Can I use parchment paper for all cookies
I would like to know if I can use parchment paper for any kind of cookie?
Best Answer
The short answer is yes. Parchment cannot be used as muffin/cupcake paper, (this actually goes without saying).
Parchment paper can be used for virtually anything, unless it is extremely oily and/or in a near liquid state.
Good luck.
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Quick Answer about "Can I use parchment paper for all cookies"
Parchment creates better cookies Unlike aluminum foil and wax paper, parchment is treated with silicone, giving it a non-stick quality. That translates to a freshly baked batch, without having to peel slivers of silver from the bottom of your baker's dozen.When should you not use parchment paper?
When Not to Use Parchment Paper. Parchment paper is not designed for high heat cooking. Avoid using it in your oven or on the grill if temperature will exceed 400 degrees, says Michelle Weaver, chef at Charleston Grill in South Carolina, as there's a chance it could catch fire.Can I use parchment paper instead of greasing a cookie sheet?
Yes, you can use parchment paper instead of shortening when baking cookies. Simply tear off a piece of parchment paper to fit on the baking surface of the baking sheet. Place cookies on the parchment paper and bake as directed.Can you use parchment paper for chocolate chip cookies?
Reconsider Your Baking Pan: Heavy-duty baking sheets or pans, lined with nonstick baking mats or parchment paper are the best surface for baking chocolate chip cookies.Do cookies spread more on parchment paper?
The less friction there is on the pan, the more cookies will spread. So an ungreased pan is best. If you can find untreated parchment paper, that will also help reduce spread\u2014but recent experience suggests that most parchment paper these days has some sort of nonstick coating on it.Cookie Science: Silicone Mats vs. Parchment Paper
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Answer 2
Parchment paper typically lists a maximum temperature of 400°F. If you start getting above that temperature (450-475°F), you'll start to see browning around the edges and it's crumbly after coming out of the oven.
Parchment that's close to the food is generally safe, because the moist dough itself can't get above boiling. In the cases where you have something that isn't moist (eg, drying out biscotti), you typically do using low heat.
I'm not aware of any cookie recipies that would be a problem, but if you had one that called for high-heat cooking, especially if the batter is low-moisture, I'd avoid using parchment, particularly for that last tray where you don't have the tray well-covered with cookies.
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