The Joy Of Baking Parchment - American Home Cook Blog at Allrecipes.com - 324706

American Home Cook

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 cupboard. 

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. 

 
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Cynthia Ross

Home Town
Beverly Hills, California, USA
Living In
San Angelo, Texas, USA

Member Since
Sep. 2010

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Healthy, Dessert, Quick & Easy, Gourmet

Hobbies
Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Charity Work

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About Me
"Travel and cooking are my passions. I considered attending the Cordon Bleu, but decided I'd rather be a professional traveler who cooks for a hobby, than a professional chef who has little time to travel. I believe food. language and music are the best ways to explore culture." I'm working now as a flight attendant for a global airline. I learn as much as I can from our on-board chefs, as they have worked in the best kitchens on the planet! I'm proud to be an allrecipes Allstar this year! (2012-2013) What an honor to be part of this community! I'm looking forward to cooking with you this coming year!
My favorite things to cook
I make a great grilled cheese sandwich, but I've also mastered more difficult dishes. My cooking goal is to master artistic, delicious restaurant-style dishes.
My favorite family cooking traditions
My Grandmother and I were very close. She basically raised me, and thankfully passed along her cooking skills. We enjoyed watching Rachael Ray together. One of my favorite TV chefs in Michael Smith, from Canada. He's creative and very cool.
My cooking triumphs
I've attended a cooking workshop led by a handsome and charming French man who was voted the Chef of The Year. I've also won blue and red ribbons for my baking. The newspaper featured one of my recipes after winning a blue ribbon. I was 15 years old then. The food editor wrote that I "squealed with typical teenage glee" when I found out I won. She was right. And I still squeal to this day when I'm really happy about something. I also won second prize in the Barrington Chili Cook-off about ten years ago. I'm very proud of that!
My cooking tragedies
Trying and failing is an important part of the creative process. The first pancake almost never turns out right. I've overcooked many good pieces of beef, until I bought a good meat thermometer. My first batch of cinnamon rolls turned out like little hockey pucks because I did not activate the yeast properly. I've come a long way since then.
 
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