All About Parchment Paper: Raise your voice in praise of parchment

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Welcome, friends and fellow bakers. This is the first of a few new blogs where we’re hoping that your voices will play a bigger role than ever before.

I love to tell folks that here at King Arthur Flour, the combined baking knowledge and experience of our hotline bakers and test kitchen staff equals more than two centuries. Heck, some of our bakers alone have more than 40 years in the kitchen. Imagine all the successes, triumphs, failures, and learning those hands (and heads) have seen.

And while two centuries isn’t a bad start, imagine now the collective knowledge of you, our fellow bakers and food lovers. I’m thinking we’re approaching eons, millennia, light years of experience to share. For me, learning something new in readers’ blog comments is just as much fun as writing the post itself.

I would never have worked on the Chocolate Dreams cookie recipe without input from Paul in Ohio. My slow cooker has been working full steam ahead thanks to waikikirie’s chili recipe; and oh, countless other examples.

So, allow me to share a few of my favorite things about using parchment paper in the kitchen and then run, don’t walk, to the comments section to add your input. Put your tongue back in your mouth, Miley, and step aside. Bakers will rule the Internet this day, and it will all start with a video.

I love, love, love this video. I can watch it over and over again. Remember when you greased cookie sheets before baking, and then had to wash them and scrub the corners? Blargh! Seeing the cookies slide right off each and every time is like magic. We do so love our parchment paper here at KAF.

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In fact, a quick search of our blogs finds that parchment has been mentioned in no less than 383 blog posts. That’s basically one out of every three posts.

Parchment is key to Susan Reid’s favorite method for pie crust (above). You’ll be amazed at how easy pie crust is with parchment as your partner.

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Blind-baking pie shells just became easy as, well, pie. A piece of parchment to hold the pie weights, coins, or in this case wheat berries helps keep the bottom of the crust flat, and makes removing each little wheat grain a breeze.

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Boy, if parchment can help keep your cookies from sticking, imagine what it can do for your cakes. Spritz your pans with cooking spray, add a parchment round, spritz again, and your cakes will come out of the pan like magic.

The parchment peels right off, leaving you with a smooth cake top that every baker dreams of.

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The clean-plate club takes on new meaning when parchment is in the house. Look, Ma, no drips on your fancy china!

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Whoops! Remember to put the parchment paper under your pizza dough and the TOPPINGS on top, not the bowl!

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Ready to know a little photography studio secret? We keep artfully browned pieces of parchment on the props shelf for getting just the right touch in photos. I’m certainly glad of that, as my real baked parchment is usually a lot messier!

All right gang, the moment you’ve been waiting for. The gates are open and the floor is yours. Tell us why YOU love parchment! Has it saved your bacon from a baking disaster? Has it saved your digits from dishwater? Pizza now perfect? Tell me, tell me, praise that parchment!

MaryJane Robbins
About

MaryJane Robbins grew up in Massachusetts and moved to Vermont 20 years ago. After teaching young children for 15 years, she changed careers and joined King Arthur Flour in 2005. MaryJane began working on King Arthur Flour's baker’s hotline in 2006, and the blog team ...

comments

  1. Jain

    Loved the video. I’ve done most of those but also use it for roasting garlic rosemary potatoes, no more frying. less oil.

    Reply
  2. Lorraine Stevenski

    What would I do without parchment paper? Have lots of messes and burnt cookies. I have 6 half sheet pans that I use almost every day. I line the half sheet pans with parchment paper so that it keeps my pans clean and makes perfect baked goodies.Then…I can also reuse the parchment paper. When baking cookies that are not too fragrant or messy, I just use a damp paper towel to wipe the parchment clean and then wipe the pan too. I also use the other side of the parchment too! I can sometimes get 3 uses from the parchment paper.

    Reply
    1. The Baker's Hotline

      Wiping them clean is a good idea. I have suggested to customers if the sheets are greasy to fold and freeze for later use. That way they will not begin to smell rancid. Not everyone bakes every week so this is a good way to keep those parchment sheets going! Elisabeth

  3. Kelly H.

    I love that it’s so reusable. When I bake bread artisan style, the parchment is used over and over until it’s literally crumbling. I save sheets that are cut to fit my sheet pans when I’m baking cookies, too.

