Should I grease parchment paper before baking?

Econta intraplasty

Food-grade parchment made in Russia “IntroPlastika” is intended for use in the oven at a temperature of no more than 220 degrees; it is better not to expose it to strong heat. With prolonged heat treatment, it may turn brown and begin to crumble.

The product is highly durable and resistant to moderate exposure to juices, syrups, water and other liquids. Therefore, you can safely use it not only to bake baked goods, but also to bake meat, fish and other fatty foods. The paper is sold in rolls 8 m long and can be easily cut with scissors if necessary.

Advantages

• Good density;
• Excellent release from baking;
• Products do not stick to the sub-parchment;
• Suitable for food packaging;
• After this, the baking sheet can be easily washed;
• One roll lasts a long time.

https://www.youtube.com/watch?v=C7BsCHnaVnw

Disadvantages

• Excessive exposure to moisture may cause the paper to become soggy;
• It is not easy to remove a cake or other baked goods from the pan along with the parchment.

It is not advisable to pour liquid dough onto Econta IntroPlastic paper; as a result, it may lose its shape and end up inside the baked goods.

Aluminum foil

Foil is made from thin aluminum, which is an active metal. It comes in different lengths, widths and densities. Very thin foil can tear when wrapping food in it; very dense foil does not bend well, so it is inconvenient to wrap meat or fish with it. It is better to choose medium density foil.

The advantage of foil is that the aluminum sheet can withstand temperatures up to 600°C, so you can bake delicious meat or potatoes in it. And not only in the oven, but also on coals in an outdoor barbecue. During baking, the high temperature is evenly maintained in the foil, and the aluminum does not allow the juice to evaporate, which makes the products very juicy.

1. Avoid acids and alkalis. For example, do not pour lemon juice, wine, or vinegar marinades on foil-wrapped foods. Also, do not cover dough that contains baking powder with it. Because aluminum, when combined with air, is covered with a protective film of oxide, which prevents it from oxidizing. And acid and alkali dissolve this film, which releases harmful aluminum salts.
2. Lubricate meat or fish with sunflower oil before putting it in foil, otherwise they will stick.
3. Wrap food in foil the right way around. The leaf has a shiny and matte side. Shiny well reflects the heat that the oven gives off when heating and food does not stick to it. Therefore, spread the foil with the matte side facing the table and the shiny side facing the food. Wrap the food in an envelope or cover it with another layer of foil with the shiny side facing inward.
4. Foil should never be used for baking food in the microwave. When aluminum comes into contact with the walls of the microwave oven, sparks will appear, which will damage the device.
5. Food in foil will cook faster than on an open baking sheet.
6. You can store food in the refrigerator in foil.

Baking paper – buy parchment paper for baking at a good price in the Komus online store

Baking paper (parchment)

Thanks to its versatility, baking paper is a shining star in the kitchen. It is odorless, made from cellulose, often coated with a thin layer of silicone, and is resistant to heat and moisture.

• Baking paper is suitable for many culinary tasks, but most often it is used to line molds and baking sheets so that the ingredients of the dish do not stick to the dishes during baking/roasting. When used this way, paper makes serving food much easier. It becomes possible to “remove” the finished dish and transfer it from the mold to plates directly on paper. And it’s even easier to wash kitchen utensils. To make it easier to place the parchment in any shape, the paper can be crumpled and, if desired, wet. Then straighten it, shaking off excess water, and line heat-resistant containers in this form. This way, the paper will fill all the corners, no matter how complex the shape of your containers.
• On paper folded 2-3 times, you can cut and grind food. This comes in handy if you need to chop up richly flavored smoked fish or beets that stain wooden cutting boards.
• Use paper to roll out the dough when you need a thin sheet, such as for homemade noodles. It is enough to place the paper on the already slightly rolled out dough (or place it between two sheets), and then, without removing the sheet and using a rolling pin, get a layer up to several millimeters thick.
• Crush cookies, peppercorns, nuts and caramel between two sheets of paper. Use a rolling pin, a kitchen hammer or a masher for this – it all depends on the desired result.
• Twist a sheet of paper into a pound, and now in front of you is a funnel for bulk products.
• If you attach baking paper to a grater, you can grate the citrus zest finer and more easily. Most of the zest will remain on the paper and will not get stuck in the small cells of the grater.
• You can cut out snowflakes and other stencils from baking paper to decorate biscuits. Simply place the prepared sheet on the cake and sprinkle it with powdered sugar or nut crumbs.

Despite its versatility, baking paper has its limitations. It can usually withstand temperatures up to 200-210 °C. At higher temperatures, the paper darkens, becomes brittle and crumbles when touched. It might even catch fire. For safety reasons, before use, study the recommendations for using paper from a specific manufacturer, since paper from different brands differs in properties and temperature conditions.

What else do you use to cover molds and baking sheets, besides baking paper? For example, foil, but it must be lubricated with fat, for example, vegetable oil.

Which brand of baking paper is better to choose

Most of the manufacturers whose products are considered in this rating offer inexpensive products. Each of them has been working in the paper market for a long time, has a good reputation and many customer recommendations.

