The freezer is a slickly useful baking tool. The secret to your favorite scone recipe? A rest in the freezer. The best way to ensure that your pie smenk don't shrink? Chill the rolled-out dough into the freezer. The highest-rising biscuits you have ever made? I'm sure you see where I am here … So yes, the freezer is a great place to the thrill dough, but it is more versatile than you could think. For example, Did you know that it is also the best place to store your used parchment paper?
King Arthur's Presut parchment paper Is a staple in my home kitchen, and because I am environmentally conscious (and, as my family would call me, cheap), I like to Reuse my parchment again and again (And again, and again). Parchet paper is disposable, yes, but also surprisingly durable. Depending on which you baking, a single page can be used some time before it is to brittle or greasy. Not only serve parchment reduce waste waste, but it saves money and help you get more mileage out of a basic flash boardes. Still, there is one small issue: Stored The used parchment.
Once exposed to fat (butter, coconut oil, mask oil, etc. stairs to prevent unpleasant in the freezer. Standing the freezer free from any Unwanted visitors of the rodent visitors of the rodent visitors of the rodent visitors of the rodent visitors of the rodent visitors of the rodent and / or insect various.
Photography by Ed Anderson; Food stealing by rebecka Jurkevich
How to shop parchment paper in the freezer
After baking, leave the parchment to cool completely before wipe off the pieces or excess grease with a clean baking towel. Fold the used parchment in quarters, then tak in a galon zip-top bag and pop in your freezer, indefinitely, for all your future baking needs. If cross-contamination is a concern for your house, feel free to label that was baked on the parchment to expose anyone to ingredients they could avoid they avoid, such as Gluten or nuts. Labiling “sweet” or “savory” is also a great idea to be sure you do not reuse a savory piece of parchment paper to bake your next batch of cookies.
If your parchment is used but not baked – for example, used to roll out pie itself, shaped in a funnel to repold spoils or served as a surface to catch citanged and folded and pounded and folded and folded and stored, Folded and folded and stored. As long as it is relatively clean and free of strong odors or heavy grease, it is worth saving for another round.
It is not difficult to say when a piece of parchment paper needs to finally be tossed. If the oven was over 450 ° F and the paper has some char to it, toss it. If you were a bit to heavy handed with the olive oil when roasting those vegetables, throw it. If, even after wipe it down, it is still a greasy feel that the parchment is baked his last package, and it should be warped.
Great baking is not always about fantasy tools or dazzling recipes – some time, this is the little tricks that make the biggest difference. Stashing your parchment in the freezer is one of those small, smart moves that helps your kitchen work even better, all while reducing waste and keeping things neat. Repeat after me: bake, wipe, fold, freeze, reuse.
Half-page baking parchment paper – 50 pack
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$ 19.95
Cover photo (Little-package biscuits) By Rick Holbrook; Food styling through Caitlin Wine.