Is Parchment Paper Necessary in Baking?

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Discussion Overview

This thread explores the necessity and experiences related to using parchment paper in baking, particularly among Pampered Chef consultants. Participants share their personal practices, preferences, and questions regarding its use in various recipes.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions using parchment paper primarily for dessert pizza to ease cleanup.
  • Another participant shares their experience of using parchment with an omelet roll and brownies, noting it can simplify the process.
  • Several users express curiosity about the necessity of parchment paper in specific recipes, questioning its purpose and comparing different brands.
  • One participant discusses using natural cooking sprays instead of commercial ones to avoid chemical buildup, while another mentions concerns about seasoning stoneware with sprays.
  • Another participant highlights the importance of greasing and flouring stoneware, even if it is labeled non-stick, due to its design.
  • One participant expresses uncertainty about the properties of parchment paper that prevent brownies from spreading, referring to it as "the magic of Pampered Chef."

Areas of Agreement / Disagreement

Views differ regarding the necessity of parchment paper, with some participants finding it helpful while others question its importance. No clear consensus emerges on its use across all baking scenarios.

Contextual Notes

Participants share varied experiences based on their baking practices and the specific recipes they follow, reflecting a range of personal preferences and cooking styles.

Who May Find This Useful

Consultants looking for insights on baking techniques and product usage may find the shared experiences valuable.

A
apriljc
Messages
545
I just have a question out there for all of you that have been in this business longer than I have. I read all of these recipes and they mention partchment paper. Do you really have to use it? I have cooked a few times already in my stines and have just used spray or cooking oil to make them non stick. Please tell me what you all do. Thanks in advance

April
 
I must say the only time I use my parchment is when I'm making a dessert pizza that calls for a brownie crust. People still are surprised to learn you can make a brownie on a flat stone without it dripping off the sides. The parchment is nice though, since it makes for minimal cleanup.
 
I'm making the Bountiful Breakfast Pizza on Saturday. It says use Parchment & I don't have any. What's the purpose in this recipe & do I need it? If so, what the difference between PC and store bought?
 
I used it with the Omelet Roll. I made the Rocky Road Brownie squares and I think it would have been easier with the parchment. I also used it when I made one of the tortes. I think it helps with somethings!

I also used store brand b/c I got some at our local Dirt Cheap for a little of nothing. If it were using it at a show I would prefer to use the PC brand just for show purposes.
 
spray in stoneware?
apriljc said:
I just have a question out there for all of you that have been in this business longer than I have. I read all of these recipes and they mention partchment paper. Do you really have to use it? I have cooked a few times already in my stines and have just used spray or cooking oil to make them non stick. Please tell me what you all do. Thanks in advance

April
Click to expand...

I am wondering if anyone else has been told not to use sprays like Pam etc?
I was told or heard somewhere that it should not be used because it builds up and it prevents proper seasoning. Anyone know about this?
 
I use parchment paper when I make cookies or cook bacon (in the oven). The reason for cookies is that I can slide them off the hot stone (still on paper) and slide another batch on and pop it right back into the oven. With bacon, use a stone with a lip (not a flat stone), cook at 400 degrees, and clean-up is MUCH easier with the paper.Regarding the cooking sprays, I've used them for years. However, I have switched to the natural sprays do to avoiding unwanted chemicals. I've never had a problem with build up or not seasoning. If I don't use a natural spray I'll use the Kitchen Spritzer.
 
The sticky build-up you sometimes get on your cookware is from the commercial cooking sprays. Go natural for best results!
 
So what is best to use on your stoneware to season it, like the muffin pans?? I got the mini fluted and used it tonight and my cake stuck to the bottom, I want to do it on Tues. at my show and I was wondering a quick way to season it? Any suggestions, no I do not have the kitchen spritzer
Thanks,
Melissa
 
Couple of things
mbh06 said:
So what is best to use on your stoneware to season it, like the muffin pans?? I got the mini fluted and used it tonight and my cake stuck to the bottom, I want to do it on Tues. at my show and I was wondering a quick way to season it? Any suggestions, no I do not have the kitchen spritzer
Thanks,
Melissa
Click to expand...

The thing to remember with our bundt type and cupcake type stoneware is to ALWAYS use some type of oil. Even when you are using a "non-stick" bakeware piece of this type, you are supposed to grease and flour it. Because of all the nooks and crannies, stuff just sticks.

I recommend Pan-Eeze (recipe follows). I swear by the stuff, and my cakes, muffins, bundts, etc. pop right out.

The recipe is very simple:

Equal parts Shortening, Vegetable Oil, and Flour. Mix together, and store in refrigerator. Bring to room temperature for liquid application; or use cold like regular shortening!

HTH!
 
Does anyone know what is in the parchment paper that keeps the brownie from spreading off of it? I made the Peanutty Brownie Pizza at a show last night & my MIL of all people asked. I didn't know & just laughed & told her because I said so! But what is the reason b/c I'd love to be able to tell her!
 
"The Magic of The Pampered Chef"!
pamperedgirl3 said:
Does anyone know what is in the parchment paper that keeps the brownie from spreading off of it? I made the Peanutty Brownie Pizza at a show last night & my MIL of all people asked. I didn't know & just laughed & told her because I said so! But what is the reason b/c I'd love to be able to tell her!
Click to expand...

This is one of those things that I describe at my shows as "The Magic of TPC"! As in:

"I don't know how or why this works, I just know it does! I call it 'The Magic of The Pampered Chef'!"

I would love to know the real reason on this if anyone else does!
 
I use the parchment when it's called for simply because it usually makes the recipe easier in one way or another.

As far as why it works with the brownie, I'm with Nicole--it's PC magic. However, the magic didn't work in my old oven. It didn't sit flat, so the brownie cooked at an angle. It obviously didn't get done before it spread. Oops!
 

Frequently Asked Questions

Is parchment paper necessary for baking?

Parchment paper is not strictly necessary for baking, but it is highly recommended. It provides a non-stick surface, making it easier to remove baked goods and reducing the need for additional fats or oils. It also helps in even baking and prevents sticking, which can be particularly useful for delicate items like cookies and pastries.

Can I bake without parchment paper?

Yes, you can bake without parchment paper. Alternatives include greasing the baking pan with butter or oil, using silicone baking mats, or lining the pan with aluminum foil. However, these methods may not provide the same non-stick properties as parchment paper.

What are the benefits of using parchment paper in baking?

The benefits of using parchment paper include preventing sticking, ensuring even baking, making cleanup easier, and providing a barrier that can help prevent over-browning. It is particularly useful for baking cookies, roasting vegetables, and lining cake pans.

Can I reuse parchment paper?

Yes, you can reuse parchment paper if it is not heavily soiled or damaged. If you are baking items that do not leave much residue, you can often use the same sheet multiple times. However, for items that are sticky or greasy, it’s best to use a fresh sheet.

Is there a difference between bleached and unbleached parchment paper?

Yes, there is a difference. Bleached parchment paper is treated with chlorine to give it a white appearance, while unbleached parchment paper retains its natural brown color. Both types are suitable for baking, but unbleached parchment is often preferred for those looking for a more natural option without chemicals.

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