    Reply
  4. Tribi

    Every year right after Halloween we make Monster Cookies by chopping up all of the chocolatey Halloween candy and using that in our favorite chocolate chip cookie recipe. Monster cookies just aren’t feasible without parchment paper because of all the Tootsie Rolls and caramel treats that would glue themselves to the cookies sheet and scorch without parchment.

    Reply
    1. The Baker's Hotline

      We do the very same thing in our family. It is a great way to re-purpose all that candy. My neighbor (also a mother) made yogurt smoothies and milk shakes with left overs, too. Elisabeth

    2. MaryJane Robbins , post author

      I’ve always wanted to make these, but we don’t have any kids in the house any longer, and we don’t get trick or treaters at our house. Can I consider this a good reason to buy discount Halloween candy this week? ~ MJ

  5. pc brown

    Meringues. I cannot make them without parchment!
    Macarons. Absolutely cannot make them without parchment!
    I also use parchment to make meringue or royal icing embellishment/decorations for over the top cakes and cookies.
    Parchment is perfect for drizzling tempered chocolate, allowed to set, and peel off without breaking (crying) so I can make vertical chocolate embellishments for desserts.
    I just taught a class on Saturday where we made “gourmet” dipped apples, we used a lot of parchment to keep the caramel-ed apples from sticking where they shouldn’t and to keep the doubly dipped chocolate ones stick-free and beautiful for presentation.
    I’ve even used parchment for crafts…shrinky dink baking, painting tiny things, a place for glue dipped items…
    Hi. My name is pc; and I’m a parchmentoholic.

    Reply
    1. The Baker's Hotline

      You are not alone! There are many just like you out there roaming their kitchens everyday. Elisabeth

  6. Four Eyes

    3 things in the kitchen changed my life. A lettuce spinner (get the lettuce dry and salad will last for days in the fridge), a cookie scoop and parchment paper. I haven’t burned a cookie since I started using parchment and since using a scoop, all the cookies are equally baked when removed from the oven. Love, love, love parchment – use it to line all my baking pans.

    Reply
  7. Paul from Ohio

    Always use Parchment Paper – and speaking of same – I made the cutout version of Sugar Cookies yesterday (dog bone cookie cutter!!!), and see that I’m down to only a couple of sheets. I re-use them a number of times. Thanks MJ for the nod on Chocolate Dreams – I love what those cookies became under your expert care. Keep blogging dear friend, keep blogging! Love them.

    Reply
    1. MaryJane Robbins , post author

      Funny how I’m not going through as much parchment now that Flynn is out of the house. My stash is still going strong! xo ~ MJ

  8. Susan

    I love, Love, LOVE parchment paper! I used to use it primarily for cakes and cookies, but I was told by my doctor to go gluten-free (gluten-intolerance) and so I now use it for almost anything I bake – bread, cookies, pies, cakes, scones … I know I haven’t named all the things I use parchment paper for! It definitely has saved me from scrubbing the pans! My most favorite use of it is for baking cookies.

    Reply
  9. Sindy

    I make a lot of cheesecake and couldn’t have such pretty cheesecake without parchment. I like to make caramel cheesecake and what a hot mess without it and a dream with it.

    Reply
    1. The Baker's Hotline

      Parchment has kept me from making quite a few hot messes, especially with melted sugar and caramel! Jon@KAF

  10. meedee

    I too, love parchment paper, I use it for the same reasons above, I really like for reusable it saves time and cost. I have used parchment paper for many,many years. Thanks KAF!!

    Reply
  11. Jenn

    I love, love, love KA parchment paper. I bake close to 200 dozen cookies at Christmas time (25 or so different varieties) and I couldn’t live without my parchment paper. Prior to finding it several years ago, I was constantly washing pans and my hands would be burned and red from all the dish liquid and hot water. I once ran out and bought a few sheets from a local restaurant supply store – never again, as everything stuck to it!! Not the parchment I was used to, and I’ve never bought from anywhere other than KA again. I also use it in my cake pans (both the 8 and 9 inch rounds) and they work great as well. When baking cookies I use them over and over and over again, so you definitely get a great value for your money. Just wipe off if they get super messy as another poster suggested. Buy it – you won’t regret it :-)

    Reply
  12. Susan

    I love baking and cooking with parchment but the best thing about the parchment from KA is that it’s cut into half sheet sizes so it doesn’t curl like the rolled parchment from the supermarket. It also is heavier and of better quality, so that it can be re-used and used on both sides. I use it for all the goodies in the video and I also use it for taming caramelized spiced nuts and buttercrunch!

