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Bakers Paper Can Help You Save Time When Baking
Baking parchment paper, baking sheets, French parchment paper or kitchen parchment paper is paper that has either been treated or coated chemically to make it either non-stick or easily slip resistant. More often than not it's also called bicarbonate paper. It's most commonly used in baking since it's inexpensive and easy to obtain. However it doesn't have the same properties as other varieties, so it won't be as good for baking or cooking as other types. It's best to stick to using other forms of parchment paper.
Baking pectin is the main substance in the baking paper. Baking pectin is what gives this paper its ability to trap in moisture and make the bread rise nicely. The more pectin in the paper the better it is for baking. And there are plenty of supermarkets that sell it as an additive to soups and stews. You can get it as part of a pack of pasta but if you're buying a lot then it's worth paying for bulk.
Baking parchment paper isn't usually cut into strips, but they're sometimes available. They're not easy to find though so unless you want to make a really small piece it's best to buy whole rolls. As with all grocery shopping you'll spend a lot more if you buy the whole rolls. But the price of this product is worth it when you consider how versatile it is. It can be used for almost any purpose in the kitchen from making roll out biscuits to shredding fruits and vegetables.
When it comes to buying it you have two main options. You can get it as a roll, which means it's cut into long strips or sheets. And you can buy it in smaller pieces. I prefer the rolled version, as you can then cut it into whatever size slices you want to. However, there are advantages and disadvantages to both methods. To begin with, the sheets are cheaper but they're not as easy to use.
Using them as sheets aren't only convenient they're cheap too. If you're using them in a large pan, you don't need to bother buying several packets of them to do your baking. Instead all you have to do is dust the pan with flour before putting in the ingredients. Many of the recipes will tell you how much flour to use but this varies so you could always ask your local cook book or search the internet for your own advice.
However, there's one big advantage they have over the other option. Baking with them is completely mess free. Unlike many ingredients, such as flour, that can cause your food to stick together when you cook them, using Baker's paper ensures everything falls away smoothly. This is perfect if you're thinking about using your food straight out of the oven. If you're making biscuits or a cake, you'll no doubt be surprised at just how well they will cling to the pan.
The only issue you may run into when using Baker's paper when baking is uneven cooking. It seems to work better on some foods than it does on others, but this is only because each type is different. When you get down to it, you're really only using it as a guide to ensure you're preparing things correctly. If anything else, the lack of mess means you can focus more on cooking and getting the result you want from your baking.
If you haven't tried using Baker's paper to prepare your baked goods before you should really try it. It can't hurt to give it a go even if it seems like it won't work as well as the recipe says. You never know, it might end up being your favorite thing to make! I'm guessing you wouldn't mind at all!