Parchment Paper
 

I have a couple of Wilton four-cavity loaf pans that look like they should be a "quick-release" version.

They are NOT! It was very frustrating having half of each loaf remain in the pan!

I finally learned that parchment paper is, indeed, my friend.

I have started lining the entire cavity with parchment paper and the loaves plop out as slick as can be !
It is a bit of a bother doing so, but not nearly as aggravating as having the bread stick to the pan.

Martha Stewart uses parchment paper a lot - one trick - she wads it up into a crumpled mess - then it is easier to handle in a pan. I use it to line my rimmed baking sheet when I bake my bacon - cleanup is a breeze - I just pour off the bacon grease and save it - then put the parchment paper in a plastic grocery bag and then into the trash.

I love using Parchment paper also for my bacon every things better with bacon grease ,,I also use it in my cake pans

NikkiLu,I do the same as you in a plastic grocery bag toss in the trash

What do you do with saved bacon grease nowadays? Used to be we had a container on the back of the stove and the grease was strained into that. It was used for frying later but didn't they decide that was unhealthy? (Well, isn't everything?)

I just sold my bakery/specialty food store about 3 weeks ago but snagged a pile of parchment/sheet pan liners. We also used them when when we pans of brownies...you can remove the whole pan and then cut them neatly into squares on a cutting board without having to fuss with getting the first brownie out of the pan unharmed.

Love my parchment paper too! It's so much better than spraying the pan with spray grease.

Alton Brown said on several of his shows that non-stick pans still need to be sprayed with an oil-base or silicon-base spray. I love my parchment paper. By the way there are a lot of uses for parchment paper. Look it up on the internet for uses for parchment paper.

By the way, I think "non-stick pans" is another misnomer or oxymoron that needs to be changed. Similar to "quilt in a day" -- I wish.

Bacon grease is saved for later use, never thrown away. Used oil goes into an empty coffee can that sits on the back if the stove. Then the container when full is put into a plastic bag and out with the garbage. If I fry something and the oil is still clean and can be reused. I strain it and put into a container and stored in the fridge

Mac, I agree. I always lightly spray my non stick pans. Parchment paper is also great to put on top of foil to keep the food away from the foil where it can pickup the metallic taste

I get many catalogs and I found loaf pan and round cake pan liners (similar to cupcake papers) at Starcrest of California. They are made of parchment. I used the round cake pan liners the other day and they made it so easy to remove cake layers from their pans! You might want to look into these liners.

I use parchment paper when baking cookies too. I also save bacon grease in the refrigerator. I use it for flavoring veggies and such. Just a small teaspoon in broccoli is so good. Or put a teaspoonful in a frypan,drain green beans . heat up beans and onions and mushrooms with a little garlic powder. Quick and tasty. Lots of uses for it.

I use the bacon grease - we like the flavor it adds to eggs, potatoes, and other vegetables.

We paid for that, too!

I use the preshaped pan liners in the UK from the £ store can't remember if I've seen them in $ doors. They are parchment paper but shaped in the size of various pans and cake tins, also saves washing up :thumbup:

romanojg, that is a great idea. I do that especially when I am using foil to cover something that has tomato sauce on it. The first time I put foil on a plate of spaghetti, I was shocked to see the holes in the foil when I took it out of the refrigerator. Called Reynold's Wrap and they explained about the acid in tomatoes.

Here is the article about 50 ways to use parchment paper from King Arthur Flour:

http://blog.kingarthurflour.com/2014...MzgwNjE2NDYwS0

I love parchment paper when making chocolate chip cookies. Cleanup is so much easier. Plus I use it as tracing paper when I am quilting.

I also use parchment paper a lot when baking. I use it to sketch out all my quilting projects, and constantly "doodle" and quick sketch with tons of notes.

I too save bacon grease, have it in a container in the refer. I use it for flavoring. It is wonderful with green beans, and a tad in country gravy is great. Everyone saved bacon grease in a container when I was growing up, and I still do.

Another firm believer in parchment paper. A tip: watch for after holiday sales, especially Christmas. I have been lucky enough to find rolls of parchment paper on sale for half or more off, more so if the box has holiday designs on it. The last ones I bought were 70% off at Michaels. Needless to say I bought five boxes and am down to my last 2.

