Tips from Home Economist, Barb Holland
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New Tips

A Tip from Dr. David F.
Chefs Select parchment paper is an excellent material to prevent surfaces from adhering when gluing wood together. I line my bench with parchment paper and the articles do not adhere.

Reheating Pizza
For a crisper crust, reheat pizza in a 400F (200C) oven for 6 minutes on a parchment paper lined baking sheet.  After testing a number of methods, this is the recommendation in the May/June 2006 issue of Cook's Illustrated Magazine. "Parchment paper does a better job of keeping the crust crisp than when reheated on foil.  Absorbent parchment paper helps wick away moisture on the crust that might otherwise cause sogginess. With foil, the moisture has no where to go."   This method was as good as using a preheated baking stone (much quicker too) and much better than reheating pizza directly on oven rack with a baking sheet underneath to catch drips.

Scratchless Steaming
To prevent scratching your non-stick saucepan when using a metal steamer insert, fit the bottom of the saucepan with a circle of parchment paper. Fill with 1 inch (2.5 cm) water, then place steamer insert on top of parchment and steam away.

Slow Cooker Liner
Parchment paper can also be used to line the bottom of a slow cooker - ideal when cooking a sticky mixture to make clean up easier.

Cheese - All Wrapped Up
Parchment paper is the ideal wrap for both young and medium-aged cheese. Younger, softer cheeses such as Brie, Camembert or chevre (goat cheese) need a wrap that lets them breathe. Parchment works well as the loose folds and crimps allow air to get in yet still offer protection from the drying environment of the refrigerator. Semi-firm to firm cheese such as Cheddar or Gruyere, need to breathe less than softer, less mature cheeses, yet still need to be protected from drying out. Wrap these medium-aged cheeses in parchment, then with a loose overwrap of plastic. Avoid wrapping cheeses directly in plastic as it gives cheese a bitter flavor and unpleasant texture.  

Not a tight fit?
Place a piece of parchment paper on top of a saucepan (and under the lid) when simmering or steaming if the lid you are using is not a snug fit.

Stop those tarts - from sticking.
When making tarts, cut strips of parchment paper and place in the cups of a tart pan under the pastry shells. After baking, use the strips to gently pull tarts out of pan.

Please e-mail us any new ideas or tips that you may have to info@chefsselect.com

Professional chefs use parchment paper for lining baking pans, wrapping food 'en papillote', forming piping bags and for sturdy soufflé collars.

Vegetable Tips | Tips from our customers
Summer Tips | Hot tip for the flakiest fish fillets | General Cooking & Baking Tips
Cookie Making Tips | Microwave Cooking Tips | Back to School
 Grilling Tips |  Not Only for Baking!
 

Hints for Safe Cooking and Baking

Roasting Vegetables

Roasting vegetables brings out their natural sweetness, maintains their bright color and adds flavor you just don’t get when you boil or steam vegetables. Use a large shallow, preferably dark colored pan and line pan with parchment paper for easy cleanup. Spread vegetables in a single layer, as overcrowding will steam rather than roast vegetables. If making a large amount, use two pans and rotate the pans partway through cooking.

Many vegetables can be roasted and the oven temperature can vary with whatever you might be cooking at the same time, from 325F to 425 F, just adjust cooking time accordingly. Denser vegetables will take longer than softer vegetables and the size of the pieces will also affect cooking time. Don’t cut vegetables too small or they might burn rather than roast. However, the parchment paper will help prevent burning and pieces sticking to the pan.

Here are some suggestions from our test kitchen:

Roasted Squash, Onion and Garlic: 
Peel and cut a medium-size butternut squash in to 2-inch (5 cm) chunks. Peel and cut 2 onions into wedges. Separate the cloves from half a bulb of garlic, but do not peel. In a large bowl, toss vegetables with 2 tbsp (25 mL) olive oil, a hearty pinch of dried thyme leaves, dried rosemary leaves, crumbled, coarse salt and pepper.  Spread in a large parchment paper lined roasting pan and roast 40 to 50 minutes in preheated 375F (190C) oven, or until vegetables are tender. Stir occasionally. Squeeze softened cloves of garlic out of their skins and discard skins. Serve as is with roast chicken, pork, beef or lamb. To make a soup, puree vegetables in food processor or blender with chicken or vegetable stock (about 4 to 5 cups/1 to 1.25 L) until smooth (this may have to be done in 2 batches). Reheat to serve and season to taste with salt and pepper.

