Question about using Parchment Paper
#1
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Question about using Parchment Paper
I am in the process of making zucchini bread.
I finally "learned" about using parchment paper.
My question is: Do I grease the pan and then put the parchment paper on top of it? Then pour the batter on top of the paper?
OR
Do I just put the parchment paper in the bottom of the pan (grease the sides of the pan) and then pour the batter on top of it?
I finally "learned" about using parchment paper.
My question is: Do I grease the pan and then put the parchment paper on top of it? Then pour the batter on top of the paper?
OR
Do I just put the parchment paper in the bottom of the pan (grease the sides of the pan) and then pour the batter on top of it?
#3
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Join Date: Apr 2011
Location: Ontario, Canada
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Butter does makes everything better!
MarthaS may butter doubly so, but QuiltE does not!
For something like a loaf, I cut strips to have it go down the side of the loaf, across the bottom and up the other side. Likewise a strip for the ends. Thus, a double layer on the bottom, and the strips have enough sticking out the top, so that I can easily lift the loaf from the pan.
MarthaS may butter doubly so, but QuiltE does not!
For something like a loaf, I cut strips to have it go down the side of the loaf, across the bottom and up the other side. Likewise a strip for the ends. Thus, a double layer on the bottom, and the strips have enough sticking out the top, so that I can easily lift the loaf from the pan.
#4
Power Poster
Thread Starter
Join Date: May 2008
Location: MN
Posts: 24,391
Butter does makes everything better!
MarthaS may butter doubly so, but QuiltE does not!
For something like a loaf, I cut strips to have it go down the side of the loaf, across the bottom and up the other side. Likewise a strip for the ends. Thus, a double layer on the bottom, and the strips have enough sticking out the top, so that I can easily lift the loaf from the pan.
MarthaS may butter doubly so, but QuiltE does not!
For something like a loaf, I cut strips to have it go down the side of the loaf, across the bottom and up the other side. Likewise a strip for the ends. Thus, a double layer on the bottom, and the strips have enough sticking out the top, so that I can easily lift the loaf from the pan.
#6
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Join Date: Jan 2016
Location: Herefordshire, UK
Posts: 397
Parchment is non stick, however it does slide around the pan, so I always put a little butter underneath to 'stick's in place. You should not need butter on top of the parchment as well - unless it is not parchment, of course.
#7
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Location: Ontario, Canada
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Then smooth your parchment over it.
#8
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#9
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I don't butter or oil the pan first. I use the parchment to have no cleaning of the pan so why make a job? Also if the parchment keeps rolling up after tearing, wad it up in your hands then smooth it out. It won't roll up anymore. Learned this at cooking school. I use parchment paper more then foil.
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