Parchment paper

[Coyzmum]

I feel like my questions are dumb, but I'm going to ask them anyway. 

I use parchment paper only if and how the recipe calls for it, but is this something I should be using more when I bake stuff?  I recently used it for pizza because I had bought a crust, not Pillsbury, but close as it was dough and it suggested to use parchment paper under it so I did.  I did not cook it on a pizza stone, although we have one.  I used a sheet of some sort that I had bought just for this purpose that has holes in it.  It supposed to let the heat get under the food too, I think, but then I had parchment paper so...? 

Why do you butter the pan, then put parchment paper in, then butter that?  Or do you butter the paper?  I have seen videos where they butter it.

I have never used it with round cake pans and sometimes the middle sticks.  Would using parchment paper fix this?  Also, that reminds me of another question.  Is there a correlation between how long something cools in a pan and if it sticks or not?  Like I have made banana bread that popped right out of pan and then cake that does not.  And I always butter/flour the pan or do whatever instructions say.  Muffins, sometimes pop right out, sometimes stick and I wondered if I had left them on cooling rack too long in pan.

Gah, I feel old to still not be knowing this stuff.   

[diablita]

I'll answer some of this for you

Parchment paper will help you to have a nice release of your baked goods from the pan.  So parchment paper is generally a good idea for baked goods like breads and cakes.  Many cookies call for parchment paper, too.*

Very often and depending on how much fat is in the baked good, although it will release from the pan thanks to the parchment paper, the paper may not come off the item nicely.  So for those recipes you'll see instructions to grease the pan, put in parchment paper, then grease the paper.  If you're unsure when to do this, or if you have a staple that you bake that often doesn't release cleanly (e.g., the cake you mentioned) then it's a good idea to grease the paper. 

*For things that go on a sheet, like cookies on a cookie sheet, I use a reusable silpat.  It's a small investment up front but very easy to clean and pays for itself in the long run.

[BonitaApplebum]

My primary tip is, don't get it mixed up with waxed paper.

Parchment is for hot stuff.

Waxed is for cold.

Ask me how I know...

[caribougrrl]

I don't know all the answers to your questions, but I use a lot of parchment paper.

I butter the pan before lining so that the paper will stick to the pan instead of moving around... then I might or might not butter the parchment depending on whether I want a crust (yes butter the paper) or not (don't butter the paper) on what I'm baking.

I also use it to wrap things to steam in the oven, or as a layer on top of a dutch oven (over the food, under the lid) to make a better seal to keep moisture in. I use it on baking sheets under things I reheat, mostly to make clean-up easier. I will make parchment paper snowflakes the size of my steaming basket when I steam anything sticky (like pork buns)... the holes let the steam through.

[Coyzmum]

I'll answer some of this for you


*For things that go on a sheet, like cookies on a cookie sheet, I use a reusable silpat.  It's a small investment up front but very easy to clean and pays for itself in the long run.

Thanks for the info.  Also, I have seen "silpat or parchment paper".  I don't bake a ton, but I think I would use it enough that it would be a wise investment.  I'm going to check that out.

Cookies usually don't cause too much of an issue sticking, but anything to help, so does the parchment paper in any way affect how the bottom of the cookies cook? 

[Coyzmum]

I also use it to wrap things to steam in the oven, or as a layer on top of a dutch oven (over the food, under the lid) to make a better seal to keep moisture in. I use it on baking sheets under things I reheat, mostly to make clean-up easier. I will make parchment paper snowflakes the size of my steaming basket when I steam anything sticky (like pork buns)... the holes let the steam through.

Interesting info also.  Thanks!

When we make something like French dips or meatball subs and put them in the oven, I usually put foil on the pan to keep the cheese from making a mess if it melts too much (for cleanup).  Should I be using parchment paper in this instance?  I guess I associated foil with hearty/meat things and parchment paper with baking.

[BonitaApplebum]

as a layer on top of a dutch oven (over the food, under the lid) to make a better seal to keep moisture in

 
Brilliant!

[caribougrrl]

Interesting info also.  Thanks!

