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Wed Nov 22, 2017, 04:41 PM

Can I use wax paper when the recipe calls for parchment paper?

making parker house rolls

23 replies, 1907 views

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Reply Can I use wax paper when the recipe calls for parchment paper? (Original post)
Botany Nov 2017 OP
PoliticAverse Nov 2017 #1
sinkingfeeling Nov 2017 #2
irisblue Nov 2017 #3
Botany Nov 2017 #4
irisblue Nov 2017 #6
Botany Nov 2017 #7
irisblue Nov 2017 #9
Botany Nov 2017 #10
irisblue Nov 2017 #11
Botany Nov 2017 #13
radical noodle Nov 2017 #19
cbreezen Nov 2017 #5
Polly Hennessey Nov 2017 #8
saidsimplesimon Nov 2017 #12
dem in texas Nov 2017 #14
Botany Nov 2017 #16
dem in texas Nov 2017 #20
C_U_L8R Nov 2017 #15
OregonBlue Nov 2017 #17
Shrike47 Nov 2017 #18
PoindexterOglethorpe Nov 2017 #21
dem in texas Nov 2017 #22
PoindexterOglethorpe Nov 2017 #23

Response to Botany (Original post)

Wed Nov 22, 2017, 04:42 PM

1. Wax paper should not be used in the oven, unless you are making flaming rolls perhaps. n/t

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Response to Botany (Original post)

Wed Nov 22, 2017, 04:43 PM

2. Not for baking them. Wax paper will melt and at best, you'll have waxy rolls.

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Response to Botany (Original post)

Wed Nov 22, 2017, 04:44 PM

3. Google says no, fire hazard

"Unlike parchment paper, however, it is not heat-resistant and therefore should not be used in the oven, as the wax could melt, or even ignite. Another good option for lining baking sheets is a Silpat baking mat."
You got aluminum foil?

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Response to Botany (Reply #4)

Wed Nov 22, 2017, 04:50 PM

6. Keep a close eye on them

Weilands is open till 8 according to the website, I bought parchment paper from them before, & I just got back from Morse Rd Krogers.

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Response to irisblue (Reply #6)

Wed Nov 22, 2017, 04:53 PM

7. I was just at Weilands about 3 hours ago.

I used to take care of the original owners property. I miss John Williams.

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Response to Botany (Reply #7)

Wed Nov 22, 2017, 04:57 PM

9. He really was a fun cool dude.

And quick behind the butchers case! Sold me the best NY Strip Steak I ever ate/cooked.

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Response to irisblue (Reply #9)

Wed Nov 22, 2017, 05:02 PM

10. We traded work for food

At one time I told him what kind of meat i wanted in my goody box and he
said *#XXX!/^ Do I tell you what kind of plants to plant?

BTW I was the one who "found him" when he passed.

BTW part 2 John got me not pork tenderloins & the frozen filet mignons (best deal in the
store outside of the chicken legs and thighs)

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Response to Botany (Reply #10)

Wed Nov 22, 2017, 05:05 PM

11. You did an excellent job then.

I was very sorry when he slipped away.

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Response to irisblue (Reply #11)

Wed Nov 22, 2017, 05:14 PM

13. I went by his house and I saw the mail and papers were still on the front porch .....

.... I went to the store and got a Jr. manager* who kind of blew me off when I told
him somebody needed to check on John ASAP. The general manger of the store
checked a few hours later and found him @ his kitchen table. I had spoken w/ John
a few days earlier and he was in better sprits but he told me that he was done
w/the hospital and he wasn't going to an assisted living place either. He knew it was his
time and passed in his home like he wanted to. John had been a heavy smoker for
years and there was little they could do for him because of his heart disease and lung
problems.


* his daughter and son in law were out of town.

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Response to Botany (Reply #4)

Wed Nov 22, 2017, 08:34 PM

19. They can stick to foil unless you butter it. n/t

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Response to Botany (Original post)

Wed Nov 22, 2017, 04:46 PM

5. If you don't mind that candle flavor...

go for it.

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Response to Botany (Original post)

Wed Nov 22, 2017, 04:56 PM

8. No.

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Response to Polly Hennessey (Reply #8)

Wed Nov 22, 2017, 05:09 PM

12. I agree.

Most parchment paper is oven temp proof, wax paper could flame up, drip wax ruining the dish.

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Response to Botany (Original post)

Wed Nov 22, 2017, 05:20 PM

14. I have made Parket House rolls many times, always baked in a buttered Pan

I bake yeast rolls and breads all the time and have never heard of using parchment paper. It would keep the rolls from sticking to the pan, but that should not be a problem if the rolls are cooked the correct time and temp. That said, I always line my cookie sheets with parchment paper so my cookies come off the sheet easily. Plus the parchment paper can be used over and over, then when you are done baking, the cookie sheets clean up easily.

