The skill of cooking in the oven is one of the most important for a healthy diet. A minimum of fat, uniform heating, and the simmering effect make baked dishes much healthier than those cooked in a frying pan or open fire. Autonomy of cooking is also important: the housewife only needs to prepare the ingredients, set the desired temperature and feel free. One of three baking tools can help you achieve perfect dishes: foil, a baking bag, or parchment paper. Let's decide which one is preferable.
The advantage of all three types of baking means is to speed up the cooking process. So, if you need about 2.5-3 hours on an open baking sheet for 2 kg of meat, then meat wrapped in foil will be ready in 1-1.5 hours, wrapped in a bag - in 1.5 hours, placed in parchment - in less than 2 hours.This effect is achieved due to the fact that the walls prevent steam from escaping and increase the temperature in the internal space.
You can bake in foil at the highest temperatures and do this not only in the oven, but also on coals. The best way to bake potatoes is to wrap each potato in foil and place it in hot coals.
Foil can withstand temperatures up to 600 degrees, baking bags (they are made from heat-resistant high-quality polyethylene, which does not emit harmful substances when heated) - up to 220 degrees, parchment (siliconized paper) - up to 200 degrees. Be sure to comply with the temperature requirements: if it is violated, the paper may catch fire and the film may begin to melt.
In addition to the difference in permissible temperatures, the difference between the three specified baking agents will be the following: cooking in foil and a sleeve is more like simmering or stewing. If you do not open the foil until the very end of cooking, the products will be close to what we get in a double boiler. Cooking in parchment paper will make the food crispier, due to the lack of airtightness.
All three methods allow you to cook without using fat or oil, but we recommend greasing a parchment sheet when preparing baked goods or vegetables. This way they won’t burn and will become juicier.
For meat and fish, it is preferable to use a bag or foil; they will prevent the meat juice from leaking out and retain the aroma. It is better to use paper for baking.
When baking in foil, avoid acids and alkalis., so you should not pour lemon juice or vinegar marinades on meat or fish placed for baking - they corrode the foil.
Remember, at high temperatures the bag swells in the oven, therefore, make sure that it is correctly positioned and filled. It should not be placed on a wire rack, but on a baking sheet or other flat baking dish. If you want to get a beautiful, appetizing crust, then 10-15 minutes before the end of cooking, cut the sleeve with scissors, turn away the edges and bake a little more. To check the readiness of the dish, you can pierce the meat or fish through the sleeve with a toothpick. If the toothpick passes smoothly and no red juice flows out, then you can turn off the oven.
Be sure to choose your favorite baking method: in addition to the taste and speed of cooking, a clean oven will be an additional bonus.
It looks like wrapping paper: thick, smooth, brown or white.
Parchment is made from paper impregnated with a solution of sulfuric acid or oil to give it strength, ductility, resistance to moisture and high temperature. At the same time, it absorbs fat quite well, which can be released during the baking process.
Baking paper is irreplaceable - it does not collapse even when boiled, and it tolerates high temperatures very well. When wet, parchment does not lose its strength.
Today, parchment coated with a thin layer of silicone is becoming increasingly popular.
Thanks to this coating, the parchment does not require additional lubrication, almost does not stick even to biscuits, does not absorb fat and can be used several times (except for baking biscuits). You can even bake fish and meat dishes in it, or transfer food items for freezing to prevent them from sticking.
How to use parchment?
BAKING AND OVEN Roasting
Parchment will help prevent the product from burning and sticking to the pan. The properties of silicone-coated parchment allow it to be used for cooking without fat.
ROLLING DOUGH WITHOUT FLOUR
Using a sheet of parchment, you can quickly roll out the dough without using flour. Thanks to the silicone coating, the dough does not stick to the rolling pin and the surface of the countertop.
PREPARING SUSHI
A sheet of parchment can be used as a mat for rolling rolls and sushi. Thanks to the silicone surface, rice and nori will not stick to the parchment.
DEFROSTING AND REHEATING IN THE MICROWAVE
A sheet of parchment is convenient to use when defrosting food in the microwave. When heating, prevents fat from splashing.
PRODUCT SEPARATION
Parchment prevents the absorption of odors and eliminates the need to wash dishes. When cutting fish, be sure to cover the board with a sheet of parchment. Batch freezing When freezing food, place sheets of parchment paper between them.
Frozen pieces of meat or fish laid out with parchment will easily separate from each other.
DECORATING DISHES
A sheet of parchment is used as a stencil for creating designs on confectionery products. In addition, parchment can be used as a pastry envelope.
FRYING WITHOUT FAT
Parchment can be used when cooking in a frying pan. This cooking method is suitable for both electric and gas stoves, but only over low heat.
