I have a question open about making a giant chocolate chip cookie in a 13quot; pizza panIt's just a cookie, not a cookie cake, and I already have the recipe (pillsbury refrigerated chocolate chip cookie dough)I found what I was looking for regarding covering the edges with aluminum foil so it wouldn't burn the edges while the middle was still semi-soft.I have parchment and had planned on using it, but hadn't planned on greasing and flouring it or the panHowever, will my cookie get stuck to the parchment?I've made cheese crackers on parchment that got stuck, so??? Does anyone know how I should do this?I've read all the questions on big cookies in here, but nothing specific to all of them, just random answers.Also, I guess I just eyeball the time and temp?Some say lower it, some say 250 some say 350.I just want a nice cookie I can decorate for my Dad on Father's DayAny suggestions on greasing the parchment or temp ideas would be greatly appreciated since time is ticking.Thank you, Lexi
The crane breaks down in to small pieces.
Looks like the shorter ones are removed with a mobile crane (first link), and the description at the second link describes disassembly of the crane and lowering the pieces with a block and tackle (think winch).? Not sure exactly how this is done, but given that a winch can handle more than its own weight a large winch could be lowered with a smaller one and so forth until the remaining equipment can come down one of the building elevators.
I don't think you need to grease and/or flour the parchment I WOULD lower the temp by 25 degrees and take it out of the oven while the center is still softLet it cool on the parchment, then flip it over onto a platePeel off the paper (should come right off) then flip it again, rightside up store it overnight uncovered, in a cool, protected place (I'd probably use the microwave)Wait till it's completely cool to decorate it if you try to use decorative icing while it's still warm, the icing will melt and you'll have a nice mess!
