Thread: Greased baking sheet OR parchment paper?

On Mon 10 Nov 2008 06:29:24a, Andy told us...

> Perhaps asked before...
>
> I've been using parchment paper to line a baking sheet for "baked
> 'fried' chicken tenders," chipotle pork tenderloin, etc. It's about as
> non stick as greasing the pan itself but so much easier cleanup. It's
> got a silicone non- stick property to it.
>
> Greased baking sheet OR parchment paper or the new-age silicone baking
> sheets? Which do you prefer?
>
> Andy

I use baking parchment. I know the silicone mats are very good, but they
require cleaning, too. Paper you can throw away. Coated metal baking
sheets eventually get scratched with spatulas.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 11(XI)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
17hrs 6mins
*******************************************
Though it all looks different now, I
know it's still the same...

Andy wrote:
> Perhaps asked before...
>
> I've been using parchment paper to line a baking sheet for "baked 'fried'
> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick as
> greasing the pan itself but so much easier cleanup. It's got a silicone non-
> stick property to it.
>
> Greased baking sheet OR parchment paper or the new-age silicone baking
> sheets? Which do you prefer?

I prefer 600 count percale.

WTF is a baking sheet... and why do you want to sleep with the chicken
and pigs?

Wayne Boatwright <[email protected]> wrote in
news:[email protected] 5.247:

> On Mon 10 Nov 2008 06:29:24a, Andy told us...
>
>> Perhaps asked before...
>>
>> I've been using parchment paper to line a baking sheet for "baked
>> 'fried' chicken tenders," chipotle pork tenderloin, etc. It's about
>> as non stick as greasing the pan itself but so much easier cleanup.
>> It's got a silicone non- stick property to it.
>>
>> Greased baking sheet OR parchment paper or the new-age silicone
>> baking sheets? Which do you prefer?
>>
>> Andy
>
> I use baking parchment. I know the silicone mats are very good, but
> they require cleaning, too. Paper you can throw away.



Oh......... the poor trees :-(







;-P
--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."

Sheldon said...

> Andy wrote:
>> Perhaps asked before...
>>
>> I've been using parchment paper to line a baking sheet for "baked
>> 'fried' chicken tenders," chipotle pork tenderloin, etc. It's about as
>> non stick as greasing the pan itself but so much easier cleanup. It's
>> got a silicone non- stick property to it.
>>
>> Greased baking sheet OR parchment paper or the new-age silicone baking
>> sheets? Which do you prefer?
>
> I prefer 600 count percale.
>
> WTF is a baking sheet... and why do you want to sleep with the chicken
> and pigs?


Heh heh heh heh heh!

Ain't it about flannel sheet time up Yew Nork way?

Ya BUM!!!

Andy

Andy wrote:
> Perhaps asked before...
>
> I've been using parchment paper to line a baking sheet for "baked 'fried'
> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick as
> greasing the pan itself but so much easier cleanup. It's got a silicone non-
> stick property to it.
>
> Greased baking sheet OR parchment paper or the new-age silicone baking
> sheets? Which do you prefer?

For oven fried chicken I use pans liberally greased with oil. I think
that it helps the pseudo frying process.

I also used greased pans for cookies. It is probably just a matter of an
old habit dying hard. I have never tried parchment paper with cookies,
though we use parchment paper for meringues.

Andy wrote:
> Perhaps asked before...
>
> I've been using parchment paper to line a baking sheet for "baked 'fried'
> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick as
> greasing the pan itself but so much easier cleanup. It's got a silicone non-
> stick property to it.
>
> Greased baking sheet OR parchment paper or the new-age silicone baking
> sheets? Which do you prefer?
>
> Andy

I like parchment. The reason it has such good non stick properties is
that it is essentially paper impregnated with silicone.

George wrote on Mon, 10 Nov 2008 10:00:21 -0500:

> Andy wrote:
>> Perhaps asked before...
>>
>> I've been using parchment paper to line a baking sheet for
>> "baked 'fried' chicken tenders," chipotle pork tenderloin,
>> etc. It's about as non stick as greasing the pan itself but
>> so much easier cleanup. It's got a silicone non- stick
>> property to it.
>>
>> Greased baking sheet OR parchment paper or the new-age
>> silicone baking sheets? Which do you prefer?
>>
>> Andy

Another possibilty that I use for oven-"fried" chicken or potatoes is a
scattering of cornmeal. It really works and the little that adheres to
the food does not detract from the result. I've not tried separate
silicone sheets but non-stick baking sheets don't last very long.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mon 10 Nov 2008 07:51:09a, Dave Smith told us...