    Reply
  13. AnnieM

    I absolutely cannot cook without parchment paper from King Arthur (vastly superior to any other brand, btw) for three things:
    1.Homemade pizza: I make my own pizza dough and form it into a rectangle-like shape on my half sheet parchment. I then transfer the pizza, (+parchment paper) with a peel to the preheated stone in my oven. Yes, the parchment singes at the edges and must be thrown out after one use, but it helps us make the best pizza in town. Cannot do pizza any other way.
    2. Homemade granola. Line baking sheets with parchment, add thin layer of granola, when done, slide parchment to cooling racks and throw another batch onto the baking sheets. I reuse these sheets over and over. I actually wash them in my sink with a little soap and hang to dry!
    3. Homemade biscotti (Vanilla Biscotti recipe from KAF) bakes up like a dream on parchment paper. No sticking. Wouldn’t make it without it.
    Just ordered more parchment today with free shipping!!
    Thanks so much. I think I am a “parchment-aholic too!

    Reply
  14. Kathleen Cherie

    As a preschool teacher I would bake often with children and they would enjoy the fruits of their labor at snack time. To ensure each child eats the baked good that they make I write their name on the parchment paper and place their cookie or whatever above the name. After the baking sheet comes out of the oven and it is time to serve, it is easy to know whose treat is whose.

    As a home baker, I can roll and prepare sheets at a time and as one cookie sheet cools I have a parchment paper all loaded with cookies ready to place onto the cool sheet and into the oven. What a time saver!

    And as a cake decorator, parchment paper is great for making small parchment cones that are so helpful in detailed piping.

    I love parchment paper!

    Reply
    1. The Baker's Hotline

      It is one of the best tools to have when baking. Parchment is really a King in the kitchen! Jon@KAF

    2. Jenny

      Hi Kathleen,
      Is there any type of pen you recommend (or do not recommend)? I plan on baking with my daughter’s class and would also like to label their baked goods on parchment.
      Thanks,
      Jenny

  15. Gabriel Ratchet

    Okay, it’s not strictly baking, but when making Beef Wellington, roll the puff pastry out on a sheet of parchment, assemble the tenderloin, pate and mushrooms on top of it, use the parchment to help you roll the pastry around the meat, seal, and transfer to your baking sheet – which is also parchment lined. Easy to shift to the platter after baking the pastry. I also often use a half sheet under gluey craft projects, too. Indispensable.

    Reply
    1. The Baker's Hotline

      Parchment paper can be used in so many different ways! Try roasting in a parchment bag, it works really well. Jon@KAF

  16. Jen

    I was so frustrated the other day when I realized I was out of parchment paper. I was making granola and it makes it so easy to stir it.

    Reply
    1. MaryJane Robbins , post author

      It’s a lot like Susan’s technique for pie crust, lift and fold. and now you have me craving granola Jen! ~ MJ

  17. AnnieM

    Can’t live without my KAF parchment sheets:
    1. I make the pizza crust of my dreams by rolling dough out onto parchment and sliding it (parchment and all) onto a preheated stone in my oven. Fabulous, crispy dough!!
    2. Granola. Lining sheets with granola lets me pull off the batches from the cookie sheets onto cooling racks and slide another batch into the oven.
    3. Biscotti!
    (PS: I wash my parchment sheets with mild diluted soap, rinse, hang dry and reusable!!)

    Reply
  18. KarenP

    I recently helped a friend fill a good-sized order of macarons. She made a template (printed off the internet and pieced it together) to put under the KA parchment sheet for piping the batter. When we filled one sheet, we pulled the template out and put it on the next pan. After piping a few pans,, we decided that pre-printed parchment would be a fabulous addition to the KA catalogue…. Seems we had seven rows of five macarons per half sheet. I could go on for days about other baking uses I have for KA parchment.

    Reply
  19. Lois

    My daughter and I make gingerbread structures for the Craterian theater during their GingerBread Jubilee, a fund raising benefit for the theater, in Medford, OR. They are LARGE structures. We roll the gingerbread on parchment and then bake it. We also roll out fondant, make characters and set them on the parchment to dry and it makes clean up a breeze. We can not and will not be without our parchment.

