How is one supposed to use parchment paper? What kind of baking?

TIA


--
You know it's time to clean the refrigerator
when something closes the door from the inside.

KenK wrote:
> How is one supposed to use parchment paper? What kind of baking?
>
> TIA

the kind where you don't want something to stick to a baking sheet

On 2015-10-19, tert in seattle > wrote:

> KenK wrote:

>> How is one supposed to use parchment paper? What kind of baking?

> the kind where you don't want something to stick to a baking sheet

The kind where you use $5-$7 roll roll of parchment paper --over and over-- to save
an $8 baking tin.

nb

On 10/19/2015 12:15 PM, notbob wrote:
> On 2015-10-19, tert in seattle > wrote:
>
>> KenK wrote:
>
>>> How is one supposed to use parchment paper? What kind of baking?
>
>> the kind where you don't want something to stick to a baking sheet
>
> The kind where you use $5-$7 roll roll of parchment paper --over and over-- to save
> an $8 baking tin.
>

It is extraordinarily helpful when you're mass producing something, or
baking something very delicate. It's also useful for lining containers
that will be filled with baked goods.

On Mon, 19 Oct 2015 12:28:46 -0500, Moe DeLoughan >
wrote:

>On 10/19/2015 12:15 PM, notbob wrote:
>> On 2015-10-19, tert in seattle > wrote:
>>
>>> KenK wrote:
>>
>>>> How is one supposed to use parchment paper? What kind of baking?
>>
>>> the kind where you don't want something to stick to a baking sheet
>>
>> The kind where you use $5-$7 roll roll of parchment paper --over and over-- to save
>> an $8 baking tin.
>>
>
>It is extraordinarily helpful when you're mass producing something, or
>baking something very delicate. It's also useful for lining containers
>that will be filled with baked goods.

Yep. used baking papers to cover the baking pans at both the full line
bakery I worked at before my years of donut making experience
(Venture's bakery) and since we baked off many pans of danish rolls
at the donut shop, we used them at the donut shop too! Makes those "$8
baking tins" as you called them a LOT easier to clean up after baking
on them.

John Kuthe...

KenK wrote:
> How is one supposed to use parchment paper? What kind of baking?
>
> TIA
>
>

As a cookie sheet cover, with the expectation of easy release.

You could use for cookies or drop biscuits.

On 10/19/2015 11:15 AM, KenK wrote:
> How is one supposed to use parchment paper? What kind of baking?
>

It is sometimes used as a non-edible wrap for baking/steaming food,
the idea being that the package is sliced open on the plate and the
diner inhales the appetizing aroma when the parchment is opened. But
most often it is used as a cake pan or cookie sheet liner. It is most
useful when mass-producing large numbers of cakes or cookies, since
you can quickly re-use the pans without having to clean and or
re-grease them first.

On Monday, October 19, 2015 at 6:15:06 AM UTC-10, KenK wrote:
> How is one supposed to use parchment paper? What kind of baking?
>
> TIA
>
>
> --
> You know it's time to clean the refrigerator
> when something closes the door from the inside.

Use it for cookies - lay a sheet on the pan. No greasing needed. It's great for lazy folks and reduces browning on the bottom. You can reuse it many times. You can use it to line bread pans for stuff like gingerbread and fruitcake. Your best source for parchment paper is probably Sam's Club or Costco.

http://www.samsclub.com/sams/parchme...rod10920218.ip

Here's a tip for using it when baking fragile cut-out cookies: roll the dough
out on pan-size parchment, cut out cookies about a half inch or inch apart,
and just remove the scraps. Slide the paper onto your baking sheet and
bake. You don't have to worry about moving the raw cut-out cookies individually
onto the sheet.

N.

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)

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.

Cindy Hamilton

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

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...

On 19/10/2015 3:11 PM, Brooklyn1 wrote:

>
> Professional bakers never use parchment paper,

Bullshit!

In article >, says...
>
> On 19/10/2015 3:11 PM, Brooklyn1 wrote:
>
> >
> > Professional bakers never use parchment paper,
>
> Bullshit!

Like you would know!

