How to replace parchment paper? Is it possible to bake without parchment paper?

Dozens of alternatives of parchment paper depending on the methods of appointment.

Some housewives are purely convinced that without parchment “like without hands”, but is it so? Is it really waxed paper is an indispensable thing in the house, or is it a simple ignorance of alternatives. As eminent chefs say, only cooks cannot be replaced in the kitchen, everything else is interchangeable. In this article, we collected all kinds of advice and recommendations on how to get out of the situation if the parchment ended in the kitchen box, and it is urgently necessary.

Is it possible to replace parchment paper in everyday life?

The question arose, how to replace parchment paper? We offer to understand this issue together. To begin with, it is worthwhile to understand what parchment paper is, whether one is the same or there are differences, and only then, understanding the essence of the issue, you can thoroughly determine how irreplaceable it is and which alternatives are suitable.

So, parchment is different, and is used depending on the goals: storage and packaging, cooking and baking, transportation of products and much more. Today, reusable alternatives have appeared in almost all areas of operation of parchment, but for baking, of course, parchment, which is also called baking paper, is best suited. We analyzed it in detail in our article.

We have selected the most basic types of ways to use parchment in everyday life, but most importantly, all kinds of alternatives for replacement. In some cases, they are really a worthy alternative, in some they are an excellent temporary solution until you replenish the stocks of the desired paper:

• The all kinds of packaging products to improve the quality and storage periods in the refrigerator, outdoors, as well as packing lunch “with you”. Our mothers were sure that having wrapped oil in waxed paper, thereby prolongs the term of use of up to several weeks. But in fact, waxed paper only and everything that overlaps the access of oxygen and did not allow creamy oil to oxidize.
• Today, this role is played by vacuum containers, disposable bags and indispensable silicone (reusable, unlike parchment). For storage in the refrigerator, most products can be packaged in plastic containers or food film. With the packaging of sandwiches for lunch, the situation is even simpler-many lunch boxes, sandwiches, food film, etc.
• That is, if suddenly there were no parchment at home, there are a number of alternatives that will definitely save the budget, and you will take care of the eicological situation of the planet. And in addition, we offer another alternative idea for replacing - ordinary tracing paper. It is sold both in grocery supermarkets, in confectioner stores, and in the office. Regardless of where you purchased, it can be used for packaging products. But do not forget that the products should be dry, without moisture and fat;
• Dehydrator. Today it is a fashionable kitchen device that is simply necessary in every house where they want to save and eat right at the same time. For drying pastille, marshmallows and many other dishes, a substrate is required, and siliconized parchment is recommended. The cost of the product becomes more expensive at times, since this type of paper is very expensive. As an alternative - a baking sleeve, silicone or Teflon rug.
• Many manufacturers are also offered pallets, this is a profitable offer that will pay off in the very first season. It is strictly not recommended to replace with ordinary paper or the same tracing paper, since the product sticks to porous coating during dehydration, and after drying you will get tightly glued paper to the pastille, which is almost impossible to remove;
• The substrate on the countertop for rolling dough, mastic and much more. The waxed paper is perfectly replaced by a baking sleeve, or silicone reusable rugs.

Important: never replace the parchment with a regular newspaper, since lead is used in the press that can cause a lot of diseases, having entered the human body.

Of course, this is only a small list of parchment replacement with improvised materials. But about the rest of the replacement options below.

How to replace parchment paper in the oven?

Parchment, like all kitchen consumables usually ends at the moment when the yeast dough came up, the meringue is perfectly beaten, or less than half an hour is left before the guests arrive. In this section, we will consider all kinds of options than to replace parchment with various options for cooking food in the oven:

• If you are preparing biscuits, yeast dough, Easter and other types of muffins - an excellent, although a forgotten alternative is available in every house. Lubricate the shape with butter (if desired, any fats are suitable, but remember, they can taste) and fall asleep with haze, and you can also manage, worse, but also an option - flour. A small nuance, but will make life easier for many;
• Normal paper, soaked in fat (creamy, plant, animal) - is an excellent replacement of parchment in situations when pastries are not afraid of fats;
• For baking gingerbread, sand cookies, as well as yeast dough, you can put tracing paper instead of parchment. But do not forget that such a replacement does not allow increasing the temperature above 180 degrees, since the tracing paper will begin to crumble;
• Baking sleeves are most often used exclusively for baking meat and fish. And in vain! Baking sleeves can be used as a substrate at temperatures not exceeding 200 degrees. In addition, it can not be lubricated, not sprinkled, but also prepared any wet and fatty dishes;
• Bake meat, fish, vegetables? You can replace parchment with foil. Use both as a substrate and form forms from it;
• Silicone or Teflon rugs, shapes, baking sheets are an ideal reusable baking product. It does not burn in them, and is better baking, but the most important thing is better for the ecology of the planet;
• Baking bags from supermarkets - quick solution in emergency cases;
• No parchment, but is there a glass form? In glass shapes do not require a substrate - you can bake right on the glass. Even if it bothers, it will be easier to remove;
• Opini with anti -stick coating. Yes, they need careful care, but they save a significant part of your budget, especially if you often cook.

Is it possible to replace parchment paper with a regular one?

