Q When it says to grease and flour a baking sheet, can I always just use parchment?
A The definitive answer is yes and no. Buttering and flouring is one way to be sure cakes won't stick to the pan. Use parchment, or cheaper wax paper, to line the bottom of the pan, but you should still butter and flour the sides.
Just in case the buttering and flouring business seems confusing, here is how it works. Take a small piece of butter, grasp it with a paper towel and rub it all over the inside of your cake pan. Spoon in 2 heaping tablespoons of flour and tilt the pan this way and that so it completely coats the pan. Dump out excess flour. The flour's the dead giveaway to where you missed on the butter; it won't stick.
An unsolicited personal opinion: Avoid cooking sprays. Between the chemicals and the terrible flavor of the fats used, better to use butter or mild extra-virgin olive oil.
Q How far can you go down the health line in carrot-cake recipes? My mom's great carrot-cake recipe says to use vegetable oil (my mom used to melt Crisco, then she switched to corn oil to be healthier). Can I go further and use extra-virgin olive oil and whole-wheat flour instead of white?
A A mild extra-virgin olive oil works beautifully in any cake recipe calling for vegetable oil, and there's no chance of the trans fats you get in hydrogenated oils. Some brands to look for are Spectrum's Organic Extra-Virgin for everyday cooking, Whole Foods 365 Extra-Virgin and Sciabica Mission Variety Extra-Virgin from California (go to www.sciabica.com for more information).
Substituting whole-wheat for white flour in most cake recipes gives you hockey pucks, but carrot cake is more of a pudding of vegetables, fruits and nuts than a cake. It is already dense, so the weightiness of whole-wheat flour will not matter, and the flour's nutty flavor is a plus. Substitute organic whole-wheat flour (pastry flour, if possible) for half the white-flour measurement, and you are there.
Lynne Rossetto Kasper hosts "The Splendid Table," American Public Media's national food show, and is coauthor of "The Splendid Table's How to Eat Supper: Recipes, Stories and Opinions." Send questions to table@mpr.org.
FAQs
The answer is usually no. Since parchment paper boasts an inherent non-stick property thanks to its silicone coating, additional sprays or greasing are often redundant. However, a light spritz of cooking spray doesn't hurt your super sticky and syrupy bakes, like toffee desserts or food with loads of melty cheeses.
Can I use parchment paper instead of greasing? ›
There are additional reasons to switch from greasing your cookie sheet to using parchment. It turns out MOST cookies turn out far more reliably when baked on parchment and without grease on the pan.
Can I use parchment paper instead of greasing a loaf pan? ›
Cooking sprays or a good slathering of “cake goop” can do the trick, but one of the most reliable ways to ensure that your loaf comes out of the pan easily is to line the pan with parchment, which you can grasp and use to pull the loaf out of the pan.
Is it better to grease a pan with butter or spray? ›
The verdict: Use butter if you want to. If you have extreme concerns about your cake sticking, use shortening (which is pure fat with no water), cooking spray, or baking spray. Coconut oil or bacon fat will also work, as will clarified butter which has the milk solids removed.
Does parchment paper count as non-stick pan? ›
Because parchment paper is heat-safe and nonstick, it's used constantly in baking to line sheet trays and cake pans. It eliminates the need in many situations to grease the cooking vessel or surface with oil, butter, or another fat.
Does parchment paper hold grease? ›
Baking paper – also known as bakery paper or parchment paper, as it is often called especially in the US – is greaseproof paper that is used for baking and cooking. Baking paper is the multi-purpose kitchen helper that can be used for several different applications.
Which side of parchment paper faces up? ›
Since parchment paper doesn't have a helpful “this end up” sign with an arrow, it takes a little detective work. Just hold the paper up to the light and look for the side that's slightly glossier or shinier. It is the shiny or glossy side of the parchment paper that should be face up on your baking sheet or cake pan.
What happens to parchment paper at 450 degrees? ›
Parchment paper can darken and turn brittle if baked at high temperatures, but it won't burn or release noxious chemicals. If baking it for longer than 30 minutes, seek out a paper that's rated for use at least 450 degrees.
Why line a meatloaf pan with parchment paper? ›
The edges of the parchment paper should extend over the top of the pan to help maintain the shape of your meatloaf while it's in the oven and allow for easy removal when done. It will act as a barrier between the meatloaf and the pan for even heat distribution and make cleaning up a breeze!
What is a substitute for greasing pans? ›
Our favorite is pure olive oil, but you can also use a neutral-flavored oil like safflower oil or avocado oil. If you're trying to limit the amount of added fat to a recipe, try pouring the oil onto a paper towel and using it to rub a thin layer of oil onto the pan.
For a clean release, grease, flour—and parchment—are key. It may sound like overkill, but the most effective way to ensure that a cake releases cleanly from a baking pan is to grease the pan, line it with parchment paper, and then grease and flour the parchment and pan sides.
Can you use cooking spray instead of grease? ›
You can use either a non-stick spray or olive oil spray, or butter/coconut oil. I prefer a spray because it's easier to get into the nooks and crannies without making a huge mess scooping out a chunk of coconut oil or butter and trying to spread it around.
When should you not use parchment paper for baking? ›
This means that if you're cooking in a skillet over medium, medium-low, or low heat, you'll probably be fine using parchment. Hill uses it in the oven all the time for any temps under 450°F, but never risks using it on the grill, with the broiler, or in a skillet over high heat because the temperature can exceed 500°F.
Can you use parchment paper instead of grease in a pan? ›
Parchment paper doesn't allow moisture to stick to it- which means your baked goods will slide right out of the pan the same way it would had you greased or oiled the pan! Even better? There's no clean up with parchment paper. The pan doesn't get messy or greasy.
Why doesn't food stick to parchment paper? ›
Parchment paper is basically paper that has been coated with silicone. It can come in bleached or unbleached varieties, and the silicone makes the paper non-stick and heat-resistant, as well as water-resistant.
When not to use parchment paper? ›
For example, parchment paper is not intended for use with grills or smokers, Brown stresses. "While both parchment and butcher paper have wet strength, butcher paper is intended for use specifically with a smoker," says Brown.
Is it better to grease and flour a pan or parchment paper? ›
A well-greased cake pan should help your cake release from the pan smoothly, but if you want extra insurance, parchment paper is your friend.
What can I use instead of an ungreased cookie sheet? ›
Whether your recipe calls for a greased pan or not, you can line your pan or cookie sheet with foil, parchment paper, or a silicone baking mat. Foil or parchment paper will enable you to lift the whole batch of bars from the pan at once when it's time to cut them.
