Glossary (talk like a chef): Chemiser

Chemiser

In pastry-making, lining a mold means lining the sides with a layer of material (butter, flour, sugar, papier cuisson, cookie, jelly, caramel, etc.) to prevent the preparation from sticking during baking. This technique facilitates unmolding by preventing the dough or preparation from sticking to the sides of the mold.

Example: "Chemiser the tin with baking paper before pouring in the batter."