On 10/19/2015 4:11 PM, 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...

That will come as a huge surprise to all professional bakers and cooks
(99% or more of them) who use parchment paper. They are, obviously,
the number one consumer of the product, which is why it was so
difficult to find at a retail level until comparatively recently - and
then, nearly always in the roll form, which isn't used professionally.

I'd previously mentioned getting a carton of the parchment as a gift
back in the 1980s. Back then it was sold wholesale only. My sister
couldn't even buy it directly from the wholesaler that serviced the
bakery she worked at. She ended up bartering with the paper company
salesman, who agreed to give her a carton that "fell off the truck" in
exchange for a case assortment of her homemade preserves.