parchment paper question
 

Just curious on something.
One of the things that gives parchment paper its desired properties is
silicon.
How long has parchment paper for cooking been around, and if a long
time, what did they use before silicon was available.

Much regards

parchment paper question
 

"J.Lef" wrote:

> Just curious on something.
> One of the things that gives parchment paper its desired properties is
> silicon.
> How long has parchment paper for cooking been around, and if a long
> time, what did they use before silicon was available.
>

I don't know about parchment paper, but paper has been used for a long time.
My mother has always lined her fruit cake pans with plain brown paper. She
also uses it for meringues. I don't think she has ever used parchment paper.

parchment paper question
 

J.Lef wrote:
> Just curious on something.
> One of the things that gives parchment paper its desired properties is
> silicon.
> How long has parchment paper for cooking been around, and if a long
> time, what did they use before silicon was available.
>
> Much regards

They used butter or oil, to keep things from sticking to the paper.

Steve

parchment paper question
 

J.Lef wrote:
> Just curious on something.
> One of the things that gives parchment paper its desired properties is
> silicon.
> How long has parchment paper for cooking been around, and if a long
> time, what did they use before silicon was available.

I don't know, the one I have says nothing about silicone.

parchment
noun
Etymology: Middle English parchemin, from Middle French, modification
of Latin pergamena, from Greek pergamene, from feminine of Pergamenos
of Pergamum, from Pergamon Pergamum
1 : the skin of a sheep or goat prepared for writing on
2 : strong, tough, and often somewhat translucent paper made to
resemble parchment
3 : a parchment manuscript ; also : an academic diploma
---

Sheldon Derma

parchment paper question
 

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

nb

parchment paper question
 

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.

parchment paper question
 

Dave Smith wrote:

> 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.
>
>

Old baker's trick: smear some butter on the corners to glue
them down.

--
Reg

parchment paper question
 

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

parchment paper question
 

On 2006-07-27, Reg > wrote:

> Old baker's trick: smear some butter on the corners to glue
> them down.

Good one, Reg. I just take the piece of curled paper and drag it
across the corner edge of a table or counter in the opposite direction
of the roll. Old rolled document trick.

nb

parchment paper question
 

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'm not so sure that is always true about it containing silicone, mine
doesn't. And I can assure you that large commercial bakeries do not
use silicone paper for anything.

Sheldon

parchment paper question
 

On 2006-07-27, Sheldon > wrote:

> I'm not so sure that is always true about it containing silicone, mine
> doesn't. And I can assure you that large commercial bakeries do not
> use silicone paper for anything.

http://www.papertecinc.com/specPaper.cfm

nb

parchment paper question
 

notbob wrote:

> On 2006-07-27, Reg > wrote:
>
>
>>Old baker's trick: smear some butter on the corners to glue
>>them down.
>
>
> Good one, Reg. I just take the piece of curled paper and drag it
> across the corner edge of a table or counter in the opposite direction
> of the roll. Old rolled document trick.
>
> nb

I do both sometimes. You have to with the rolled stuff, especially
when it gets down to the end of the roll like Dave says. Arg!

I prefer using the ones that are presized for half sheet pans
when I can. They're so much easier.

--
Reg

parchment paper question
 

> I do both sometimes. You have to with the rolled stuff, especially
> when it gets down to the end of the roll like Dave says. Arg!
>
> I prefer using the ones that are presized for half sheet pans
> when I can. They're so much easier.
>
> --
> Reg
>

I've been trying to find a local supplier for the pre-sized parchment or a
reasonably priced online supplier... any ideas? I've already tried our
local Michael's and they only sell the rolls. Also looked at the Baker's
catalog (AKA King Arthur catalog) and it seems like they want too much
money.

Chris

parchment paper question
 

in article , Chris Marksberry at
wrote on 7/27/06 2:08 PM:
>
> I've been trying to find a local supplier for the pre-sized parchment or a
> reasonably priced online supplier... any ideas? I've already tried our
> local Michael's and they only sell the rolls. Also looked at the Baker's
> catalog (AKA King Arthur catalog) and it seems like they want too much
> money.
>
> Chris

I asked my local bakery to order me a flat box of full sheet-pan parchment
papers from Sysco. I cut them in half to fit my cookie sheets. This $33.
package has lasted me ten years, and I still have some left. No problem
with the rolling corners. Best investment since braces.

Linda

parchment paper question
 

> >
> > I've been trying to find a local supplier for the pre-sized parchment or
a
> > reasonably priced online supplier... any ideas? I've already tried our
> > local Michael's and they only sell the rolls. Also looked at the
Baker's
> > catalog (AKA King Arthur catalog) and it seems like they want too much
> > money.
> >
> > Chris
>
> I asked my local bakery to order me a flat box of full sheet-pan parchment
> papers from Sysco. I cut them in half to fit my cookie sheets. This
$33.
> package has lasted me ten years, and I still have some left. No problem
> with the rolling corners. Best investment since braces.
>
> Linda
>

Thanks Linda,

Excellent idea... never thought of that!

Chris

parchment paper question
 

Sheldon wrote:

> > "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'm not so sure that is always true about it containing silicone, mine
> doesn't. And I can assure you that large commercial bakeries do not
> use silicone paper for anything.

