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

"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.

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

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

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

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.

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

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

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

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

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

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.

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