I just started using parchment paper over the holidays while baking cookies and
I'm happy with the results. I'm wondering if parchment paper can be used when
cooking things like fish in the oven so it doesn't stick, or even meat, like
maybe pork chops.

On 27/02/2013 10:57 PM, wrote:
> I just started using parchment paper over the holidays while baking cookies and
> I'm happy with the results. I'm wondering if parchment paper can be used when
> cooking things like fish in the oven so it doesn't stick, or even meat, like
> maybe pork chops.
>
Sure it can. It is also good for cooing fish in envelopes. Place some
julienned peppers, carrots, zucchini , or other veggies on the a piece
of parchment paper and season them. Put a piece of fillet on top, add a
little wine, broth or juice, wrap it loosely and crimp the edges closed
and bake. Be careful when you open the packets to avoid getting scalded.

> wrote in message
...
>I just started using parchment paper over the holidays while baking cookies
>and
> I'm happy with the results. I'm wondering if parchment paper can be used
> when
> cooking things like fish in the oven so it doesn't stick, or even meat,
> like
> maybe pork chops.


Yes. I love parchment paper to cook with for many things.

Cheri

On Feb 27, 9:57*pm, wrote:
>
> I just started using parchment paper over the holidays while baking cookies and
> I'm happy with the results. I'm wondering if parchment paper can be used when
> cooking things like fish in the oven so it doesn't stick, or even meat, like
> maybe pork chops.
>
>
It can also be used on a cookie sheet so meats don't stick if you want
to partially freeze them before vacuum packing. I partially froze
some beef cubes once on a Teflon pan thinking the meat would just
slide off. I had to use a nylon spatula to get under the cubes to
loosen them. Just a slight, very slight sticking on parchment paper.

> wrote in message
...
>I just started using parchment paper over the holidays while baking cookies
>and
> I'm happy with the results. I'm wondering if parchment paper can be used
> when
> cooking things like fish in the oven so it doesn't stick, or even meat,
> like
> maybe pork chops.

Of course!

On Wed, 27 Feb 2013 22:57:57 -0500, wrote:

> I just started using parchment paper over the holidays while baking cookies and
> I'm happy with the results. I'm wondering if parchment paper can be used when
> cooking things like fish in the oven so it doesn't stick, or even meat, like
> maybe pork chops.

Of course! Google for "en papillote" recipes.

--
Food is an important part of a balanced diet.

> wrote in message
...
On Feb 27, 9:57 pm, wrote:
>
> I just started using parchment paper over the holidays while baking
> cookies and
> I'm happy with the results. I'm wondering if parchment paper can be used
> when
> cooking things like fish in the oven so it doesn't stick, or even meat,
> like
> maybe pork chops.
>
>
It can also be used on a cookie sheet so meats don't stick if you want
to partially freeze them before vacuum packing. I partially froze
some beef cubes once on a Teflon pan thinking the meat would just
slide off. I had to use a nylon spatula to get under the cubes to
loosen them. Just a slight, very slight sticking on parchment paper.

----------------------------------------------------------

You could save a step and just use vacuum bags.


Robert

>
On Feb 28, 12:36*am, "Robert" >
wrote:
>
> > wrote in message
>
> >
> It can also be used on a cookie sheet so meats don't stick if you want
> to partially freeze them before vacuum packing. *I partially froze
> some beef cubes once on a Teflon pan thinking the meat would just
> slide off. *I had to use a nylon spatula to get under the cubes to
> loosen them. *Just a slight, very slight sticking on parchment paper.
>
> ----------------------------------------------------------
>
> You could save a step and just use vacuum bags.
>
> Robert
>
>
The first few times I vacuum sealed some beef cubes and cubed chicken
I didn't pre-freeze and just tossed them in their bags. Darn things
tried to act like they were one piece of meat again when they were
thawed. ):-( And once they're 'stiff' they slip into the bags
and lay in a single layer more easily. I know, I know; I've got too
much time on my hands.

On 2013-02-28, Dave Smith > wrote:


> of parchment paper and season them. Put a piece of fillet on top, add a

Why fish on top? I put the herb/veggies on top so the flavor runs
down over the fish.

> wrap it loosely and crimp the edges closed
> and bake.

