Cooking For Engineers

mumu33 · Joined: 14 Jul 2006 Posts: 51

Hi,
Was wandering if someone could tell me if by using parchment paper to line a cookie sheet would make a crispier cookie? Also when using parchment paper does the cookie brown faster?

Thanks
Mumu

SirShazar · Joined: 30 Jul 2007 Posts: 89

It won't make a difference in terms of browning, but it is nonstick.

mumu33 · Joined: 14 Jul 2006 Posts: 51

Reason ask was told if using a air bake cookie sheet and used parchment paper on it it would produce a crispier cookie and more even browning. Any one else heard of this? So I thought using parchment paper would produce a crispier cookie on a reg. cookie pan? Any help on this?

Mumu

AdmNaismith not signed in · Guest

I think Alton Brown has a 3-fold recipe for a crispy, a regular, and a cakey cookie. Search around for that. The baking sheet has little to do with it.
Basically you are looking for a recipe with a maximum amount of butter/shortening, and a minimum amount of flour.

GaryProtein · Joined: 26 Oct 2005 Posts: 535

mumu33 · Joined: 14 Jul 2006 Posts: 51

Gary Protein,

When you use your double layer air sheets ,how does your cookie turn out? Brown, less brown, or what ? Do you use parchment paper with it? Been reading if you use parchment paper with these types of pan will have a browner bottom on bottom, but what you said this is not true, Right?

Thanks,

Mumu

mumu33 · Joined: 14 Jul 2006 Posts: 51

Using parchment paper in lining cake pans ,do you grease and flour paper ?

Mumu

Michael Chu · Joined: 10 May 2005 Posts: 1654 Location: Austin, TX (USA)

mumu33 · Joined: 14 Jul 2006 Posts: 51

Sorry if i did ask you, but thought it was only on greasing it, not flouring it. Im making a cake that says in recipe to line pan with parchment paper and to make sure you grease and flour it.

Mumu

Michael Chu · Joined: 10 May 2005 Posts: 1654 Location: Austin, TX (USA)

What type of cake are you making? It's kind of weird to have to grease and flour the paper since you can just easily peel it off the cake as you remove it to cool. However, if the cake is exceptionally "sticky" then you may want to grease and flour it - so the type of cake would be interesting information to know.

mumu33 · Joined: 14 Jul 2006 Posts: 51

I just found out the recipe i have is from a friend who says the only reason she did this is for ulimate cake release insurance.

Mumu

mumu33 · Joined: 14 Jul 2006 Posts: 51

was wandering on the cake pan how do you grease and flour the sides of pan, or do you not. Would be using parchment paper and having trouble getting paper along sides. HELP.

Thanks
mumu

GaryProtein · Joined: 26 Oct 2005 Posts: 535

Just grease the sides of the pan using your hands, NOT with a buttery paper towel over them which will minimize the butter on the sides, then put in an ounce or so of sifted flour, shake it to cover, then spill out what's left. You don't need parchment paper on the sides. The key is to have some flour left that you need to spill out. The cake will come out very nicely. Don't stir batter after you pour it in. Let it settle itself.

If it is a dark chocolate cake, you can coat the greased sides with cocoa powder or a mix of cocoa and flour if you like. That adds a nice chocolatey coat.

mumu33 · Joined: 14 Jul 2006 Posts: 51

thank you for your advice. Is greasing the pan before you put parchment paper in right or can you not grease pan and put parchment paper in. Just starting off in baking and would like to get off on the right foot on which way to do this . Reynolds web site say not to grease the pan first just lay parchment paper circle on bottom of pan and if desired grease sides, and other places see greasing pan first before using parchment paper, could you please give me your advice on this.

Mumu

SirShazar · Joined: 30 Jul 2007 Posts: 89

In this case the only purpose of greasing the pan would be to help adhere the parchment to the pan.