Mistresses know a lot of wisdom that food during cooking should remain tasty and not stick to the dishes. This knowledge is especially relevant when baking pies, cookies in the oven. Do not avoid the fate of sticking to the dishes and all the casseroles, packed in glassware. There is an exit? It is worth using paper for baking. By the way, it is useful not only for this.
We choose the paper for baking
First we must answer the question, which paper is better to use. In the old, Soviet times, the mistresses also used tracing paper, designed to create patterns. She, of course, partially solved the problem, but could get wet, not too well absorbed fat, which found itself on the bottom and walls of dishes.
At the present time, the primacy took parchment. Not simple, but with a silicone coating( manufacturers tried to take into account the peculiarities of using paper).Such paper is subject to reusable use. If your choice fell on simple parchment, you can discard it after cooking: the material is environmentally friendly.
How to correctly use baking paper
Use baking paper for its intended purpose: it is lined with the bottom and walls of the dishes, into which the dough or other ingredients will later be determined. Parchment serves as a layer between glass, metal dishes and products, does not allow fat( and in the test, sand, for example, it will be plenty).
Washing forms after baking will be much easier. The parchment does not soak, therefore, pulling out the cake / casserole will be much easier. Grabbing the edges, you raise the whole dish, not being afraid that it will fall apart.
Unusual use of baking paper
With paper not only bake cakes and biscuits. They also decorate. Not possessing the talent of the artist, it is difficult to paint pastries. Easier from the parchment to cut out patterns, through which to put on the surface of baking coconut shavings, icing, chocolate. .. Festive baking will look decent.
In addition to the patterns of paper for baking folding kulechki, cut the edge of the figure, instead of confectionery syringe squeezed all sorts of jewelry and patterns.
Parchment shifts the layers of dough( puff and not only) before shipment to frost, wrapping chocolate and other confectionery. They are better preserved.
It is irreplaceable for baking paper to create rolls. How else is it safe to test it thinly, and then roll again, already with the filling? And bake roll on paper is easier.
Use paper for baking for the holidays. Culinary masterpieces are above all praise, but even on weekdays parchment will not let you down, help in cooking delicious dishes.