I once posted an award winning recipe for fish en papillote, here in
rfc, but google has so completely hosed their entire archive, I gave
up trying to use it, anymore. JoC even has instructions and an
illustration of how to fold an en papillote envelope in older versions
of the book.

nb

In article >,
says...

> I once posted an award winning recipe for fish en papillote, here in
> rfc, but google has so completely hosed their entire archive, I gave
> up trying to use it, anymore.

Do you mean this one?

Janet UK


Newsgroups: rec.food.cooking
From: notbob >
Date: 1999/10/31
Subject: fillet de poisson en papillote nuclear

Here's a neat fish recipe for us time challenged gourmet food lovers.
Who would believe you could cook a gourmet fish dish in the microwave.
But, the creator just won Pam's (the veggie oil spray) $100K cooking
contest with this recipe. But, I guess it shouldn't be too surprising
since Gale is a graduate of the Calif Cooking Academy. I tried it last
night and it is excellent.

My only change in her recipe is the chicken broth. Not wanting to open
a new can of chicken broth and not having any chicken or fish bullion
cubes handy, I used some instant dashi (Japanese bonita broth). It
worked just fine. I steamed some asparagus, whipped up some mashed
potatoes, and popped the cork on a nice French white burgandy.
Magnifique!

BTW, If you're not familiar with "en papillote" and how to do it, it's
detailed quite nicely in Joy of Cooking. If you don't have Joy of
Cooking cookbook, get one!

enjoy =D
nb
__________________________________________

Gale Tan's
parcel-wrapped
steamed fish in a flash
Serves 4

Parchment or butcher paper
4 pieces (6-8 ounces) sea bass, snapper or red snapper
fillets
Pam lemon spray
1 fennel bulb, thinly sliced
1 carrot, very thinly sliced
1 large leek, white portion finely chopped
1/4 cup chopped cilantro
2 tablespoons white wine, optional
1/4 cup chicken broth or water
Salt and pepper

Cut four pieces parchment or butcher paper into
12-inch squares. For each parcel, lay piece of
parchment paper flat on clean surface. Lay fish fillet
on one side of paper; spray fillet with Pam lemon
spray, then top fillet with some fennel, carrot, leeks
and cilantro. Drizzle with a little white wine
(optional) and add some broth or water to moisten.
Season with a little salt and pepper. Fold one side of
paper onto other side, keeping edges together by
crimping tightly to seal seams.

Put filled parchment on microwavable plate, and cut
tiny slit on top to allow a little bit of steam to escape.
Microwave on medium/50 percent power for 1 1/2
minutes, rotate fillet parcel halfway and continue
microwaving for 2-3 minutes more. Repeat with
remaining parcels.

Serve as soon as possible. To serve, cut parchment
parcels slowly to avoid steam burns.

On 2013-02-28, Janet > wrote:

> Do you mean this one?
>
> Janet UK

Wow! Thanks, Janet. I looked high and low for that recipe, online.
It's like Gale and her fish dish never existed. As for GG, I can no longer
access 'em. I guess I'm supposed to register. Not gonna happen.

Again, thank you!
nb

On Thu, 28 Feb 2013 01:36:17 -0500, "Robert"
> wrote:

>
> > wrote in message
> >
> It can also be used on a cookie sheet so meats don't stick if you want
> to partially freeze them before vacuum packing. I partially froze
> some beef cubes once on a Teflon pan thinking the meat would just
> slide off. I had to use a nylon spatula to get under the cubes to
> loosen them. Just a slight, very slight sticking on parchment paper.
>
> ----------------------------------------------------------
>
> You could save a step and just use vacuum bags.
>
Sounds like she wanted individually frozen cubes, not one big lump.

--
Food is an important part of a balanced diet.

On 2/28/2013 11:03 AM, sf wrote:
> On Thu, 28 Feb 2013 01:36:17 -0500, "Robert"
> > wrote:
>
>>
>> > wrote in message
>>>
>> It can also be used on a cookie sheet so meats don't stick if you want
>> to partially freeze them before vacuum packing. I partially froze
>> some beef cubes once on a Teflon pan thinking the meat would just
>> slide off. I had to use a nylon spatula to get under the cubes to
>> loosen them. Just a slight, very slight sticking on parchment paper.
>>
>> ----------------------------------------------------------
>>
>> You could save a step and just use vacuum bags.
>>
> Sounds like she wanted individually frozen cubes, not one big lump.
>
Yep, she wanted to cube (pre-prep) before vacuum sealing it.

