Cookaholics Bulletin Board

If anyone is looking to restock, KA is shipping parchment paper for free through Feb. 9 --here's the link:

http://links.e.kingarthurflour.net/servlet/MailView?ms=NDM4MzgzMAS2&r=MTEwMDMxNTg1NzcS1&j=MjYyNTA5MzQ0S0&mt=1&rt=0

I bought some of these last November when they ran the Free Shipping deal back then. If you haven't tried these sheets, you should. I have these and some GFS sheets and the KAF sheets are better. I baked some cookies a week ago using one of the KAF sheets and when I removed the cookies, you couldn't even tell that the sheet had been used, so they can be used more than once. I bought the Half Pan size and they come in a giant zipper lock bag which is great for storing them when not in use.

I bought the same thing and keep them on top of the refrigerator. Because they're in the zippered bag, they don't get dirty,

Done!

Thanks!!

I use Parchment paper for almost everything that goes into the oven, make clean up so easy. I found that putting pizza on the pizza stone when the crust is thin the way we like it, it is terribly hard to get it off without making a big mess. So now I put it on the stone with the parchment let the crust crisp up a couple of minutes and it slides right off no problem. By the way I bought a very nice inexpensive pizza stone for those in the market.
http://www.foodservicewarehouse.com/american-metalcraft/stone15/p382670.aspx

as recall it was less than $15 with shipping and it is great love it. When Barbara has a hard late night, I usually make pizza that would be tonight. Over the years Barbara has requested all kinds of different toppings and the more toppings it has the worse I like it, just plain ole cheese is what I like and have gone back to it and Barbara has admitted it is better pizza. I still haven't hit the formula for "Beach Pizza" but I hope to one day.

Back to parchment paper, I buy Reynolds at the market and it seems fine to me, I didn't know there was a difference in brands.

Contact me via PM if your in the market for an immersion blender, I found a really terrific one.

Barry

With pre-cut sheets of parchment, especially when they are packed flat, it is more about convenience than any observable difference in the baking quality of different brands. Once you are free from fighting the curl, it is difficult to go back to rolled parchment.

KA asks a premium price for their parchment so it is easier to justify buying it during a free shipping promotion.

I bought 1000 sheets (well, actually 500 since I split it with a friend) from the Baking Queen in the summer, so good for a while, I hope.
However...the parchment squares are intriguiging....I make lots of burgers for the freezer and these would be great. Oddly enough they are made in Canada, yet I've never seen them for sale here.

thanks Lindsay!

I don't mind the roll (I don't have room for the sheets, anyway) but Reynolds is too spendy for not much parchment paper. I'd be buying it every month. Plus it doesn't fit my pans well, so there's too much waste. It's bleached and it just doesn't work as well as most others I've tried.

Well, the sheets are intriguing, it sure would be better than busting your knuckles and fighting the curve those two things would make it worthwhile, add it may work better is even icing.

Thanks,
Barry

Wow, I just checked out that web site and that stuff is E_X_P_E_N_S_I_V_E but you guys have given me some good ideas. I am going to stick with the Reynolds and cut them ahead and press them flat and put them in some kind of packaging.

Thanks,
Barry