How to replace parchment paper in baking

Parchment paper is a very in-demand material in cooking, which is especially widely used in confectionery. This paper is also used for packing food products, as it keeps freshness for a long time. Every experienced hostess always has a roll of parchment paper in stock, but in some cases, if this material suddenly ran out, you can replace it.

What is parchment paper?

Culinary parchment paper is made using a special process. It is distinguished by the fact that it does not absorb moisture, oils and fats, due to what perfectly performs the function of packaging or well preserve the quality of baking. This material is made from ordinary filter paper. But due to the treatment with a solution of sulfuric acid in the material closed all the pores, and it becomes almost waterproof.

The creator of the first parchment paper was a French chemist named Figier. He invented the method of making parchment paper in the 19th century, and his technology quickly became popular. Over time, the method of production has not changed much, but there have been some improvements.

The most common applications of this material are cooking and medicine. Parchment paper has the following properties:

1. It does not prevent the penetration of air, due to which the packaging from it well preserves the freshness and taste of products.
2. Keeps products from foreign odors, fats and moisture, which also increases the shelf life of food.
3. Unlike other varieties of this material, it can bear high temperatures well, it does not catch fire, does not smolder, does not become brittle and fragile.
4. Even when wet, it does not lose its properties and remains as strong as when dry, while ordinary paper breaks into pieces in water.
5. Used more than once, even if it has been used in the oven, it does not lose its properties - throw it away as it gets dirty.
6. It is non-toxic, does not emit hazardous substances into the environment, and can be disposed of in the compost.
7. It is environmentally safe packaging, you can put pictures, logos on it.
8. Has a relatively short decay period, due to which it does not pollute the environment.

In the industry parchment paper is made in a variety of ways, depending on where it will be used.

Parchment paper - it is a completely safe, natural material, which is also called a vegetable parchment, because only natural raw materials are used as a basis. It is made from cellulose mixtures, resulting from the processing of hardwood and softwood. The result is a quality paper that does not contain plasticizers and toxic chemicals. After the paper layer is obtained, it is further treated with a 50 percent sulfuric acid solution, sometimes using zinc chloride.

This treatment damages the top layer of the paper and the chemical reaction forms esters and amyloids. These substances are distributed evenly over the surface. This firmly fixes all the fibers, making parchment paper incredibly strong and smooth. Smoothness is an important quality for culinary use, because it is due to this paper does not stick to the food.

Where to use

The main area of application of parchment paper - it's confectionary art and cooking. Most often this material is used as a lining for baking pans, so that baked goods do not stick to the metal and do not burn. But there are other uses.

Here is when parchment paper can be useful in the kitchen:

1. Rolling out shortbread dough.
2. Cooking yeast-filled baked goods, especially when it comes to sweets.
3. Heating food and defrosting in the microwave.
4. Freezing foods - paper should be used to cover the layers so that they do not stick together.
5. Cooking candy and other confections.
6. Baking fish and meat in the oven.
7. Baking muffins and biscuits.
8. Packing and storage of pies and cakes - in parchment paper they stay fresh for a long time.

Parchment paper keeps products fresh quite well, sometimes it is used as food film, wrapping in it sandwiches, rolls. Due to this, they do not stale and stay fresh for a long time.

Pros and cons for baking

Parchment paper, like other kitchen accessories, has its own pros and cons, which is important to consider when using it.

Here are the main advantages of parchment for baking:

1. Versatile material - it can be used for a variety of purposes.
2. Absolutely safe, does not release toxins and definitely will not harm your health.
3. A good packaging option, in parchment ordinary cookies, rolls or bread can be stored for 2-3 days longer without losing freshness.
4. Inexpensive, affordable - you can buy in almost every store.

The only drawback is that parchment paper is sometimes of poor quality, which causes it to burn or become brittle after exposure to high temperatures.

How to use parchment paper correctly

To make the best use of parchment paper, you need to know a few rules. It can be used for a variety of purposes, but most often it serves as a bed for the tray. Thanks to parchment, the food does not stick to the metal mold.

Here are the basic rules for using it:

1. Measure a piece so that it not only lines the bottom, but also covers the rims a little.
2. Cut and paste in a clean and, most importantly, dry baking pan.
3. If the mold is too large, overlap two sheets.

Parchment paper does not need to be oiled. After baking, you can simply throw it away, and the baking tray will remain clean.

What you can substitute for parchment paper when baking

Depending on what you need to cook, there are plenty of substitute alternatives. If you cook anything in the oven often enough, you can save significantly on the purchase of parchment if you replace this disposable material with alternatives.

Food-grade foil

For baking instead of parchment paper, you can use food foil, which is specifically designed for this purpose. But it's not the best alternative, because parchment doesn't stick as well to dough, meat, fish, and other foods.

To successfully use foil as an alternative to parchment, you should line the molds with it so that the glossy side is on the outside and the matte side does not touch the food. Then you'll have a better chance of cooking the food so that it doesn't stick. There is another important nuance - for baking, it is better to grease the foil with vegetable oil, fish and meat can be cooked just so.

Silicone mat.

