrap the remaining pieces in foil and freeze, and the next time you want something crispy with gooey cheese, reheat it in the oven (15 minutes at 200°C).
9. Make snack holders
To prevent the tortillas from falling and sticking together during baking, and to prevent the filling from crumbling, transfer the tortillas with foil blocks.
10. Fry bacon on a makeshift foil rack.
experthometips.com Thanks to the fan-shaped shape of the foil, the fat will flow into the recesses, and the bacon will remain delicious and crispy.
11. Cook juicy chicken in the oven
popsugar.com This can be done even if your oven does not have a convection function. Place a thick ring of foil on a baking sheet and place the carcass on it. Hot air will envelop the chicken from all sides - it will bake faster and more evenly.
12. Wrap the wings and legs of the bird in foil
menunedeli.ru This way they won't burn when baked.
13. Cook scrambled eggs on the grill or over a fire
eggs.ca And also potatoes, chicken, eggplants and many other dishes. All this can be baked on coals in open or closed.
14. Turn any frying pan into a non-stick one
npr.org Just cover it with foil. This is also a great opportunity to avoid washing dishes after yourself.
15. Steam without a steamer basket
The absence of a separate steamer or at least a special bowl for steaming in the kitchen can be compensated for in two ways.
food-hacks.wonderhowto.com Roll tight balls from foil, place them on the bottom of a pot or pan with water, and place a plate of fish or vegetables on top.
food-hacks.wonderhowto.com Pour some water into the bottom of the pan, cover it with foil and poke a few holes with a toothpick. You can cover the dish with a lid on top. Convenient for cooking fluffy rice or manti.
16. Save the slab from stains
consultinfo.ne And yourself from their tedious scrubbing. If you are going to cook a lot or for a long time, for example, cover the cooking surface with foil, cutting out holes for the burners. Then this “tablecloth” can simply be removed and thrown away.
17. Get rid of fat and burning without a metal sponge
reynoldskitchens.com A foil ball copes with complex stains no worse than a special hard brush.
i0.wp.com This simple device is also effective for cleaning carbon deposits from your grill.
thisisladyland.com Wrap the base of the fruit in foil and put the bunch in the refrigerator.
i0.wp.com In a “coat” of foil, its petioles do not lose their juiciness for up to four weeks. If you don't wash them and keep them in the refrigerator, of course.
20. Soften cane sugar
If the cane sugar has turned to stone, wrap it in foil and place it in an oven preheated to 150°C for five minutes.
21. Grate the zest correctly
Usually it sticks to the walls so much and gets stuck between the teeth of the grater that you need to work hard to get enough zest. But if you attach a sheet of foil to the grater, you will quickly have a lot of zest, and you won’t have to wash the tool.
22. Transfer liquids without loss
reynoldskitchens.com Fold a sheet of foil in half or third and roll it into a cone shape. This will make a great funnel.
23. Seal bottles with foil
youtube.com It will prevent drinks from losing their flavor and carbonated drinks from running out of steam.
24. Chill drinks faster
Wrap the bottle in foil and place it in the refrigerator.
food-hacks.wonderhowto.com To prevent the heat of your fingers from melting the popsicle, wrap it in foil.
26. Seal bags without a sealer
If you have not yet acquired such a useful device as a plastic bag sealer, then take two sheets of foil, place the edge of the bag between them and iron it.
