How to replace parchment paper when baking: useful tips. How to use parchment for baking? What is it for, which side to put? Without additional funds

Modern housewives have a good opportunity to facilitate the process of cooking with the help of simple, but convenient devices for baking in the oven. When there was still a shortage in stores, we were engaged in various inventions in the kitchen. So, they managed to bake the chicken on a bottle and in a bag of flour. Now for baking in stores you can find foil, special sleeve, bag or parchment paper . In any case, compared to frying in a pan or baking in the open, there are many advantages.

Advantages of baking in a sleeve, foil or parchment

Firstly, under the action of the steam that forms inside, meat, fish or chicken are baked in their own juice and do not require the addition of fats, i.e. the dish is soft, juicy and more dietary.

Secondly, when baking in the oven in a sleeve or foil, useful trace elements are preserved in food, which are destroyed during frying.

Thirdly, a side dish that can be put in a sleeve or foil next to the main product will bake perfectly and absorb the juice from the main dish remarkably.

Fourthly, the tightness of such baking allows you to safely add various sauces, marinades, seasonings, improving and enhancing the taste of the dish. The taste of meat can be improved by adding red wine directly to the sleeve or apple juice. Chicken can be coated with honey or poured orange juice. White wine, lemon juice or cream goes well with fish.

Fifthly, baking in the oven frees up time and allows the hostess to do other things at this time.

Sixthly, when baking in a sleeve, foil or parchment, fat and juice do not splatter over the oven, and this greatly facilitates the chores of cleaning the kitchen.

Seventh, food cooks somewhat faster than on a baking sheet. If you bake a large piece of boiled pork without a sleeve, then it will take 2 hours, while 1-1.5 hours are enough in the sleeve.

Eighth, when baking in a sleeve or foil, meat, fish or other product does not boil and does not dry out, but is beautifully and evenly baked, getting a golden crust.

Ninth, in a sleeve, foil or parchment, you can bake both whole and cut into portions, which is very convenient.

So what to choose so that the cooked dish is tasty and at the same time as healthy as possible?

Features when baking in foil, sleeve and parchment

Every housewife needs to know some of the features of each of these helpers in the kitchen.

Foil for baking made of thin aluminum, which belongs to the active metals. When combined with air, aluminum is covered with a protective oxide film, which prevents it from oxidizing. But acid and alkali dissolve this film, as a result of which harmful aluminum salts are released. But the advantage of the foil is that the aluminum sheet can withstand temperatures up to 600 ͦ C, so only foil can be baked delicious potatoes or meat on the coals.

How to properly use baking foil

1. When baking in foil, acids and alkalis should be avoided:

• Do not water meat or fish put in foil for baking with lemon juice or vinegar marinades;
• Do not cover when baking dough to which baking powder has been added.

1. Before putting meat or fish in foil, it must first be greased with sunflower oil, otherwise the food will stick.
2. If you bake a lot and, for example, the meat takes up a whole baking sheet, then it is advisable to simply cover the dish with several layers of foil and tuck the edges so that the liquid does not leak out.
3. It turns out you need to know which side to wrap products in foil. The foil sheet has a shiny and matte side. The shiny side better reflects the heat that the oven gives off during heating, so the product must touch the shiny side. In addition, products do not stick to the shiny side. Therefore, you need to spread the foil with a matte side to the table, shiny to the products and roll it up with an envelope or cover with a second layer of foil (shiny side inward).
4. In no case should you use foil when baking food in the microwave. When aluminum comes into contact with the walls of the oven, sparks appear and the oven may fail.
5. The baking time in foil is shorter than on an open baking sheet.

Sleeve or baking bag one of the most common helpers in the kitchen. The sleeve is made of a heat-resistant film, the material for which is polyethylene phthalate (PTEF). This is a high-quality food-grade polyethylene that does not emit harmful substances when heated and can withstand temperatures up to 220 ° C.

How to use the sleeve correctly

1. First of all, purchase high-quality and certified sleeves or baking bags.
2. The length of the sleeve needs to be measured a little with an allowance for tying on 2 sides. Although now there are baking bags in which one end is sealed, and only the second needs to be fixed. It is most convenient to simply tie one end of the sleeve, fill the sleeve, and fasten the other end with a clothespin.
3. Do not forget that the sleeve in the oven swells from high temperature, and if the sleeve is not positioned correctly, it will touch the wall and may burst.
4. The sleeve or bag should not be placed on the wire rack, but on a baking sheet or other flat baking dish.
5. When baking in a sleeve, the temperature in the oven should not exceed 200 ° C.
6. Grill mode cannot be used.
7. If, when the sleeve or bag is heated, an unpleasant pungent odor appears, the color changes, or the bag begins to break and crumble, it is not safe to use it.
8. If you want to get a beautiful appetizing crust, then 10-15 minutes before the end, cut the sleeve with scissors, unscrew the edges and bake a little more.
9. To check the readiness of the dish, you need to pierce the meat or fish through the sleeve with a toothpick. If the toothpick goes through smoothly and no red juice flows out, then the oven can be turned off.
10. Roasting time in a sleeve depends on the size of the meat, chicken or fish, but on average it is faster than without a sleeve. A piece of boiled pork weighing 2 kg. it will be necessary to bake for about 1.5 hours, chicken - 1 hour, 40 minutes is enough for vegetables, and fish is baked even faster - 30 minutes.

