Food Professionals Love Parchment Paper!

Here are some quotes from our favourite foodies.

"I find parchment paper gives me a better outcome when making cookies and other baked goods. The bottoms are evenly browned and the cookies are a breeze to lift off the pan. Although I use high quality commercial sheet pan, parchment paper seems to enhance the properties of my pans. It also allows me to quickly turn around and use the baking sheets a second or third time with no clean up in between." Phyllis Hecker, Albany, NY

"I thank you for the parchment paper that you sent back with my husband! I already used it several times in my Shabbat preparations. Works great." Chaviva Braun, Ginot Shomron, Israel

"I'm a first-time user of Chefs Select parchment paper. I used it to bake chocolate chip cookies and was able to reuse the parchment paper a few times. I also baked snapper fish fillets together with veggies in parchment packets, with excellent results. I also cooked chicken breasts on a parchment-lined cookie sheet. The best part of all was the easy cleanup. It's a fantastic product!" Beverley Gordon, Toronto

Norene Gilletz, Kosher cookbook author and food consultant says, "Parchment paper is indispensable in my kitchen. Foods don't stick, making cleanup a snap. It's extremely versatile because it can be used both in the microwave and conventional oven. My cooking students are amazed when I wet the parchment, then mould it around the casserole when I microwave fish, vegetables or any food that needs to be covered. Chefs Select Parchment Paper is certified Kosher, making it a perfect choice for my cooking and baking needs."

"I haven't washed a cookie sheet in years, thanks to parchment paper", quipped Mairlyn Smith, cookbook author (Lick the Spoon), TV personality and actress. "I also haven't needed a crowbar to remove any cookies either since I've been using parchment paper."

"It's like having a second pair of hands in the kitchen", says home economist and Toronto Star food writer Barb Holland, who loves the easy cleanup.

"You must have the right tools to do the job right, and we can tell you from experience, there is NO substitute for parchment paper!" Helen Hatton and Ron Morris, food writers, the Tony Aspler web site.

Jack Bishop, owner of the highly acclaimed Bishop's restaurant in Vancouver, and author of Cooking at My House (Douglas & McIntyre), says that "parchment paper is the cooking tool of the millennium, it's good for roasting, steaming en papillote, and it makes cleanup incredibly quick."

More comments from Mairlyn Smith on the health benefits of cooking with Chefs Select Parchment Paper. "Parchment paper can help reduce the added fats cooks tend to use when greasing pans. Simply line any baking dish* with a sheet of parchment paper and eliminate the “not so healthy” fats from shortening, butter, or hard margarines.

Oven poaching chicken or fish is another great way to cut down on unwanted fats when cooking. Line a baking dish* with parchment paper and add the fish or chicken along with your favourite sauce (hopefully one in my book!) and you have a quick healthy meal that’s easy to clean up."

* First, wet the parchment paper  - this makes it even easier to mould the paper to the shape of the baking dish.