Here are the features of the companies whose products are discussed in this TOP:

• IntroPlasty
  – a company producing disposable tableware and products for baking food in ovens and microwaves. Its products are produced in rolls, the length of which lasts for a long time. The company’s products are distinguished by good density, resistance to high temperatures, fat, moisture and juices from food. To produce its products, it uses parchment and sub-parchment of the “D”, “PA” and “P” brands.
• Taveriko
  – manufacturer of food foil, paper, sleeves, wet wipes. Its products are sold at affordable prices, popular due to their water and grease resistance, and are in demand due to their resistance to high temperatures and ease of use. The dough does not stick to them and after using them it is not so difficult to wash the baking sheet. They are easy to cover the bottom of a baking dish due to their smooth texture and wrinkle-resistant fabric. They are made from environmentally friendly materials and are safe for people.
• Standard Pack
  is a manufacturer of packaging products at affordable prices, offering a wide range of films, bags, packages, paper with good thickness and high strength. This allows them to serve reliably even in aggressive operating conditions, withstanding mechanical stress. They also do not change the taste of the finished baked goods and make it easier to care for the baking sheet. Their use guarantees savings in vegetable and butter oils; the dough with them does not stick to the bottom.
• Nordic Paper
  is a Norwegian brand that offers to buy sheet paper for baking in ovens. It is also suitable for packaging ready-made food to avoid loss of freshness, taste and nutritional properties. Its consumption is very economical due to the parchment density of 41 g/m2. Products from this company reduce energy and gas costs, since they do not require preheating the molds, and also allow you to cook food without fat, which is especially important for people who are overweight and have diabetes.
• EXTRA
  – supplier of disposable tableware, food products, pastry bags. It also offers paper with optimal baking weight, sold in rolls. Its standard dimensions of 30 cm x 6 m allow you to line the bottom of a large baking sheet and even deep forms. The dough does not stick to it, and the product itself can be easily removed from there. With the help of these products, the dishes remain clean, the pies do not crumble and are baked evenly at temperatures up to 220 degrees, this is the maximum allowable value.
• Paclan
  – the company produces accessories for baking dough in the oven. They are universal in use – they can be used both in conventional and convection ovens, and in microwave ovens. They are characterized by increased resistance to high temperatures and mechanical stress, moisture and grease resistance. The company’s products make food preparation easier and allow you to preserve its original taste.
• Goznak
  – a trademark under which paper for various purposes is sold. A special place in the assortment of this brand is occupied by tracing paper, intended for drawing and drawing, but is also effectively used in cooking, when baking foods. Its strengths are low prices, natural materials and ease of use.

Your choice of intraplasty

This is another inexpensive option for baking paper from the manufacturer IntroPlastika. The parchment is made from unbleached cellulose, but this is not critical for food. It has a smooth texture, which allows you to achieve a smooth bottom for pies, cakes, etc. The product is environmentally friendly and does not contain hazardous compounds that can reduce the benefits of products or spoil their taste.

The main purpose of the “Your Choice” option is packaging butter, cottage cheese, meat, fish, however, good fire resistance, moisture and grease resistance allow this model to be used for cooking in the oven. Despite its excellent resistance to high temperatures, it is important to avoid contact with open flames. Dimensions of 6 m x 30 cm allow you to easily line even a large baking sheet with this paper.

Advantages

• Low price;
• High quality workmanship;
• Resistant to pressure from large volumes of dough;
• Does not dry out or break due to exposure to high temperatures;
• Easy to straighten;
• Has no foreign odors.

Disadvantages

• Only 6 m per roll;
• It is not advisable to increase the temperature in the oven by more than 185 degrees.

In reviews of the “Your Choice” model from the IntroPlastika brand, they write that after using it, the baking dish, baking sheet and various utensils remain clean; you just need to wipe them with a damp sponge.

Types of parchment paper

There are several varieties of this kitchen device:

1. Oven baking paper, represented by thin tracing paper
   
   . This is the most fragile material, allowing moisture to pass through and sticking to baked goods. In addition, under the influence of high temperatures it becomes brittle and crumbles.




2. Light brown thick parchment paper
   
   . This is a classic option used for baking. The product does not stick to this material and does not require additional lubrication with oil, provided that the composition contains fatty products. Many people are interested in whether parchment paper burns in the oven, but experts assure that it does not.




3. Silicone coated paper
   
   . Thanks to its three-dimensional structure and special air layer, it can be used for baking and other culinary purposes, and repeatedly. Like other types, this parchment paper is supplied in rolls.

Is there a worthy replacement for baking parchment?

If you suddenly run out of baking paper, time-tested substitutes will come to the rescue. Unfortunately, they will not save you from the procedure of washing the form, but will act as an alternative.