Sqwertz wrote:
> That pretty much describes practically everything Sheldon says w


**** OFF YOU WOMAN_STALKING VIRUS!!!!

In article >, ost
says...
>
> On Mon, 19 Oct 2015 15:48:34 -0600, graham wrote:
>
> > On 19/10/2015 3:11 PM, Brooklyn1 wrote:
> >
> >>
> >> Professional bakers never use parchment paper,
> >
> > Bullshit!
>
> That pretty much describes practically everything Sheldon says with
> authority.
>
> Parchment paper is indispensable to a pastry chef. For a small subset
> of applications, Silpat has taken it's place.
>
> -sw
+1
Cheri

"Brooklyn1" > wrote in message

> Professional bakers never use parchment paper, pro cooks neither...
> only charlatans on foodtv push parchment paper... I've frequented a


That's absolutely not true.

Cheri

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

snip
>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.
snip
We aren't talking about pro cooks or chefs, we are talking about
people on this group who do the kind of cooking we do and have the
skills that we do. Each reply has been valid.
Janet US

On Mon, 19 Oct 2015 23:24:00 -0600, Janet B >
wrote:

>On Mon, 19 Oct 2015 17:11:35 -0400, Brooklyn1
> wrote:
>
>snip
>>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.
>snip
>We aren't talking about pro cooks or chefs, we are talking about
>people on this group who do the kind of cooking we do and have the
>skills that we do. Each reply has been valid.
>Janet US

*I* am talkinmg about pro baking. That was my first career, 10+ years
first workling in a full line commercial bakery then a donut specialty
bakery.

John Kuthe...

On Monday, October 19, 2015 at 5:11:39 PM UTC-4, 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

Dumbass, I said I use it at home when either my husband or I has to
wait for the other one to finish topping his/her pizza. What happens
in your imaginary pizzeria is irrelevant.

Cindy Hamilton

In article >,
Cindy Hamilton > wrote:

> On Monday, October 19, 2015 at 5:11:39 PM UTC-4, 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
>
> Dumbass, I said I use it at home when either my husband or I has to
> wait for the other one to finish topping his/her pizza. What happens
> in your imaginary pizzeria is irrelevant.
>
> Cindy Hamilton

In a pizzaria you can afford to throw flour or cornmeal all over the
place to keep things from sticking. There's always someone else to clean
up at the end of the night. I'll just stick to parchment paper myself.

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.

On Tue, 20 Oct 2015 08:45:12 -0500, Moe DeLoughan >
wrote:

>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.

Yep, in both commercial bakeries I worked at we got "baking papers" in
a box precut to full baking sheet pan size. Not on a roll.


>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.

Aha!!! Ah yes, barter trade!! The Venture bakery I worked at was at
the very "back" of the Vebnture store right behind the Vebnture store
restaurant, and one time when we were having a cookie spoecial and
making buttloads of cookies, I traded the guy working in the
restaurant a bunch of cookies for a bucket full of the restaurants
fried chicken!! Great deal for both of us!! We had NO meat in the
bakery!! YUM!! :-)

John Kuthe...

"KenK" > wrote in message
...
> How is one supposed to use parchment paper? What kind of baking?
>
> TIA

I use it for most cookie baking, lining cake pans, under meringues, loaf pan
lining, making food packets for baking, candy, etc. I use a lot of parchment
paper, one of the best things ever invented IMO.

Cheri

On 10/19/2015 1:21 PM, Cheri wrote:
>
> "KenK" > wrote in message
> ...
>> How is one supposed to use parchment paper? What kind of baking?
>>
>> TIA
>
> I use it for most cookie baking, lining cake pans, under meringues,
> loaf pan lining, making food packets for baking, candy, etc. I use a
> lot of parchment paper, one of the best things ever invented IMO.

My sister gave me a full carton of the commercial-grade sheets back in
1989, when she was still working at a bakery. All these years later,
baking tens of thousands of cookies and hundreds of cakes, and I've
only gone through about three-quarters of it. If it's the quality
stuff, it can be reused many times.

(I returned the favor and bought her a carton of it from Restaurant
Depot a few years ago. She's now offering to share it with the rest of
the family.)

