Buzz
Parchment paper might appear plain, neutral, and flat, but don’t let that fool you—these cellulose-based sheets are incredibly versatile. While I couldn’t imagine baking French macarons without it, parchment paper’s uses go well beyond the oven, which is why it’s an indispensable part of my kitchen.
In case you’re unfamiliar, parchment paper is a grease- and water-resistant paper that’s been treated with a special coating (usually silicone) to give it non-stick qualities. It’s important to note that parchment paper is not the same as wax paper. Wax paper is coated with wax (obviously), and while it’s great for tasks like setting chocolate-covered strawberries or protecting workspaces for easy cleanup, it’s not suitable for oven use. The wax can melt or even catch fire—something we all want to avoid.
Each brand of parchment paper has a recommended temperature limit, so always double-check the packaging. King Arthur Flour suggests a maximum temperature of 500℉ for single-use sheets, while Paper Chef only guarantees their product up to 425℉, so it’s wise to verify the details before using it in high-heat situations.
Forget the rolls, go for pre-cut sheets
When you buy a roll of parchment paper, it will likely curl in on itself the moment you try to unroll it. This makes it difficult to cut and can be quite frustrating. Flipping it over so it curls outward instead of inward can make it a bit easier to handle, but getting it to lie perfectly flat right after it’s been unrolled is almost impossible. To stop it from curling, you can use clothespins or magnets, or you could just buy pre-cut sheets, which is my go-to method because I’m lazy and prefer using my magnets to display a series of goofy photo booth strips.
If you bake regularly, using pre-cut sheets and circles will make your life so much simpler. Renowned baker Alice Medrich is a huge fan of these pre-cut options and has shared some great tips for storage:
Keep a stack of parchment sheets flat inside a rimmed baking sheet. If you don’t have room for a baking sheet in your drawers or shelves, clip your parchment sheets to an old-fashioned clipboard and hang it inside a cupboard, pantry, or closet door. There’s no reason not to store parchment sheets rather than rolls!
As Alice said: no excuses. (But, hey, live your life. If you happen to be a parchment Jedi who can tame unruly rolls with grace and precision, go ahead—just know that I have nothing but admiration for your skills.)
The Many Uses of Parchment Paper
Parchment paper’s uses cover both savory and sweet, hot and cold, and everything that falls in between.
Make Use of It in Your Baking
Even if you don’t use parchment for anything else, it’s perfect for lining. From cake pans to cookie sheets to work surfaces, parchment makes everything easier to clean. For cake pans, you can buy the pre-cut circles I mentioned earlier, or you can try this clever trick from my favorite ginger, as shown above.
Lining a brownie pan with parchment paper is always a smart choice, as it lets you lift the entire batch out of the pan, preventing precious chocolate from sticking (and cutting down the amount of scrubbing you need to do). When it comes to cookies, parchment not only makes removal easier but can also help prevent burnt bottoms. The less reflective the surface, the slower the cookie cooks. By using light-colored parchment on your cookie sheet, you reduce reflection and slow the baking process.
Wrap Up Your Food
You’re probably familiar with parchment’s baking uses, but here’s a clever twist: parchment is perfect for making little cooking pouches. Not only can you create your own tiny bag for toasted sandwiches, but you can also channel your inner French chef and cook your meals en papillote (French for 'in parchment'). The video above from Bon Appetit shows you how to fold these versatile packets. This is one situation where having a roll of parchment on hand might be better, as pre-cut sheets might not offer enough for the job.
Once you’ve mastered the art of folding, you’re free to fill the parchment packets with any food that benefits from steaming. Meals cooked en papillote use the steam trapped inside the packet, making them perfect for delicate foods that cook quickly, like flaky fish (for example, this sesame-ginger salmon) or moisture-rich vegetables (try roasted zucchini with saffron and garlic). Since this method relies on steam, be sure to include some moisture inside the packet, whether from juicy veggies or a splash of liquid.
Now, add some flavor! Herbs and spices are a natural choice, but you can also include citrus slices, broth, or a dash of wine to elevate the dish. While fat isn’t essential for the cooking process, a touch of herb butter or sesame oil can certainly add a delightful richness.
Replace Other Kitchen Tools
The folding magic doesn’t stop there. With a bit of origami skill, parchment paper can replace two common kitchen tools: cupcake liners and piping bags. Making your own cupcake liners is as easy as pressing a parchment square into the tin, but if you need a visual guide, the video above will help. I wouldn’t recommend using this method for a whole batch of cupcakes—too many squares!—but it’s a total lifesaver when you’re just a couple of liners short.
Making a piping bag is a bit more complex, so I’ll let this lovely lady explain it for you:
As someone who despises the floppy, messy nature of plastic piping bags, I truly appreciate the sturdiness and disposable convenience of these paper cones. It may seem wasteful, especially considering I only ice cookies twice a year, but I don’t mind going through a few sheets of parchment each year if it means I don’t have to struggle with those limp plastic monstrosities.
Keep Things Separated in the Freezer
Parchment paper can even be useful in the coldest part of your kitchen. Just like it keeps food from sticking to pans, it prevents food from sticking to itself. When storing items in the freezer, like chicken breasts, bacon, or tortillas, place a sheet of parchment between each piece to stop them from freezing into a single block.
Likewise, you can use it to prevent ice crystals from forming on your ice cream. Just press a small scrap onto the surface of the partially eaten dessert. This will help keep it fresh until the next time you’re ready to scoop (which, let’s be honest, is probably in about an hour).
Although parchment may seem plain, beige, and flat, it’s undoubtedly the most practical plain, beige, flat item I’ve ever come across. We've discussed many of its uses today, but I’m sure you can think of even more, since you’re all so clever. Feel free to share your ideas in the comments!
Photos by Mattie Hagedorn and Claire Lower.
