cynupstateny
Well-known member
can't find it. The last time I bought them from The Baking Queen and was not satisfied with the quality. Where do you folks purchase it?
Grocery store is super expensive!
Grocery store is super expensive!
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Looking to buy parchment sheets on the internet. Thought there was a thread but, as usual, I
- Thread starter cynupstateny
- Start date
Is this the thread you were looking for, Cyn??
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=162255
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=162255
I buy full-size and split down the middle. They come in a box of 1000 sheets
and one full works perfectly when making a pie....I just fold half over the dough to roll and don't have to add extra flour.
The shipping and parchment costs when buying 1000 can be shared/split amoung friends. Cost is ~$31 for 1000. Not sure what shipping would cost.
When doing gingerbread, I split the paper in half and sandwich the dough, placing wooden dowel spacers to keep an even thickness. After rolling out and removing the top sheet, I cut the pattern, pull away the excess dough and slide the entire bottom sheet onto the cookie sheet to bake.
When making cake circles with ladyfinger batter, I flip over the parchment and trace out the cake pan sizes. Then flip over and pipe the dough with a 1/2" opening (or no tip at all...the pastry bag opening is typically large enough).
I recently posted how to roll up cookie batter into tube shapes using parchment, then roll up the ends and store in the freezer.
I just love parchment.
and one full works perfectly when making a pie....I just fold half over the dough to roll and don't have to add extra flour.
The shipping and parchment costs when buying 1000 can be shared/split amoung friends. Cost is ~$31 for 1000. Not sure what shipping would cost.
When doing gingerbread, I split the paper in half and sandwich the dough, placing wooden dowel spacers to keep an even thickness. After rolling out and removing the top sheet, I cut the pattern, pull away the excess dough and slide the entire bottom sheet onto the cookie sheet to bake.
When making cake circles with ladyfinger batter, I flip over the parchment and trace out the cake pan sizes. Then flip over and pipe the dough with a 1/2" opening (or no tip at all...the pastry bag opening is typically large enough).
I recently posted how to roll up cookie batter into tube shapes using parchment, then roll up the ends and store in the freezer.
I just love parchment.
cynupstateny
Well-known member
At what site do you purchase yours, Mar, and have you ever had a problem with sticking?
cynupstateny
Well-known member
Closest Costco is several hundred miles away.
janet-in-nc
Well-known member
I'll look tomorrow. I'd be glad to send it to you if they have it still.
cynupstateny
Well-known member
I'll try the resto supply store next week. Thanks!
cynupstateny
Well-known member
Thanks, Janet. Please look at my answer to Traca.
Also, no problem with sticking. I read a lot of baking books and do what that baker recommends for
their cookie.
If they recommend parchment, I use that.
If they recommend Silpat I use that.
If they say "grease" I grease.
Alice Medrich has one cookie where she insists it's best if nothing is used between the dough and hot pan.
Hey, if it's good enough for Alice....
their cookie.
If they recommend parchment, I use that.
If they recommend Silpat I use that.
If they say "grease" I grease.
Alice Medrich has one cookie where she insists it's best if nothing is used between the dough and hot pan.
Hey, if it's good enough for Alice....
cynupstateny
Well-known member
Thanks to all!