Parchment paper

[tsmba]

I was thinking as I made supper last night that this stuff has become on of the most useful products I own. It has a bazillion uses, especially in saving on dirty pans. Local stores carry only the Reynold's brand, but I have seen larger rolls of generics at ACooksWares.

[Confuzius]

I'll second this, the only thing you've got to worry about is charred parchment paper flakes flying all over the place.

I use it in conjunction with a pizza stone, makes for great pies and easy clean-up.

This reminds me that I need to pick some up, I'm almost out.

[Dennis]

I usually buy parchment paper off eBay. There is a lady on there that sells it by the sheet in 50, 100, 200 or more sheets. Just search for it and you will find her.

[clubman]

Definitely the way to go for pizza... unless you're a pro, cornmeal is just messy and can be very treacherous - parchment all the way!

Also key for salmon en papillote (though just about any fish will work). Just make a little pouch out of parchment with a nice filet, some olive oil or butter, salt/pepper/herbs, maybe some julienned shitake/peppers/whatever... bake at 375 for 10-12 minutes. I like to blow up the pouch with a straw (per Pepin) before crimping it up but I don't think it's really necessary. Cut open each little pouch at the table and enjoy. Particularly good way to cook salmon and its kin because there's zero oily mess or smell. :thumbup1:

[renoles]

Don't forget to check your local restaurant supply (if they deal with the public)...you can get some good deals on items like this (and not so good deals...YMMV)

[mretzloff]

I get parchment paper from my relatives in Germany. It is called "Backpapier" and cheaper and works better than the stuff purchased here.

[_JP_]

Definitely the way to go for pizza... unless you're a pro, cornmeal is just messy and can be very treacherous - parchment all the way!


Whoa - Pizza crust ain't right unless it's on a cornmeal dusted pan.

[ouch]

Make sure you get a Silpat, too. Think of it as permanent parchment paper.

[clubman]

Whoa - Pizza crust ain't right unless it's on a cornmeal dusted pan.

True, perhaps, but the potential for pizza misery is increased tenfold (long supressed memories of the #@$*&%ing pie sticking to the paddle/stone/pan while hungry guests are pounding at the door are percolating in my psyche) with cornmeal. After 10 years with pain-free parchment, I haven't looked back... :001_smile

[Confuzius]

Make sure you get a Silpat, too. Think of it as permanent parchment paper.

Does the Silpat make the pizza dough soggy? I know it's great for cookies, but for some reason my brain tells me that it wouldn't be as good for bread type things, although I have nothing to base that on.