Jill

On 28 Feb 2013 15:58:04 GMT, notbob > wrote:

> On 2013-02-28, Janet > wrote:
>
> > Do you mean this one?
> >
> > Janet UK
>
> Wow! Thanks, Janet. I looked high and low for that recipe, online.
> It's like Gale and her fish dish never existed. As for GG, I can no longer
> access 'em. I guess I'm supposed to register. Not gonna happen.
>
You've always had to sign in. Most people use their gmail account.

--
Food is an important part of a balanced diet.

On Thu, 28 Feb 2013 08:25:49 -0800, sf > wrote:

>On 28 Feb 2013 15:58:04 GMT, notbob > wrote:
>
>> On 2013-02-28, Janet > wrote:
>>
>> > Do you mean this one?
>> >
>> > Janet UK
>>
>> Wow! Thanks, Janet. I looked high and low for that recipe, online.
>> It's like Gale and her fish dish never existed. As for GG, I can no longer
>> access 'em. I guess I'm supposed to register. Not gonna happen.
>>
>You've always had to sign in. Most people use their gmail account.
by GG do you mean Google Groups? I've never had to sign in there.
Janet US

On Thursday, February 28, 2013 7:03:38 AM UTC-6, jay wrote:
> In article >,
>
> wrote:
>
>
>
> > I just started using parchment paper over the holidays while baking cookies
>
> > and
>
> > I'm happy with the results. I'm wondering if parchment paper can be used when
>
> > cooking things like fish in the oven so it doesn't stick, or even meat, like
>
> > maybe pork chops.
>
>
>
> One of my favorite uses of parchment paper is for cooking bacon in the
>
> oven. Fold the paper at edges of sheet pan and crimp at the corners. In
>
> 400 degree oven with convection fan on, you have crisp bacon in about 10
>
> minutes. No grease hits the pan. Let the bacon grease firm up and throw
>
> away the paper and the grease.
>
I've had to pan fry bacon the last few times because every time I go to
the store, I forget to buy parchment paper. I just ran out of foil too.
I get so excited by all of the food that practical matters go by the
wayside.
>
> jay

--Bryan

On Thu, 28 Feb 2013 09:39:04 -0700, Janet Bostwick
> wrote:

> On Thu, 28 Feb 2013 08:25:49 -0800, sf > wrote:
>
> >On 28 Feb 2013 15:58:04 GMT, notbob > wrote:
> >
> >> On 2013-02-28, Janet > wrote:
> >>
> >> > Do you mean this one?
> >> >
> >> > Janet UK
> >>
> >> Wow! Thanks, Janet. I looked high and low for that recipe, online.
> >> It's like Gale and her fish dish never existed. As for GG, I can no longer
> >> access 'em. I guess I'm supposed to register. Not gonna happen.
> >>
> >You've always had to sign in. Most people use their gmail account.
> by GG do you mean Google Groups? I've never had to sign in there.

I guess you don't have to if you're okay searching from scratch for
the usenet groups you're looking for; but you need to sign in if you
want them at your fingertips in a list - and I definitely have to sign
in to get to my homeowner's association group. There's no other way.

--
Food is an important part of a balanced diet.

>> I just started using parchment paper over the holidays while baking
>> cookies
>> and
>> I'm happy with the results. I'm wondering if parchment paper can be used
>> when
>> cooking things like fish in the oven so it doesn't stick, or even meat,
>> like
>> maybe pork chops.
Finally: the solution to parchment paper sliding off of cookie sheets and
whooshing down into the back of a hot oven. After trying nearly everything,
my sister suggested using binder clips. They keep the paper where it belongs
and cost about 10 cents each. Polly

In article >,
says...
>
> On 2013-02-28, Janet > wrote:
>
> > Do you mean this one?
> >
> > Janet UK
>
> Wow! Thanks, Janet. I looked high and low for that recipe, online.
> It's like Gale and her fish dish never existed. As for GG, I can no longer
> access 'em. I guess I'm supposed to register. Not gonna happen.

