{Tips & Tricks} Using Parchment Paper

Toffee Chocolate Chip Cookies

I came to the realization in 2010 that a must-have in my kitchen is parchment paper. If there was ever a time when I went to make cookies and I noticed that I was out of parchment paper, I almost felt immobilized. Instead of breaking out the cooking spray or butter, I would grab my car keys, go up to the store and buy parchment paper just so that I could line my baking sheet.

Parchment paper – also called baking paper – is a heavy duty paper sold on rolls similar to aluminum foil. It can be used to coat everything from cookie sheets to cake pans to baking dishes. When using parchment paper, it eliminates the need to coat the baking sheets with extra grease or spray because it has a non-stick coating. Another added bonus is that it makes cleaning a breeze since you’re baking on the paper instead of directly on the baking sheet.

When baking with a cookie sheet, simply cut the parchment paper to the size of the sheet and place the cookie dough directly on the paper. Place the cookie sheet in the oven and when the cookies are done, simply slide the cookies right off the cookie sheet onto the cooling rack. Baking a round cake? That’s easy. Pull out a sheet of parchment paper, trace around the bottom of the cake pan on the parchment paper, cut out the circle and place the paper at the bottom of the pan. It’s that simple.

As you can see, I have a love affair with parchment paper and it has become quite the saving grace in my kitchen. What tip have you recently fallen in love with when it comes to baking or cooking?

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Comments

  1. I completely agree. I also am in love with my large chef's knive, and my knife sharpener. The downside of cooking in other people's kitchens is they don't always have sharp knives! How can they even look at an onion, let alone slice it?? :)

  2. Not recent but apparently now something a lot do is keeping and freezing the rind from Parmesan cheese. I always hated pitching that end piece I had paid for so decided once to add it to a stew and see if I could tell. I could, it was good so now I cut the rind into pieces I keep in the freezer for soups and stews. It imparts a great flavor and when I dish out that piece and pitch if AFTER it simmers with my soup, I feel much better!

    Parchment paper? I cut rounds for cake pans when I'm baking…so prefer that effort and never having to worry if the cake will release from the pan. It always does!

  3. I have been using the same stash of PP for YEARS. My MIL asked to buy some from the bakery section of her grocery store years ago and they gave her 25 pounds!! For $20.00 SHE doesn't cook…so it all came to me lol..

  4. I am such a big fan of baking paper, that I seriously thought I could be featured in a commercial! hehehe

    I use it for:
    cookies
    scones
    self-saucing pudding
    lasagna
    casseroles
    creamy vegetables (potatoes, broccoli and/or cauliflower covered in cheese sauce that you put under the grill)
    slices
    perfect for laying out chocolate dipped strawberries
    and for lining the kid's lunch boxes when I put another layer of homemade pita pizza in their lunch boxes.

    I *heart* baking paper!

  5. At the bakery I work at we will reuse parchment paper (for us it comes boxed in precut sheets) if it's not too oily/sticky with sugar- usually plain sugar cookies don't leave much on the sheets and we'll reuse them once or twice. However, we do reuse them within that day or the next, so I wouldn't recommend just keeping dirty parchment around- but it could save some time and money when you're baking a lot of things at once, like for the holidays.

  6. I stash my used parchment paper in the freezer door once I finish using it to bake cookies. It is safe in there until next time. I've probably used the same 2 pieces five or six cookie baking times. Trust me its safe.

  7. I stash my used parchment paper in the freezer door once I finish using it to bake cookies. It is safe in there until next time. I've probably used the same 2 pieces five or six cookie baking times. Trust me its safe.

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