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Parchment Paper - Minor baking breakthrough

c
Coyote Jan 5, 2005 03:16 PM

I was about to make a quiche and as I prepared to roll out my dough noticed I'd forgotten to replace my waxed paper when I ran out of it during Christmas baking. Decided to use parchment paper instead to roll out the dough and WOW what an improvement! No sticking, no wrinkling, a real pleasure. Maybe everyone else knows about this trick, but I was very glad to discover it. Am now the proud owner of a Silpat, thank you Santa, so won't need parchment paper for baking cookies. I also use parchment paper occasionally to cook fish in in the oven. Wonder if I am overlooking other uses for parchment paper?

  1. c
    Christine Jan 5, 2005 03:47 PM

    You can also roll dough on the Silpat, if it's a big enough sheet. Give it a try before you invest in more parchment (though it's always handy to have parchment paper in the house).

    1. j
      JessicaSophia Jan 5, 2005 04:01 PM

      You can use parchment for all sorts of things! I prefer it to silpat (you can just throw it out instead of having to wash it). It's great to line a baking pan while roasting vegetables. You can also roll it into a little cornet in order to pipe small amounts of icing or melted chocolate.

      7 Replies
      1. re: JessicaSophia
        n
        Nancy Jan 5, 2005 05:50 PM

        I too use it for everything. I too prefer it to silpat. When making pizza, I use it, in addition to the stone for most of the cooking. With roasting potatoes, it's great. When I roast fish in the oven, it works really well. I find that I use it all the time.

        1. re: Nancy
          d
          danna Jan 6, 2005 07:24 AM

          I use parchment under pizza as well. It keeps the dough from sticking to the peel, without having to use corn meal.

          1. re: danna
            p
            p.j. Jan 6, 2005 04:00 PM

            What a wonderful idea! I always wind up with cornmeal all over the kitchen floor and stove when I make pizza. I don't have a peel, so I put the rolled-out crust onto a cornmeal-covered overturned cookie sheet. After we add the toppings, I open the oven, toss some cornmeal on the hot pizza stone, and then perform (usually successfully) some sort of jerk and slide movement to get the pizza onto the stone.
            My question is, does the crust get crispy if it is baked with the parchment between it and the stone?
            I am very open to any other suggestions. Thanks.

            1. re: p.j.
              d
              danna Jan 7, 2005 07:45 AM

              As far as I can tell, the parchment does not impede the crisping of the crust. Sometimes I manage to screw it up myself, mind you, with too much wet topping, but the parchment seems to work fine. I make a very thin crust pizza, so I don't think it has much choice when it get thrown on a 500 degree stone.

              The only minor downside is that the parchment starts to burn and turns brown and brittle. When you pull it out of the oven you get some burned paper on the floor. (but at my house there's already mushrooms, shredded cheese and flour on the floor by then, so no big deal!)

              1. re: danna
                a
                Aromatherapy Jan 7, 2005 10:18 AM

                Got this idea from Cook's Illustrated several years ago and have been using paper ever since. It works fine. (I also make thin-crusted pizza; not sure if it would work with a thick crust.) The real challenge can be finding paper wide enough. I gave in and ordered a big roll from Bridge in NYC; the shipping cost as much as the paper but it'll last me for years and I think it was totally worth it.

                1. re: Aromatherapy
                  j
                  JB Jan 9, 2005 07:13 PM

                  Farenheit 451 - the temperature at which paper burns, no? Does it survive a 500F oven?

                  1. re: JB
                    a
                    Aromatherapy Jan 10, 2005 11:14 AM

                    My oven's at 550. By the time my pizza's done (under 10 minutes) the paper is medium to dark brown, but not actually burning. I slip the peel (actually a cookie sheet) between the paper and the crust, then whisk the paper out of the oven into the trash.

      2. c
        Candy Jan 5, 2005 05:06 PM

        I found on a cookie baking marathon, 10 different kinds of cookies in about 4 days, that some cookies are better cooked on parchment and others on Sil-Pat. I made Italian Almond macaroons and they for one were much better baked on parchment. The bottoms got a little crisper than on the Sip-pat and they were easier to remove.

        1. f
          forbes998 Jan 5, 2005 05:35 PM

          I like to use it in the microwave -- Salmon, sprinkle with herbs, then enclsose in an envelope of the paper. Put in microwave a few minutes, comes out great. And no worries about possible toxics from plastic wrap.

          1 Reply
          1. re: forbes998
            j
            JessicaSophia Jan 6, 2005 10:04 AM

            Oh, yeah.... cooking en papaillote is excellent! Never tried it in the microwave, though.

          2. s
            Shmingrid Jan 6, 2005 11:02 AM

            Sometimes it's fun to use it as a collar around a souffle to get major impressive height - just remember to butter it!

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