On 19/10/2015 12:41 PM, Moe DeLoughan wrote:
> On 10/19/2015 1:21 PM, Cheri wrote:
>>
>> "KenK" > wrote in message
>> ...
>>> How is one supposed to use parchment paper? What kind of baking?
>>>
>>> TIA
>>
>> I use it for most cookie baking, lining cake pans, under meringues,
>> loaf pan lining, making food packets for baking, candy, etc. I use a
>> lot of parchment paper, one of the best things ever invented IMO.
>
> My sister gave me a full carton of the commercial-grade sheets back in
> 1989, when she was still working at a bakery. All these years later,
> baking tens of thousands of cookies and hundreds of cakes, and I've only
> gone through about three-quarters of it. If it's the quality stuff, it
> can be reused many times.
>
> (I returned the favor and bought her a carton of it from Restaurant
> Depot a few years ago. She's now offering to share it with the rest of
> the family.)
>
The advantage of that is it is flat. Buy rolls and it's the pits to flatten.
Graham

"Moe DeLoughan" > wrote in message
...
> On 10/19/2015 1:21 PM, Cheri wrote:
>>
>> "KenK" > wrote in message
>> ...
>>> How is one supposed to use parchment paper? What kind of baking?
>>>
>>> TIA
>>
>> I use it for most cookie baking, lining cake pans, under meringues,
>> loaf pan lining, making food packets for baking, candy, etc. I use a
>> lot of parchment paper, one of the best things ever invented IMO.
>
> My sister gave me a full carton of the commercial-grade sheets back in
> 1989, when she was still working at a bakery. All these years later,
> baking tens of thousands of cookies and hundreds of cakes, and I've only
> gone through about three-quarters of it. If it's the quality stuff, it can
> be reused many times.
>
> (I returned the favor and bought her a carton of it from Restaurant Depot
> a few years ago. She's now offering to share it with the rest of the
> family.)

Yes, that's great stuff, and sharing is good.

Cheri
>

Cheri wrote:
>KenK wrote:
>
>>How is one supposed to use parchment paper?
>
>I use it for most cookie baking, lining cake pans, under meringues, loaf pan
>lining, making food packets for baking, candy, etc. I use a lot of parchment
>paper, one of the best things ever invented IMO.

I use parchment paper for penning snail mail.

"KenK" > wrote in message
...
> How is one supposed to use parchment paper? What kind of baking?
>
> TIA

I've actually rarely used it. I do have a very old roll of it. I can't
even remember now what I did use it for.

On 19 Oct 2015 16:15:01 GMT, KenK > wrote:

> How is one supposed to use parchment paper? What kind of baking?
>
> TIA

I have a cookie that's basically whipped egg whites and nuts + a
little sugar. Those cookies would stick to the pan if I didn't use
parchment, but a silpat mat works too... and it's reusable. Were you
thinking about a specific use or were you just curious about how it's
used? Food wrapped in parchment is called en papillote, but foil is
replacing parchment these days.
http://www.thebittenword.com/thebitt...d-carrots.html

--

sf

On Mon, 19 Oct 2015 17:06:50 -0700, sf > wrote:

>On 19 Oct 2015 16:15:01 GMT, KenK > wrote:
>
>> How is one supposed to use parchment paper? What kind of baking?
>>
>> TIA
>
>I have a cookie that's basically whipped egg whites and nuts + a
>little sugar. Those cookies would stick to the pan if I didn't use
>parchment, but a silpat mat works too... and it's reusable. Were you
>thinking about a specific use or were you just curious about how it's
>used? Food wrapped in parchment is called en papillote, but foil is
>replacing parchment these days.
>http://www.thebittenword.com/thebitt...d-carrots.html

I wouldn't use foil. It isn't re useable. It isn't recyclable. It
can leave a funny taste to the food. Isn't that what we did in the
60s?
Janet US

On 19 Oct 2015 16:15:01 GMT, KenK > wrote:

>How is one supposed to use parchment paper? What kind of baking?
>
>TIA
I like to use it to make a sort of sling under brownies or fudge or a
special cake. I can use the sling to lift the entire item out of the
pan to make perfect cuts. It also has the benefit of not leaving
knife marks on your baking pans.
Janet US

In article >,
Janet B > wrote:

> On 19 Oct 2015 16:15:01 GMT, KenK > wrote:
>
> >How is one supposed to use parchment paper? What kind of baking?
> >
> >TIA
> I like to use it to make a sort of sling under brownies or fudge or a
> special cake. I can use the sling to lift the entire item out of the
> pan to make perfect cuts. It also has the benefit of not leaving
> knife marks on your baking pans.
> Janet US

I think I saw on one of those inane competition shows someone make an
impromptu piping bag out of parchment paper. Myself, I prefer zip lock
bags for that.

