Reynolds Parchment Paper. It’s Not For Writing, It’s For Baking!
Written: Feb 27 '06
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Pros: Lots of uses, comes in rolls or precut sheets, protects bakeware, makes clean-up a snap.
Cons: Doesn’t stay flat when you cut it off the roll.
The Bottom Line: Improve the flavor of your cookies, keep fish flaky and cut clean up time in half with Reynolds Parchment Paper.
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| Freak369's Full Review: Reynolds Parchment Paper |
Parchment paper is truly one of the greatest bakeware accessories ever invented. Outside of non-stick surfaces, Pyrex baking dishes and the oven mitt, it’s something that I regard as one of the coolest things to use when in the kitchen. In most cases parchment paper is parchment paper; there may be professional grade levels to be had at restaurant supply stores or companies that say that their brand is best but each person has his or her own needs, likes and uses for it. The Reynolds brand is more than adequate for all types of baking and cooking. It can easily be found at grocery stores in the same aisle as trash bags, paper plates and disposable storage containers. You can trim it or cut it to fit almost any sized piece of bakeware and when you are done baking, wad it up in a ball and toss it in the trash. You may still have to do a little washing of cookie sheets or spring form pans but using this parchment paper will eliminate most of the dirty work.
Reynolds Parchment Paper
Most people buy this when they are getting ready to bake for the holidays but it’s something that I have on hand all the time. You will never see me making cookies or biscotti without it. The Reynolds version of parchment paper is very nice indeed; it can be used a few times before it needs to get pitched. When I make a lot of biscotti at once I can get two or three batches out of a single sheet, most of that is due to the low shortening content in it. When making cookies however, you are lucky to get two uses out of it before it starts to show heavy grease marks and dark spots. In this respect the Wilton version is better to work with. If you aren’t all that concerned with the number of uses you can get from a sheet then Reynolds is probably the most convenient pick since almost every grocery store carries it year round. The roll version features a metal cutter to allow you rip off pieces but I find that a bit cumbersome to work with so I opt to cut mine with scissors. If you are using these with cookie sheets you can save yourself time and frustration by measuring out five or six sheets and placing the cookie sheet over them so they don’t flip up or roll into a tube when you are doling out the dough.
Uses
This can be used in the oven, microwave or placed in the refrigerator or freezer however it is not designed to be used to wrap food to be frozen for an extended period of time. If you are trying to set up chocolate or chill something that’s fine but please don’t wrap foods in this and expect them to stay ‘fresh’ or not absorb freezer odors. I use this when I am making items that are covered in chocolate; especially smaller pretzels, strawberries or nuts. You can lift up the piece of parchment paper and work the item off of it once it has set up so you won’t damage the chocolate shell with a spatula. For rolling out delicate dough, place a piece of this over it so it doesn’t stick to the rolling pin; this also allows you to roll it out to the desired thickness without having to add flour to the rolling pin. I don’t cook fish in the oven all that often but when I do I make an envelope out of the parchment paper and slide the fish and veggies into it. It cuts down on clean up, locks in the juices and gives it a great taste.
Sizes
You can find this at the grocery store in the ‘normal’ size package; the thirty foot roll is fifteen inches wide so it’s large enough for the industrial baking sheets or larger cooking jobs. If you want something that is simpler to work with or prefer something that is precut, Reynolds offer this in a 12 x 16 inch package. Each of these has eight precut sheets but costs more than the paper that comes on the roll. I haven’t seen these in the grocery store yet but they are available online at selected kitchen supply shops. Having worked with the precut squares [from other companies] in the past I can say this; they are convenient to have but in the long run you are paying more and have to worry about storing them so they don’t get discolored, dirty or ripped to pieces.
Price
This is something that I almost never buy unless it is on sale or I have a great coupon for it. My local grocery store sells this for $3.49 which is a lot of money to pay for something that will get used a few times and tossed away. I wait until it goes on sale before the holidays or when they have a .75 cent off coupon [my store doubles them up to .99 cents]. This is an extremely handy thing to have around for baking, cooking, reheating or rolling out dough but I am not a product snob when it comes to having this brand over another. I have Ateco, Wilton and Faber parchment paper in the kitchen and use which ever is closer or has the best size for the job. Don’t get me wrong, I won’t put cookies in the oven without lining a pan with parchment paper but I’m not going to stay brand specific because they are all the same to me.
The Bottom Line
Parchment paper is parchment paper. Unless you buy several different brands and experiment with them, essentially they are all the same and serve the same purpose. The Wilton brand does allow you to reuse the sheets more than the Reynolds but if you are someone that doesn’t bake all that often then the Reynolds paper is the one to go with. It saves you a lot of time when cleaning up, keeps cookie sheets in great shape and can be used for a variety of different things in the kitchen. You can store it in the same drawer you do as your plastic wrap and aluminum foil, it folds easily and helps protect your bakeware. If you have any questions about Reynolds Parchment Paper, call them toll free at [800] 433-2244 or visit their official website at www.reynoldskitchens.com.
As always, thanks for the read!
~^V^~ Freak ~^V^~
© 2006 Freak369
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Recommended:
Yes
Amount Paid (US$): see review
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