> For oven fried chicken I use pans liberally greased with oil. I think
> that it helps the pseudo frying process.
>
> I also used greased pans for cookies. It is probably just a matter of an
> old habit dying hard. I have never tried parchment paper with cookies,
> though we use parchment paper for meringues.

Many cookie recipes call for non-greased pans. Baking parchment works well
for these, too.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 11(XI)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
15hrs 44mins
*******************************************
The road to enlightenment is long &
hard-so take snacks and a magazine

On Mon 10 Nov 2008 08:08:48a, James Silverton told us...

> Another possibilty that I use for oven-"fried" chicken or potatoes is a
> scattering of cornmeal. It really works and the little that adheres to
> the food does not detract from the result. I've not tried separate
> silicone sheets but non-stick baking sheets don't last very long.

The silicone sheets like Sil-Pat work extremely well, but still require
cleaning. Parchment, of course, is a toss away. I totally agree about the
non-stick baking sheets. They’re a waste of money.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 11(XI)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
15hrs 42mins
*******************************************
SENILE.COM found: out of memory...
*******************************************

In article <48YRk.615$[email protected]>,
"James Silverton" <[email protected]> wrote:

> George wrote on Mon, 10 Nov 2008 10:00:21 -0500:
>
> > Andy wrote:
> >> Perhaps asked before...
> >>
> >> I've been using parchment paper to line a baking sheet for
> >> "baked 'fried' chicken tenders," chipotle pork tenderloin,
> >> etc. It's about as non stick as greasing the pan itself but
> >> so much easier cleanup. It's got a silicone non- stick
> >> property to it.
> >>
> >> Greased baking sheet OR parchment paper or the new-age
> >> silicone baking sheets? Which do you prefer?
> >>
> >> Andy
>
> Another possibilty that I use for oven-"fried" chicken or potatoes is a
> scattering of cornmeal. It really works and the little that adheres to
> the food does not detract from the result. I've not tried separate
> silicone sheets but non-stick baking sheets don't last very long.

I'm planning on getting some silpats for my sister.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Nov 10, 9:38�am, Andy <a...@b.c> wrote:
> Sheldon said...
>
> > Andy wrote:
> >> Perhaps asked before...
>
> >> I've been using parchment paper to line a baking sheet for "baked
> >> 'fried' chicken tenders," chipotle pork tenderloin, etc. It's about as
> >> non stick as greasing the pan itself but so much easier cleanup. It's
> >> got a silicone non- stick property to it.
>
> >> Greased baking sheet OR parchment paper or the new-age silicone baking
> >> sheets? Which do you prefer?
>
> > I prefer 600 count percale.
>
> > WTF is a baking sheet... and why do you want to sleep with the chicken
> > and pigs?
>
> Heh heh heh heh heh!
>
> Ain't it about flannel sheet time up Yew Nork way?
>
> Ya BUM!!!


I hate flannel bedding.

For baking chicken/pork use a "roasting pan"... oil the meat, not the
pan (unless you're gonna eat the pan). Sheet pans are for bakery
goods, they're too shallow for meats unless you like living
dangerously and don't mind fat running/spattering. If you're
concerned about clean up there are non stick roasting pans.

Great pan, great price: http://tinyurl.com/5k2pyu

http://www.amazon.com/Circulon-16-In.../dp/B0000UQON2

On Nov 10, 5:29*am, Andy <a...@b.c> wrote:
> Perhaps asked before...
>
> I've been using parchment paper to line a baking sheet for "baked 'fried'
> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick as
> greasing the pan itself but so much easier cleanup. It's got a silicone non-
> stick property to it.
>
> Greased baking sheet OR parchment paper or the new-age silicone baking
> sheets? Which do you prefer?
>
> Andy

Silpats or Parchment!