    Reply
    1. MaryJane Robbins , post author

      Parchment is the best for moving cookies without disturbing them. We’d love to see pictures of your gingerbread too! ~ MJ

  20. Julie

    I’ve found I can heat two items on a pan and keep them separate — even if one is juicy and one dry — by pinching a raised fold in the parchment that lines the pan. Works great when heating a meal for one in the toaster oven!

    Reply
    1. MaryJane Robbins , post author

      Holy cow Julie, step forward to claim your Award for Brilliance! Great idea! ~ MJ

  21. Brenda Haramis

    Just baked pie pumpkins on parchment paper which made clean up easier; also love to use parchment in bread and rectangular cake pans with parchment hanging over the edges which makes lifting the baked goods out of the pan super easy. I admit to doubling it up in the lasagne pan and lifting the lasagne out when cooled a bit. Makes cutting evenly easier.

    Reply
  22. Cecelia

    I use parchment to drop my chocolate pecan turtles on. It makes it so much easier to transport and package them. I also use it to lone cake pans – especially carrot cake! So much easier to clean up!

    Reply
  23. Mary O'Brien

    I love making parchment paper cones to serve french fries. Also I love to wrap burgers half way in parchment paper and serve in a red plastic basket with red and white checked waxed paper liners. So retro!

    Reply
    1. MaryJane Robbins , post author

      I never thought to make the cones to serve fries at home. Awesome idea!! ~ MJ

  24. Val Marrs

    I used parchment paper for the first time (thanks to KAF catalog) and only just learned that it can be reused. This will save me a bundle because I now use it for so many purposes.

    Reply
    1. The Baker's Hotline

      You can use it until it functionally falls apart! I only toss mine if it has become sticky or overly messy. Jon@KAF

  25. CE Coleman

    we use parchment paper for all our baking, but never thought of using it under roasting vegetables! Thanks for this idea! We have found that pressed cookies don’t like baking on parchment paper. Have you had a problem with this?

    Reply
    1. MaryJane Robbins , post author

      Cookies with a lot of butter, like spritz cookies like to be baked right on the baking sheet. They don’t tend to stick and brown a bit better than with parchment underneath. ~ MJ

  26. Kathy

    I too use parchment paper a lot. I use it for all the cookies I make and also the Butter Hamburger recipe that you have. It works really great for so many things. One thing that I hadn’t thought of is when I make my pizza. Currently I butter my aluminum square pan to get browning underneath. It works but the center never gets real brown underneath. Do you think that parchment paper would be better?

    Reply
    1. MaryJane Robbins , post author

      I would say give the parchment a try. It will keep the crust dry and you can move the pizza around in the pan as needed. You can even take it out of the pan and put the parchment right on the rack towards the end of baking to get it nice and brown. ~ MJ

    2. Kathy

      Think I will give it a try since we like the pizza square and the aluminum sheet that I use works great for the browning the crust around the edges. Just want a little more browning underneath. Thanks again!

  27. Deb C

    I use parchment in my baking but it is also great for quilting! I use it when I apply appliques with fusible backing on fabric. I also use it when the grand-kids want to paint. Just put the paint on the parchment and afterwards all you need to do is throw it away!

    Reply
    1. MaryJane Robbins , post author

      Excellent! I used to put paint in ziplock bags too. Seal it up and you have a portable, squishable drawing surface. ~ MJ

  28. Peggy

    It is not only for baking……

    I use mine all year – especially when picking our raspberries from our yard. We put them on parchment (on a cookie sheet) and freeze them. Then, once frozen we can transfer them to plastic freezer bags and they are individually frozen.

    I also use them for baking -and love the results.

    This is a must have for my kitchen.

    Reply
  29. Chef Lorenzo

    Parchment has many uses and can be used in Savory as well as Sweet Cuisine and of course Baking. For example, use it as a Cartouche when cooking glazed Carrots on top of the stove; use it when you cook Bacon by putting a sheet Parchment on a half sheet pan before putting the Bacon on the Parchment. Then cook it in the oven for 17 minutes at 400 degrees. Oh by the way, a Cartouche is a round cover with a hole in the middle of it for steam to escape and sits on top of the Carrots. I guard my Parchment with a 10 inch Chefs Knife.

