Why Do Chefs Use Parchment Paper?

eHow
July 4, 2011

Parchment paper is a chef’s secret weapon for baking and other cooking methods, and a great tool for home cooks to add to their pantries. Parchment paper is a heavy-duty food-safe paper that comes on rolls or in sheets and can be found in kitchen-supply shops and most grocery stores. Resistant to moisture and grease while able to withstand high temperatures, parchment paper facilitates tricks used by professionals that easily translate to your kitchen.

Lining Baking Sheets
Parchment paper is a non-stick surface, making it perfect for lining baking sheets. It's also used to line baking and loaf pans. Place a large sheet in the pan with overhang on two sides to use as handles after baking is complete. The entire batch is lifted out of the pan without sticking, making slicing easier without sides of a pan to contend with, and cooling on a wire rack is much faster. Parchment paper can line any baking pan for easy clean-up: just throw away the paper after cooking.

Rolling Out Dough
Parchment paper’s non-stick quality is also useful for rolling out pie dough. Place the dough between two large sheets of floured parchment and roll with a rolling pin or stretch with your hands. The dough sticks only to the disposable parchment, leaving hands and rolling pins clean. The absence of sticking also allows you to precisely roll dough more thinly and evenly. Dough can then be easily transferred to the baking pan on the parchment without tearing.

Piping Surface
Pastry chefs use parchment as a disposable surface for piping intricate embellishments for cakes. Delicate frosting designs solidify on the paper, then lift away easily with the help of a spatula for transfer to the cake. Parchment is also a great surface for making pralines, almond bark and chocolate decorations. Some chefs construct piping bags out of parchment for icing cakes and pastries -- the disposable bag is easy for cleanup.

Cooking en PapilloteCooking fish, poultry and vegetables in parchment paper is a classic French technique. Chefs make an envelope of parchment paper and place food and seasonings inside. The food steams and bakes without sticking, and the flavors are locked in the sealed pouch. The dish is often served right on the parchment, creating an elegantly rustic presentation. The method makes easy work of cooking delicate, flaky fish -- and it's a healthful option because it requires no added oils or fats.

References
“Everyday Food”; Parchment Paper; December 2003
 Modern Domestic: Kitchen Basics: How to Use Parchment Paper

Resources
“Real Simple”; 6 New Uses for Parchment Paper