Parchment Paper is a new discovery for me. Where have I been all these years? This amazing paper, I have the Reynolds brand, makes life in the kitchen so much easier! Plus, it enhances the outcome of the food being baked.
Last week I baked a batch of cookies using the parchment paper, just laying it on the cookie sheet before placing the cookies on it, and there was a much better consistency to the cookies. The bottoms were not dark and crunchy but tasted just like the rest of the cookie, soft and moist. This morning I baked biscuits on the parchment paper lined cookie sheet, and they rose so much higher, soft and fluffy. That's how we like them with our strawberries! (One simple meal per week is my strawberries and biscuits meal...that's all we have at that setting. It's one of my husband's favorite meals!)
Here's some basic instructions for the parchment paper baking:
- It is oven safe to 420 degrees.
- Sticky and delicate foods lift with ease when transferring the parchment paper from the pan to the cooling area.
- Line the cookie sheet/pan with either side of the parchment paper. When done baking, lift the sheet off, and the pan remains clean! No need to wash.
- No additional oils or spray are needed when using parchment paper. It's clean, it's easy, just do it!
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