When we make something like French dips or meatball subs and put them in the oven, I usually put foil on the pan to keep the cheese from making a mess if it melts too much (for cleanup).  Should I be using parchment paper in this instance?  I guess I associated foil with hearty/meat things and parchment paper with baking.

you can use parchment... depending on the brand though, you want to be careful at very high oven temps... I think usually it's not recommended for anything over 425C

and don't use it if you are broiling


also to consider: you can clean aluminium foil and re-use or recycle it; you can clean parchment and compost it

[diablita]

I tend to use aluminum foil for cooking and parchment for baking

[Run Amok]

Silpats are amazing! I wish they could tolerate higher heat. I need to replace mine. I've ruined them by pushing the temps and/or cutting on them.  Otherwise, you got awesome advice here.

[BonitaApplebum]

Silpats are amazing! I wish they could tolerate higher heat. I need to replace mine. I've ruined them by pushing the temps and/or cutting on them.  Otherwise, you got awesome advice here.

I ruined one by making soap on it. That was stupid!

[Natasha]

Parchment paper is awesome for round cakes. Use the pan as a template and trace around it on to the paper. Cut out the circle and put it in the base of the pan. It won’t stick and it’ll be smoother for icing.

[diablita]

Oh to answer another question: parchment paper usage shouldn't have any impact on the bottom of your cookies.  Things like the color of your pan will be more important.

One really nice feature of using parchment/silpat with cookie making is that if you have more batches than cookie sheets, you can pull the finished product from the oven, let it rest for long enough for the cookies to set, then slide the paper/silpat off the sheet and onto cooling racks or wherever they're going.  Easy peasy way to have an available cookie sheet for the next batch.

[rocketgirl]

Parchment paper will scorch at high temps.  I use it when I make a tart (with puff pastry).  Because my recipe said so.

I also fold a piece of parchment paper around leftover pizza to reheat it on a countertop grill/panini maker type thing.  It's easier and faster than heating up my whole oven, and not soggy like heating in a microwave.  (Plus cheese doesn't stick the grill plates because the paper is in the way).

That's all I got.

[teetime]

I tend to use aluminum foil for cooking and parchment for baking

I feel like I'm using too much foil these days. I tend to toast everything on foil (habit that started when my son was first diagnosed with Celiac and kept up b/c it keeps the toaster so clean) and then wrap for kids' lunches. Paper has to be a better choice, right?

[picote]

I’d like to piggy back on cozynums question and ask if there are cookie sheets (aside from the coaster non stick ones) that won’t rust. I’ve looked at stainless steel varieties and am trying to figure out why these aren’t the norm. Don’t do much baking, but do a lot of oven roasting and we pretty much line with foil whenever we use the cookie sheet, mainly because they’re gross.

[caribougrrl]

Brilliant!

if you have a well-made dutch oven with the little bumps to distribute condensation, the parchment will interfere with that, but OTOH, it does help reduce the loss of liquid IME in dutch ovens with not-quite-right fitting lids..

[BonitaApplebum]

I’d like to piggy back on cozynums question and ask if there are cookie sheets (aside from the coaster non stick ones) that won’t rust. I’ve looked at stainless steel varieties and am trying to figure out why these aren’t the norm. Don’t do much baking, but do a lot of oven roasting and we pretty much line with foil whenever we use the cookie sheet, mainly because they’re gross.

Cozynums! I love it!

Stainless + parchment seems to be the go to choice for my baker friends.

I have a stoneware sheet (probably technically a jelly roll pan bc it has low sides) and it’s terrific, albeit a little heavy.

[Run Amok]

So, as Diablita mentioned,  color and material of your baking sheet will affect your final product.

Anodized aluminum is light weight and reflective. It will produce a minimal/delicate crust and minimal browning and is non-reactive. This is best for things like muffins,  cupcakes, and most baked pastry.

Heavier options, like stainless steel will be better for roasting savory items than baking cookies and the like.

Insulated cookie sheets are designed to cook slowly with no crust formation.

Anodized aluminum should not go in the dishwasher but doesn't rust. You should always line it with parchment or something. Ideally,  you would have separate plans for savory and sweet applications.