January 30, 2018 - 5:28am
Parchment Paper Quality
I'm about out of parchment paper and need to order more. The paper that I've been using burns very badly on the part that sticks out of the DO. When I go to remove it, it crumbles and messes up everything.
Are there different qualities of parchment paper? If so, which do you recommend?
Thanks,
Danny
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Baking in DO without parchment paper is not that complicated, but if you insist, Reynolds is probably the toughest I've seen.
Dan, if you do get a different brand paper, consider buying it in pre-cut sheets rather than rolled. I'm tired of dealing with the hard-to-handle rolls. Will buy sheets next time.
Yes, I only use sheets. The rolls are a mess.
I think I read somewhere that there are some parchment papers that don’t burn. Hoping to learn if this is true or not.
I bought 1000 sheets a few years back and am still using out of them . They singe a bit on the edges sometimes but usually they stay intact. I also tear my parchment to make a sling shape so I don't ever have excess paper in the pot when baking at high temps. Since I have switched to baking in my granite roasters with a parchment sling the paper doesn't singe at all. Her site appears to be down at this moment for " maintenance" . http://thebakingqueen.com/
hope she isn't out of business. great product and price
and a hassle. I use sheets mostly and have two kinds one for baking stuff on and one for making tamales which is much cheaper, smaller and doesn't work well for bread. I'm reminded of the guy whose big problem was he couldn't find a shirt that looked good un-tucked - I'm not sure why.....
I’m noticing that a lot of sheets are rated for 420 degrees. I often run 500 and even as high as 550 in cast iron. Will ant parchment take that kind of heat and not crumble and burn? The
bread it will brown and get flaky. The paper is impregnated with silicone and it is usually rated to 420 F. Same for silicone bakeware. I take it to 500 F all the time no worries and reuse it many times before tossing.
Thanks All...
Just placed the order with my old friend Amazon.
Dany
This parchment paper is excellent in all ways: large flat sheets, heavy weight with a higher temps. Used and love it. It is expensive and only comes 1000 sheets. I splurged and gave myself a present to make my life easier.
The size is ideal for baguettes when using a large baking stone.
https://www.amazon.com/Bagcraft-Papercon-Parchment-Premium-Silicone/dp/B00C7KUDJO
if the corners rag out, cut them off before putting into the oven. :).
There are permanent sheets or mats. You could buy one, cut lowering strips that fit the pot and reuse them 300 times and then cut a few more from the same $5 sheet. I got one scrap cut to fit the bottom of my Pullman. I like to reuse regular baking parchment until it gets too brittle or I throw it away to save cleaning of pans.
There also exists foil backed parchment and as you suspect, pay more for it.
Doing a deep cleaning of my home kitchen and found a few of those baking cellophane bags. The kind that get stuffed, twisted shut and save you the oven mess while the food bakes and browns inside. Hmmm.
I agree that Reynolds seems the toughest (need to compare Amazon vs. Grocery store price). A year or so ago I bought a big roll of Kirkland (Costco's house brand) on Amazon. It's too big for my drawer, but I refill my Reynolds box from it. I cut off edges when possible. It does seem a tad thinner and prone to browning, but usually gets me through a high-temp bake.
On Amazon I found pre-cut 9 and 10" cake rounds that work well for smaller boules on the baking stone. They have several brands to choose from, and no doubt Michaels has them and you could use their coupons.
I can put up with a roll as I can buy a roll of Reynolds for $2 CAD at my local dollar store, ( 30sq ft ) I use it over and over too. Dollarama always seems to have it - been buying it there for years.
Merlie