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Luvs2Cook
Kitchen Gear and Appliances The things needed to make those fabulous meals shown on the Food Network.
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10 Cooking with parchment paper vs. aluminum foil
Cooking with parchment paper vs. aluminum foil By Erica Marcus |erica.marcus@newsday.com4:03 PM EDT, March 31, 2009 Last fall you wrote about cooking beets in a package of aluminum foil. I use parchment paper to enclose the beets and wrap that in foil. Heavy metals in our food chain concern me, so I try to use parchment as a buffer - until scientists tell us the dangers of parchment paper. -- Joan Jablonsky, West Islip
This thoughtful suggestion to use parchment paper instead of aluminum foil perfectly illustrates the perils of knowing a little bit about food safety.
First of all, the term "heavy metal" usually refers to a potentially toxic element with a high atomic number - and, thus, a "heavy" atomic weight. Mercury's atomic number is 80, lead's is 82, plutonium's is 94. Aluminum weighs in at a buoyant 13. You could hardly get a less heavy metal.
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10 I use both but choose depending on what I am making.
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I mostly use foil.
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4 I use parchment mostly for cakes, cookies and foil for roasting
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10 I used parchment tonight on the sheet pan I roasted my veggies on.
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#6 permalink Crazy Ol' Southern Lady
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Parchment for baking (cakes, cookies, etc) and foil for lining sheet pans when I'm roasting.
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Quote:
Originally Posted by
Pluff Mudder Parchment for baking (cakes, cookies, etc) and foil for lining sheet pans when I'm roasting.
Pretty much the same way I do it.
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I use Parchment for baking and rarely use foil for anything expect wrapping leftovers.
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BerryBaby
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10 I use foil if it's something very greasy, veggies and things I use parchment.
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#10 permalink The Candyman!
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I have both and use them very rarely, but for baking things like cookies & biscuits, I use those silicone mats that you place on the sheetpan.
Save a lot of cleanup time, and you just wipe the mat and the pan with a damp sponge or rag when done!
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