Dave Smith wrote on 26 Jul 2006 in rec.food.cooking

>
>
> notbob wrote:
>
> > On 2006-07-26, Sheldon > wrote:
> >
> > > I don't know, the one I have says nothing about silicone.
> >
> > "Cooking parchment (also parchment paper, kitchen parchment,
> > greaseproof paper and cooking paper) refers to a form of
> > silicone-impregnated paper used as a substitute for parchment in
> > cooking. The silicone renders it grease- and moisture-resistant as
> > well as relatively heat-resistant. A common use is to eliminate the
> > need to grease cookie sheets and the like allowing very rapid
> > turn-around of batches of cookies in a commercial bakery. It can also
> > be folded to make moisture-proof packages in which food items are
> > cooked or steamed." (also known as en papillote)
> >
> > http://en.wikipedia.org/wiki/Parchment
>
> I congratulate them for figuring out a process to use silicone to make
it
> non stick. Now if they could just do something to make the stuff in
the
> rolls not end up permanently curled. The longer I have a roll of
> parchment paper around, and the closer I get to the end of the roll,
the
> harder the stuff is to use.
>
>
>

It also makes niffty neato water bombs...To remove curling practise
oragami...

--


Curiosity killed the cat, but for a while I was a suspect

-Alan