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Parchment paper to make better cookies
Wax paper has a thin layer of wax on each side to make it non-sticky and moisture-proof; it is a good, lower-priced alternative to parchment paper and is available in any supermarket. However, unlike parchment paper, it is not heat resistant, so it should not be used in the oven because the wax may melt or even ignite.
Parchment paper is a great professional tool. Parchment paper is an oil- and moisture-proof paper specially treated for oven use. Can make baking and other tasks faster and more concise. Unlike wax paper, it is impregnated with silicone instead of wax. The silicon in the parchment paper gives it excellent non-stick properties, so biscuits and candies can be released easily. Silicone impregnated parchment paper is suitable for use in ovens at temperatures above 425 degrees Fahrenheit.
Using parchment paper to bake cookies can save time and effort. Unbaked biscuits are placed directly on the parchment paper, without the need to grease the biscuits. When baking a batch of cookies, divide the remaining cookie dough on parchment paper. (If there are only a few crumbs on the used parchment paper, wipe off and reuse the remaining dough.) When the batch is finished baking, just slide the parchment paper with the cooked biscuits from the cookie sheet to the metal Rack (you may need to let the cookies cool slightly, then transfer them from the parchment paper directly to the rack to cool completely). Then, slide a piece of parchment paper with raw cookies onto the warm cookie sheet.
Why you need to stop using foil and switch to parchment
First, let’s examine aluminum’s potential health risks, controversial as they may be. Aluminum foil is made from aluminum, a metal that has been linked to Alzheimer’s and kidney disease. Though the link has been called weak, that may not be a risk you’re willing to take with your health.
Some aluminum does leach into your food when you cook with foil — and that amount increases when you use high heat or with acidic foods like tomatoes, citrus, or vinegar. (You may notice some discoloration and dark spots on the foil.) Aluminum (like the kind used in deodorants) also has a connection to breast cancer. A few studies have shown “a disproportionately high incidence of breast cancer in the upper outer quadrant of the breast” — right where your body (and the often open pores of your underarms) is exposed to aluminum. These reasons may be enough to give you pause.
Parchment paper can be used safely at temperatures up to 450 degrees Fahrenheit (meaning the parchment paper will not burn at these temperatures) and can be reused if it is not too dirty (for example when baking cookies).
In addition, parchment paper has the following advantages:
1 – Even baking.
Not all baking sheets are equal. Some pans are better at spreading heat evenly over the entire surface, based on the metal used and construction. Others tend to have hot and cool areas that result in baking issues. Using parchment paper creates a thin airy layer between the baking sheet and the paper that helps regulate the temperature, and neutralize hot spots.
2 – Reduces undesirable spreading.
There’s nothing worse than flat greasy-looking cookies. Parchment paper gives cookie dough something to hold on to, for fuller cookies that do not to spread too much. When cookies are thicker, they tend to be softer in the middle as well.
3 – Eliminates sticking.
Cookies baked on parchment paper slide right off the baking sheets. Cake pans lined with parchment allow the cakes to flip easily out of pans, without clinging to the bottom.
4 – Cleanup.
Hate scrubbing burnt-on crusty bits off large pans and baking sheets? Lining pans with parchment paper makes cleanup a breeze! Just throw the dirty parchment paper away and rinse off the pan with warm water. Parchment paper not just for baked goods, but for roasted meats and vegetables as well to make cleanup fast and efficient.
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