Parchment for baking fell in love with those housewives who strive for environmental friendliness in cooking and are afraid to cook in foil or a sleeve. This is also a great option for an assistant in the kitchen, you just need to choose the right one.

How to use parchment correctly

1. The paper must have a silicone coating that can withstand high temperatures and does not leak liquid.
2. Parchment paper is brown and white, their quality is the same, it's just a matter of taste.
3. Parchment is sold in sheets the size of a baking sheet, so when baking pies, you just need to spread the paper on a baking sheet, and for baking meat, fish, vegetables or poultry, you may need two sheets of paper, which are conveniently fastened with a regular stationery stapler.

So, what to choose a sleeve, foil or parchment is up to you. In any case, all these helpers make cooking easier and help to prepare delicious, juicy and flavorful dishes.

A story happened to every housewife at least once when it was discovered that parchment paper for baking was running out at the right time. And the store, according to the law of meanness, was not brought. 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 everyone will fit. Only office or from a notebook. Make sure that there is no text or drawings on the paper. Otherwise, all these images will be printed on your pastries. Not aesthetically pleasing and of little use.

An indispensable condition: writing paper must be oiled on both sides! If this is not done, then it is quite possible that it will firmly stick to the product. Taking it off will be very difficult.

Pros. There is a notebook sheet in every home.

Minuses. This method not suitable for baking light products: meringue, macaroon, soufflé.

Tracing paper

Remember, at school in drawing lessons they used thin transparent paper? This is what it is, a worthy replacement for parchment when baking. Well, needlewomen do not need to explain. They know very well what it is.

Tracing paper is also desirable to be lubricated with oil, because it does not have a special coating. For the rest, 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 its margin of safety is much smaller than that of parchment.

flour bag

Pay attention to the packages in which flour is currently sold. This is almost ready-made parchment for baking. But when using it, there are some nuances:

1. It still needs to be oiled.
2. Place on a baking sheet face down so that the paint does not print on the pastries.
3. Some manufacturers put a plastic layer inside the paper. This bag is not suitable for baking.

Pros. Always at hand. You can bake products from all types of dough.

Minuses. Paper area too small. Some types are not suitable for baking.

Advice. In general, before using Alternative option, 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. So you protect yourself from unpleasant surprises and unnecessary spoilage of products.

Baking bag

Some housewives manage to use special baking bags, like baking parchment. Why not? It withstands high temperatures, does not smell. By the way, it can not be lubricated additionally.

Pros. Sold everywhere, is in almost every home. Easily separated from baking. Has a large surface area.

Minuses. Requires supervision during cooking because it becomes brittle.

Silicone Coated Paper

A real marvel of technology. It looks like regular baking parchment. But it has the thinnest silicone film on the surface. Such paper has long appeared on sale, but has not yet become widespread. But in vain, because it has a lot of advantages and surpasses ordinary parchment in all respects. By the way, it is quite inexpensive.

Pros. Does not require lubrication or powdering before baking. One sheet can be used several times. Does not tear from wet dough. Very easy to separate from baked goods.

Minuses. It is 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, vegetables. In a word, everything that contains own juice. The dough does not have this feature. Therefore, it will perfectly stick to the foil during baking. And firmly. 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 at hand there is nothing of what was listed above. And the dough is already on the way, it will not wait until you run to the store or to the 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 ordinary flour. All you need is to grease the baking sheet with oil, and then sprinkle it with semolina.

Cunning. To sprinkle evenly, a good handful of cereals are placed in the middle of the baking sheet. Then it is simply tilted slightly so that the semolina lies evenly on all sides. Excess cereals are poured back so as not to weigh down the baking.

Pros. Flour or semolina is in every home. You can powder the form of any configuration.

Minuses. Heavy wet dough may burn.

Advice. Do not use for lubrication sunflower oil. It makes it heavier ready product can make it raw. Plus, such oil burns and spoils pastries. If you do not have butter on hand, then margarine is quite suitable. Just don't melt it, just warm it up to room temperature. Liquid margarine will strongly soak 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 various diameters for the convenience of rolling out the dough. But not many people know that you can immediately bake on such a rug.

Just be sure to make sure that your kitchen assistant is exactly made of silicone. Because some rugs are made of special foam or food-grade plastic. They will definitely not 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 hostess has such a rug.