On 10/20/2015 9:34 AM, Mark Storkamp wrote:

> I think I saw on one of those inane competition shows someone make an
> impromptu piping bag out of parchment paper. Myself, I prefer zip lock
> bags for that.

I always used parchment paper for cake decorating, but it was much
thicker than what's sold on rolls. I'd buy it in cake decorating shops
an roll it into a cone, staple it closed and there you go.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 10/23/2015 2:36 PM, Cheryl wrote:
> On 10/20/2015 9:34 AM, Mark Storkamp wrote:
>
>> I think I saw on one of those inane competition shows someone make an
>> impromptu piping bag out of parchment paper. Myself, I prefer zip lock
>> bags for that.
>
> I always used parchment paper for cake decorating, but it was much
> thicker than what's sold on rolls. I'd buy it in cake decorating shops
> an roll it into a cone, staple it closed and there you go.
>
..
--
Barbara J Llorente, 71 Cerritos Ave San Francisco, CA 94127.

On Mon, 19 Oct 2015 23:26:43 -0600, Janet B >
wrote:

>On 19 Oct 2015 16:15:01 GMT, KenK > wrote:
>
>>How is one supposed to use parchment paper? What kind of baking?
>>
>>TIA
>I like to use it to make a sort of sling under brownies or fudge or a
>special cake. I can use the sling to lift the entire item out of the
>pan to make perfect cuts. It also has the benefit of not leaving
>knife marks on your baking pans.
>Janet US

You must have an awfully dull knife!! ;-) Especially after a couple of
trips throiugh the oven, baking paper gets rather "crispy" and easy to
cut through.

John Kuthe...

I place it under baked chicken - saves a messy cleanup of my jellyroll pan.

I use it between pizza dough and the stone.

Kalmia wrote:
>
>I place it under baked chicken - saves a messy cleanup of my jellyroll pan.

A jelly roll pan is much too shallow for baked chicken, it'll spatter
all over your oven, then you'll really have clean up. I use a SS
roasting pan (add a quartered onion, a couple quarted garlic cloves,
some chopped celery/carrot with the chicken), at the end pour off some
of the fat and deglaze the pan on the stove top, I usually use a can
of diced tomatoes, makes a nice go-with for chicken, or use to serve
pasta/pierogies with chicken. But mostly I use a rubber spatula to
scrape what I can from the roasting pan into the big bowl of cat food
for the outside cats, they burn off the calories, especially in cold
weather... then simply soak the pan with a bit of dishwashing liquid
for an hour and it cleans easily. I may do that for dinner tonight,
the store in town has roasting chickens on sale for 89¢/lb... I cut it
into eighths and toss the spine, ribs, and trimmings out for the
crows.

>I use it between pizza dough and the stone.

Then what's the point of the stone... you're essentially making stewed
pizza... a perforated pan works far better than those silly pizza
stones.

On Monday, October 26, 2015 at 8:48:11 AM UTC-4, Brooklyn1 wrote:
> Kalmia wrote:
> >
> >I place it under baked chicken - saves a messy cleanup of my jellyroll pan.
>
> A jelly roll pan is much too shallow for baked chicken, it'll spatter
> all over your oven, then you'll really have clean up.

I load on a ton of crumbs, so there is little spatter.

>
> Then what's the point of the stone... you're essentially making stewed
> pizza... a perforated pan works far better than those silly pizza
> stones.

I remove it after bake session One (8 mins)- then the pizza goes back in the oven directly onto the stone for session Two. ( 12 mins )

I use the paper initially for an easier sliiiiide off the paddle onto the stone.

I tried one of those perforated pans - didn't brown the crust enough.