{"id":1242,"date":"2017-10-30T20:47:00","date_gmt":"2017-10-31T00:47:00","guid":{"rendered":""},"modified":"2020-10-01T10:35:54","modified_gmt":"2020-10-01T14:35:54","slug":"no-2-europe-2017-bleached-parchment-paper-vs-natural","status":"publish","type":"post","link":"https:\/\/susanscookingschool.com\/store\/blog\/2017\/10\/no-2-europe-2017-bleached-parchment-paper-vs-natural.html","title":{"rendered":"No 2: Europe 2017!  Bleached Parchment Paper vs. Natural"},"content":{"rendered":"\n<script async=\"\" src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\n<!-- Blog-wordpress -->\n<ins class=\"adsbygoogle\" style=\"display:block\" data-ad-client=\"ca-pub-7966221775578740\" data-ad-slot=\"8893416614\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script>\n\n\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2017\/10\/IMG_6284-fb.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2017\/10\/IMG_6284-fb-300x201.jpg\" width=\"320\" height=\"214\" border=\"0\" data-original-height=\"671\" data-original-width=\"1000\" \/><\/a><\/div>\n<p>This is my second article comparing a kitchen product purchased while on vacation in Paris with a similar product found in American grocery stores. The funny thing is that this comparison actually involves two products that are made in France &#8211; bleached and natural parchment paper. I didn&#8217;t have experience with natural baking paper and was curious how it would compare side by side with the bleached white variety.<\/p>\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2017\/10\/IMG_6294-fb.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2017\/10\/IMG_6294-fb-300x129.jpg\" width=\"320\" height=\"137\" border=\"0\" data-original-height=\"430\" data-original-width=\"1000\" \/><\/a><\/div>\n<div style=\"clear: both; text-align: center;\">\u00a0<\/div>\n<p>The Reynolds version (top in the above pic) is the type I see most often in local stores.<br \/>The paper is made in France, packaged in the U.S., very high quality and allows for the baking of several batches per sheet. The natural Alfapac baking paper that I purchased in Paris (bottom in above pic) is also a very nice quality, but feels thinner to the touch.<\/p>\n<p>I made a batch of chocolate chip cookies and baked some on each kind of paper.<\/p>\n<table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"margin-left: auto; margin-right: auto;\" href=\"https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2017\/10\/IMG_6272-fb.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2017\/10\/IMG_6272-fb-300x226.jpg\" width=\"320\" height=\"240\" border=\"0\" data-original-height=\"752\" data-original-width=\"1000\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">Raw dough on natural parchment paper<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"margin-left: auto; margin-right: auto;\" href=\"https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2017\/10\/IMG_6274-fb.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2017\/10\/IMG_6274-fb-300x216.jpg\" width=\"320\" height=\"230\" border=\"0\" data-original-height=\"721\" data-original-width=\"1000\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">Raw dough on bleached parchment paper<\/td>\n<td style=\"text-align: center;\">\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Results:<\/p>\n<ol>\n<li>The natural paper was easier to work with, because it didn&#8217;t curl up as much as the Reynolds<\/li>\n<li>\u00a0Reynolds paper could probably bake more batches per sheet as it was more durable.<\/li>\n<li>The natural paper tended to burn on the edges more easily.<\/li>\n<li>The baked cookies looked quite similar, but I preferred the ones made on the natural parchment paper. They spread just the right amount and baked more evenly, although it&#8217;s a little difficult to tell from the photos below.<\/li>\n<li>I like the width of the natural paper, because it fit my pans without trimming.<\/li>\n<li>Both papers provided excellent non-stick surfaces.<\/li>\n<li>I love chocolate chip cookies.<\/li>\n<\/ol>\n<div style=\"clear: both; text-align: center;\"><a href=\"https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2017\/10\/IMG_6277-fb.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2017\/10\/IMG_6277-fb-300x207.jpg\" width=\"400\" height=\"275\" border=\"0\" data-original-height=\"690\" data-original-width=\"1000\" \/><\/a><\/div>\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2017\/10\/IMG_6279-fb.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2017\/10\/IMG_6279-fb-300x225.jpg\" width=\"200\" height=\"150\" border=\"0\" data-original-height=\"750\" data-original-width=\"1000\" \/><\/a><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2017\/10\/IMG_6280-fb.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/susanscookingschool.com\/store\/wp-content\/uploads\/2017\/10\/IMG_6280-fb-300x225.jpg\" width=\"200\" height=\"150\" border=\"0\" data-original-height=\"750\" data-original-width=\"1000\" \/><\/a><\/div>\n\n\n<script async=\"\" src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\n<!-- Blog-wordpress -->\n<ins class=\"adsbygoogle\" style=\"display:block\" data-ad-client=\"ca-pub-7966221775578740\" data-ad-slot=\"8893416614\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script>\n","protected":false},"excerpt":{"rendered":"<p>This is my second article comparing a kitchen product purchased while on vacation in Paris with a similar product found in American grocery stores. The funny thing is that this comparison actually involves two products that are made in France &#8211; bleached and natural parchment paper. I didn&#8217;t have experience with natural baking paper and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[74,81,82,75,78],"tags":[],"class_list":["post-1242","post","type-post","status-publish","format-standard","hentry","category-baking","category-chocolate-chip-cookies","category-cookies","category-parchment","category-paris-france"],"_links":{"self":[{"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/posts\/1242","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/comments?post=1242"}],"version-history":[{"count":4,"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/posts\/1242\/revisions"}],"predecessor-version":[{"id":1517,"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/posts\/1242\/revisions\/1517"}],"wp:attachment":[{"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/media?parent=1242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/categories?post=1242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/tags?post=1242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}