On Nov 10, 10:05*am, Andy > wrote:
> merryb said...
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> > On Nov 10, 5:29*am, Andy > wrote:
> >> Perhaps asked before...
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> >> I've been using parchment paper to line a baking sheet for "baked
> 'fried'
> >> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick
> > as
> >> greasing the pan itself but so much easier cleanup. It's got a silicone
> n
> > on-
> >> stick property to it.
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> >> Greased baking sheet OR parchment paper or the new-age silicone baking
> >> sheets? Which do you prefer?
>
> >> Andy
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> > Silpats or Parchment!
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> merryb,
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> So... your choice?!?
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> Don't leave me in suspense!!!
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> Best,
>
> Andy- Hide quoted text -
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> - Show quoted text -

Ok, silpats. I guess it's the green part of me! I use both, but
probably use silpats the most...