    Reply
  30. Terry Mogensen

    I use parchment paper a lot too. Also it is good to bake my carmel popcorn on. You know how sticky that stuff can get!

    Reply
  31. deb394

    Months ago I ordered some of your half sheet parchment and some cheesecloth. I unpacked the box and put the stuff away. WHERE DID I PUT IT???? No kidding, I lost it and have not been able to find it to this day. I found the empty box in the garage, so I know I didn’t trow it out with that.

    Reply
  32. Pat Rudolph

    When I am doing cutout cookies, I roll out my dough between two pieces of parchment, put them on a cookie sheet, still between the parchment, cover with plastic wrap and/or aluminum foil, and pop them into the freezer ready for when I am ready to cut out and bake. The freezing makes for a much sharper clean cut of the dough. You can just brush away the frozen crumbs that always seem to stick to the cutter. That’s what gives the clean lines to the cookies. When I am ready to use the dough I peel off the back first, lay that piece of parchment back down on the counter, flip the dough over and remove the top parchment. I now have the dough on one piece of parchment and can cut out the cookies and bake them. Sometimes I do all the cutting out one batch at a time quickly and pop the cookies back in the freezer ready for baking at another time.
    It may seem like a tedious process, but I have R.A. and breaking down the process has enabled me to continue to bake up some fancy iced cookies for many occasions.
    The parchment gets two uses, one for rolling out and freezing, and use the same parchment for the baking process.

    Reply
  33. Darrell Ewert

    To cook flat crisp bacon:
    Line a sheet pan with parchment paper, cut to size so it lays flat in the pan. Lay bacon on the pan, its OK if it overlaps. Put into a 350 degree oven for 30 to 35 minutes, give or take. Blot bacon on paper towels. I cook a pound at a time. Works great.

    Reply
    1. PJ Hamel

      Darrell, I do the exact same thing – 1 pound, 35 minutes, one half-sheet pan lined with parchment. Perfectly flat, perfectly crisp, NO EFFORT AT ALL and no splatters to clean up. Thanks for sharing this – PJH

  34. Gina

    I used to have a French restaurant and my customers’ favourite dish was pickerel in parchment. You fold the parchment and cut out a half heart. Open it, butter it, place the fish on one side, top with butter mixed with some Noilly Prat (dry vermouth) and salt, sprinkle green onion tops, seal the package very carefully and bake at 425 for 10 minutes. Serve in the paper, small buttered boiled potatoes on the side. When you open the paper (away from you!), the smell drives you crazy!

    Reply
  35. Kelly

    I love, love, love KA parchment for all of my baking, but I really like to use it in my panini press. Simply fold a sheet in half, place your sandwich (or two) inside, and press. No messy grill to clean!

    Reply
  36. Marsha

    My favorite wedding shower gift is: a cookie cook book, half sheet pans, scoop, and a package of parchment paper. Then I have to explain how much they will love the paper, can reuse it ’til the batch is all done and no cookie sheet clean up. Then the light bulb goes on and they are excited to try it. Quite a few others in attendance are introduced to the joys of parchment paper too.

    Reply
  37. Margy

    I learned a trick from Jacques Pepin’s show about cutting parchment to fit a round pain. Little difficult to explain, but take a sheet of parchment. Fold two sides together to make a rectangle. Fold the 2 short sides together to make a smaller rectangle.You will have 2 folded sides and 2 open sides. Now starting folding the folded sides together to form a triangle, and continue until it is as narrow as you can fold it. Put the tip of the parchment triangle at the middle of your pan, and cut the open (wide) end of the triangle at the rim of the pan. Open up the parchment triangle and you have an almost perfect circle to fit in the bottom of the pan.
    Love me some parchment, can’t survive in the kitchen without it. I use it in the freezer to separate portions of meat, burgers, fish, etc. so they don’t freeze into a block, and I can take out one portion at a time. Reuse it until it gets brown and crispy, only then throw it out.

    Reply
    1. MaryJane Robbins , post author

      Excellent explanation on the circle cutting. It always reminds me of folding paper for snowflakes. ~ MJ

  38. Nicole

    I compost mine when it’s all used up (1x for pizza or messy, 3-4x BOTH sides for baking).

