Who's your dishwasher, Wayne -- tee hee!
Dee

"Wayne Boatwright" > wrote in message
. ..
> 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
> >
> >
>