Average Reviews:
(More customer reviews)This paper works very well for all the reasons other cooks have mentioned here, but this product suffers grieviously when compared to other versions such as UltraBake Parchment Paper Sheets - 12 × 16½.
As I wrote in my review of that product:
I've used parchment paper for a number of years, but discovered during Boot Camp at the Culinary Institute of America in Hyde Park that I was an absolute rookie in the parchment paper world.
I had always bought rolls of parchment paper and cussed at cutting it to size and trying to make it lie flat, particularly when making pizza. Our chef nonchalantly picked up a pre-cut sheet while making one of the dozens of practical demos -- I totally lost the point of his demo, but admired the big pack of pre-cut paper, lying flat, and a dream to use.
When I got home, I donated my unused roll to a friend who's a much better cook than I am (bit of envy there, I suppose) -- but also gave her a dozen flat sheets from the pack I bought from the professional supply store five miles north of the CIA campus. She was an instant convert as well -- and we amused ourselves for a few days considering who she should give her two unused rolls of parchment paper to.
Parchment paper is a wonderful aid in baking, of course, but there three other uses I find particularly helpful.
As mentioned earlier, I put a sheet of parchment paper on top of my peel, add the pizza dough, assemble the toppings, cut any over hanging paper off, and slide the pizza off the peel onto the hot stone. The parchment paper will brown but not burn under the pizza, the pizza is easily removed from the stone, and I don't have all of the mess of cleaning up the classic corn meal that used to provide a slippery surface.
Cooking en papillote, or in paper, produces an elegant, aromatic version of fish, chicken and other foods. The technique is easy: fold the sheetin in half, cut out a heart shaped sheet, open it, place the fish, say, into the middle of the heart, add stock or water, and whatever spices that light your fire, crimp the edges all the way around the cut end, folding one side over the other, and bake for 20 or 25 minutes at 425 F until the fish is flaky.
Third, parchment paper works wonderfully for non-stick oven roasting & browning without using oils or grease. And, of course, there is no cleanup if you add flavorings like a bit of honey or maple syrup. (I compared parchment paper with Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat, and preferred the paper for every single use.)
"Cook's Illustrated" has tested the professional versions of parchment paper against the types usually sold to consumers, and for almost all uses the consumer version does pretty well. The main differences are really that the professional version is heavier and can stand higher heats and is invariably sold flat and pre-cut. So, buying parchment paper meant for consumer use is just fine for most cooks.
But -- shop carefully for price. One can find even the pre-cut versions I like at widely different price points. And -- if you can find a professional supply house, do as my friend and I do, buy a full pack and share the cost and the paper.
Robert C. Ross 2010
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Beyond Gourmet Unbleached Parchment Paper, 71-Square Foot RollEliminate the mess and hassle of coating baking pans with grease and oil, while also feeling good about being healthy and echo friendly. Beyond Gourmet\'s Unbleached Parchment Paper is designed to eliminate the need to grease or oil pots and pans. It creates a quick, healthy, mess free nonstick surface. Product is Green Seal Certified; no chlorine is used in making this parchment paper. Even the packaging is "green" - made of 100-percent recycled material. Its oven and microwave safe, so you can wrap nearly any food item with paper - veggies, poultry, fish - and bake or microwave. Oven safe to 450 degrees. Jumbo sized roll; paper measures 65.6-feet long by 13-inches wide; 71 total square feet.
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