On Nov 10, 2:53*pm, Andy > wrote:
> Nancy2 said...
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> > On Nov 10, 7:29*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?
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> >> Andy
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> > Parchment or non-stick foil.
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> > N.
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> Nancy2,
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> Non-stick foil? I've seen it advertised. ICK!!!
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> Andy- Hide quoted text -
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> - Show quoted text -

What's ick about it? It's called "Release" foil. It saves having to
grease foil when you bake something - I use it all the time to line a
small shallow pan to bake stuff in the toaster oven. It's also really
handy to cover sticky left-overs like lasagne or mac 'n cheese,
because it doesn't stick to the food. I can't do without it.

N.