As a substitute, you can use a mat - a mat made of silicone. In stores, in the departments with products for the kitchen you can find such mats of different sizes. They fully replace parchment, but they are also not disposable. Once you buy a mat made of food silicone, you can save a lot of money that you would have to constantly spend on buying foil or parchment.

It is better to choose a mat that is 2-3 mm thick. It is also important to give preference to those models that are painted in calm natural shades.

Writing paper

This is also a good substitute for parchment, but there are a few nuances of its use. First, this paper burns very quickly, so it should not be used without grease. Before you put the dough on it, you need to soak it in sunflower oil. This can affect the taste and flavor of the finished product. Therefore, it is better not to use writing paper for cooking, for example, meringues or biscuits, because as a result, you can get products with an unpleasant smell or a slightly rancid taste.

Sprinkles

In the old days, when parchment paper was a rarity and you might even say a luxury, our grandmothers used the simplest technology. They first greased the baking tray with grease or sunflower oil, and then sprinkled it with breadcrumbs, semolina or flour.

This method is good if you are baking, for example, shortbread cookies or yeast cakes. But if you want to make some gourmet dessert, crumbs of breadcrumbs or semolina will ruin the whole taste. In such cases, it is better to go to the store for parchment paper, because no alternative will perfectly replace it.

If you need to cook something in the microwave, you don't have to use sprinkles at all. You can take an ordinary piece of paper and soak it in vegetable oil. Sprinkles will not help in the microwave, on the contrary, they will worsen the quality of the food.

Use the sleeve.

There is a decent alternative to parchment paper on sale - this is an ordinary baking sleeve. It is very easy to use, it is also almost universal, but there is a disadvantage - it may not withstand too long exposure to high temperatures and stick to the food.

You can use the baking sleeve in many different ways. If you want to cook fish, vegetables or meat, you can put all the ingredients inside, tie the edges and send it to the oven. Before you finish baking, make a hole in the sleeve so that the excess moisture can escape from the dish.

If you want to make baked goods, you can cover the bottom of the baking tray with the sleeve and place the dough on it. You can also use the sleeve for biscuits and cakes, to line the mold, but in this case there is no guarantee that it will not stick to the dough. If you have to tear off the sleeve piece by piece from the cakes, it can ruin their appearance. The advantage of the sleeve is that it does not need to be greased with vegetable oil, it does an excellent job without it.

Silicone baking molds

The most popular type of pastry accessories today are products made of food-grade silicone. This material is non-toxic, perfectly withstands high temperatures without deforming or releasing harmful substances into the products. With silicone molds, you can make biscuits and other kinds of baked goods without using parchment paper. To keep your family as safe as possible, buy products from reputable brands that have the appropriate quality certificates. Good, quality silicone for baking can be distinguished by the following signs:

• Does not emit extraneous odors;
• does not lose its color after use;
• Does not deform in the oven;
• at least 3 mm thick - thinner versions are not as reliable;
• certified and recognized as suitable for use in cooking.

To choose such high-quality silicone, it is better to buy forms in stores that cooperate only with reliable suppliers. This way, there is a better chance of avoiding fakes.

Sunflower oil and fats.

A grease made from fats can be used as a protection against burning. Most often vegetable oil is used, but it is important that it is only a refined product without impurities and odors, otherwise it will spoil the aroma and taste of baked goods.

You can also use fats of animal origin. For example, lard is excellent, but you need to choose a purified product without odor. If the fat has a strange smell or taste, the baking will be spoiled.

Forms with non-stick coating

Today on sale there is a huge variety of baking forms, which have a non-stick, safe coating. Such devices are easy to use, reusable and do not release toxins into the food. You can buy them and forever forget about the need to use parchment paper.

What you can't replace parchment paper with

Not all materials are suitable for replacing parchment paper, since it is used in a high temperature environment and comes in contact with food. Therefore, it is important to understand that not everything is suitable as an alternative. These are the types of materials that are strictly forbidden for baking.

1. Newspapers. First, they are not resistant to combustion, and second, the ink contains toxic heavy metals, which, when baked, will penetrate into the food and then into the body.
2. Checkered and ruled notebook sheets. Although there is much less ink there, it is still present. Even small amounts of toxic substances can lead to negative health consequences, which is especially dangerous for children and people with weakened bodies.
3. Non-food-type silicone molds, such as those used to make soap, cast plaster figures. Such silicone releases toxins, and becomes very dangerous to health when the temperature rises.
4. Metal molds and foil when using a microwave oven. This is sure to cause breakage.
5. Waxed paper. Not only is it dangerous to your health, but it can also cause a fire. Although this material looks like parchment, it is not actually designed for cooking.
6. Polyethylene. It is strictly forbidden to use in the oven, because it is easily combustible. It can also release hazardous substances into the air and food. Polyethylene can only be used in a microwave oven, and that is not desirable.
7. Regular baking glass. It can burst in the oven. You can buy special molds made of heat-resistant glass. They withstand high temperatures very well, suitable for cooking casseroles and other products.

Parchment paper is a universal helper in the kitchen. But if you do not have this material on hand, you can use as an alternative other options with similar qualities.