    And it makes a great disposable icing cone too, much better than a store bought disposable one or a ziploc bag. And then I compost it.

    Reply
  39. Sandra Rausch

    I introduced parchment paper to my twin grandsons who are in their teens and share cooking and kitchen chores. Now it’s the first thing they reach for when baking or even warming in the oven. For them, it means less washing up. Another generation shares my love of parchment paper.

    Reply
  40. Quinn

    I freeze a lot of fruit (banana slices, strawberry halves, blueberries, etc.) on parchment-lined baking sheets then pop them off into freezer bags. The individual pieces stay separate, which makes them easy to measure for recipes, and it’s easy to grab a handful for smoothies.

    And the parchment paper can then be used for baking. And more baking! I get a lot of uses from each sheet. Thank you, KAF, for carrying parchment paper made in the USA :)

    Reply
  41. Bridgid

    I can’t make meringues without parchment. I bought a “Silpat” -thinking I would save by not buying parchment frequently. The meringues stuck. The silpat is in the drawer, taking up space. Parchment rules!

    Reply
    1. PJ Hamel

      Bridgid, use the Silpat for rolling pie crust and shaping yeast dough – I use mine all the time for that, no need to let it go to waste! :) PJH

  42. Shannon Joyce

    These sheets are wonderful. Not only do I use them for all my baking needs, they are also the perfect size for lining my soap molds for when I make soap. Just like pastry, the soap peels right away from the parchment! I think you can do anything with them.

    Reply
  43. Mary

    I have been buying parchment paper at our local store; however, I recently bought the 9″ round cuts from KAF. In the past, I never thought of using a round at the bottom of a cake pan. I am first generation Lithuanian, and the elder daughter of 13 children. I try to keep that part of our heritage alive by making Lithuanian receipies on a regular basis. One never knows who might pop-in for a cup of coffee and a special treat.. (sigh, I miss my dad.) I started cooking and baking at age nine because my mother cooked only German foods. I have several uses for old papers, and one stands out alone. I am a knitter, a sewer, and a rosary maker. At times I have to heat beads so that they can be ‘reformed’ in order to fit into a special motiff. The beads on old parchment, and heated slow in the oven, works wonders. I then don’t feel guilty about throwing out the papers.

    Reply
  44. Andrea

    I work in food service and we love parchment paper. It makes clean up a breeze in our dishroom. I also love baking with it for the same reason!

    Reply
  45. Jodi

    I also use parchment for pizza – but I figured out a tip so that it can be reused. I cook my pizzas in a very, very hot oven, on a pizza stone. Too hot for parchment paper. So, here’s what I do:

    1) I shape my pizza dough on a piece of parchment
    2) Working on the parchment paper with the shaped dough,I top my pizza and ready it for the oven
    3) I pop the pizza (still on the parchment paper) into my extremely hot oven directly on the pizza stone
    4) After 4 – 5 minutes, I quickly and carefully open the oven door, grab a corner of the parchment and give it a quick tug. The crust is usually set up enough that the parchment slides right out from under the pizza. If not, close the over door, give it another minute, then try again.
    5) If making multiple pizzas, use the same piece of parchment and repeat the process.

    Works like a charm; perfect crispy/chewy crust. The parchment paper never burns, and I can reuse it many times over.

    Reply
  46. Donna Jo

    I am a late-comer to using parchment paper having discovered it just 4 or 5 years ago, but I cannot cook now without it. (Plus it makes good tracing paper for patterns.)

    Reply
  47. waikikirie

    OMG MJ!!!!! Thanks for the shout out about the chili. Glad you like it. I got all excited when I saw my “name” in the top of the blog. I ran out to tell the hubby. You would have thought they called my name for the Academy Awards or a Nobel Peace Prize…..teehee
    Well, if my computer wasn’t out of commission, I would have posted yesterday and maybe would have been up for one of the brilliant awards. Oh well, great minds….
    I too love my parchment and was just saying that I hope KAF has a sale soon. I use it as the others have said: pizza, cookies, roasting, freezing individual things (cookie dough, meatballs, blanched carrots). I did recently start using it with my meatloaf. I make a “sling” in the loaf pan with the parchment, spray pan and parchement with cooking spray, then add the meatloaf. Lift it out when done, let sit a minute or so, then pull/scrape off the parchment in one piece. I usually save a well used piece for this as you can’t re-use after meatloaf…….xoxoxoxo…..Thanks for soooooooooo making my day!!!!

