On Mon, 19 Oct 2015 17:11:35 -0400, Brooklyn1
> wrote:

>On Mon, 19 Oct 2015 11:50:55 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Monday, October 19, 2015 at 1:59:43 PM UTC-4, Mark Storkamp wrote:
>>> In article >,
>>> KenK > wrote:
>>>
>>> > How is one supposed to use parchment paper? What kind of baking?
>>> >
>>> > TIA
>>>
>>> Put paper on peel, put bread or pizza on paper, slide bread/pizza with
>>> paper onto heated baking stone. (If your oven is as high as 550 deg,
>>> trim paper within 1/2" of pizza to keep from burning up the paper)
>>
>>That's what I mostly use it for. Gives me a little extra insurance that
>>the pizza will leave the peel readily. Sometimes coordinating the
>>cooking of two pizzas (his and hers) means one of them stays on the
>>peel a little too long and doesn't want to slide off neatly.
>
>Professional bakers never use parchment paper, pro cooks neither...
>only charlatans on foodtv push parchment paper... I've frequented a
>lot of pizzarias, have never seen parchment paper used, not for
>anything. I once heard a discussion at Momma Leones, yo Guido, passa
>me da parch-a-ment... Carmine hollers from the next stall, momma mia,
>usea da Charmin, parch-a-ment isa gonna rippa yoose butt. LOL-LOL

BullSHIT ShelDUM!! I AM a professional baker, and I've used "pan
papers" my entire baking career.

Try talking about something you actually KNOW something about!!

John Kuthe...