Reynolds Kitchens Parchment Paper Review with Chef Halee Raff

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  • Опубліковано 22 вер 2022
  • Purchase the Reynolds Kitchens Parchment Paper here: thedesirecompany.com/products...
    Reynolds Kitchens Parchment Paper with SmartGrid updates a classic kitchen staple with clearly marked lines for easy cutting and even spacing. This parchment paper includes SmartGrid lines that serve as a guide for cookie dough, so each cookie has room to spread evenly while baking. You can also use the SmartGrid to get straight lines and accurate sizing for a perfect fit in any pan. You can even reuse each cooking paper sheet up to three times in a single session to get more mileage out of the roll. Use to lift brownies and breads right out of the pan, or to catch drips and spills for easy cleanup while you decorate. Every Reynolds parchment paper roll is oven-safe up to 425 degrees Fahrenheit to help make everyday meals easy-and make cleanup quick! Cooking and baking has never been easier with Reynolds Kitchens Parchment Paper.
    Chef Halee Raff graduated from Johnson and Wales in 2014 with a Bachelor of Business in Food Service Management. After receiving her degree, Halee returned home to Chicago in high demand; lending her talents to well-known Chicago hot spots like Tru, Sixteen, and Naha/Brindille (all Michelin stars). She soon worked her way up to Chef de Partie and thereafter won the coveted position of Sous Chef at Band of Bohemia and then Momotaro (Boka Group). Her last position was as an Executive in the 4c Group before starting her own company amid the pandemic, Hardbittenn. At Hardbittenn, Halee offers customizable in-home dining experiences, cooking & baking classes, and offerings such as custom cakes and full lines of baked goods and pop tarts!
    Shop all of Halee's recommended products here: thedesirecompany.com/pros/hal...
    Watch Halee's Delicious Homemade Pop-Tart Recipe here class here: thedesirecompany.com/classes/...
    Learn more about Halee here: thedesirecompany.com/pros/hal...
    Reynolds Kitchens Parchment Paper Review with Chef Halee Raff
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