The Joy of Baking Parchment
Mar. 31, 2014 7:04 pm
Updated: Mar. 31, 2014 7:05 pm
Who taught you how to cook? I attended the CIG: The Culinary Institute of Grandma. (That's my attempt at humor.)
My Grandmother was a wonderful cook and she taught me quite a bit when I was just a little girl. I remember she made pancakes once and dusted them with powdered sugar.
"Try a bite," she said. And then she cut open a fresh lemon and squeezed the juice on top.
"Now try a bite of this. The lemon cuts the sweetness."
It was the first time I learned to balance flavors.
My skills have improved a lot since those early days in my Grandma's kitchen.
I still like to cook with fresh, good quality ingredients and family-favorite brands. Reynolds is one of those brands. When allrecipes.com announced Reynolds was one of our sponsors this month, I was delighted! I already have some baking parchment in my
Baking parchment is great for cookie baking. I cut little squares of baking parchment and put them in ramekins when I make chocolate fondant. The parchment allows the dessert to perfectly slide out of the mold.
The folks at Reynolds encouraged us All Stars to bake cookies this month and to roll out the dough between sheets of parchment.
I usually dust the kitchen counter with flour for rolling and by the end of the day, I'm usually covered with flour and have a big mess to clean up. The parchment made clean-up a breeze.
Reynolds products are good quality, and I believe they're a good value. If Reynolds baking parchment was good enough for Grandma, it's good enough for me.