STEAMING
Place the product on a sheet of parchment, connect the edges with thread, and lower it into boiling water. The dish will be steamed in its own juice. This way all the beneficial substances are preserved
In general, professionals are very fond of unusual paper and believe that dishes in it turn out tastier, more tender and more natural than in foil or a sleeve.
It is especially good to cook whole fish in this environmentally friendly device. However, meat or vegetables in a parchment “shirt” also work well.
Cook the leg of lamb in parchment.
To do this, make punctures in the meat with a knife and stuff it with salt, chopped garlic and rosemary.
Then generously coat a piece of lamb with mustard, salt and sprinkle with paprika and rosemary
After this, place the meat on a sheet of parchment greased with oil, place large pieces of potatoes (or small whole ones) next to them, salt them and sprinkle with oil.
Place sprigs of thyme or rosemary on top, cover with a second sheet of parchment, twist the ends and secure them with a stapler.
The leg of lamb should be baked for at least an hour at +200° C.
Every housewife has had a story happen at least once when it was discovered that the parchment paper for baking was running out at the most necessary moment. And the store, according to the law of meanness, was not delivered. What to do? There is an exit. Read how to replace parchment paper when baking, as well as all the pros and cons of known methods.
Paper
Of course, not every one will do. Only office or from a notebook. Be sure to ensure that there is no text or drawings on the paper. Otherwise, all these images will be imprinted on your baked goods. Not aesthetically pleasing and of little use.
An indispensable condition: the writing paper must be oiled on both sides! If this is not done, then it is quite possible that it will stick tightly to the product. It will be very difficult to remove it.
Pros. A notebook sheet can be found in every home.
Minuses. This method is not suitable for baking light products: meringue, macaroon, soufflé.
Tracing paper
Do you remember when they used thin transparent paper in drawing lessons at school? This is what it is, a worthy replacement for parchment when baking. Well, there’s no need to explain to needlewomen. They know perfectly well what it is.It is also advisable to lubricate tracing paper with oil, because it does not have a special coating. Otherwise, such a replacement is used as usual.
Pros. Tracing paper does not stick to products.
Minuses. Not every home has such paper. Tracing paper is not suitable for baking heavy, raw dough, because it has a much smaller safety margin than parchment.
Flour bag
Please note which bags the flour is currently sold in. This is almost ready-made baking parchment. But there are some nuances when using it:
- It still needs to be oiled.
- Place it on a baking sheet with the picture down so that the paint does not imprint on the baked goods.
- Some manufacturers put a polyethylene layer inside the paper. This type of baking bag is not suitable.
Pros. Always have it at hand. You can bake products from all types of dough.
Minuses. The paper area is too small. Some types are not suitable for baking.
Advice. In general, before using the alternative, try heating a small piece on a baking sheet in the oven. 15 minutes will be enough to determine whether the material is suitable for baking or not. This way you will protect yourself from unpleasant surprises and unnecessary spoilage of food.
Baking bag
Some housewives manage to use special baking bags, like baking parchment. Why not? It can withstand high temperatures and does not smell. By the way, it does not need to be lubricated additionally.
Pros. Sold everywhere, found in almost every home. Easily separates from baked goods. Has a large surface area.
Minuses. Requires supervision during cooking because it becomes fragile.
Silicone coated paper
A real miracle of technology. It looks like regular baking parchment. But it has the thinnest silicone film on the surface. Such paper has been on sale for a long time, but has not yet become widespread. But in vain, because it has a lot of advantages and is superior to ordinary parchment in all respects. By the way, it is quite inexpensive.
Pros. Does not require greasing or powdering before baking. One sheet can be used several times. Doesn't tear due to wet dough. It separates very easily from finished baked goods.
Minuses. Not yet sold everywhere.
Foil
Some sources suggest using kitchen foil to bake the dough. Perhaps not a very good idea. This material is ideal for baking meat, fish, and vegetables. In a word, everything that contains its own juice. The dough does not have this feature. Therefore, it will stick perfectly to the foil during baking. And tightly. Even if you use oil or powder.
Pros. Well, we didn’t find any dough for baking.
Minuses. Sticks to the finished product.
Semolina, flour and others like them
Sometimes it happens that you don’t have anything at hand that was listed above. And the dough is already on the way, it won’t wait until you run to the store or to your neighbors. What to do?
Use the old way. It has been tested by more than one generation. You will need:
- oil
- semolina
By the way, semolina can be replaced with regular flour. All you need to do is grease the baking sheet with oil and then sprinkle it with semolina.
Cunning. To ensure an even coating, place a good handful of cereal in the middle of the baking sheet. Then it is simply tilted slightly so that the semolina lies evenly on all sides. Excess cereal is poured back so as not to weigh down the baked goods.
Pros. There is flour or semolina in every home. You can sprinkle the shape of any configuration.
Minuses. Heavy, wet dough may burn.
