can't stand the use of parchment paper in cooking

[Anonymous]

Anonymous wrote:I work for the EPA and can vouch that most parchment paper (and non-stick cookware and dental floss) is coated with PFAS. I use a brand of parchment called "If You Care" that can be purchased at Whole Foods or Moms Organic Market.

On a side note, if you use dental floss, look for a PFAS free brand. You do not want to be delivering PFAS directly to your mouth and gums.

I have small crowded teeth in a very small mouth and the floss with PFAS is the only kind that I can get between my teeth. Since it has PFAS, and I have seen the studies showing that floss increase PFAS in the body, I don't floss. It is what it is. (I buy toothbrushes with natural bristles that are supposed to act like floss between the teeth - whether that's true or not, it's the best I can do.)

[Anonymous]

Didn't realize parchment paper or floss had PFAS. Great.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I work for the EPA and can vouch that most parchment paper (and non-stick cookware and dental floss) is coated with PFAS. I use a brand of parchment called "If You Care" that can be purchased at Whole Foods or Moms Organic Market.

On a side note, if you use dental floss, look for a PFAS free brand. You do not want to be delivering PFAS directly to your mouth and gums.

I have small crowded teeth in a very small mouth and the floss with PFAS is the only kind that I can get between my teeth. Since it has PFAS, and I have seen the studies showing that floss increase PFAS in the body, I don't floss. It is what it is. (I buy toothbrushes with natural bristles that are supposed to act like floss between the teeth - whether that's true or not, it's the best I can do.)

Just get yourself a water pick

[Anonymous]

I truly don’t think about these kinds of issues. I will probably pay the price …

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:wax paper?

Trolling much? Have you ever tried baking with wax paper????

Np. So what is wax paper actually for?

[Anonymous]

8 1/2 by 11 printer paper works well for me!

[Anonymous]

Anonymous wrote:I work for the EPA and can vouch that most parchment paper (and non-stick cookware and dental floss) is coated with PFAS. I use a brand of parchment called "If You Care" that can be purchased at Whole Foods or Moms Organic Market.

On a side note, if you use dental floss, look for a PFAS free brand. You do not want to be delivering PFAS directly to your mouth and gums.

Do you work at the EPA and have subject matter expertise in PFAS? Or do you work just work at the EPA?

I mean, if I worked at a doctors office, does that make me a doctor?

[Anonymous]

Anonymous wrote: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.

500F is still kinda low. This is what a master bread maker who uses old world methods looks like:

She uses 315C on a cool day. That’s almost 600F. Notice her baking time is only about 15 minutes vs the 40 or so minutes bakers at home need when they’re using low temps like 450 F. That’s why breads at home are always inferior. Ovens at home simply cannot get hot enough like ovens used in the original ways that used rip roaring wood fires.


You ain’t using butter to make sure bread won’t stick to a Dutch oven, lol. The temps are too high. Run of the mill butter burns at only 350!

[Anonymous]

I use silicone baking tray liners. They work great.

[Anonymous]

Anonymous wrote:

Anonymous wrote: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.

500F is still kinda low. This is what a master bread maker who uses old world methods looks like:

She uses 315C on a cool day. That’s almost 600F. Notice her baking time is only about 15 minutes vs the 40 or so minutes bakers at home need when they’re using low temps like 450 F. That’s why breads at home are always inferior. Ovens at home simply cannot get hot enough like ovens used in the original ways that used rip roaring wood fires.


You ain’t using butter to make sure bread won’t stick to a Dutch oven, lol. The temps are too high. Run of the mill butter burns at only 350!

Good thing this thread isn't a pissing contest about what master bread bakers do and it's just an innocent thread about parchment paper...

[Anonymous]

I use the zenology brand from Amazon which is unbleached/chlorine free etc. I’m going to check out the one from Whole Foods others are mentioning. I use parchment all the time for pretty much anything cooked on a sheet pan, including baked chicken, roasted vegetables, etc. I don’t bake breads or desserts ever so never use it for that. Parchment makes dinner clean up so much faster for me (when I’m often exhausted to the core) that it’s the difference between deciding to make dinner or order take-out. So which is worse?