I've nevered considered that before, but my observation is that parchment
is "greaseproof" and repels fats, including butter.

That aside, if I'm baking something with that much butter in it, it's
doubtful that I'd necessarily use parchment since it probably wouldn't
stick anyway.

Wayne

"Dee Randall" > wrote in
:

> Last night I was watching a Julia Child show (I think recorded from
> the day before) where a woman baker was baking/demonstrating some
> kind of tart/bread/pie with loads and loads of butter in it.
>
> As she was putting it in the oven on a baking sheet, Julia asked her
> if she would put it on parchment paper and the baker said, NO! - that
> the parchment paper would actually draw the butter out of the item and
> one would find loads of butter on the bottom of the parchment paper
> and that is not what she wanted.
>
> Even though I've seen parchment paper loaded with butter after baking,
> I've not *heard* this before, that parchment paper actually draws out
> the butter.
>
> Dee
>
>
> "Wayne Boatwright" > wrote in
> message .. .
>> "Dee Randall" > wrote in
>> :
>>
>> > snip>I assume that's also the reason that they should be
>> > immersed.<snip>
>>
>> Dee, that should have read, "...they should *not* be immersed." Sorry
>> for the confusion.
>>
>> >
>> > I'm not sure of your statement ?????, but I don't put them in my
>> > dishwasher. First, it's too small; second, if it says, do not
>> > immerse, I don't want water in the dishwasher coming in the 'holes'
>> > and staying there. I would think that putting them in the
>> > dishwasher would be almost the same as immersing them.
>>
>> That's my thought, too. I have a huge number of baking sheets, only
>> two of which are the air-cusioned type. Since I don't like cleaning
>> up, I rarely use them, the other sheets going into the dishwasher.
>> Using regular sheets, I always "double-pan" them and find that works
>> almost as well as the air-cusioned sheets.
>>
>> Having said all that, I really do prefer the air-cushioned sheets for
>> things that are particularly delicate. I never have to worry then
>> about over-browning.
>>
>> >
>> > I usually use parchment paper, but I've always wondered about the
>> > effectivenss of putting parchment paper on these cookie sheets that
>> > are made with a cushion of air "for the purpose of" preventing the
>> > cookies from burning (and sticking?); then to put parchment paper
>> > on top would be over kill or preventing the sheet from doing its
>> > job.
>> >
>> > I know you say, "... regardless of type..." Do you have this type
>> > of cookie sheet that you do use with parchment paper?
>>
>> Unless I've run out of parchment, I absolutely never put anything to
>> bake on a sheet without it. That goes for the regular sheets and the
>> air- cushioned. While there is *less* chance of sticking with the
>> air- cusioned sheets, it still can happen. Parchment absolutely
>> prevents it. Otherwise, it doesn't prevent or interfere with the
>> benefits of the sheet.
>>
>> The other thing for me (just a quirk, I guess)... For most things, I
>> don't like using a spatula for removing the items, partucularly
>> cookies. Rather, I wait until they are firm and almost cold, then
>> slightly twist and remove. This eliminates the roughed-up bottom
>> that spatulas often produce. Using parchment guarantees that this
>> method will work, while without the parchment the cooled cookies
>> would probably be stuck like glue.
>>
>> Wayne
>>
>> >
>> > Many thanks,
>> > Dee
>
>