I use waxed paper when I roll out pie dough, makes clean-up easier. And I always use waxed paper to line the bottom of cake pans. When you turn the baked cake out on the cooling rack, the waxed paper comes out with the cake so the cake doesn't stick to the pan and then you just lift the waxed paper off the layer before it cools.

I keep both waxed paper and parchment paper in my pantry at all times. If you want to line your baking pan, you can use aluminum foil. That is what I used for many years before parchment paper was available in the supermarket.

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Response to dem in texas (Reply #14)

Wed Nov 22, 2017, 05:25 PM

16. Do you just use butter to line the pan or do you use some flour too?

BTW do you fold over the dough when making the rolls?

the recipe I will use is this.

http://www.foodnetwork.com/recipes/bobby-flay/parker-house-rolls-recipe2-1916763

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Response to Botany (Reply #16)

Thu Nov 23, 2017, 11:24 PM

20. just butter the pan, don't need flour.

I looked at the Bobby Flay recipe and that is not a classic Parker House Roll, just a plain dinner roll, When making Parker House rolls, you are supposed to made a deep cut in the center of the roll. Then after they are baked, they are easy to break in half so you can put some butter in the middle where the crease is. You have to crowd Parker House in a pan or put them in muffin tins. The best pan for baking rolls (both dinner and sweet rolls) should have a side around it of about one inch. My favorite pan is about 9 x 14 inches and I use it for rolls of all types. I just use my fingers and smear some butter all around the inside making sure to get the corners. If you do this, your rolls will never stick and you will get a lovely golden crust on the bottom. My baking pans are the old silver aluminum pans. I also use pyrex dishes too. Don't like those dark metal pans.

I use a cookie sheet when I make coffee kringle, since it is a thin yeast bread that is cut in squares after baking. But I don't line it, just smear on some butter.

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Response to Botany (Original post)

Wed Nov 22, 2017, 05:23 PM

15. For rolls... what about butter?

The parchment is really just there to prevent sticking, no?
Seems like butter might be a tasty substitute.

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Response to Botany (Original post)

Wed Nov 22, 2017, 06:00 PM

17. I have been baking for about 55 years and before there was parchment paper we used butter or

shortening and flour. It works great. More cleanup but things don't stick. Be generous with the butter and flour. Some things do stick to foil.

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Response to Botany (Original post)

Wed Nov 22, 2017, 06:03 PM

18. I just butter the baking sheet.

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Response to Botany (Original post)

Fri Nov 24, 2017, 12:29 AM

21. For what it's worth, I've never used parchment paper.

I've seen lots of recipes that call for it, and I tend to ignore those recipes.

Here's a related tip: Do not, and I repeat DO NOT wrap the turkey entirely in aluminum foil.

Today I had a wonderful Thanksgiving dinner with friends. I lent my wonderful, slightly expensive (it cost me $75 about 25 years ago and is far and away the very best seventy five bucks I've ever spent) roasting pan with rack. I've used it many times over the past quarter century, and offered it to my friends because last year they used one of those aluminum pans -- and please, please, to all of you who use them, go out and buy a real pan -- and it was almost impossible to make the gravy, my assigned task.

Do I need to explain this? All of cooking is chemistry. An aluminum pan does not retain heat well, and so you tend to get a boiled turkey, not a properly roasted one.

Anyway, this year, my friends, who hadn't done much turkey roasting in a very long time other than last year, were happy once again to do the turkey and host several friends. (I made mashed potatoes, rolls, and did the gravy.) They, in their inexperience, wrapped the turkey in aluminum foil. Sigh. The aluminum foil flaked off, and I didn't fully appreciate that until, as I was making the gravy in that pan, kept on seeing more black things pop up. I tried tasting one, hoping it was burnt bits. Uh, oh. Aluminum foil. Luckily my friends had a strainer, so I kept on making the gravy, we strained it, no one consumed aluminum foil, and all was well.

I do want to reiterate that the money I spent on a good roasting pan with rack all those years ago was the very best money I have ever spent.

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Response to PoindexterOglethorpe (Reply #21)

Fri Nov 24, 2017, 02:00 PM

22. I totally agree

I also have a nice roasting pan with a rack, like you, I have had it for many years and use it over and over again. If you are serious about cooking, this type of pan is a must. Forget those aluminum throw away pans.

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Response to dem in texas (Reply #22)

Fri Nov 24, 2017, 02:28 PM

23. Absolutely.

As I said above, that was the best $75.00 I have ever spent. It's probably been used more than fifty times, so the per-use cost is now well below that of the throw away pans.

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