    Reply
  48. Susanrae

    I received your email today about parchment paper. As I read it, I must have had a roving that touched a mystery key. I say that because I can’t find what page that “mystery key” took me to. It was a recipe by MaryJane Robbins for cookies that had nutmeg in them. They were shaped into “balls” of dough, pushed down a little on the cooky sheet and later frosted with a white frosting and another dash of nutmeg. This is our favorite holiday cooky, but I don’t have the recipe. Could you please print it again or email it to me? I would so appreciate it.

    Reply
  49. Pamela Colon

    First of all, THANk YOU, I did not know you could reuse parchment paper! I use it all the time! It is fabulous for meatloaf! Line you loaf pan and there is no greasy mess! Of course, you cannot reuse that piece! I have never cooked bacon in the oven……I am going to try that idea real soon!

    Reply
  50. Whitney

    I have been a huge fan of KAF parchment half sheets for years – also use parchment circles and the small squares. Honestly, I don’t know how people use the parchment sold in grocery stores on a roll because I love that the half sheets are always flat. KAF used to send the parchment sheets in cardboard tube which was perfect because the sheets were protected and you could reach in a grab a single sheet from the centre which would slide out and still lay flat. KAF discontinued the tube and I wrote to suggest KAF come up with their own plastic lightweight tube with KAF logo on it – if you buy a package it is free or maybe charge a small fee. They would be reusable and environmentally friendly. Customers might even use them for other uses too. The reply I received only suggested I try to find another type of tube and they’d forward my suggestion to the appropriate KAF department. Well, I went to every craft store and The Container Store looking for something that would work. Mailing tubes were all too long/narrow and I finally found a gift bottle box last Christmas which I’m using now – still not great. Anyway, today I saw the video where they suggest putting the sheets on top of the fridge. Other than being convenient to grab to me it seems like such a bad idea. The worst is that they are constantly exposed to dust/grease in the air. Those sheets are slippery and if you could easily think you have one and pull down a few which end up on the floor. Also, all you need is a cat or a breeze or unaware human to reach up there and the sheets will go flying too. For the most part I just love KAF but I do not understand the philosophy about packaging for KAF half sheets of parchment and reluctance to create your own storage unit.

    Reply
    1. The Baker's Hotline

      Thanks for sharing your frank review, Whitney. I store my parchment sheets in the same place as my cookie sheets – with the end of the bag open (facing the cupboard door) and upright so I can slide out a sheet when I need it. Rest assured your suggestion has been forwarded to our customer observations. Happy Baking! Irene@KAF

  51. Barbara

    My cookies are perfectly browned every time, with no burned bottoms and under-done tops. I have re-used sheets of parchment for a long time. Avoid a mess, get things out of a pan that would otherwise stick, or bake and wrap a loaf of something in the same paper for a gift. I love parchment paper for a lot of reasons!

    Reply
  52. Orionstorm

    I will never again scrub a cookie sheeet for as long as I live. :) I bake over 100 lbs. of cookies for the Holidays and without parchment paper it would be almost impossible as all the cookies are bite sized and have to be put into cookies trays and boxes. I send these to all our relatives and friends across the conuntry and give them as gifts to all our Doctors, mechanics, jeweler, beautician, etc. etc. There is virtually no clean up and I can bake 6 to 10 different varieties on the same sheet and it still can be wiped clean with a dry paper towel. Love my Parchment. :)

    Reply
  53. Karen

    I love parchment paper for baking. I use it with cookies and pies (I don’t make cakes very often–no-one to eat them). But I am particularly in love with it for brownies, bar cookies, and breads baked in a loaf pan. I cut the parchment paper so that it fits along the long side of the pan, across the bottom, and back up the second long side, with about 2 inches sticking up (but not so much that when it’s folded down the outside, it’s below the bottom of the pan).
    Then, I fold the extra down the outside on each side and hold in place with binder clips, grease the exposed short sides, and pour in the batter or place the dough.
    After baking, I can let cool a few minutes, loosen the non-parchment sides with a knife, unclip the binder clips (careful, they’re hot) and using the parchment “handles” neatly lift the entire pan of brownies or bar cookies or bread loaf right out. No struggling to get that first brownie out of the pan without wreaking havoc. So, so easy to cut them into squares. No more lopsided loaves from trying to shake the bread out of the pan.
    I even use it in my bread machine when I make shaped loaves and bake in the machine. I have to forego the binder clips, though.
    I won’t bake anything I have to lift out of a pan without it.