If it doesn't have silicone is is not parchment paper. By definition,
parchment paper is treated with silicone. Large bakeries do use them. FWIW
but googling "bakery supplies parchment paper" the first hit was a
commercial supplier that sells parchment paper pre-cut to baking pan sizes
in boxes of 1,000 sheets, hardly the quantity for home use, since most
rolls sold for household use are only 30-40 feet long.

parchment paper question
 

notbob wrote:
> On 2006-07-27, Reg > wrote:
>
>> Old baker's trick: smear some butter on the corners to glue
>> them down.
>
> Good one, Reg. I just take the piece of curled paper and drag it
> across the corner edge of a table or counter in the opposite direction
> of the roll. Old rolled document trick.
>
> nb


Don't confuse the two methods (smearing butter on the corners of an old
document)

Best regards,
Bob

parchment paper question
 

Chris Marksberry wrote:
>> I do both sometimes. You have to with the rolled stuff, especially
>> when it gets down to the end of the roll like Dave says. Arg!
>>
>> I prefer using the ones that are presized for half sheet pans
>> when I can. They're so much easier.
>>
>> --
>> Reg
>>
>
> I've been trying to find a local supplier for the pre-sized parchment or a
> reasonably priced online supplier... any ideas? I've already tried our
> local Michael's and they only sell the rolls. Also looked at the Baker's
> catalog (AKA King Arthur catalog) and it seems like they want too much
> money.
>
> Chris


I saw them a few years ago at a mail order place called "Allison's
Pantry", or something like that. I believe it was in Utah. Large box
of precut parchments, very reasonable price. Maby still available. HTH

Bob

parchment paper question
 

writes:
>Sheldon wrote:
>
>> > "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'm not so sure that is always true about it containing silicone, mine
>> doesn't. And I can assure you that large commercial bakeries do not
>> use silicone paper for anything.
>
>If it doesn't have silicone is is not parchment paper. By definition,
>parchment paper is treated with silicone. Large bakeries do use them. FWIW
>but googling "bakery supplies parchment paper" the first hit was a
>commercial supplier that sells parchment paper pre-cut to baking pan sizes
>in boxes of 1,000 sheets, hardly the quantity for home use, since most
>rolls sold for household use are only 30-40 feet long.

I believe sheet pan paper has an indefinite shelf life

parchment paper question
 

Chris Marksberry wrote:

>>I do both sometimes. You have to with the rolled stuff, especially
>>when it gets down to the end of the roll like Dave says. Arg!
>>
>>I prefer using the ones that are presized for half sheet pans
>>when I can. They're so much easier.
>>
>>--
>>Reg
>>
>
>
> I've been trying to find a local supplier for the pre-sized parchment or a
> reasonably priced online supplier... any ideas? I've already tried our
> local Michael's and they only sell the rolls. Also looked at the Baker's
> catalog (AKA King Arthur catalog) and it seems like they want too much
> money.


The only place I've ever been able to get it is from
commercial suppliers. You have to set up an account,
but it's worth it.

--
Reg

parchment paper question
 

tert in seattle wrote:

>
> >> I'm not so sure that is always true about it containing silicone, mine
> >> doesn't. And I can assure you that large commercial bakeries do not
> >> use silicone paper for anything.
> >
> >If it doesn't have silicone is is not parchment paper. By definition,
> >parchment paper is treated with silicone. Large bakeries do use them. FWIW
> >but googling "bakery supplies parchment paper" the first hit was a
> >commercial supplier that sells parchment paper pre-cut to baking pan sizes
> >in boxes of 1,000 sheets, hardly the quantity for home use, since most
> >rolls sold for household use are only 30-40 feet long.
>
> I believe sheet pan paper has an indefinite shelf life

It had better, because 1,000 sheets would last me a life time. A 30 foot roll
lasts 2-3 years around my house, so imagine how long 2,000 feet of it would
last (close to 70 years). Obviously, there is a commercial use for parchment
paper (with silicone), contrary to Sheldon's suggestion that large commercial
bakeries do not use it.

parchment paper question
 

parchment paper question
 

tert in seattle wrote:

>
> >It had better, because 1,000 sheets would last me a life time. A 30 foot roll
> >lasts 2-3 years around my house, so imagine how long 2,000 feet of it would
> >last (close to 70 years). Obviously, there is a commercial use for parchment
> >paper (with silicone), contrary to Sheldon's suggestion that large commercial
> >bakeries do not use it.
>
> obviously you don't do enough baking
>
> but you could always pass it on to your kids...

I do a fair amount of baking. I just don't use much parchment paper. In the last
week and a half I have made a batch of date squares, chocolate chip cookies and a
peach pie. The only thing that needed parchment paper was a turnover made with
the leftover dough. The last thing I remember using it for was pan liners for
light fruit cakes at Christmas.


If I did do more baking, and used parchment paper, a 1,000 sheet pack would be
enough to make a tray full of sweet and fattening food every day for almost three
years. But I don't. So a 30 foot roll every 2- 3 years suits me just fine.

Point is, that contrary to Sheldon's claim that commercial bakeries don't use
it....... they do.