Advice. Do not use sunflower oil for lubrication. It weighs down the finished product and can make it soggy. Plus, such oil burns and spoils the baked goods. If you don't have butter on hand, margarine will do just fine. Just don’t melt it, just warm it to room temperature. Liquid margarine greatly soaks any paper, and it can tear during baking.
Silicone mat
Many housewives have a silicone mat on hand. It is usually marked with circles of different diameters for ease of rolling out the dough. But not many people know that you can immediately bake on such a mat.
Just be sure to make sure that your kitchen assistant is made of silicone. Because some mats are made of special foam or food-grade plastic. They definitely won’t survive baking and may even catch fire.
Pros. The material does not require any lubrication. Can be used an infinite number of times.
Minuses. Not every housewife has such a rug.
Advice. You can also use special silicone molds. Then instead of one large cupcake you will get several small ones. But this will not affect the taste of the baked goods.
Now you won't be caught off guard by unexpected kitchen surprises. After all, you know how to replace parchment paper when baking. And you’ll definitely come up with something to bake.
Video: how to make baking paper
- Before purchasing, pay attention to the recommendations for use and composition. The manufacturer indicates this on the packaging: there is a disposable one - made of cellulose, and for repeated use - with silicone impregnation.
- If you bought paper intended only for baking, you should not bake vegetables, meat or fish in it. It will get wet, tear, and the product will stick - and you will have to separate it in a plate.
- Thick, reusable baking paper is equally good for baking various dishes and for baking. But this does not mean that after baking fish or meat you can cook cookies, pizza or cakes on it.
- Indispensable when rolling out thin cakes. Some types of shortcrust pastry can only be rolled out between two layers of baking paper.
Which baking paper to choose?
- Thin and fragile Baking paper can be called several different materials. The least durable (and cheapest) is thin tracing paper. Translucent, thin, easily soaked and sticks to biscuit dough products and muffins with a small amount of fat. Another disadvantage of tracing paper is that during prolonged baking it can become brittle and even crumble. It is suitable for yeast and shortbread baked goods, as well as cold confectionery products, such as cheesecakes based on cookie crumbs mixed with butter. It is recommended to lubricate it with fat.
- Dense and durable The next strongest one is ordinary parchment, similar to packaging parchment. This is smooth parchment paper for baking, often brown in color, impregnated with a solution of sulfuric acid and because of this it has become more durable, plastic, resistant to moisture and high temperatures. Does not change its properties depending on temperature and absorbs fat relatively well. Perfect for baking dough products with a large amount of fat. If parchment is used for baking low-fat dough, it must be greased with oil.
- Universal The most popular option is parchment baking paper with a thin silicone coating, which best adheres to finished products, including biscuits, does not allow moisture to pass through, almost does not absorb fat and does not require additional lubrication. It can be used for baking any type of dough, and for everything except biscuits, repeatedly. Meat, poultry and fish dishes are usually baked in it. There is a variety that can withstand temperatures up to 250−300°C and is intended for baking.
- Silicone A separate, expensive option is baking paper with a double-sided silicone coating that forms air chambers and a three-dimensional baking structure. Features a thicker layer of silicone. Typically brown in color and sold in sheets.
How to use baking paper
There are many options for paper envelopes for baking dishes. We offer the most popular - proven practices over the years.
- Place a square of paper on the table and place the food in the center. Lift the two opposite ends, connect, tuck and secure with skewers, and do the same with the remaining two.
- Cut a rectangle, place food on one side, cover the other. Bring the edges together and twist tightly.
- Cut out two circles from baking paper. Place the food on one, cover with a second circle. Bring the edges together and, tucking them in 2-3 times, twist and pinch tightly. This option is good because when served on a plate, the top circle of paper can be easily removed.
How to replace baking paper
There are also paper molds for cupcakes and other dough products: they are usually placed in metal or ceramic molds so that they do not have to be washed, and baked goods at high oven temperatures do not spread, but retain the desired appearance. In addition, small cupcakes and muffins in bright paper wrappers can be served on the table - beautiful and convenient.
- Please note that molds for baking Easter cakes, muffins, shortbread pies and rolls are inexpensive and are sold in the hardware departments of supermarkets. 9 common mistakes when baking.
- In addition to baking in such forms, you can prepare minced fish and meat rolls and casseroles.
Mini pizzas with caramelized onions
Quantity
12 pizzasTime
50 minutesIngredients
- 200g ready-made frozen pizza dough
- 100 g mozzarella
- 3 large onions (peeled, cut into thick slices)
- 100 g ketchup or other tomato sauce
- 2 tbsp. l. butter and olive oil
- 1 tbsp. l. Sahara
1. Fry the onion in slices on both sides in a mixture of oils. Pepper, salt, sprinkle with sugar.
2. Cut out 12 circles from the rolled out dough and place them on a baking tray lined with baking paper. Grease the dough with tomato sauce, add a slice of onion and a slice of mozzarella.
