Last night I was watching a Julia Child show (I think recorded from the day
before) where a woman baker was baking/demonstrating some kind of
tart/bread/pie with loads and loads of butter in it.

As she was putting it in the oven on a baking sheet, Julia asked her if she
would put it on parchment paper and the baker said, NO! - that the parchment
paper would actually draw the butter out of the item and one would find
loads of butter on the bottom of the parchment paper and that is not what
she wanted.

Even though I've seen parchment paper loaded with butter after baking, I've
not *heard* this before, that parchment paper actually draws out the
butter.

Dee


"Wayne Boatwright" > wrote in message
.. .
> "Dee Randall" > wrote in
> :
>
> > snip>I assume that's also the reason that they should be
> > immersed.<snip>
>
> Dee, that should have read, "...they should *not* be immersed." Sorry for
> the confusion.
>
> >
> > I'm not sure of your statement ?????, but I don't put them in my
> > dishwasher. First, it's too small; second, if it says, do not immerse,
> > I don't want water in the dishwasher coming in the 'holes' and staying
> > there. I would think that putting them in the dishwasher would be
> > almost the same as immersing them.
>
> That's my thought, too. I have a huge number of baking sheets, only two
> of which are the air-cusioned type. Since I don't like cleaning up, I
> rarely use them, the other sheets going into the dishwasher. Using
> regular sheets, I always "double-pan" them and find that works almost as
> well as the air-cusioned sheets.
>
> Having said all that, I really do prefer the air-cushioned sheets for
> things that are particularly delicate. I never have to worry then about
> over-browning.
>
> >
> > I usually use parchment paper, but I've always wondered about the
> > effectivenss of putting parchment paper on these cookie sheets that
> > are made with a cushion of air "for the purpose of" preventing the
> > cookies from burning (and sticking?); then to put parchment paper on
> > top would be over kill or preventing the sheet from doing its job.
> >
> > I know you say, "... regardless of type..." Do you have this type of
> > cookie sheet that you do use with parchment paper?
>
> Unless I've run out of parchment, I absolutely never put anything to bake
> on a sheet without it. That goes for the regular sheets and the air-
> cushioned. While there is *less* chance of sticking with the air-
> cusioned sheets, it still can happen. Parchment absolutely prevents it.
> Otherwise, it doesn't prevent or interfere with the benefits of the
> sheet.
>
> The other thing for me (just a quirk, I guess)... For most things, I
> don't like using a spatula for removing the items, partucularly cookies.
> Rather, I wait until they are firm and almost cold, then slightly twist
> and remove. This eliminates the roughed-up bottom that spatulas often
> produce. Using parchment guarantees that this method will work, while
> without the parchment the cooled cookies would probably be stuck like
> glue.
>
> Wayne
>
> >
> > Many thanks,
> > Dee