Number One in a Series of Culinary Tortures

[muninnhuginn]

Ground Rice Under Fingernails

Ugh! 'Nuff said.

Also, what's happened to good old greaseproof paper? All recipes call for these days is baking parchment.

Is this some kind of class (note, that's a short "a" sound, none of this cl-arse-ss-ing around in this blog) thing? Is greaseproof paper somehow non-U? Or is baking parchment actually better. In a practical sense, that is. I'm sure it thinksknows it's better.

Comments

[loligo.livejournal.com]

Well, I know it's better for some uses, in that parchment soaks up a bit more moisture and thus promotes crisping. (Just found out that reheating pizza in the oven on a parchment-covered pan is the *best* way to do it -- so yummy!) But I wouldn't rule out snobbery, too. ;-)

[muninnhuginn]

parchment soaks up a bit more moisture and thus promotes crisping

That's useful to know. Ta.

[ex-lark-asc.livejournal.com]

I find baking parchment much better because it's more non-stick, and keeps its shape better - greaseproof tends to get so soggy it just tears, whereas baking parchment stays in one piece.