On 10/19/2015 2:56 PM, Dave Smith wrote:
> On 2015-10-19 1:28 PM, Moe DeLoughan wrote:
>
>> It is extraordinarily helpful when you're mass producing something, or
>> baking something very delicate. It's also useful for lining containers
>> that will be filled with baked goods.
>
> My most frequent use of it is for lining cake pans for my Christmas
> light fruitcake.

Parchment paper is also good to use when making frozen desserts, e.g.,
line a bread-loaf pan with parchment paper to fill with a mousse that's
to be frozen.

Hmmm..... parchment paper would be much better to use than cellophane
wrap in a lot of cold applications (never hot!), I suppose (??) . . .

Sky

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Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
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