    Reply
  54. Sue

    I buy parmesan cheese by the block and wrap it in KA parchment paper to store in the refrigerator. Using plastic wrap can cause the cheese to mold but I haven’t had this problem since using parchment. Great product!

    Reply
  55. Jill

    I have a family fruitcake recipe that tells you to grease the pans (loaf pans), line with brown paper, and grease again. The fruitcake bakes at 200 degrees for a couple of hours.

    Do you think I could use parchment in place of the brown paper?

    Reply
  56. Annie

    Do you sell pre-cut parchment paper for regular size loaf pans? I have a template that I cut from an old pizza box, but I would love to find pre-cut paper as I make several dozen pumpkin breads every Christmas and it would be a great time saver

    Reply
    1. PJ Hamel

      Alas no, Annie – no pre-cut parchment for loaf pans. I usually trace around the bottom of the pan and use that as a guide for cutting, but sounds like you already have your template worked out. Good luck with your pumpkin loaves! PJH

  57. Gail

    The 5.5″ x 5.5″ parchment squares are great for keeping frozen bread slices, or cookies, or even meat separate in the freezer.

    Reply
  58. Charlyene Cisneros

    I buy a huge pkg at Costco because I use it for everything, good to use seasoning meat, chopping especially garlic but all veggies and nuts. Sure does save on the cleaning of your chopping block. I have used it for yrs, not a day goes by it isn’t on my counter. Even wrap things to go in the freeze before putting it in a zip lock. My neighbor was amazed I reuse it too. Thought that was a super idea. Great topic!! I have one question. Was reading another blog the other day about this very topic and one comment was “I used it in the micro and it started a fire” I have never had that happen, could you tell me what went wrong. Thank u

    Reply
    1. MaryJane Robbins , post author

      Hi Charlyene,
      I’ve never had that happen before. I’m *guessing* the temperature got too hot too fast, and that may have caused the issue. Or it could have had to do with the ingredients or items they had in with the paper. It’s hard to tell without being right there but it sounds like you’ve got your kitchen under great control. ~ MJ

  59. Paula Onxley

    Help! Since starting a Paleo diet, I have had to make my own crackers (using almond flour and eggs). All my recipes call for rolling out the thick dough between 2 pieces of parchment paper. Well, the whole thing slides all over my counter. Also, my rolling pin can’t get a grip on the top sheet and slides all over the place, creating ridges. How do you prevent this slippery paper from sliding around (bottom sheet on the counter, and top sheet under the rolling pin)? Thanks!!!!

    Reply
    1. The Baker's Hotline

      Hello Paula-
      That is a tricky one. Firstly, you could try rolling it out between parchment while the paper is inside a cookie sheet. You could also try sticking the bottom piece to the counter top with some cooking spray before starting, but also if you just roll back and forth from the center out as oppose to from one end to the other, it might not try to run away from you quite as much. A completely different alternative would be to try and use a pasta machine to roll out wide, long strips as well. I hope one of those suggestions helps and best of luck in your cracker baking! Jocelyn@KAF

    2. Rationalist Unikitty

      I use scotch tape or masking tape on the corners. My mom taught me ages ago to sprinkle / flick water on the countertop before rolling out biscuits or anything else on waxed paper, but after awhile the water gets absorbed by the paper and then it tears. I never tried the water method with parchment paper; just skipped straight to tape.

  60. Tarra

    While out shopping I noticed that parchment paper can come in many different colors. Is there any benefit to using a specific color like white or brown?

    Reply
    1. The Baker's Hotline

      Not that I’m aware of, Tarra. I believe white parchment has been bleached white and brown parchment has not. Jon@KAF

  61. Toni

    I use parchment paper for everything i cook in my oven as well as for Baking. Frozen foods such as fries, chicken tenders ect… Line cookie sheets with parrchment, bake, throw away paper and wipe your cookie sheet and pupt it back in the cupboard. Easy Peasey. Can’t live without parchment paper. :)

    Reply

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