Advice. You can also use special Silicone forms. Then instead of one large cupcake, you get several small ones. But this will not affect the taste of baking in any way.

Now you will not be taken by surprise by unexpected kitchen surprises. After all, you know how to replace parchment paper when baking. And what to bake - just figure it out.

Video: how to make baking paper

Sometimes housewives, carried away by cooking unusual test for a confectionery product, they forget about the baking process itself. The parchment paper is over, but I don’t want to take risks and bake sweets without it. How to replace parchment paper when baking meringue, cookies, biscuit?

What is its feature

Parchment paper is specially designed for baking. It does not let grease and water through and has high strength. Food baked on parchment does not lose its taste properties and does not absorb foreign odors. Baking does not dry out and does not burn. For baking, only food parchment is used, it does not contain impurities dangerous to humans.

Is it possible to replace such a useful item in the household? The answer is yes! From improvised means suitable:

• writing paper,
• tracing paper,
• silicone molds and mats,
• foil,
• baking bags,
• flour packaging.

Change to writing paper

You can replace parchment paper with plain paper. This method is suitable for baking biscuits. For such delicate dessert like meringue, it is better to take thick paper. The main thing is that there should be no images on it, as the ink will remain on the test and ruin the taste.

Before you spread the dough on paper, you need to generously grease it with fat. Butter or margarine is best. To speed up the process, the oil is first rubbed to a creamy state. It is undesirable to melt the butter: the paper will only fall apart.

Tracing paper

Baking will not burn on tracing paper. It is used in the sewing industry in the manufacture of patterns for clothes. It is similar to parchment both externally and in its properties. Before use, make sure the material is clean.

The difference is that the tracing paper was not previously greased. This must be done independently by analogy with writing paper. You can replace baking paper with tracing paper if the dough does not need a lot of time to bake. Tracing paper does not have the same strength as its culinary competitor.

Silicone molds and mats

Silicone molds are commercially available. Forms are made in different sizes and purposes: for cupcakes, for cookies. Sold even silicone mats for voluminous confectionery. The advantage of silicone is that it can be reused many times. The material is suitable for baking of any kind.

Advice! To remove the cookies from the molds and not damage them, first let them cool slightly, then pry the edges with a spatula, turn over and tap on the bottom.

Silicone coated paper is a new invention that has won the hearts of housewives. It is available in sheets and rolls. Each sheet can be used up to 8 times. Such material requires minimal maintenance, and they will serve you for a long time and reliably.

Foil

In emergency situations, when there is nothing else left, foil will do. This material is very fragile, so you need to be very careful when transferring the dough to it. The foil tends to heat up, so you need to constantly monitor the temperature in the oven so that the products do not burn.

Miss Purity magazine recommends using foil for baking foods that release a lot of juice. Usually fish and vegetables are wrapped in it. The foil preserves the juice and flavor of the food. It is rarely used for baking cakes, cookies and other sweets.

Baking bag and flour packaging

Baking paper can be replaced with a regular baking bag. The bags are highly resistant to hot temperatures. It is better to use packages as a last resort, when there are no other means at hand. The product will not allow baking to burn - this is its only benefit.

Have you noticed what the flour packaging is made of? It is very similar in properties to parchment. Often this is ordinary baking paper. Pour the flour into a separate container, lightly oil the package and start baking. Spread the dough on the inside of the package so that the paint does not print on your pies.

Without additional funds

Cookies from a not too capricious dough can be laid out directly on a baking sheet without the use of special tools. Just grease it butter or margarine.

Tip! Do not use the technique for products such as meringue or macaroons, they will definitely burn without paper. But the method is convenient and economical for baking pies, casseroles, biscuits.

You can reduce the risk of confectionery burning if you have semolina on hand. Just sprinkle it on an oiled baking sheet. Suitable instead of cereals breadcrumbs. As a last resort, take wheat flour. If you have dry bread or large crackers, you can grind them with a blender. You can bake in a non-stick frying pan. It does not require special coatings, it is enough to grease the bottom and sides with butter.

What not to use, safety rules

For baked confectionery products, it is unsafe to use the following raw materials:

1. Newspapers. This is a very fragile type of paper, and also impregnated with ink. They will leave prints on baking and are unlikely to be useful to your body.
2. Dry writing paper is not used. Before you put the dough on it and send it to the oven, be sure to grease it with oil, otherwise, as a result, you will not be able to separate the food from the paper.
3. Vegetable oil not to be used for lubrication. The product does not save products from burning, no matter how high quality it is. But the taste and aroma will definitely be spoiled.
4. Polyethylene. In composition, it differs from baking bags. At high temperatures, the substance may melt. Not only will the dish be spoiled, there is also a risk of damage to kitchen utensils and household appliances, as well as accidents.

