Mystery Kitchen Tool three


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Profile j mercer
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Message 1365956 - Posted: 9 May 2013, 4:54:56 UTC - in response to Message 1365954.

I think you nailed it.

French Butter Keeper (Butter Bell)
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Message 1365958 - Posted: 9 May 2013, 5:18:11 UTC
Last modified: 9 May 2013, 5:18:24 UTC

Angela, you got it.

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Message 1366427 - Posted: 10 May 2013, 18:14:15 UTC

Thank you for the win.

This is a staple in my kitchen. It comes in white as well.

What is it called? What does one do with it?

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Message 1366428 - Posted: 10 May 2013, 18:16:08 UTC

Greaseproof paper?

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Message 1366434 - Posted: 10 May 2013, 18:21:24 UTC - in response to Message 1366428.

Greaseproof paper?

Explain, please, what you mean by that. It is possible that we both call this substance something different.

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Message 1366440 - Posted: 10 May 2013, 18:24:11 UTC

i thought it was pastry paper.
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Message 1366444 - Posted: 10 May 2013, 18:25:51 UTC

Please explain what you mean by the term "pastry paper". I call it something different but both you and Chris may be correct.

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Message 1366449 - Posted: 10 May 2013, 18:28:29 UTC

I would give him the win. I see that it has different names in different parts of the world.
I see it's call ed Baking Paper, Non-stick paper, Bum Paper, Cooking Paper, Greaseproof paper as well as parchment paper.

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Message 1366450 - Posted: 10 May 2013, 18:28:40 UTC

Is this of any help?

Grease proof paper

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Message 1366452 - Posted: 10 May 2013, 18:30:03 UTC

We have a winner. My goodness that was fast!

Congratulations Chris.

PM going out now.

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Message 1366455 - Posted: 10 May 2013, 18:32:36 UTC - in response to Message 1366449.

I would give him the win. I see that it has different names in different parts of the world.
I see it's call ed Baking Paper, Non-stick paper, Bum Paper, Cooking Paper, Greaseproof paper as well as parchment paper.


Bum paper???
I don't think I'd powder me bum with THAT.
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Message 1366456 - Posted: 10 May 2013, 18:35:04 UTC

Dear Ang I am,

Sorry to be so fast, but it just sort of, well you know, hit me, as it were.

Ok I will return in a bit with a new challenge.

Bye,

Chris I iz


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Message 1366457 - Posted: 10 May 2013, 18:37:51 UTC

Is this of any help?

Grease proof paper


I have always called it parchment paper. I use it all the time when baking. Besides coming in sheets on a roll, it can be purchased in rounds that fit into the bottom of cake pans. The bleached (white) paper works better for some baked goods and the unbleached (brown) paper works better for other baked goods. It all depends on how much heat you want drawn to or reflected away from the bottom of what you are baking.

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Message 1366463 - Posted: 10 May 2013, 18:50:21 UTC - in response to Message 1366457.

Is this of any help?

Grease proof paper


I have always called it parchment paper. I use it all the time when baking. Besides coming in sheets on a roll, it can be purchased in rounds that fit into the bottom of cake pans. The bleached (white) paper works better for some baked goods and the unbleached (brown) paper works better for other baked goods. It all depends on how much heat you want drawn to or reflected away from the bottom of what you are baking.


Parchment Paper is something that I am very familiar with being as I work in the food service industry.
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Message 1366518 - Posted: 10 May 2013, 22:03:36 UTC - in response to Message 1366463.

Is this of any help?

Grease proof paper


I have always called it parchment paper. I use it all the time when baking. Besides coming in sheets on a roll, it can be purchased in rounds that fit into the bottom of cake pans. The bleached (white) paper works better for some baked goods and the unbleached (brown) paper works better for other baked goods. It all depends on how much heat you want drawn to or reflected away from the bottom of what you are baking.


Parchment Paper is something that I am very familiar with being as I work in the food service industry.


I use it to bake too.

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Message 1366586 - Posted: 11 May 2013, 1:33:11 UTC - in response to Message 1366518.
Last modified: 11 May 2013, 1:36:38 UTC

Is this of any help?

Grease proof paper


I have always called it parchment paper. I use it all the time when baking. Besides coming in sheets on a roll, it can be purchased in rounds that fit into the bottom of cake pans. The bleached (white) paper works better for some baked goods and the unbleached (brown) paper works better for other baked goods. It all depends on how much heat you want drawn to or reflected away from the bottom of what you are baking.


Parchment Paper is something that I am very familiar with being as I work in the food service industry.


I use it to bake too.


What I like about is it makes clean up so simple. I keep a roll around here all the time. ;)

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Message 1366626 - Posted: 11 May 2013, 3:36:24 UTC - in response to Message 1366586.

Is this of any help?

Grease proof paper


I have always called it parchment paper. I use it all the time when baking. Besides coming in sheets on a roll, it can be purchased in rounds that fit into the bottom of cake pans. The bleached (white) paper works better for some baked goods and the unbleached (brown) paper works better for other baked goods. It all depends on how much heat you want drawn to or reflected away from the bottom of what you are baking.


Parchment Paper is something that I am very familiar with being as I work in the food service industry.


I use it to bake too.


What I like about is it makes clean up so simple. I keep a roll around here all the time. ;)


We don't use rolls of it.

We need boxes!!

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Message 1366628 - Posted: 11 May 2013, 3:46:03 UTC

Wow! Are those half-sheet pre-cut rectangles?

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Message 1366642 - Posted: 11 May 2013, 4:34:38 UTC - in response to Message 1366628.

Wow! Are those half-sheet pre-cut rectangles?


Nope, those are sheet pan size pre-cut rectangles.


They fit the pans just right.
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Message 1366656 - Posted: 11 May 2013, 6:23:10 UTC - in response to Message 1366642.

Wow! Are those half-sheet pre-cut rectangles?


Nope, those are sheet pan size pre-cut rectangles.


They fit the pans just right.


I see. A half sheet is the max most of us home cooks can get into our narrow little ovens. I have never been a fan of commercial style home kitchens, but I do understand why some might be tempted to go in that direction.

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