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Post by tenbusybees on Mar 28, 2021 19:03:46 GMT -6
Did you know that if you wad the parchment paper into a ball and then un-wad it, it will hold better to the shape of your pan? No cutting to make it fit or fighting corners and fold overs. Thought I'd share my new found knowledge. 🙂
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Post by Tim Horton on Mar 29, 2021 11:58:23 GMT -6
Did you know that if you wad the parchment paper into a ball and then un-wad it, it will hold better to the shape of your pan?
+ + +
Now that is interesting... Will have to give it a try...
Thanks
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Post by feather on Mar 29, 2021 12:06:26 GMT -6
tenbusybees, cool TEN! I still snip into the sheets for the loaf pans. Did you know there are coated and uncoated parchment sheets? Bakeries for instance use uncoated for kneaded yeast breads. The flour on the parchment is fairly dry, and the bread doesn't stick. This is the kind I use for bread. Cookies, cauliflower 'wings', any sticky batter will stick to those uncoated parchment sheets. I have both kinds in the house.
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Post by cabinfever on Mar 29, 2021 15:53:37 GMT -6
We crumple our sheets all the time.  When we make bread, we place a sheet over the bread pan and then form the sheet to the bread pan by forcing another bread pan down on top of the parchment paper. Did you know that they make parchment paper to fit dutch ovens? It's kind of like a giant paper coffee filter. |
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Post by mzgarden on Mar 30, 2021 10:40:50 GMT -6
Cool new info - thanks all.
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