blAndy blabbled:

> Nancy2 said...
>
> > On Nov 10, 2:53 pm, Andy > wrote:
> >> Nancy2 said...
> >>
> >>
> >>
> >>
> >>
> >>
> >>
> >> > On Nov 10, 7:29 am, Andy > wrote:
> >> >> Perhaps asked before...
> >>
> >> >> 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
> sti
> > ck
> >> > as
> >> >> greasing the pan itself but so much easier cleanup. It's got a
> silicon
> > e
> >> n
> >> > on-
> >> >> stick property to it.
> >>
> >> >> Greased baking sheet OR parchment paper or the new-age silicone
> baking
> >> >> sheets? Which do you prefer?
> >>
> >> >> Andy
> >>
> >> > Parchment or non-stick foil.
> >>
> >> > N.
> >>
> >> Nancy2,
> >>
> >> Non-stick foil? I've seen it advertised. ICK!!!
> >>
> >> Andy- Hide quoted text -
> >>
> >> - 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.
>
>
> Nancy,
>
> It's probably OK, only I just can't imagine it laying around in a roll for
> any long measure of time.


'Tis no worse than that old toilet paper roll tube you've been
"************" into for years now...


--
Best
Greg