SHEET PAN COOK­ING

TIPS & TECH­NIQUES

Canadian Living - - One-pan Wonders -

The right stuff In­vest in a heavy 18- x 13-inch rimmed bak­ing sheet, sold in kitchen or restau­rant sup­ply stores. A sturdy pan won’t warp and will give the nicest brown­ing.

Size mat­ters Cut veg­eta­bles the same size to en­sure even cook­ing, leav­ing fresh greens or herbs to add in the last few min­utes of cook time.

Sweet heat Set the oven to broil to­ward the end of cook­ing to achieve crispy browned skin on both veg­eta­bles and meat or poul­try.

Com­bi­na­tions For the sim­plest dishes, com­bine veg­gies and meat or fish with sim­i­lar cook­ing times, such as potato wedges and chicken thighs, or green beans and salmon.

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