Roasted Root Vegetables:  
Cut scrubbed or peeled all-purpose potatoes (white or red skinned) into chunks. Peel carrots and parsnips and cut into 3-inch (8 cm) slices or chunks (halve large carrots and parsnips). Toss in just enough olive or vegetable oil to coat, along with dried herbs, salt and pepper to taste. Place in large parchment paper lined roasting pan and roast in preheated 350 to 375F (180 to 190C) oven for 45 to 60 minutes or until all the vegetables are browned and tender. If adding chunks of peeled squash, add after 20 minutes or so.

Other Vegetables:
For something a little different, try roasting cauliflower. Cut cauliflower into florets, toss with olive oil and seasonings (as above) and roast until lightly browned and tender.

Brussels sprouts, sweet potatoes, rutabaga, fennel, beets, celeriac, red onions, orange, red and yellow pepper, asparagus zucchini, eggplant and mushrooms are also terrific roasted, Asparagus, zucchini, eggplant and mushrooms all cook fairly quickly, so add near the end.  

Serve roasted vegetables as a side dish, or toss roasted vegetables with cooked pasta and serve hot or room temperature. Served at room temperature, it makes a wonderful pasta salad – be sure to toss garlic cloves in the mix of vegetables.

Tips from our customers

Joanne writes: I use Chefs Select parchment paper regularly in the kitchen at our busy Bed & Breakfast. This weekend we have had a number of children staying with us with their families, so I decided to  make rice krispy squares for them. When transferring the marshmallow/krispy rice mixture into the greased pan I used a square of parchment paper to press & level the mixture: no sticky hands or utensils, and you can just throw away the piece of parchment paper: easy clean-up! Thanks for your wonderful product.

Barb Holland adds: Be sure to put a Chefs Select parchment paper sling under the squares, this will make it so easy to remove the whole thing.

One of our web-site readers has another use for Chefs Select Parchment Paper. She writes: "When I buy meats at the Deli, the paper they use tears and sticks to the meat after a day, which is not very pleasant, therefore I replace their paper with Chefs Select and the results are tremendous".

Michelle writes: Line your baking sheet with parchment paper, then place the strips of bacon on the paper and bake at 400F for approximately 15 to 18 minutes. The bacon stays flat and you have easy clean up.

Marianne writes: I was preparing a turkey and ran out of cheese cloth to line the cavity of the turkey and place the stuffing inside. While speaking to my aunt she suggested using parchment paper. I wet the paper, moulded the paper inside the cavity and placed the stuffing inside, folded the paper and tucked the ends inside the bird and cooked the turkey as usual. It was the best stuffing we have ever had.

Summer Tips

	Keeping the kitchen cool during sultry summer weather can be a challenge. Keep cool by using the microwave and your barbecue - try our Spicy Asian Meatballs with Mandarin Sauce. The microwave saves time, energy and is the 'coolest' cooking appliance in your kitchen.
	A dynamic duo: Partially cook vegetables, chicken pieces (marinated or not) and sausages before grilling.  In the microwave, use Chefs Select Parchment Paper - the ideal cover. It holds heat and steam in the dish - where you want it (not in the kitchen), and prevents splattering (saving on clean up- yea!).
	Marinate chicken pieces in your favourite marinade - the recipe for Lemon and Herb Micro-Grilled Chicken features the refreshing taste of lemon (try orange or lime for a change), and fresh herbs from the garden. Marinade up to 24 hours (covered and refrigerated), then microwave for half the cooking time then finish up on the grill.
	Freeze lemon slices for summer drinks. Cut a lemon or lime into slices. Arrange slices evenly on a parchment paper lined metal baking sheet to freeze individually. Place pan in freezer until slices are solid, then pop slices into a sealable freezer bag. Now they are ready to use to chill and flavour your favourite summer beverages.
	When making frozen desserts, such as semi-freddo, line your pans with parchment paper for easy removal after freezing.
	Dripping ice cream cones? Make a parchment paper cone around the bottom of your cone and fold up the point on the bottom.
	If you are picnic-ing or camping and the picnic table is less than ideal, make place mats or a table cover with parchment paper.

