No Parchment Paper? No Problem - Tip of the Day

by Adeena Sussman, Posted Feb 17th 2010 @ 9:00AM

Using parchment paper is a great way to prevent baked goods like cookies and puff pastry from sticking to cooking surfaces, but what can you do if you haven't got any on hand?

Photo: Mykl Roventine, Flickr

Trim a full-sized brown paper supermarket bag along the seams, discarding the bottom and sides. Trim the remaining two large rectangles to fit your baking sheet, and use like parchment paper for making meringues, cookies or recipes that call for puff pastry.

Filed Under: Tip of the Day
Tags: baking, parchment paper, ParchmentPaper

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Reader comments (Page 1 of 1)

2-21-2010 @7:01AM Robert Hayden said... Parchment paper is expensive but it can be used over many times if folded and put away.

As for eggs your way of cooking them is right. Only a few drops of white vinegar will insure no cracks. Brown eggs cost more but have harder shells. Shelling eggs is easy if you crack the narrow end and place a small teaspoon inside working the shell off. The ice water works. The faucet water works, but the teaspoon is the best.
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