can't stand the use of parchment paper in cooking

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Just grease the pan with butter if you don’t want to use it. It’s not rocket science.

You can't use grease with butter when you're baking at 500F, genius.

DP. No need to be a twat about it.

Well, then don't be so dumb next time.

I'm a DP. Again, no need to be a twat about it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Just grease the pan with butter if you don’t want to use it. It’s not rocket science.

You can't use grease with butter when you're baking at 500F, genius.

DP. No need to be a twat about it.

Well, then don't be so dumb next time.

You are the idiot if you think 500F is a normal baking temp. Most baked goods are just fine with butter or another fat.

You are dumb and clearly know nothing about food science and the Maillard reaction.

Sourdough breads in the old world were cooked in rip roaring wood fired ovens that were well over 500F.

You ain't baking a pie or cupcakes dimwit, you are making bread. You do not use butter to grease pans when you need to cook at high temp unless you want foul tasting food because your butter burnt.

What can we do about foul and bitter posters?

Wood fired oven?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Just grease the pan with butter if you don’t want to use it. It’s not rocket science.

You can't use grease with butter when you're baking at 500F, genius.

DP. No need to be a twat about it.

Well, then don't be so dumb next time.

You are the idiot if you think 500F is a normal baking temp. Most baked goods are just fine with butter or another fat.

You are dumb and clearly know nothing about food science and the Maillard reaction.

Sourdough breads in the old world were cooked in rip roaring wood fired ovens that were well over 500F.

You ain't baking a pie or cupcakes dimwit, you are making bread. You do not use butter to grease pans when you need to cook at high temp unless you want foul tasting food because your butter burnt.

Further proof sourdough people are mean.

[Anonymous]

Anonymous wrote:Because it is absolutely covered in PFAS. Are there other alternatives to parchment paper? I keep trying to make sourdough bread, and nearly every recipe calls for lining some kind of container with parchment paper while baking the bread. Hate hate hate the thought of coating my bread and all that work in pfas.

So what are the alternatives? Sourdough has been around for thousands of years, they didn't have parchment paper back in the day...

Weirdo.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Just grease the pan with butter if you don’t want to use it. It’s not rocket science.

You can't use grease with butter when you're baking at 500F, genius.

DP. No need to be a twat about it.

Well, then don't be so dumb next time.

You are the idiot if you think 500F is a normal baking temp. Most baked goods are just fine with butter or another fat.

You are dumb and clearly know nothing about food science and the Maillard reaction.

Sourdough breads in the old world were cooked in rip roaring wood fired ovens that were well over 500F.

You ain't baking a pie or cupcakes dimwit, you are making bread. You do not use butter to grease pans when you need to cook at high temp unless you want foul tasting food because your butter burnt.

Further proof sourdough people are mean.

Sourdough tastes like a$$.

[Anonymous]

DP - but I just googled "ideal sourdough cooking temp" and this came up:

"While the bread is proofing, preheat your oven to 500°F (260°C) with a lidded cast iron pot inside of it for an hour.
...
Once the pot is in the oven, turn the heat down to 475°F (246°C) to bake. Set a timer for 20 minutes."

So it seems like 500f isnt that crazy of a temp. I don't think my oven goes to 500 though.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Just grease the pan with butter if you don’t want to use it. It’s not rocket science.

You can't use grease with butter when you're baking at 500F, genius.

DP. No need to be a twat about it.

Well, then don't be so dumb next time.

You are the idiot if you think 500F is a normal baking temp. Most baked goods are just fine with butter or another fat.

You are dumb and clearly know nothing about food science and the Maillard reaction.

Sourdough breads in the old world were cooked in rip roaring wood fired ovens that were well over 500F.

You ain't baking a pie or cupcakes dimwit, you are making bread. You do not use butter to grease pans when you need to cook at high temp unless you want foul tasting food because your butter burnt.

Further proof sourdough people are mean.

Sourdough tastes like a$$.

Yeah, we know you're the expert on what that tastes like. Want to explain how you became a connoisseur?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Just grease the pan with butter if you don’t want to use it. It’s not rocket science.

You can't use grease with butter when you're baking at 500F, genius.

DP. No need to be a twat about it.

Well, then don't be so dumb next time.

You are the idiot if you think 500F is a normal baking temp. Most baked goods are just fine with butter or another fat.

You are dumb and clearly know nothing about food science and the Maillard reaction.

Sourdough breads in the old world were cooked in rip roaring wood fired ovens that were well over 500F.

You ain't baking a pie or cupcakes dimwit, you are making bread. You do not use butter to grease pans when you need to cook at high temp unless you want foul tasting food because your butter burnt.

Further proof sourdough people are mean.

Sourdough tastes like a$$.

Yeah, we know you're the expert on what that tastes like. Want to explain how you became a connoisseur?

I've accidentally bought sourdough bread before. So gross.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Just grease the pan with butter if you don’t want to use it. It’s not rocket science.

You can't use grease with butter when you're baking at 500F, genius.

DP. No need to be a twat about it.

Well, then don't be so dumb next time.

You are the idiot if you think 500F is a normal baking temp. Most baked goods are just fine with butter or another fat.

You are dumb and clearly know nothing about food science and the Maillard reaction.

Sourdough breads in the old world were cooked in rip roaring wood fired ovens that were well over 500F.

You ain't baking a pie or cupcakes dimwit, you are making bread. You do not use butter to grease pans when you need to cook at high temp unless you want foul tasting food because your butter burnt.

Further proof sourdough people are mean.

Sourdough tastes like a$$.

Yeah, we know you're the expert on what that tastes like. Want to explain how you became a connoisseur?

I've accidentally bought sourdough bread before. So gross.

Sometimes, when no one is looking, I will have a sourdough sandwich with sliced deli meat and mayonnaise.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Just grease the pan with butter if you don’t want to use it. It’s not rocket science.

You can't use grease with butter when you're baking at 500F, genius.

DP. No need to be a twat about it.

Well, then don't be so dumb next time.

You are the idiot if you think 500F is a normal baking temp. Most baked goods are just fine with butter or another fat.

You are dumb and clearly know nothing about food science and the Maillard reaction.

Sourdough breads in the old world were cooked in rip roaring wood fired ovens that were well over 500F.

You ain't baking a pie or cupcakes dimwit, you are making bread. You do not use butter to grease pans when you need to cook at high temp unless you want foul tasting food because your butter burnt.

Further proof sourdough people are mean.

Sourdough tastes like a$$.

Yeah, we know you're the expert on what that tastes like. Want to explain how you became a connoisseur?

I've accidentally bought sourdough bread before. So gross.

Sometimes, when no one is looking, I will have a sourdough sandwich with sliced deli meat and mayonnaise.

Is that a euphemism?

[Anonymous]

I make sourdough on my silicone baking mats.

[Anonymous]

I can't seem to move the pizza dough from the peel to the pizza stone without parchment paper... I've tried flour and cornmeal but it sticks and doesn't slide off- thus I use parchment paper for pizza. Had no idea there were chemicals in it.

[Anonymous]

Once I discovered parchment paper I never went back. I was an early home user before it became ubiquitous. I think I first found it at Sur La Table in Tysons II, but maybe it was Williams Sonoma. Definitely before the grocery stores started carrying it. It's great. It makes everything easier, including clean up.

[Anonymous]

Anonymous wrote:Just grease the pan with butter if you don’t want to use it. It’s not rocket science.

This and some flour

[Anonymous]

Our chef uses one he orders from France and it's fine.