1. Note paper. It is susceptible to burning when exposed to high heat. Therefore, before placing it in the oven, it should be generously greased.
2. Baking sleeve. It consists of paper or heat-resistant film. You can place it on a baking sheet as is – in two layers, or by cutting it lengthwise on one side.
3. Sprinkles. Mothers and grandmothers have used vegetable oil sprinkled with flour, breadcrumbs or semolina for decades. After this treatment, cakes and cookies do not stick to the sheet.
4. Non-stick mixture. It is prepared from whipped flour and butter – melted or vegetable in a percentage ratio of 50 to 50. The readiness of the mixture is assessed by two signs: it has turned white and has doubled in size.
5. Silicone cookware. Withstands up to 250°C, does not require lubrication, releases cooked treats in seconds, and is easy to clean.

Conclusion: There are alternatives to baking parchment. Some of them are expensive, others require complex and time-consuming cleaning of the baking sheet or mold after cooking. Professional confectioners recommend using heat-resistant parchment, so let’s follow their advice.

How to use parchment paper in cooking

Which baking paper is better to buy

For working with liquid dough, the most successful option is pure parchment, which can adequately withstand the impact of a mass of such consistency. If it has a thick or even hard texture, then it is quite possible to limit yourself to ordinary tracing paper or parchment paper. Siliconized products are relevant for those who want to save on oil and make, for example, dietary cookies.

Here is the best paper to choose for baking:

• For making cookies, gingerbread, etc. on a baking sheet you can buy the Econta IntroPlastic version.
• You can prepare delicious lasagna using the Taveriko Quick Cook model.
• It is convenient to prepare pizza in a special form or on a baking sheet using “Your Choice IntroPlastic” subparchment.
• For charlotte or other pies or cakes, you can choose Cuoco Pack-Etalon products.
• When using a multicooker, sheets of Sil Nordic Silidor 60×40 cm will be relevant.
• It will be convenient to bake cupcakes or Easter cakes, for example, in silicone molds on Extra GekkoCaps or Paclan paper 50 m x 38 cm.
• Goznak tracing paper performed excellently in the microwave oven.

At the moment, nothing better than parchment paper has yet been invented for baking dough; the only question is which type of paper to choose – unbleached, bleached or siliconized. Tracing paper remains an inexpensive alternative if it is not possible to purchase the above mentioned products.

Sub-parchment and baking paper. what is the difference? | everything will be fine

Baking sleeve

The sleeve is ideal when you need to feed a large family every day. It is a pipe made of heat-resistant film (thin food-grade plastic), the material for which is polyethylene phthalate (PTEF). It is sold rolled into a roll, from which it is unwound and cut to the required length.

Dishes in the sleeve can be baked using marinades and sauces. Under the influence of steam, the products release their own juice, in which they are cooked, making them juicy and soft. The advantage of the sleeve is that dishes will be ready faster than without it. For comparison, a small chicken is baked in the oven for one hour, and in the oven for 35–40 minutes, since there is constant steam circulation.

1. Buy sleeves and bags for baking that are of high quality and certified, preferably made in Europe. Such labels say “environmentally friendly” or “after disposal, the material does not emit harmful substances into the atmosphere.”
2. Measure the length of the sleeve with small allowances for tying on both sides. Although bags with one end sealed have appeared on sale, and only the second edge needs to be secured.
3. It is convenient to tie one end of the sleeve, fill the sleeve and secure the other end with a clothespin.
4. The high temperature causes the sleeve to swell in the oven. If it is not positioned correctly, it will hit the wall and burst.
5. Place the food in the sleeve on a baking sheet, not on a wire rack.
6. When baking in a sleeve, you cannot use the “Grill” mode.
7. If the bag changes color when heated, acquires an unpleasant pungent odor, breaks and crumbles, then it is dangerous to use.
8. Check the readiness of the food by piercing the meat with a toothpick through the sleeve. If it passes easily and no red juice oozes out, turn off the oven.
9. Baking time depends on the size of the product. Bake boiled pork weighing 2 kg for 1.5 hours, chicken for 1 hour, vegetables for 40 minutes, fish for 30 minutes.

So, what to choose a sleeve, parchment or foil is up to the housewife herself. In any case, all culinary assistants will make cooking easier and help make it tasty, aromatic and juicy.

Videos:

What should you use foil for and what is parchment for? What’s the difference?

2 tips for the new baker using baking paper.

How to choose foil and parchment “Advice from Everything will be good.”

How to replace baking paper in the oven

Parchment serves to protect the dough from burning, especially if it is baked with filling. It happens that the house runs out of baking paper, and then you need to replace it with something else. There are several replacement options that you will almost always find in your home.

Most often, tracing paper is used as a substitute at home. It is coated with oil on both sides.

A good option is clean office paper, also oiled on both sides. Food bags are made from thick food grade parchment. They are used in supermarkets for packaging baked goods.

If suddenly there are none of the listed options in the house, then you can use semolina or breadcrumbs. Grease the baking sheet with oil and sprinkle the surface with a thin layer of semolina or ground crackers. This also prevents burning and will help you remove the baked goods easily.

Now it is possible to buy a special silicone mat. This product has become a real find for chefs. This is a very convenient item for rolling out dough and giving it the desired shape. It withstands high temperatures well and does not react with the products used.

Some housewives also use foil, however, there are some nuances here. The foil must be greased with oil if the dough is baked. You do not need to do this to prepare meat or fish dishes. The foil is laid with the matte side on the surface.