Men are easier and more inventive for everything. What difference does it make if the parchment. How to replace parchment paper? Yes, the most ordinary paper. But is it?

• If you bake yeast, sand or butter (all types of oily) dough - really ordinary paper, greased with fat can be suitable, especially if you bake at low temperatures;
• If you bake meat, fish and juicy vegetables - the paper simply dissolve or will swim in pieces;
• When baking dry types of dough, as well as open casseroles, etc. - The paper simply sticks and you will have to cut the entire lower layer of the dish;
• The paper is also not suitable for packaging fat and wet sandwiches - after all, fat will leak through it and croaks the bag;
• But to pack pastille, chips, cookies and much more in ordinary paper. It is important that there is no ink on it, because they contain lead.

Important: bake custard dough, meringue and other “delicate” baking on ordinary paper will not work.

How to replace parchment paper for baking meringues?

The preparation of meringue is a whole art that is very difficult to master. The meringue does not accept fat and moisture, and at the same time, when drying, it can pester a baking sheet, so the substrate is required. They wondered how to replace parchment paper for drying meringues in winds of electricity or gas cabinets? In this case, not many options are suitable:

• Sleeve for baking is that many have at hand. Do not forget that it can be cut and seized twice as much;
• Silicone rug is a good alternative, but do not forget to completely degrease and remove moisture before you begin to plant the meringue;
• Teflon rug is another alternative, experienced confectioners are sure that this is the best option for planting and drying the meringue of any form.

Can you replace parchment paper with foil?

The kitchen is a magical place. It always has something that is not needed now, and what is necessary as a fire ends. Let's figure out how to replace parchment paper, namely foil. Can I or not? The answer is very ambiguous, everything is entirely dependent on the method of use.

• Packaging products in the refrigerator, to work or on the road. Yes, in this case, the foil is quite acceptable. And if you pack hot in several layers of foil, it will also serve as a mini-termosa preserving heat;
• For baking meat, fish, vegetables, etc. In sauces, fats, juices. Excellent replacement of both rolled foil and ready -made disposable forms;
• Fry in a small amount of oil in a conventional pan without additional coatings? Wrap the product in parchment or foil and the finished result will please you;
• Bake in the oven and you need to cover the pastries to bake, but not form crusts? Usually it is recommended to bake paper, but the foil is quite suitable if it does not come into contact with the products (otherwise it can stick to the top of the baking).

If you still put foil for baking dough - a brilliant side to the dough, matte to the baking sheet. So it will stick less.

How to replace parchment paper in the microwave?

If you plan to cook a dish in the microwave, and wondered how to replace parchment paper, one answer is a baking sleeve. Ordinary paper will light up, and it is strictly impossible to use foil.

How to replace parchment paper when baking a biscuit?

The biscuit dough is tender, capricious and cannot “lay down” as, for example, yeast, while you run to the store for a new roll of baking paper. Therefore, the ideal option - always check the presence of parchment in the house until you decide to whip eggs for the biscuit. But if you urgently need to solve what to replace parchment paper, then we have given a list of the most suitable, but still not perfect options:

• The most popular replacement advice is a baking sleeve. But there are a lot of advantages and a lot of minuses. Of the advantages - it does not stick to the finished product, it is easy to remove, even if it crumbles. From the shortcomings - does not "breathe", which means that the biscuit will eat many times worse than in baking paper;
• Normal paper greased with butter (not melted). A good “breathing” option, but if you need a delicate magnificent biscuit, and not a downed charlotte, you should not be attention;
• Lubricate the shape with chilled butter (so that there is a thick layer of oil on the form) and sprinkle with a mankin or breadcrumbs. The classic that was undeservedly forgotten. But remember, this is really a thick layer of oil (3-4 mm yellow, not 0.5 mm of translucent fat);
• Silicone reusable baking mat - like a baking sleeve does not “breathe”, and therefore not all housewives are suitable for a biscuit;
• Teflon anti -produced baking rug is an ideal reusable version;
• Special form with anti -stick coating - see points about such a rug.

Is it possible to replace parchment paper with tracing paper?

What do you think, how to replace parchment paper when baking yeast or sand dough? For packaging products in eco-finishing or storing products in the refrigerator to maximize their storage periods? In all these cases, a worthy and more budget alternative is tracing paper.

But with wet tests, wet casseroles, stewing and frying, tracing paper is categorically not suitable, as it soaks. The temperature regime deserves special attention. Training can be used by setting a temperature not higher than 180 degrees.

How to replace parchment paper: reviews

Lily: I cook a lot, and at the most inopportune moment I was left without parchment paper (I went to the camp site, and I decided to bake a cartoon and already pounded everything). Packing paper from baguettes came to the rescue. Of course, it leaked in some places, but nothing was buried!

Kseniya: In cooking I am a profan, but recently I began to change habits, as I switched to paragraphs. My life hack is frying without oil on sheets of parchment paper. But the other day it turned out that she was not there, and I ventured to replace with foil. Well, what can I tell you, the oil had to be dripped, but a bit. A good alternative. But for casserole, I can only replace parchment with oil and crumbs from crackers.

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Video: Useful tips: How to replace baking paper?