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Parchment Paper

post #1 of 7
Thread Starter 

I am new to this groups thing, so I hope I posted this in the right corner.

 

A few years back, my other half was wanting some parchment paper.  Being the old hack I am, I didn't need no dang parchment paper.  To make her happy I researched it and found some on the net which would sit flat and somewhat fit our mickey mouse little baking sheets.

 

Long story short (if it is not too late), we use that stuff a lot.  It is more versatile than I ever imagined!  Also, it made my other half happy, and that is always a good thing.

 

With the great chefs we have here, I would bet (without getting into an Alton Brown episode) that there are many great applications for parchment paper out there!

 

Good luck and good smoking.

post #2 of 7

We used it constantly in the in-store bakery departments of course to line full sheet pans for product to bake on; we got it by 1,000 sheet cases.  

One of the more novel applications was, in a pinch if you're decorating cakes and run out of clean frosting bags, you cut a sheet so it's square (fold over one corner diagonally and cut off the excess) and make a cone out of it and cut off the point and push a frosting tip into it, fill with frosting and  roll up the top and decorate away!  Didn't matter how many frosting bags you'd have, there was always some weird color you'd have to custom-mix up at the last minute and no clean bag to put it in to make those last minute decorations!

post #3 of 7

Just started using it a couple of years ago, and it sure makes baking cookies easier.

post #4 of 7

Parchment is great to measure dry ingredients into then pick up and transfer to a bowl or other container....Try Rubbing Dry Cure on BBB placed on Parchment...move the meat to a  Zip Bag then pick up the Parchment and transfer ALL the cure to the bag without losing any and no messy work surface...Parchment can be used to roll Compound Butter and Cheese Spreads into Logs...Fold a sheet of parchment in half, place the cheese in the crease bring the loose ends of the parchment together and use a sheet pan to gently Push the cheese into and across the Creased end to spread out and form a Log...Roll the whole deal up and refridgerate until firm...The parchment protects the Cheese fom drying out until ready to serve... Parchment is usefull for several things we would use paper for...Except...For Draining or Wicking grease or oil from Bacon or Fried Foods...Parchment is Impervious to Fat and will Not absorb Grease...JJ

post #5 of 7

We use it in the dehydrator.... dried garlic, cherries, cilantro, onions, everything.... nothing sticks... easy clean-up.... quite the time saver....

 

 

Dave 

post #6 of 7
Quote:
Originally Posted by DaveOmak View Post

We use it in the dehydrator.... dried garlic, cherries, cilantro, onions, everything.... nothing sticks... easy clean-up.... quite the time saver....

 

 

Dave 



I was hoping someone would mention this. I love to dry (dehydrator) garlic/onion and grind it down to powder - but it sticks to paper towels and garbage bags (recently drying 3 lbs of garlic on garbage bags, spending hours trying to get the little pieces removed and throwing away too much garlic). I thought parchment paper might be the answer, and now thanks to Chef Dave and SMF - I know parchment paper is the answer. 

 

Dry ingredients is a great tip too. Is this stuff magic?

 

Off to the restaurant supply to acquire some parchment paper.

 

Once again - thanks to all for the great ideas!!!!

 

David

 

post #7 of 7

You can now get rolls of parchment paper in your local grocery stores, in the bag and foil area!

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