No, you don't need to register with GG (I'm not). I'm guessing you
were led astray to new-version google groups ; if that happens click
the "not ready for change" daisy symbol, top right hand corner, and
scroll down for the option " revert to old google groups"

here

https://groups.google.com/group/rec....g/topics?hl=en

The first, "search this group" field on the top toolbar of google
groups archives (old version) still works fine.

Janet UK

In article >,
says...
>
> On 28 Feb 2013 15:58:04 GMT, notbob > wrote:
>
> > On 2013-02-28, Janet > wrote:
> >
> > > Do you mean this one?
> > >
> > > Janet UK
> >
> > Wow! Thanks, Janet. I looked high and low for that recipe, online.
> > It's like Gale and her fish dish never existed. As for GG, I can no longer
> > access 'em. I guess I'm supposed to register. Not gonna happen.
> >
> You've always had to sign in. Most people use their gmail account.

Nope.

I've never had to sign in to GG and don't have a gmail account.
It's a free-access public archive.

Janet UK

wrote:

> I'm wondering if parchment paper can be used when
> cooking things like fish in the oven so it doesn't stick, or even meat, like
> maybe pork chops.

Absolutely not. You don't want to poison everybody, do you? Stop with this
nonsense immediately.

In article >,
says...
>
> On Thu, 28 Feb 2013 09:39:04 -0700, Janet Bostwick
> > wrote:
>
> > On Thu, 28 Feb 2013 08:25:49 -0800, sf > wrote:
> >
> > >On 28 Feb 2013 15:58:04 GMT, notbob > wrote:
> > >
> > >> On 2013-02-28, Janet > wrote:
> > >>
> > >> > Do you mean this one?
> > >> >
> > >> > Janet UK
> > >>
> > >> Wow! Thanks, Janet. I looked high and low for that recipe, online.
> > >> It's like Gale and her fish dish never existed. As for GG, I can no longer
> > >> access 'em. I guess I'm supposed to register. Not gonna happen.
> > >>
> > >You've always had to sign in. Most people use their gmail account.
> > by GG do you mean Google Groups? I've never had to sign in there.
>
> I guess you don't have to if you're okay searching from scratch for
> the usenet groups you're looking for; but you need to sign in if you
> want them at your fingertips in a list - and I definitely have to sign
> in to get to my homeowner's association group. There's no other way.

I expect your HA group is a private google group, members only with
a moderator managing it, and members have to sign in to access it.

rfc is not a private members-only GG group, and there's no need for
anyone to sign in to read or search it.

Janet UK

On Thursday, February 28, 2013 10:19:16 AM UTC-7, Janet wrote:
> In article >,
>
> says...
>
> >
>
> > On 2013-02-28, Janet > wrote:
>
> >
>
> > > Do you mean this one?
>
> > >
>
> > > Janet UK
>
> >
>
> > Wow! Thanks, Janet. I looked high and low for that recipe, online.
>
> > It's like Gale and her fish dish never existed. As for GG, I can no longer
>
> > access 'em. I guess I'm supposed to register. Not gonna happen.
>
>
>
> No, you don't need to register with GG (I'm not). I'm guessing you
>
> were led astray to new-version google groups ; if that happens click
>
> the "not ready for change" daisy symbol, top right hand corner, and
>
> scroll down for the option " revert to old google groups"
>
>
>
> here
>
>
>
> https://groups.google.com/group/rec....g/topics?hl=en
>
>
>
> The first, "search this group" field on the top toolbar of google
>
> groups archives (old version) still works fine.
>
>
>
> Janet UK

You'll not convince him Janet as he is just too stubborn.
Let him stew in his own juice if he won't bend.
===

On 2013-02-28, Janet > wrote:

> rfc is not a private members-only GG group, and there's no need for
> anyone to sign in to read or search it.

All I know is, I was accessing google groups back when it was still
dejanews and never had a problem. Now, it doesn't even work. Asks a
buncha stupid questions first, like "do you want the old version?"
then, no matter what I pick, it doesn't work. No tree, folded
articles, limited history, etc, it's been going downhill for years.
I'm sure it works for ppl with Winblows and no security measures and
who register for every step and allow all cookies, blah blah, but I'm
not one of those, so I'll do without. Simple, eh?

nb

On 2013-02-28, Janet > wrote:

> the "not ready for change" daisy symbol, top right hand corner, and
> scroll down for the option " revert to old google groups"

Been there, tried that. No worky.

