I was thinking as I made supper last night that this stuff has become on of the most useful products I own. It has a bazillion uses, especially in saving on dirty pans. Local stores carry only the Reynold's brand, but I have seen larger rolls of generics at ACooksWares.
Parchment paper
- Thread starter tsmba
- Start date
I'll second this, the only thing you've got to worry about is charred parchment paper flakes flying all over the place.
I use it in conjunction with a pizza stone, makes for great pies and easy clean-up.
This reminds me that I need to pick some up, I'm almost out.
I use it in conjunction with a pizza stone, makes for great pies and easy clean-up.
This reminds me that I need to pick some up, I'm almost out.
I usually buy parchment paper off eBay. There is a lady on there that sells it by the sheet in 50, 100, 200 or more sheets. Just search for it and you will find her.
Definitely the way to go for pizza... unless you're a pro, cornmeal is just messy and can be very treacherous - parchment all the way!
Also key for salmon en papillote (though just about any fish will work). Just make a little pouch out of parchment with a nice filet, some olive oil or butter, salt/pepper/herbs, maybe some julienned ****ake/peppers/whatever... bake at 375 for 10-12 minutes. I like to blow up the pouch with a straw (per Pepin) before crimping it up but I don't think it's really necessary. Cut open each little pouch at the table and enjoy. Particularly good way to cook salmon and its kin because there's zero oily mess or smell.
Also key for salmon en papillote (though just about any fish will work). Just make a little pouch out of parchment with a nice filet, some olive oil or butter, salt/pepper/herbs, maybe some julienned ****ake/peppers/whatever... bake at 375 for 10-12 minutes. I like to blow up the pouch with a straw (per Pepin) before crimping it up but I don't think it's really necessary. Cut open each little pouch at the table and enjoy. Particularly good way to cook salmon and its kin because there's zero oily mess or smell.
Don't forget to check your local restaurant supply (if they deal with the public)...you can get some good deals on items like this (and not so good deals...YMMV)
I get parchment paper from my relatives in Germany. It is called "Backpapier" and cheaper and works better than the stuff purchased here.
Whoa - Pizza crust ain't right unless it's on a cornmeal dusted pan.
Make sure you get a Silpat, too. Think of it as permanent parchment paper.
True, perhaps, but the potential for pizza misery is increased tenfold (long supressed memories of the #@$*&%ing pie sticking to the paddle/stone/pan while hungry guests are pounding at the door are percolating in my psyche) with cornmeal. After 10 years with pain-free parchment, I haven't looked back...
Does the Silpat make the pizza dough soggy? I know it's great for cookies, but for some reason my brain tells me that it wouldn't be as good for bread type things, although I have nothing to base that on.
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