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Wrote off parchment paper for 8 years, a pastry chef in Savannah changed my mind in one afternoon
I always figured parchment was a crutch and that a properly greased pan did the same job for less money. Then I watched a chef at a shop on Bull Street slide a full sheet of tuiles off the pan with zero cracking, something I had never managed in 8 years of baking. The paper is not about sticking, it is about even heat and no hot spots on the bottom of thin cookies, which is why mine kept browning on one side. Anyone else find a cheap tool that fixed a problem you thought was your own bad technique?
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danielk847d ago
Did the chef actually say the paper is about even heat though? Because that's not really how it works. Parchment doesn't spread heat better than metal, it's actually a pretty good insulator, which is why it can slow browning on the bottom. The reason your tuiles slid off clean is that they never touched the pan in the first place. What saves thin cookies is the barrier, not some magic heat balance. Your greased pan was probably the real problem since grease pools and burns in spots, and that's what was browning one side more than the other.
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