On Thu, 28 Feb 2013 17:29:41 -0000, Janet > wrote:

> rfc is not a private members-only GG group, and there's no need for
> anyone to sign in to read or search it.

Yes, but you're not going to have rfc as a clickable link unless you
sign in first. I just tried it both ways and it's faster getting to
rfc when I'm signed in.

--
Food is an important part of a balanced diet.

On Feb 28, 12:29*pm, Janet > wrote:

> * *I expect your HA group is a private google group, *members only with
> a moderator managing it, and members have to sign in to access it.
>
> * *rfc is not a private *members-only GG group, and there's no need for
> anyone to sign in to read or search it.
>
> * * Janet UK- Hide quoted text -
>

You are signed in. That is how it knows you are Janet and I am Thomas.

Try it from a pc you have never been on. Janet will not be there
unless you sign on. I agree no sign on is needed to just look around.

In article >,
says...
>
> On 2013-02-28, Janet > wrote:
>
> > rfc is not a private members-only GG group, and there's no need for
> > anyone to sign in to read or search it.
>
> All I know is, I was accessing google groups back when it was still
> dejanews and never had a problem. Now, it doesn't even work.

I've just proved it does.

Asks a
> buncha stupid questions first, like "do you want the old version?"
> then, no matter what I pick, it doesn't work.

Follow my instructions in previous post and it does.

> I'm sure it works for ppl with Winblows and no security measures and
> who register for every step and allow all cookies, blah blah, but I'm
> not one of those,

I registered nothing. As for security measures..my computer security
is such that nothing has ever got past it in 15 years. But carry on
banging your hairy chest and bellowing excuses why it is totally
impossible for you on your he-man computer.

Here's another of your lost messages

http://www.youtube.com/watch?v=MwHWbsvgQUE

Janet UK

In article >,
says...
>
> On 2013-02-28, Janet > wrote:
>
> > the "not ready for change" daisy symbol, top right hand corner, and
> > scroll down for the option " revert to old google groups"
>
> Been there, tried that. No worky.

Try opening the link I gave you.

Janet

"Janet" > wrote in message
T...
> In article >,
> says...

>> I'm sure it works for ppl with Winblows and no security measures and
>> who register for every step and allow all cookies, blah blah, but I'm
>> not one of those,
>
> I registered nothing. As for security measures..my computer security
> is such that nothing has ever got past it in 15 years. But carry on
> banging your hairy chest and bellowing excuses why it is totally
> impossible for you on your he-man computer.

Sorry but I have to laugh at this, it reminds me that in another news group
recently someone posted "why are you still clutching your pearls over this?"
I thought that was hilarious, and I like the "banging your hairy chest and
bellowing" as well as the "he-man computer too. Thanks for the laugh, and
no offense to notbob.

Cheri

In article <ae9fbbcb-44d1-4eff-aa4c-
>, says...
>
> On Feb 28, 12:29*pm, Janet > wrote:
>
> > * *I expect your HA group is a private google group, *members only with
> > a moderator managing it, and members have to sign in to access it.
> >
> > * *rfc is not a private *members-only GG group, and there's no need for
> > anyone to sign in to read or search it.
> >
> > * * Janet UK- Hide quoted text -
> >
>
> You are signed in.

To what? Not to google groups. Or rfc.

> That is how it knows you are Janet and I am Thomas.

Google doesn't know me as anybody.


> I agree no sign on is needed to just look around.

Exactly. OR, for a search.


Janet UK

On 2/28/13 12:11 PM, Polly Esther wrote:
>
> Finally: the solution to parchment paper sliding off of cookie sheets
> and whooshing down into the back of a hot oven. After trying nearly
> everything, my sister suggested using binder clips....

Or you could just use sheet (aka jelly roll) pans. I don't even own a
cookie sheet -- what can they do that a sheet pan can't?

-- Larry

On 2013-02-28, Janet > wrote:

> banging your hairy chest and bellowing....

> .....your he-man computer.

