UltraBake Parchment Paper Sheets - 12 × 16½
by UltraBake
Our Price: $11.00
Availability: Usually ships in 1-2 business days
Category: Home
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Product Details
Manufacturer: UltraBakeBrand: UltraBake
Edition: Kitchen
Publisher: UltraBake
Studio: UltraBake
Music Label: UltraBake
Product features:
- Parchment paper is perfect for non-stick baking and cooking and ensures easy cleanup. Use it to...
- Pack of 100 precut sheets
- Size: 12 × 16½
- Dimensions: 16½"L × 12"W (approx.)
Description of UltraBake Parchment Paper Sheets - 12 × 16½
Parchment paper is perfect for non-stick baking and cooking and ensures easy cleanup. Use it to line cookie sheets and cake pans to prevent sticking (wet the paper to easily mould it to the shape of the baking pan). Simplify cookie baking by preparing cookies on a piece of parchment paper, then slide the parchment paper onto a cookie sheet for baking and slide the parchment paper onto a cooling rack for cooling. Great for use in microwave ovens and for preparing foods "en papillote" (baked in parchment). Parchment paper also makes for easy separation of frozen foods (for example, stacks of hamburger patties) or line pans with parchment paper for easy removal of frozen desserts from the pan. Parchment paper can also be used to form piping bags and to create a tall collar when preparing a souffle.Suitable for use in conventional ovens up to 450°F/230C and in the microwave; not intended for use on barbeques or on open flame. Reusable (approx. 4 - 6 uses); the paper may brown around the edges with repeated use, but it is still fine to use. 100% biodegradable and compostable.
Pack of 100 precut sheets
Size: 12 × 16½
Dimensions: 16½"L × 12"W (approx.)
Materials: Silicone coated vegetable parchment (100% pure cellulose fibre)
Product of Canada
Kosher pareve (not repackaged under kashrut supervision)
NOTE: Parchment paper sheets are rolled for shipping and storage; lay flat to unfurl.
Tools and Hardware Reviews of UltraBake Parchment Paper Sheets - 12 × 16½
Customer Review: Pre-cut, flat sheets of parchment paper are the way to go!
Summary: 5 Stars
I've used parchment paper for a number of years, but discovered during Boot Camp at the Culinary Institute of America in Hyde Park that I was an absolute rookie in the parchment paper world.
I had always bought rolls of parchment paper and cussed at cutting it to size and trying to make it lie flat, particularly when making pizza. Our chef nonchalantly picked up a pre-cut sheet while making one of the dozens of practical demos -- I totally lost the point of his demo, but admired the big pack of pre-cut paper, lying flat, and a dream to use.
When I got home, I donated my unused roll to a friend who's a much better cook than I am (bit of envy there, I suppose) -- but also gave her a dozen flat sheets from the pack I bought from the professional supply store five miles north of the CIA campus. She was an instant convert as well -- and we amused ourselves for a few days considering who she should give her two unused rolls of parchment paper to.
Parchment paper is a wonderful aid in baking, of course, but there three other uses I find particularly helpful.
As mentioned earlier, I put a sheet of parchment paper on top of my peel, add the pizza dough, assemble the toppings, cut any over hanging paper off, and slide the pizza off the peel onto the hot stone. The parchment paper will brown but not burn under the pizza, the pizza is easily removed from the stone, and I don't have all of the mess of cleaning up the classic corn meal that used to provide a slippery surface.
Second, cooking en papillote, or in paper, produces an elegant, aromatic version of fish, chicken and other foods. The technique is easy: fold the sheet in half, cut out a heart shaped sheet, open it, place the fish, say, into the middle of the heart, add stock or water, and whatever spices that light your fire, crimp the edges all the way around the cut end, folding one side over the other, and bake for 20 or 25 minutes at 425 F until the fish is flaky.
Third, parchment paper works wonderfully for non-stick oven roasting & browning without using oils or grease. And, of course, there is no cleanup if you add flavorings like a bit of honey or maple syrup. (I compared parchment paper with Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat, and preferred the paper for every single use.)
"Cook's Illustrated" has tested the professional versions of parchment paper against the types usually sold to consumers, and for almost all uses the consumer version does pretty well. The main differences are really that the professional version is heavier and can stand higher heats and is invariably sold flat and pre-cut. So, buying parchment paper meant for consumer use is just fine for most cooks.
"Cook's" downgraded some papers for small size -- they couldn't handle a 12 or 14 inch pizza, for example. This manufacturer offers a larger size of this product as well: UltraBake Parchment Paper Sheets - 15 × 21.
But -- shop carefully for price. One can find even the pre-cut versions I like at widely different price points. And -- if you can find a professional supply house, do as my friend and I do, buy a full pack and share the cost and the paper.
Robert C. Ross 2010
Baking Tools & Accessories
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