What Can I Use If I Don't Have Parchment Paper

A Spicy Perspective/The Pioneer Woman

Every time I post a baked recipe on my blog, I always recommend that my readers employ parchment paper on baking sheets and in pans.

This results in questions every single time: Is parchment paper really necessary? What does it practise? Tin yous substitute foil or wax paper for parchment paper? Where do yous notice parchment paper?

I'm always surprised to hear that so many bakers haven't discovered the shining attributes of parchment newspaper.

If yous fall into the category of either new-to-parchment-paper or parchment-paper-resistant, I'd like to share my meridian reasons for keeping a roll in your pantry at all times.

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 structure. Others tend to have hot and cool areas that result in blistering bug. Using parchment newspaper creates a thin airy layer betwixt the baking sheet and the newspaper that helps regulate the temperature, and neutralize hot spots.

ii - Reduces undesirable spreading.

There'due south 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 besides much. When cookies are thicker, they tend to exist softer in the centre likewise.

3 - Eliminates sticking.

Cookies broiled on parchment paper slide correct off the baking sheets. Cake pans lined with parchment allow the cakes to flip easily out of pans, without clinging to the lesser.

4 - Clean cutting.

Always wonder why brownies and confined in photos look and so perfect, yet yours are squashed or messy around the edges? If yous line pans with parchment before baking, you can easily elevator the unabridged sail of treats out of the pan past the edges of the paper. This enables neat straight cuts, without the sides of the pan getting in the way. Try it with casseroles every bit well! (P.S. Wiping the knife with a wet paper towels also keeps the credibility edges make clean!)

5 - Cleanup.

Hate scrubbing burnt-on crusty $.25 off large pans and baking sheets? Me too. Lining pans with parchment newspaper makes cleanup a breeze! Only throw the dirty parchment paper away and rinse off the pan with warm water. I apply parchment paper non just for baked appurtenances, but for roasted meats and vegetables as well to make cleanup fast and efficient.

6 - Insulation.

Wrapping fish, poultry, and meat in a parchment paper envelope before baking creates a steam pocket that cooks the meat gently. This results in a moist and tender texture, and reduces the risk of overcooking. (Have y'all see Heather'south mail service on how to perfectly melt salmon? Yous guessed it, she uses parchment paper.)

seven - Exhale easy.

While foil and plastic wrap seal out air, parchment newspaper allows foods to breathe a little when wrapped. This means exterior crusts stay crisp, instead of getting soggy.

And then, to answer the questions to a higher place:

Is parchment paper really necessary? Undoubtedly, if y'all want the best baking results.

What does it do? So many things, including promoting even blistering and making make clean up easy. Want even more ideas? Check out Bridget'south post sharing her favorite ways to use parchment paper!

Can you substitute foil or wax newspaper for parchment paper? For wrapping, yeah. Yet for blistering, parchment paper is the best choice.

Where do you discover parchment paper? At my grocery shop, it'due south in both the blistering alley and the alley with foil, plastic wrap, and wax paper.