Does the color of unbleached have an effect on baking time or cause burning on bottoms compared to using white parchment?
1379061
I agree with Nancy G. - I've had very good success with this product, with no burning on the bottom of food or difference in baking time.
1379062
Not that I can tell. If it does it's not an appreciable amount of time. I've not used to bake anything delicate though. Definitely has not caused any burning. I've not found any difference between white and these.
1379063
I have not noticed an effect on baking times, and for me, it does not cause burning on the bottoms of my cookies, etc. I like using this paper as it does not have chemicals in it, and the white parchment paper does; which can go into the product you are baking/cooking, etc.
1194223
No its quality coating no burning or discoloration, the color on the outside is also a nonstick coating, cleans easy and darn it's pretty :-)
577338
Chefs have been using parchment paper for eons. I suspect that there is no problem. If you worry about bleached parchment paper, then you'll also have to worry about all the other bleached papers we use every day: white coffee filters, white toilet tissue, white napkins, white paper towels, kleenex tissue, etc., etc. 8-)
1192703
I'm sorry that I can't answer this question definitively. It is unbleached, contains no chlorines, and is certified for kosher cooking. It does have a very smooth surface but not enough so to let a rolling pin glide. My husband often has to hold the two pieces of parchment steady while I roll out the dough in-between. However, it is great for baking; I've used it to make crackers, cookies, etc. Once I roll out the dough, I remove the top layer, shape the product, and leave them on the other layer of parchment which I simply lay in the pan to bake.
989679
The finish can effect the way things brown ... some materials and finishes cause baked goods to brown faster then others. (i.e. glass compared to metal compared to non stick) ...so this finish would be one that doesn't contribute to an acceleration in browning. It doesn't stop things from over browning if if you over cook or use too much heat.
517496
Maybe in a pinch. The parchment will probably ripple and curl, would be my guess. It might spill lightweight herbs. These sheets are a bit thicker and reusable. They lie flat during the dehydrating process. I use them on my cookie sheets also to prevent burning. Pretty versatile.
2148879
If you have an electric oven you will over brown with non-stick coated cookware. Because the dark color absorbs more heat than light colored. That's why putting a cookie sheet underneath will help by deflecting and causing more even heating.
215021
I tried to use it as a liner protector for the oven but i found that it's color started to change as if it is is going to burn , and its texture seemed to feel sticky , so i am only using it for short period baking.
998115
My mother always used an unglazed bottom Roemertopf. I am using a glazed one. The result is the same, as far as I can tell. You have to soak both of them before you use them.One thing I noticed, a glazed Roemertopf is easier to clean. Hope this helps. Happy holidays.
2155450
Not at all. In fact, lightly buttering the bread enhances the browning of the bread. Clean-up is easy, too.
2216883
I suppose it depends in what you bake. I only make cheesecakes in these and line the bottom with parchment paper for transferring later. Some butter does melt out from the crust, but I always have a tray underneath for a water bath so it doesn't get everywhere in the oven. The foil is a great idea as well if you are worried.
435995
U probably just found a better price, like I did! aMAZON LETS U COMPARE PRICES, WHICH I LOVE. I bought mine 1yr ago. it's ok as a ''backup''. the turkey I did, came out fine, but didn't brown on top. anything above top 'lip' on pan doesn't brown. I also baked browies & a cake...not too bad, WATCH TIME...they baked faster. on a scale of 1-10, I'd give it a 7. They should've made the top fit tighter, which is why when u bake items, WATCH 'EM!
2155449
I have done this several times now and endorse the other answer here: butter helps to brown the exterior, it hasnt burned on me yet, and I am still in awe of how easy this thing is to clean up. Enjoy!
153334
No, which makes me believe it's untreated parchment. If that's true, then it explains the huge sticking issue. At the moment, all the remaining sheets have been relegated to en papillote preperations and self-made cupcake containers.
1264001
I have cut circles of parchment paper which I use to line them and use my New York cheesecake recipe. I do not use a water bath and watch the cooking time very closely for the first few times. I also bake the graham crust for 10 minutes and let cook before filling.
1288588
I've never had this grill, and consequently never made my own bags. However, having used parchment paper previously for other uses, I would venture to guess that you should experience good results if you fold the edges, and then staple them in a couple of places to make sure the edges don't unfold.If you don't want the toxins from bleached parchment paper, I can't imagine you'd want whatever toxins are released from any kind of tape when it's heated to wind up in your food. Blech!!
44973
I would try the recipe with half all-purpose, except I use unbleached white and do the other half with a whole wheat flour and see how it turns out. Good Luck!!