Before cooking with improvised means, you need to test them. Suddenly they will not stand the test of the oven? Simply place a piece of the item in the preheated oven and wait 15 minutes. If the object does not catch fire, does not curl up and does not smoke, then it is safe, and you can start creating culinary masterpieces. Before cooking, make sure that your baking materials are intact and free of dirty stains and odors.

The kitchen is a place for real creativity. If you show imagination, you can easily create masterpieces using improvised means!

What can replace parchment paper? Every self-respecting housewife loves to bake culinary masterpieces in the oven.

She spoils her family with goodies from the miracle oven. Dishes cooked in the oven are tasty and healthy - they retain a maximum of useful taste.

Cooking a truly masterpiece dish in the oven is not always possible. You need to know a couple of secrets that are used in the process. One of these is parchment paper. This is a mandatory attribute of the modern hostess.

It will not be difficult to purchase such paper in a store and use it for its intended purpose. Only sometimes it happens that the aid was not in the stash. How to proceed in such a case?

What can replace parchment paper in baking? Parchment paper has a specific purpose - to prevent scorching, burning and sticking of baked goods to the baking sheet.. It's kind of like a protective barrier.

In addition, with its use, the baking sheet remains clean and does not require careful personal care. In the culinary industry, parchment paper appeared not so long ago. Before that, they resorted to the help of various improvised means.

Now let's talk about various options substitute for parchment paper. We will also name false methods that will only spoil baking.

1) Option number one is to not use any intermediate attribute. It is not necessary to cover the baking sheet with something.

His can be lubricated or margarine. This option is not suitable for all baking.

Pies, cakes, cookies, casseroles with such an oil layer on a baking sheet will gain rich taste. In addition to the butter, breadcrumbs or semolina are sprinkled on top.

In very extreme cases, regular flour can be used. Only she has the ability to burn.

This option (butter + crackers / semolina) is undesirable for meringues, cakes and macaroons. These items will stick to the pan.

2) Instead of parchment paper you can use sewing vellum. This is a special thin paper for sketching. It fully justifies its use. Just be sure to take high-quality, because there are many fakes.

A fake version will not only spoil cooking masterpiece but it can be harmful to health. A small drawback of tracing paper is its thinness. Baking that is too wet can corrode the paper.

3) A good substitute for parchment paper is bag of flour. It is made from edible parchment paper, which is excellent for baking. Any concerns about using such an attribute?

Lubricate it with butter for the first time. It will not be superfluous to play it safe. Bags and bags for store baking are made from similar paper. Therefore, their use is justified.

4) Exists special absorbent paper. It is able to absorb all excess moisture, does not sag, does not burn, does not require any lubrication, heats up quickly.

In addition to all this, it can be used up to five times and even stored in it. ready meal and serve.

5) Many housewives take a regular sheet of A4 office paper instead of parchment paper. Before use, it is thoroughly soaked with vegetable oil or smeared with butter.

The proposed option is considered erroneous. Because the cake burns evenly. In addition, it also dries to the leaf.

If there is absolutely nothing to replace parchment paper, then you can resort to the indicated method.

It is only suitable for quick baking. The result is completely unpredictable. Be prepared for the fact that the entire contents of the pan will go to the trash can.

6) In addition to household improvised means, there are specialized baking attributes as an alternative to parchment paper. The leadership here is silicone mat. This option is to some extent even better than paper.

It is thin, elastic, heat resistant. In addition, the silicone mat is reusable. Spend once and use for a long time.

7) Today it is becoming more and more popular silicone coated paper. It is an order of magnitude better than parchment and can be used several times (no more than eight).

8) Foil works as a substitute for parchment. In this case, it is necessary to control the baking process to the utmost. Often baking on the foil burns. Therefore, constant control - turning over, changing position - is necessary.

9) In a very extreme case, you can resort to using a baking bag. This option is well suited to the worst.

Since the quality of baking is not controlled in any way and the final result is not guaranteed. The only thing this attribute does is prevent the food from burning.

What absolutely can not replace parchment paper

There are a number of alternatives to parchment paper that should absolutely not be used:

1) Newspaper. Even our grandmothers were armed with this attribute during baking. It was well smeared with oil and lined the bottom of the container. Remember: newspaper is not allowed!

It is unhygienic and unhealthy. The newspaper catches fire easily, and the letters are printed with ink that is made from harmful substances.

2) Sheet of paper. In a clean, unoiled form, it will ignite and cause an accident.

3) Plastic bag. It melts under the influence of temperature, stinks and releases toxic substances. Its use is dangerous!

4) Vegetable oil in its purest form. The oiled baking sheet will burn. The dish will acquire an inedible aftertaste and a burnt aroma.

There are plenty of options offered. You choose. Remember the main thing: before using any of the attributes, try it in a demo version. This will ensure the safety and suitability of the product.

Delicious culinary delights!