 Grilling Tips

	Best Ever Potatoes: Place even sized small, new potatoes (just scrubbed) in a round microwave dish. Pierce each potato a few times. Pour 1/2 cup (125 mL) water over potatoes, cover with Chefs Select Parchment Paper and microwave until potatoes are partially cooked (time will depend on number of potatoes). Stir partway through cooking. Drain, pat dry and thread on metal skewers leaving a little space between each potato. Brush with olive oil and sprinkle with coarse salt and pepper to taste. Place on preheated grill and cook until potatoes are tender and skin is golden brown.
	Healthy Grilled 'Fries': Scrub baking potatoes, pierce in several places with sharp knife. Place on Chefs Select Parchment Paper in microwave. Microwave about 2 minutes per potato on high, turning over partway through. Remove and cut lengthwise into long wedges (6 to 8 per potato).  Brush all sides lightly with olive oil (or place in large bowl, add 1 or 2 tbsp of olive oil and toss to coat). Sprinkle with coarse salt and pepper and cook on preheated grill until cooked through and crisp and golden, turning as needed.  Try sweet potatoes for a sweet change.
	Grilled Peppers: shorten the cooking time with the microwave. Cut sweet peppers - green, red or yellow - into quarters, removing core and seeds. Place cut side down on microwavable plate. Cover with Chefs Select Parchment Paper and microwave 2 minutes per whole pepper. Transfer to preheated grill and cook until lightly charred and softened.

GENERAL COOKING & BAKING TIPS

	Hot tip from Jennifer Low, Food Editor of Canadian House & Home Magazine. In the March 2003 issue (page 146 to be exact), is a terrific way to create the flakiest fish fillets: "To create a low-fat fish dish, you usually bake the fish, rather than fry it. But often the fillets get sodden on the bottom from cooking in the liquids that pool in the pan. And baking fish on a rack to allow liquids to drip off often ends up in tricky removal and lots of broken fillets, even when the rack is well-greased. "Here's the trick: Lay a piece of parchment paper on a cooling rack, placed in a baking dish or shallow baking pan. Use the tip of a paring knife or a metal skewer to punch holes every half-inch or so in the parchment paper. Lay the fillets on the paper and punch a few extra holes at the edges of the fillets. The holes allow liquid to drip through and evaporate more quickly, serving up moist, flaky fish every time. And the fillets slide easily off the parchment paper so they're more likely to remain whole when you serve them."
	Make any pan a non-stick pan with Chefs Select Parchment Paper. Line baking sheets and cake pans with Chefs Select Parchment Paper instead of messy greasing. And it's re-usable - batch after batch of cookies can be made without the need to grease cookie sheets, which saves on clean up.
	When baking cookies, line baking sheets with Chefs Select Parchment Paper. When cookies are done, lift the whole sheet and transfer to wire rack.
	Before baking, prepare the cookies all at once on sheets of Chefs Select Parchment Paper, and then just slide a cookie sheet under the paper. Even if cookie sheet is still hot, the insulating qualities of the Chefs Select Parchment Paper means no waiting between batches.
	If you are making the type of cookies where small balls of dough are flattened with a fork, try this: place a piece of Chefs Select Parchment Paper over dough balls, place a second cookie sheet on top and press evenly. Save time by flattening all at once.
	Make rolling dough easier and use less flour. Dampen counter top and cover with a sheet of Chefs Select Parchment Paper to prevent sliding. Place dough on paper; cover with another piece of Chefs Select Parchment Paper and roll dough between sheets.
	Making bread? When proofing dough, cover with Chefs Select Parchment Paper - it won't stick to the dough. Line loaf pans or baking sheet with parchment paper rather than brushing with oil or shortening. Knead the dough on Chefs Select Parchment Paper rather than using more flour, which can toughen dough.
	Using non-stick baking sheets or pans? Cutting a pan of bars or squares scratches the non-stick finish of the pan, marring the pan and ruining its finish. While it may seem repetitive to use parchment paper on non-stick baking sheets and pans, it will save the finish of the pans if you line them with Chefs Select Parchment Paper.
	For bars, squares and quick breads, make a Chefs Select Parchment Paper sling - cut parchment paper to line the two long sides and bottom of pan, with a few inches of paper overhanging both sides. When your bars are baked and cooled, use the overhanging ends to lift out the baked item to a cutting board to cut. The parchment paper sling not only makes it a breeze to remove the baked item whole, but also makes for very easy clean up.

