Possibly the Scariest 6 Words in Cooking

Discussion in 'Pastries & Baking' started by aplomb, Jan 17, 2015.

  1. aplomb

    aplomb

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    "Line rimmed baking sheet with parchment"...LOL

    News flash:  parchment is not a willing participant in this task!  Lately I've been roasting nuts and making different kinds of granola.  Obviously, parchment  really shines here.  Regardless of how the mixture is dressed, everything is well-cooked, doesn't stick, etc.  But, my efforts usually remind me of a Three Stooges scene of unrolling wall paper.  And it would be nice if you could glue it down...LOL

    Tried a different method just now.  With the roll of the paper facing down, folded the parchment around the length of the pan.  Looks like the mixture will still be needed to hold the parchment in place.  

    I don't know if there are any better methods of doing this, or a better product to use...regardless, comments are welcome. 
     
  2. jellly

    jellly

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    We have it easier in a professional kitchen where the parchment comes in flat sheets already cut to fit our pans. Try spraying your pan VERY well with baking spray before lining. This will hold it down. Another option when I cook at home is to use Reynolds nonstick foil. This stuff is magic and more nonstick than silpats.
     
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  3. praties

    praties

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    I don't use cooking spray, but a little dab of Crisco/shortening in the corners of the pan really helps.  You can also tear off the size sheet you need and pull it contra-curl side at an angle against the edge of the counter-top (or a table; whatever has a nice sharp edge).  It's like putting curl into wrapping ribbon, but you're pulling it the against the curl to take the curl out.  It works, but the ends are still a little curl-ish.  (And thank you auto-correct for changing that to "churlish".  That also works.)
     
  4. skyler

    skyler

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    aplomb, I know what you mean about the curly parchment.  We have a cake and candy supply store close to home where I can get the flat sheets of parchment Jelly mentioned.  I never use Silpat anymore...much prefer parchment.  Also, Jelly mentioned nonstick foil...love that stuff, too!
     
  5. aplomb

    aplomb

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    Thanks for the comments and suggestions...guess I'll have to experiment with this and see what results...meanwhile the granola turned out great...
     
  6. foodpump

    foodpump

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    Like Jelly said, Pros get parchment in boxes of 1000 sheets that fit exactly in a 18 x 26 sheet pan.  HOWEVER, if a box ever splits open, or falls off a baker's rack, you have 999 sheets to pick up- all sliding all over the place...

    Would it help to roll up the paper in the opposite "curl" to straighten it out?  That's what I do for wall paper and christmas wrap......
     
  7. allanmcpherson

    allanmcpherson

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    when you cut your parchment off the tube:

    "flip" it so the curly ends are going downwards

    crease it lengthwise, right down the middle.

    flip back over
     
  8. aplomb

    aplomb

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    Yikes...what a disaster...
     
  9. aplomb

    aplomb

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    Will try this also...thanks...

    Wrestling with parchment is the most challenging part of the process.  But then I usually pay someone at the mall to wrap Christmas gifts...
     
  10. kuan

    kuan Moderator Staff Member

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    Just buy some from Amazon.  I just found 100 half sheets for $3.70.
     
  11. aplomb

    aplomb

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    sounds good to me...thanks for the idea

    I often have revelations or advice about sourcing things off of Amazon...as do we all, I suppose...
     
  12. panini

    panini

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    we just take the sheets out of the box and roll them into a 1/2 gal measure
     
  13. skyler

    skyler

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    I used to do that...just rolled it in the opposite direction around a rolling pin for a few minutes.
     
  14. aplomb

    aplomb

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    Thanks for all the help...next time I'll try to come up with a more exotic topic...!
     
  15. chefedb

    chefedb

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    place a penny on each corner of the paper.Or by some flat sheets and cut in half
     
    Last edited: Jan 21, 2015