Learnt something this week that I'm kind of afraid that everyone else already knows.
Greaseproof paper and baking parchment are two different things!
This flapjack proves the point.
Made with greaseproof paper it sticks to it like the proverbial poo to a blanket.
No chance of getting it off without loads of paper attached.
Baking parchment on the other hand nothing sticks to. I guess you learn something everyday, won't be buying greaseproof again in a hurry!
Anyone else learnt anything lately that everyone else already knows?
I have also found that out, a few years ago. Now you can get them together as one product. Haven't tested it with flapjacks though.
ReplyDeleteYes, I found that out too. Just make sure you keep them in their correct boxes when you use them, they can be a devil to tell apart when they're out of the boxes! How's Alistair getting on, can we have a picture of him yet?
ReplyDeleteI find this out every time I send the husband to the shop for baking parchment and he comes home with the other.
ReplyDeleteGreaseproof paper has to be greased well (oiled or buttered) before baking, for it to work, and things not to stick to it - it works perfectly then! Whereas baking parchment not, you just use it as it is (which is way easier and less messy!).
ReplyDeleteI've learned that the hard way too, some time ago.
Cheers from rainy Ireland!
I guess we all have learnt the difference through an experience like yours. Sorry , the flapjack looked very good :)
ReplyDeleteI didn't know that!! So thank you :)
ReplyDeleteI stopped buying greaseproof paper completely after a few uses of the 'wrong' product. Now I use parchment or my longlife non-stick mat thingy (expensive to buy initially but wash and wash and last for years).
ReplyDeleteI can't think of anything recently that I have learnt that everyone else already knows .... it must have gone in one ear and out of the other as so much is doing these days since I've had this bloody non-stop cold bug thing :-(
I've never even heard of greaseproof paper! Maybe we don't have it here in the States? I may be showing my ignorance again, but what are "flapjacks?"
ReplyDeleteThanks Mama Pea, I thought I better read all replies before I ask the same question. Over here, flapjacks are an oldwest or loggers term for pancakes. That is not a pancake in the picture!
DeleteGreaseproof paper is like wax paper without the wax. It's just parchment.
DeleteAs for flapjacks, I also think of them as pancakes or griddlecakes. If made with cornmeal, then johnnycakes.
I too, have not heard of grease proof paper. I have a couple boxes of parchment paper for baking.
DeleteBake in the OLDEN days when I was a girl - there was no silicone treated non-stick parchment. As said above we used any paper well greased. Greaseproof is a decent weight clean white paper - that is (shock horror) a little resistant to grease when you wrap stuff up in it. I used this when I was grown and made fancier cakes for friends and for pay, but still used brown paper for the outer layers on fruit cakes.
DeleteWe have a couple of silicon tray bottoms, both bright red and non stick, just give them a quick wash after use.
ReplyDeleteI learnt the same after finding out the hard way, at least someone else may be saved by your post. I was in secondary school before I realised that aluminium was the same as 'aluminum' as the Americans pronounced it on TV. People thought that was pretty thick at the time.
ReplyDeleteIf you grease the pan really well you don't need anything under flapjack we have never used any paper or parchment with it actually I'd be scared to try. (ease it out with a fish slice/spatula thingy.
ReplyDeleteParchment is great but expensive so we use it only when we have to (can't get greaseproof here) (btw.I agree with Anula about greasing greaseproof when necessary) I'm sure someone will tell me I'm doing something awful but well greased A4 PAPER will work when you run out of alternatives (just make sure it has no printing ink on it )
Yep and brown paper and butchers paper... as a kid these were the papers we used for lining the fruitcake tin and sultana cake tin... multiple layers each greased and smoothed.
Deleteooh and i'd be a bit wary of Silicon bakeware with the kids as I think that we may be deluding ourselves that it is safe
ReplyDeletesee https://disqus.com/by/drcarinssmit/
live and learn!
ReplyDeleteWe don't have greaseproof paper here (W. Canada) We have parchment paper, silpat sheets and reusable cooking sheets. The reusable sheets are brown and can be cut to any size and used over and over and are reversible. Best thing ever. I got them at Costco about 3 years ago and they have never had them again! We also have wax paper but I don't think people use that very much any more.
ReplyDeleteLike you, I had no idea there was any difference. However, Lady Magnon made some flapjacks (with currants) yesterday, and they didn't stick to the tin.
ReplyDeleteSilicone is the superior beast but and I hope you don't mind me saying this going by your photo of the flapjack you didn't use enough paper - greaseproof will work if you double layer and give it 'flaps' each end.
ReplyDeletePlus if your recipe is particularly fatty it will work also.
I do still buy greaseproof but use it mainly for wrapping certain foods rather than cooking.
You have made me want flapjack now....
https://en.wikipedia.org/wiki/Greaseproof_paper
ReplyDeletehttps://en.wikipedia.org/wiki/Parchment_paper
I use fry-light spray on tins mostly including for flap jack, but funnily enough I always use baking parchment or greaseproof paper when baking a chocolate brownie!
ReplyDeleteThis eliminates the need for greasing and the use of parchment paper which really adds up. I have saved so much using this and I always recommend it to anyone. baked comfort foods
ReplyDeleteOaty Flapjacks
ReplyDeleteMakes approximately 30 flapjacks.
This is a wheat free recipe.
Ingredients
175g (7oz) Flahavan’s Progress Oatlets
175g (7oz) Flahavan’s Jumbo Oat Flakes
200g (7oz) Butter or Margarine
100g (4oz) Brown Sugar
2 tbsp. Golden Syrup
Method
Preheat the oven to 150°C/300°F/Gas Mark 2.
Melt margarine or butter in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.
Stir in the oatflakes.
Tip the mixture into a swiss roll tin (22cm x 33cm, 9’’ x 13’’) lined with parchment and press it out evenly using the back of a spoon.
Bake in preheated oven for approximately 30 minutes or until golden brown.
When baked, coat with melted chocolate as a special treat.
Cut into squares while still warm and leave to cool in the tin.
Mother used to use the paper wrappers off the butter to line her baking tins - especially for sultana cake (our favorite).
ReplyDelete