COOKIE MAKING TIPS

	Always preheat oven to ensure good results. A reliable oven thermometer is a good investment. It will not control the heat, but will help determine the temperature of the oven so that you can lower or increase heat as necessary. Place oven rack in the middle position in oven.
	For best results, use the ingredients called for in a recipe. Generally solid margarine can be substituted for butter, but using soft margarines in baking will create a different texture and possibly cause recipe failure. For easier mixing, have butter, margarine or shortening at room temperature.
	For tender cookies, add flour gradually to creamed mixture and just until combined. Over-mixing cookie dough can make cookies tough.
	When rolling cookie dough, work with a small amount of dough at a time and lightly sprinkle work surface with flour to prevent sticking. Use a minimum of flour to prevent tough cookies. Also lightly flour cookie cutters to avoid dough sticking to cutters. Brush any excess flour off cookies with small brush before baking.
	Cookie sheets vary in weight, colour and baking qualities. Use shiny, light coloured heavy, rimless cookie sheets. Dark coloured pans absorb heat and may cause cookie bottoms to over-brown. Insulated (double or tripled layered) cookie sheets are designed to slow down baking and promote even browning. They usually require a minute or two longer baking time.
	For even cooking, cook one sheet at a time. If your oven bakes unevenly, turn cookie sheet around halfway through cooking. Cool cookie sheet between batches, otherwise batter will spread and brown too much on the bottom. For efficient baking, three cookie sheets are ideal - one in the oven, one you are filling and one cooling. To cool pan quickly, run under cold water and towel dry.
	Instead of greasing cookie sheets, use parchment paper. This versatile non-stick paper not only saves messy greasing and reduces fat, it's also reusable. Just wipe clean and dry.
	Place warm cookies on wire rack in single layer to cool completely. Decorate when cool.
	To store cookies, cool completely and leave them unfrosted so they don't stick together. Store crisp and soft cookies separately. Store in airtight containers such as sealed plastic bags or rigid plastic containers. Parchment paper between layers will prevent cookies from sticking together. To store longer than a week, freeze for up to 6 months.
	Couldn't Be Easier Florentines: Unwrap and cut an Eatmore bar into 8 even pieces. Arrange pieces on Chefs Select Parchment Paper lined cookie sheet. Bake in preheated 350F (180C) oven for 10 minutes. Cool on wire rack. Makes 8 cookies.

MICROWAVE COOKING TIPS

Chefs Select Parchment Paper is the microwave's new best friend!

	Chefs Select Parchment Paper makes an ideal microwave covering, no venting needed and no struggling with seal-to-everything plastic wrap. Chefs Select Parchment Paper's non-stick surface does not leave any residue on the food.
	Enjoy microwave-scrambled eggs, but not the eggy film that even the dishwasher can't remove? Cut a piece of Chefs Select Parchment Paper to fit your microwave dish. Dampen both sides of paper to mould easier to dish. Add eggs, milk, whisk and zap.
	Chefs Select Parchment Paper goes from freezer to microwave without fussing with opening or changing covers. Chefs Select Parchment Paper is the best thing to layer between hamburger patties, chops, steaks or chicken pieces before freezing - separating has never been so easy.
	Kids are cooking? Line bottom of microwave oven with Chefs Select Parchment Paper for easy clean-up. Too bad you couldn't line their rooms!

BEYOND BROWN BAGS - BACK TO SCHOOL TIPS

Not Only for Baking!

	When cooking at your campsite, fry your food in a parchment-lined pan - this saves a big clean-up job. Leave the fat to cool, then put the fat-laden parchment paper carefully into the fire pit to use as a fire starter for the evening campfire. From Lynda, a Chefs Select customer
	Line candle moulds with parchment paper for easy removal.
	When making model cars, airplanes, etc., put everything on a piece of parchment paper. That way the glue won't stick.
	I make wreaths and other crafts for my family. With Chefs Select Parchment Paper the glue doesn't stick, so there is no scraping dried glue off the counter or workspace.
	Oil painting is like baking - fun to do, but what a mess! Chefs Select Parchment Paper is ideal as palette paper.  When you have finished painting for the day, just throw away the paper. If you are just starting with oils, save money by covering a piece of stiff cardboard with parchment paper for an instant palette. Simply discard the paper when finished.
	Enjoy Sewing? Chefs Select Parchment Paper makes sturdy pattern pieces, less likely to tear as tissue paper pattern pieces. Just transfer patterns to parchment paper, cut out and use again and again for those often repeated patterns.