Paper

Baking paper or greaseproof paper?

Baking paper is also known as

• baking parchment
• parchment paper
• kitchen parchment

This is a heavy, silicone-coated paper that's used to line pans so that candies
and baked goods won't stick. It's an expensive alternative to waxed paper,
but it's less sticky, so it's a good choice if you're making gooey items.

When to use baking paper

• baking cookies - use it to line baking trays that are not nonstick
• actually, you can use it to line any baking container that isn't nonstick
• sure saves A LOT of trouble greasing those trays!

Where to buy baking paper

• most supermarkets should sell it (the most common brand - Glad Bake. Cold Storage sells baking parchment by Waitrose)
• baking supplies shops e.g. Phoon Huat, Gim Him Lee have them too

(Glad Bake is a tad expensive - bout $3 for a 5 metre roll. You can get a 20 metre roll from Phoon Huat for about $5) (Mother is cringing cos she thinks it's a waste of $$ using baking paper)

How to use baking paper

• cut to required shape and use.

After baking, the paper feels somewhat "brittle" or "crispy". I've not had to re-use the paper as yet since I don't usually make large batches of cookies

Greaseproof paper, aka waxed paper.

Invented by Thomas Edison, this is paper that's coated with paraffin wax to make it resistant to moisture.

Maybe they should have named it "waterproof paper" instead, seeing what it actually is. It has a particular smell and is usually greyish & thinner than baking paper.

Not advisable to use any other kinds of paper when baking cos

(1) if they're coated with plastic...

(2)they may just burst into flames in the oven