On Nov 10, 7:20*am, Omelet <ompome...@gmail.com> wrote:
> In article <48YRk.615$U5....@nwrddc01.gnilink.net>,
> *"James Silverton" <not.jim.silver...@verizon.not> wrote:
>
>
>
>
>
> > *George *wrote *on Mon, 10 Nov 2008 10:00:21 -0500:
>
> > > Andy wrote:
> > >> Perhaps asked before...
>
> > >> I've been using parchment paper to line a baking sheet for
> > >> "baked 'fried' chicken tenders," chipotle pork tenderloin,
> > >> etc. It's about as non stick as greasing the pan itself but
> > >> so much easier cleanup. It's got a silicone non- stick
> > >> property to it.
>
> > >> Greased baking sheet OR parchment paper or the new-age
> > >> silicone baking sheets? Which do you prefer?
>
> > >> Andy
>
> > Another possibilty that I use for oven-"fried" chicken or potatoes is a
> > scattering of cornmeal. It really works and the little that adheres to
> > the food does not detract from the result. I've not tried separate
> > silicone sheets but non-stick baking sheets don't last very long.
>
> I'm planning on getting some silpats for my sister.
> --
> Peace! Om
>
> "Love and compassion are necessities, not luxuries. Without them humanitycannot survive." -- Dalai Lama- Hide quoted text -
>
> - Show quoted text -

Nice gift! There are some things that are soooo much easier when using
them, like florentines.

merryb said...

> On Nov 10, 5:29*am, Andy <a...@b.c> wrote:
>> Perhaps asked before...
>>
>> I've been using parchment paper to line a baking sheet for "baked
'fried'
>> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick
> as
>> greasing the pan itself but so much easier cleanup. It's got a silicone
n
> on-
>> stick property to it.
>>
>> Greased baking sheet OR parchment paper or the new-age silicone baking
>> sheets? Which do you prefer?
>>
>> Andy
>
> Silpats or Parchment!


merryb,

So... your choice?!?

Don't leave me in suspense!!!

Best,

Andy

On Nov 10, 7:29*am, Andy <a...@b.c> wrote:
> Perhaps asked before...
>
> I've been using parchment paper to line a baking sheet for "baked 'fried'
> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick as
> greasing the pan itself but so much easier cleanup. It's got a silicone non-
> stick property to it.
>
> Greased baking sheet OR parchment paper or the new-age silicone baking
> sheets? Which do you prefer?
>
> Andy

Parchment or non-stick foil.

N.

On Nov 10, 10:05*am, Andy <a...@b.c> wrote:
> merryb said...
>
>
>
>
>
>
>
> > On Nov 10, 5:29*am, Andy <a...@b.c> wrote:
> >> Perhaps asked before...
>
> >> I've been using parchment paper to line a baking sheet for "baked
> 'fried'
> >> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick
> > as
> >> greasing the pan itself but so much easier cleanup. It's got a silicone
> n
> > on-
> >> stick property to it.
>
> >> Greased baking sheet OR parchment paper or the new-age silicone baking
> >> sheets? Which do you prefer?
>
> >> Andy
>
> > Silpats or Parchment!
>
> merryb,
>
> So... your choice?!?
>
> Don't leave me in suspense!!!
>
> Best,
>
> Andy- Hide quoted text -
>
> - Show quoted text -

Ok, silpats. I guess it's the green part of me! I use both, but
probably use silpats the most...

Nancy2 said...

> On Nov 10, 7:29*am, Andy <a...@b.c> wrote:
>> Perhaps asked before...
>>
>> I've been using parchment paper to line a baking sheet for "baked
'fried'
>> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick
> as
>> greasing the pan itself but so much easier cleanup. It's got a silicone
n
> on-
>> stick property to it.
>>
>> Greased baking sheet OR parchment paper or the new-age silicone baking
>> sheets? Which do you prefer?
>>
>> Andy
>
> Parchment or non-stick foil.
>
> N.


Nancy2,

Non-stick foil? I've seen it advertised. ICK!!!

Andy

Omelet wrote:
>
> I'm planning on getting some silpats for my sister.

A stocking stuffer or in lieu of a boob job? hehe

On Nov 10, 4:00*pm, Sheldon <PENMAR...@aol.com> wrote:
> Omelet wrote:
>
> > I'm planning on getting some silpats for my sister.
>
> A stocking stuffer or in lieu of a boob job? hehe

They're kinda flat for that purpose...