What to do with bacon grease. I have a stainless steel, about one pint, container with a strainer. Got it at an Amish household goods store. I make suet cakes for the birds using some bacon grease and some lard and what ever else I can gather. Bacon grease is not as solid as lard and makes for crumbly cakes if you use too much.

Got mine at Sam's Club. It is a big roll and reasonably priced. Use it to catch dripping from pies on a pan underneath

the .I think I use it more than any paper I have in the kitchen.

I trace quilting designs onto it, pint to quilted item, and sew on the outline. Have a quilted design that isn't too wonky and the parchment paper tears off easily. If stubborn, a wet qtip traced along the thread line loosens the paper nicely. I do use mine for baking too but more for quilting.

I love parchment paper. Best thing for the kitchen since wine openers......LOL

I use it all the time even in my "non-stick" baking pans (cake pans, sheet pans, loaf pans etc.).

It is much less expensive to buy it on a roll at the grocery store, and trace the shape of the pan and cut it out...

Remember when we were told to use oleo instead of butter? Not so. Now they know butter is better for you. Fry your potatoes, eggs, etc. in the bacon fat. Tastes soooo much better.
Remember when they told us not to eat eggs? Not so. Eggs are good for you.
Remember when they told us to use low fat or no fat? Not so. Fat is good food for your brain. Eating fat does not make you fat. Eating fat makes you feel full.

They are always changing what they tell you. I'm sticking with the original: eat natural things with little to no sugar.

Amen!!! IF there was a like button, I'd be using it.

I lightly grease my loaf pans and fill. When the baked goods come from the oven, I set them on a cooling rack and SET TIMER for 10 minutes, then when timer goes off, tip them over and loaf comes out beautiful. Too soon or too late doesn’t work for me.

Yes, they decided it was unhealthy. I just read this week, though, that there was no science behind that decision. They just thought it was true and announced it. However, they are now finding that you need saturated fat for your brain.

bkay

I don't know how our ancestors lived to be so old without knowing what was good or bad for them. lol

I buy it by the roll at Dollar tree. $1 verses 4. Also, doesn't waxed paper do the trick too?

I think the average life expectancy is longer (in the USA, anyway) now than it was 100 years ago.

A life Saver!

Still save the bacon grease. Into the green beans, starter to fry potatoes or eggs, got to have it to make potato or corn chowder. It never goes bad because, when I have it, I see it, and I use it. And no, I don't make bacon every day. But ah, what a treat every now and then.

Another lover of Parchment paper here. I used to work at a commercial bakery and was able to buy a box of full sized sheets. I also got 5 second hand 1/2 sheet pans. I just have to cut the paper in half for the pans. There was 1000 sheets in the box, it should last me a few years.

I also have commercial bakery parchment paper. I use my rotary cutter and ruler to cut them in half. I also got a large box at Costco and cut it down to just a little bit bigger than a half sheet size of parchment paper, taped them together, leaving a little slack in-between the two pieces of cardboard. I then put a tab on the opposite side of the taped side, so that I can close it up. This folds up to keep the parchment paper flat. I store it in between my cookie sheets, up against the side of my cabinet. This way I always have my parchment sheets ready for cooking.

I also use the sheets without cutting them for when I need to draft a large pattern or need to trace a pattern on the paper. I honestly don't what I'd do if I didn't have this parchment paper, as it comes in so handy for so many things.

Love watching "The Great British Baking Show" on Netflix and I've learned at lot. I buy parchment paper on the roll at the grocery. I learned that I can cut my paper longer than the length of the pan, say a bread pan, so that when I want to remove the bread or whatever I just take hold of the parchment paper flaps that I extended over the end of my bread pan and the loaf comes out perfectly. I, also, line my baking sheets with it when I bake cookies and usually the cookies come off cleanly when I remove them and I let the baking sheets cool completely with the parchment paper intact so it's all ready for the next time I bake cookies.

Another parchment paper user here - I like to make oven fries and they would always stick to my non-stick baking sheet because I don't use oil or cooking spray on them. With a sheet of parchment paper that problem is solved, and I can use the same sheet more than once.