Parchment Or Foil: What To Use For Baking

Almost every day, creating culinary delights in the kitchen, housewives turn to the oven for help, because it significantly reduces the cooking time.

Almost every day, creating culinary delights in the kitchen, housewives turn to the oven for help, because it significantly reduces the cooking time. So that the food does not burn, keeps its shape, retains juices and turns out to be as tasty as possible, we use foil or parchment. Both things are ideal for baking products in them, but every time women have a question about which is better to choose.

We talk about the advantages of foil and parchment, and you draw conclusions. 

Why is foil good?

1. Foil saves juices

If you want the dish to retain its juices, build foil boats to hold everything inside. It does not absorb moisture and retains temperature well.

2. Foil holds its shape well

If you decide to bake cupcakes, baskets, and any dish that can easily blur and lose its appearance, it is best to use foil. It is easier to build the desired shape from it, which will remain even after a long stay in the oven.

3. Foil is safe at high temperatures

If you didn’t know, baking foil can withstand up to 350 degrees, and not every oven will create such a temperature inside itself. That is why it is a safe option in almost any environment.

4. Foil withstands direct heat

You can bake food in foil not only in the oven, but also over direct heat, for example, on a fire or on a grill.

5. Both sides of the foil have useful properties

Many housewives think about which side of the foil to use when baking food in it. Now keep in mind that the glossy side has the ability to retain heat, while the matte side attracts it. Based on this, it is better to lay the matte side facing the heat source.

Why is parchment good?

1. Parchment reduces juices and oils

If you do not want the dish to be too greasy, it is best to use parchment when cooking. It absorbs juices and prevents the dish from retaining a lot of oil. So, for example, if you cook vegetables on parchment, they will be crispy.

2. Parchment is perfect for baking

Of course, not for everyone, but for sure parchment will be an ideal option when making pies, pies, cookies. If the foil holds its shape, then it definitely does not have the qualities of uniform dough preparation, which cannot be said about parchment. With it, your dish will not only bake evenly, but, moreover, will save you from worrying about obvious cracks in cooked food.

 

3. Parchment does not need to be oiled

Parchment is almost never oiled, since the main task of such paper is to remove as much fat as possible from the product. The maximum that can be done is to grease the baking sheet itself, and then put paper, but this is only if there is no fat in the product at all.

4. Parchment does not stick

Parchment practically does not stick to food or to the dishes on which it is placed. The only problem that may arise is too much temperature in the oven. Parchment can withstand up to 240-250 degrees. If the temperature is significantly exceeded, it can not only stick, but also burn out.

5. Parchment can be used multiple times

Of course, only if there are no visible defects on it. Most often, parchment is reused after making cookies or crackers, less often after cupcakes.