My parchment paper soaked in oil after finish baking cookies

My parchment paper soaked in oil after finish baking cookies - Beige Cookie With Filling

Is this normal? I noticed that sometimes it can get really wet and I can even see the yellow liquid on my paper. However, sometimes it isn't wet at all and I can re-use my paper 2-3 times. What could be the cause of this?



Best Answer

Some recipes will normally leach the fat in the recipe. Some recipes just do it some of the time, other recipes are notorious for doing it all the time. Generally, it's nothing you have done wrong, fats just do that sometimes.




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Does oil soak through parchment paper?

The surface of parchment, also called sulfurized paper, is hard, smooth, and impermeable so it won't soak up grease or moisture.

What happens if baking paper gets wet?

Parchment paper is strong, even when it's wet. Crumple it, put it under water, press it to eliminate the excess of water then unfold it. It will be easier to make it fit the recipient you want to protect. Also, I learned that you can use it almost any time a recipe tells you to put some butter on your cake mold.

Does parchment paper burn in oil?

If you have read the article, linked above, on oil fires, you will have learned the difference between combustible and flammable materials. Parchment paper is flammable. Just like the shirt you are wearing is probably flammable. Just like most of your house is flammable.

What happens if you overheat parchment paper?

Parchment paper can darken and turn brittle if baked at high temperatures, but it won't burn or release noxious chemicals. If baking it for longer than 30 minutes, seek out a paper that's rated for use at least 450 degrees.



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More answers regarding my parchment paper soaked in oil after finish baking cookies

Answer 2

Jolenealaska is correct when we are talking about the difference between recipes. If it happens when you are using the same recipe, it is a sign of a temperature difference. In general, the same recipe will leach more fat if baked more slowly. So if you have a recipe which generally doesn't leach much, but one time it did leach, your oven was probably set too low, or not had not yet reached the preheat setting.

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