Unwieldy parchment paper
So this may sound totally random, but I always have the toughest time getting my parchment paper rolled out flat on my baking sheet! Unlike wax paper, which seems a little less unwieldy, it curls up as soon as I get it off the roll. And even though I'd like to spend the time flattening it out with a brick (or perhaps not), I'm wondering if anyone has a quick trick to keep my parchment paper from rolling back in on itself! Any ideas to get this baby flattened quick would be appreciated. Thanks!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
23 Comments:
Get to a restaurant supply and buy it already cut for half sheet. Come flat in the box, it is so worth it. Or precut it yourself and lay it under a heavy book night before.
JerzeeTomato at 2:40AM on 10/09/09
I have had the exact same problem. I have no fix for you unfortunately, I got so frustrated I just did not use parchment. Now I buy sheet pan size pieces of parchment from a restaurant supply store. They lie flat and fit on top of the fridge very nice, reduces a ton of cleanup sometimes.
sousvide at 2:43AM on 10/09/09
I'll put a ramekin on the corners or in the center until I can get the food onto the parchment. OR I'll put some creases into the parchment folding across the roll and then smooth the creases.
wookie at 3:12AM on 10/09/09
As long as I'm using it soon I find that flipping it over so that it would have to roll up under itself is helpful. Not always and not entirely, but it works long enough to get some cookies or whatever onto the parchment.
I have to highly agree with Jerzee regarding the precut version.
phenoderr at 3:15AM on 10/09/09
Are you greasing the sheet pan before you lay down the parchment paper?
tapioca at 5:06AM on 10/09/09
i cut a slightly bigger piece than i need and fold up the edges that are curling under
theonlyegg at 7:30AM on 10/09/09
As you unroll it you can try rolling it in the other direction around a rolling pin. That should help flatten it out a bit.
gingercookiewithlime at 7:46AM on 10/09/09
Am I the only one who doesn't have this problem?! I guess I'm lucky.
charm city cupcake at 7:48AM on 10/09/09
Screw rolled up parchment. It's a way to sell in the supermarket for a premium something that outlives its usefulness about 1/4 way through the roll for the very reason you cite.
I'm with those who suggest purchasing parchment from a restaurant supply store but not everyone has the space for it. Get together with others who might be interested in parchment and go in with them on a box. I have a box that lives on a wire rack and I slip a sheet out whenever I need it. One sheet cut in half covers a half-sheet tray (surprise...LOL).
Once you try real, flat parchment paper, you will NEVER look back.
Just found this - looks perfect for you. Warm up that credit card.
therealchiffonade at 8:10AM on 10/09/09
How funny. I was just thinking that the other day when I baked something. Just yesterday found where our restaurant supply company is so I will take Jerzee's advice and buy it from them.
arm1970 at 9:05AM on 10/09/09
I just lightly wet the surface upon which I am placing the parchment. The paper sticks just enough.
Knitter at 9:37AM on 10/09/09
"i cut a slightly bigger piece than i need and fold up the edges that are curling under"
@theonlyegg- I do that too. Or back roll opposite of the curl.
CJ McD at 11:10AM on 10/09/09
I also cut it a little long, then roll it back on itself, and fold the extra back to fit the inside of the pan.
I try not to sweat the slightly sloppy look. As soon as I get the batter or whatever on it, it behaves enough for me to ignore.
moibec at 11:20AM on 10/09/09
If you put a little smear of whatever you are making in the four corners under the paper, it will hold it down. Just a tad more to wash but worth it imo.
elisaday at 12:01PM on 10/09/09
Click the link I posted. 100 pieces of parchment for $3.99. No need for huge storage space and it completely eliminates the curling problem.
therealchiffonade at 12:29PM on 10/09/09
Since I've been unable to find pre-cut locally, and don't want to pay shipping fees, I love the pre-cutting method.
Whenver I get a box or two I just take a couple of my pans that I use parchment for, half sheets, quarter sheets, 12-inch toaster oven pan; and cut the roll up to fit my pans. Then I store the paper in between 2 sheet pans and it's flat by the time I need it.
Takes about 10 minutes to divide the roll up and completely eliminates the aggrevation of a sheet that won't stay flat! You could also invest in a Silpat or two which I also like.
bobcatsteph3 at 12:49PM on 10/09/09
There are times, I've considered dragging out the iron and ironing out the curling.
AnnieNT at 12:55PM on 10/09/09
The main reason I use parchment is so I don't have to wash the pan, so I can spend more time cooking and less time cleaning. Though Julia, Dorie, Martha and others instruct me to, I never grease the pan, lay the parchment, then grease and flour the parchment, and I've not had a sticking problem.
I use waxed paper for wrapping, not for baking, because of what it is--paper coated with wax, which means the baking sheets and pans have to be washed to get the wax off. Plus, the kitchen tends to smell like burning wax instead of cookies.
A box of 1,000 pan liners costs about $40 and lasts me for about two years, and I do an awful lot of baking and chocolate dipping.
betteirene at 1:01PM on 10/09/09
I also slightly wet the pan first, just enough to make the parchment stick.
caramel at 1:39PM on 10/09/09
It's really simple, wet the piece of paper at the tap!
I take the size I need off the roll, whether for a cake pan, a cookie sheet, round or square, and run the tap, quickly wet the piece, one side or both, it doesn't matter. Shake it off and press it into the tin or lay it on the cookie sheet, It becomes instantly strong and flexible and crams tight into the corners and the edges, and presses right up tight to whatever pan you're using.
I bake professionally, hundreds of cookies, brownies and cakes every week, and this is my fail safe technique. I haven't buttered or floured a pan in years, I use paper for everything.
Bake away!
TedeMalet at 2:12PM on 10/09/09
I use parchment for cookies to avoid having to scrape cookies off the pan and it definitely makes cleanup easier. As for greasing, flouring/cocoaing a cake pan, I continue to do so even if I'm using parchment. I love the clean, smooth surface left when a cake bakes against parchment.
therealchiffonade at 2:45PM on 10/09/09
Just wanted to send a quick thank you to everyone who posted on this! It was my very first question and it was great to get so many responses so quickly! :) Thanks especially to *therealchiffonade* for the link! Until those come in, I'll be making good use of everyone else's suggestions! :D
lil miss new yorker at 4:52PM on 10/09/09
I have to add my vote for "flat" -- much easier to use than the parchment that comes in rolls.
SavtaShayna at 5:36PM on 10/12/09