3. Preheat the oven to 200°C, bake the pizzas for 10-15 minutes. Serve hot.
Advice: Mini pizzas are good with cheese, capers and olives or with fried bacon and pickled cucumber.
Housewives use parchment paper to prepare homemade baked goods. Sometimes it happens that such an item is not at hand in the house, but the dough is already ready. However, there are other products that can replace parchment paper. They also have their own advantages, which will be interesting to know for those who like to bake cakes and other dough delicacies.
What is parchment paper used for?
Back in the last century, confectioners began using parchment paper for baking. This material is used in packaging of various items:
- dishes;
- food;
- gifts.
It has found application in cooking for a simple reason - the ability to keep fat out. This prevents the dough from sticking to the mold or baking sheet. Ready-made cakes, cookies or other baked goods are easily removed and do not stick to the surface of the dish. This makes the task easier for any housewife; she does not need to wash the dishes for a long time, and culinary products always retain their attractive appearance and shape.
This material is made from porous filter paper, and it contains only organic substances. During the production process, special technology is used. The material is impregnated with a light solution of sulfuric acid. Impregnation allows you to partially destroy the cellulose used and clog the pores. This technology makes the material waterproof and strong. The raw materials used for the production of parchment paper are subjected to forced drying. This gives finished rolls their advantages:
- they allow air to pass through;
- resistance to elevated temperatures;
- do not allow fat and moisture to pass through;
- when wet, retain all properties;
- possible multiple use.
Baking paper for baking in the oven makes it possible to roll out puff pastry and shortbread dough very thinly. . It is usually laid out between two sheets of paper to quickly and conveniently transfer to a baking sheet.
Varieties
Parchment is widely used in everyday life, production and medicine. It is used in the clothing industry and furniture production. It is in demand in the fast food industry. Parchment is generally thin and transparent, and depending on the scope of application it is divided into several types:
You can buy parchment at any supermarket. It is sold in rolls, and its packaging always contains instructions for use containing information on how to use baking paper correctly.
Application
Parchment is used for more than just oven baking. It is used for cooking dishes in a slow cooker. In this case you need to cut off a layer of parchment so that its edges peek out from under the mass of dough. When the dish is ready, the edges will help you remove it intact and undamaged. It is especially useful to use parchment when baking biscuit dough. This will also prevent it from burning and sticking to the bowl.
Confectionery paper is used by many housewives not only for baking flour products. It is also used for preparing dishes from meat, fish, and mushrooms. There is parchment that is intended only for baking dough products. This option is not suitable for meat or fish., because you can ruin the dish. When dense material is used, it is used repeatedly, but only for preparing the same dishes.
Spread the required piece of paper on a baking sheet and spread the dough. If necessary, the parchment can be greased with vegetable or butter. Bake the products at normal temperatures and for the time specified in the recipe.
How to replace baking paper in the oven
Parchment serves to protect the dough from burning, especially if it is baked with filling. It happens that the house runs out of baking paper, and then you need to replace it with something else. There are several replacement options that you will almost always find in your home.
Most often, tracing paper is used as a substitute at home. It is coated with oil on both sides.
A good option is clean office paper, also oiled on both sides. Food bags are made from thick food grade parchment. They are used in supermarkets for packaging baked goods.
If suddenly there are none of the listed options in the house, then you can use semolina or breadcrumbs. Grease the baking sheet with oil and sprinkle the surface with a thin layer of semolina or ground crackers. This also prevents burning and will help you remove the baked goods easily.
Now it is possible to buy a special silicone mat. This product has become a real find for chefs. This is a very convenient item for rolling out dough and giving it the desired shape. It withstands high temperatures well and does not react with the products used. Silicone is absolutely harmless to health, therefore it is widely used for culinary purposes. It is durable, such an item will last for many years.
Some housewives also use foil, however, there are some nuances here. The foil must be greased with oil if the dough is baked. You do not need to do this to prepare meat or fish dishes. The foil is laid with the matte side on the surface. Food foil is ideal for cooking meat and fish, but it is not the most suitable option for dough. It speeds up the cooking process, so the dough may burn.
Folk remedies
Folk methods were invented, when a problem arose, what can replace parchment paper for baking. They are all simple, and with their help the baked goods will not burn or stick to the walls and bottom of the pan:
It is not recommended to use written sheets of paper or newspaper. Printing ink contains toxic substances that are harmful to health. You cannot use polyethylene, as it will immediately begin to melt under the influence of high temperatures.
Housewives often use improvised means in the kitchen, but they also need to be used correctly, and then the baked goods will definitely turn out tasty and beautiful.
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