parchmant paper question

579
10
Joined May 6, 2001
In a recipe (for example, cake) says to grease the pan, layer wax paper and grease the wax paper, can you just use parchment instead? Just curious.


TIA


Svadhisthana
 
579
10
Joined May 6, 2001
But, are there recipes that would require the fat of the other method?
I can see why parchment would be prefered-less fat and easier clean up.


Svadhisthana :D
 
379
10
Joined Mar 13, 2001
I'm sorry I wasn't clear there, Svadhisthana.

In that case, I would apply the grease on the parchment. I just don't like the idea of waxed paper in the oven. It's just a personal preference.

Hoping that helps!


:)
 
2,938
11
Joined Mar 4, 2000
Wax doesn't qualify as a fat, and it's not something you really want in your food. Always go for parchment instead. :)
 
444
10
Joined Jun 9, 2001
wax paper makes the bottom of your product actually feel waxy. it also departs a nastsy flavor in your products as well.

parchment is the way to go.
 
2,068
12
Joined Dec 30, 1999
It's easier to remember to not use wax paper in the oven for anything, although it is possible. But MOST of the time it will melt! ;)

There is an excellent article on this called Waxed Paper vs. Parchment from Fine Cooking Magazine that should tell you what you need to know.

[ July 11, 2001: Message edited by: cchiu ]
 
1,635
158
Joined Aug 14, 2000
King Arthur sells rolls of 100 sheets for abour $15. It is industrial strength, you can use one sheet for several batches of cookies etc. It is great stuff.
 
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