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Old 07-06-2014, 06:10 AM
 
Location: Historic Gulfport
464 posts, read 498,891 times
Reputation: 414

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Parchment. No clean up. Parchment is more readily available nowadays and has come down in price over the years. When I find rolls of it at Dollar Stores, I stock up. Not only for baking but I use it as a liner for roasting veggies and even for reheating pizza slices; beats having to scrub a baking sheet.

I also use it to line a saute' pan to sear duck confit over high heat; skin gets crispier than any other method I have tried.

Last edited by gulfporter; 07-06-2014 at 07:24 AM..
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Old 07-06-2014, 07:44 AM
 
Location: Inman Park (Atlanta, GA)
21,871 posts, read 12,753,416 times
Reputation: 14211
Quote:
Originally Posted by maciesmom View Post
Love my Silpats. I got tired of trying to fit the parchment paper to various pans, and the curling made it difficult to manage. Plus I know I won't run out midway through anything.
^^ This

I have had mine for years. I just throw them on the top shelf of my dishwasher and they always come out clean. I even purchased them for my oldest sister who loves to bake. She has switched over to the Silpats too.
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Old 07-06-2014, 07:56 AM
 
9,291 posts, read 7,305,429 times
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Here's a good deal on parchment: Parchment Paper Sheets | Pan Liners - WebstaurantStore
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Old 07-06-2014, 10:17 AM
 
1,250 posts, read 1,081,250 times
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Baking mats
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Old 07-06-2014, 10:24 AM
 
25,631 posts, read 29,130,726 times
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Both, each has good use in the kitchen.
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Old 07-06-2014, 10:29 AM
 
14,938 posts, read 26,650,468 times
Reputation: 18160
I use both! (and more)
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Old 07-06-2014, 12:51 PM
 
Location: Sunrise
10,869 posts, read 13,650,881 times
Reputation: 8987
Quote:
Originally Posted by Mattie View Post
I haven't had success with the silicone pads I bought (by Hoffritz). Parchment paper is pretty foolproof, and I look for it after the holidays, when the price is marked way down. I don't do a lot of baking, so one roll lasts me a couple of years.

Buy it at restaurant supply stores, in reams of full-sheets, and you don't have to wait for the sales. My home oven can't fit full sheet pans. So I buy half-sheet pans and then simply "fold-crease-and-tear" the parchment. Restaurant baking trays cost more at first. But they last forever and can take a lot of abuse. Buying cooking gear at the restaurant supply store costs FAR less in the long run. I don't know why everyone doesn't do this.

PS - I have silpats, as well. I like them, too. Each has its use.
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Old 07-06-2014, 01:34 PM
 
Location: The State Line
2,207 posts, read 3,015,725 times
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...Do people not use aluminum foil (anymore)?
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Old 07-06-2014, 01:48 PM
 
9,291 posts, read 7,305,429 times
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Quote:
Originally Posted by LexWest View Post
...Do people not use aluminum foil (anymore)?
Baked goods will stick to foil. I use foil to line baking dishes when I make savory foods and dishes. Foil is great for roasting meat.
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Old 07-06-2014, 02:21 PM
 
14,938 posts, read 26,650,468 times
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Quote:
Originally Posted by LexWest View Post
...Do people not use aluminum foil (anymore)?
When baking things that require parchment paper or baking mats, aluminum foil tends to be too hot for those things and get the bottoms too brown or done before the rest of the baked good. I do use foil but for other things.
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