That is my second article evaluating a kitchen product bought whereas on trip in Paris with an identical product present in American grocery shops. The humorous factor is that this comparability really includes two merchandise which are made in France – bleached and pure parchment paper. I did not have expertise with pure baking paper and was curious how it might evaluate facet by facet with the bleached white selection.
The Reynolds model (prime within the above pic) is the kind I see most frequently in native shops.
The paper is made in France, packaged within the U.S., very prime quality and permits for the baking of a number of batches per sheet. The pure Alfapac baking paper that I bought in Paris (backside in above pic) can also be a really good high quality, however feels thinner to the contact.
I made a batch of chocolate chip cookies and baked some on every form of paper.
|Uncooked dough on pure parchment paper|
|Uncooked dough on bleached parchment paper|
- The pure paper was simpler to work with, as a result of it did not curl up as a lot because the Reynolds
- Reynolds paper may most likely bake extra batches per sheet because it was extra sturdy.
- The pure paper tended to burn on the sides extra simply.
- The baked cookies appeared fairly comparable, however I most well-liked those made on the pure parchment paper. They unfold simply the correct amount and baked extra evenly, though it is a bit of troublesome to inform from the pictures under.
- I just like the width of the pure paper, as a result of it match my pans with out trimming.
- Each papers offered glorious non-stick surfaces.
- I really like chocolate chip cookies.