Well, that certainly went down hill, fast. Hit a nerve, did we?

nb

On 28/02/2013 12:11 PM, Polly Esther wrote:
>
>>> maybe pork chops.
> Finally: the solution to parchment paper sliding off of cookie sheets
> and whooshing down into the back of a hot oven. After trying nearly
> everything, my sister suggested using binder clips. They keep the paper
> where it belongs and cost about 10 cents each. Polly


I have more of a problem with the parchment paper trying to curl up on
the sheet. A few years ago I invested in teflon cooking sheets. They
cost a heck of a lot more than parchment paper but they have been used
many dozens of times.

On Thu, 28 Feb 2013 14:45:05 -0500, pltrgyst >
wrote:

> On 2/28/13 12:11 PM, Polly Esther wrote:
> >
> > Finally: the solution to parchment paper sliding off of cookie sheets
> > and whooshing down into the back of a hot oven. After trying nearly
> > everything, my sister suggested using binder clips....
>
> Or you could just use sheet (aka jelly roll) pans. I don't even own a
> cookie sheet -- what can they do that a sheet pan can't?
>
I have both, but I use my sheet pans much more than those sideless
things.... even for cookies.


--
Food is an important part of a balanced diet.

On Thursday, February 28, 2013 5:10:07 PM UTC-6, jay wrote:
> In article >,
>
> Dave Smith > wrote:
>
>
>
> > On 28/02/2013 12:11 PM, Polly Esther wrote:
>
> > >
>
> > >>> maybe pork chops.
>
> > > Finally: the solution to parchment paper sliding off of cookie sheets
>
> > > and whooshing down into the back of a hot oven. After trying nearly
>
> > > everything, my sister suggested using binder clips. They keep the paper
>
> > > where it belongs and cost about 10 cents each. Polly
>
> >
>
> >
>
> > I have more of a problem with the parchment paper trying to curl up on
>
> > the sheet. A few years ago I invested in teflon cooking sheets. They
>
> > cost a heck of a lot more than parchment paper but they have been used
>
> > many dozens of times.
>
>
>
> I am going to try cutting a bunch of sheets in the correct length/width
>
> of a sheet pan and lay them flat and see if they forget forget about
>
> curling up. The Silpats are great but parchment rules for the throw
>
> away needs.
>
I'm so frugal (OK cheap) that I leave the parchment on the baking pan if
I figure I'll be making bacon again within the next few days. It just
sits in the oven.
>
> jay

--Bryan

On 28/02/2013 6:10 PM, jay wrote:

>
> I am going to try cutting a bunch of sheets in the correct length/width
> of a sheet pan and lay them flat and see if they forget forget about
> curling up. The Silpats are great but parchment rules for the throw
> away needs.
>
Maybe you can get parchment paper a lot cheaper than I can. It wasn't
much more for the teflon sheets than than it was for a roll of parchment
paper. I just wipe off the teflon sheets and use them again and again
and again... It is much much cheaper.

On 28/02/2013 6:29 PM, Bryan wrote:
>
>>
> I'm so frugal (OK cheap) that I leave the parchment on the baking pan if
> I figure I'll be making bacon again within the next few days. It just
> sits in the oven.


That's not just frugal. It's downright nasty.

On Thu, 28 Feb 2013 18:34:41 -0500, Dave Smith
> wrote:

> On 28/02/2013 6:10 PM, jay wrote:
>
> >
> > I am going to try cutting a bunch of sheets in the correct length/width
> > of a sheet pan and lay them flat and see if they forget forget about
> > curling up. The Silpats are great but parchment rules for the throw
> > away needs.
> >
> Maybe you can get parchment paper a lot cheaper than I can. It wasn't
> much more for the teflon sheets than than it was for a roll of parchment
> paper. I just wipe off the teflon sheets and use them again and again
> and again... It is much much cheaper.
>
Where did you find teflon sheets?


--
Food is an important part of a balanced diet.

On Thursday, February 28, 2013 5:35:55 PM UTC-6, Dave Smith wrote:
> On 28/02/2013 6:29 PM, Bryan wrote:
>
> >
>
> >>
>
> > I'm so frugal (OK cheap) that I leave the parchment on the baking pan if
>
> > I figure I'll be making bacon again within the next few days. It just
>
> > sits in the oven.
>
> That's not just frugal. It's downright nasty.

What? You think that bacon grease somehow degrades over a few days in an oven?
It's bacon grease.

--Bryan