Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: quadrafire on April 29, 2010, 09:43:05 AM
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If any of you do oven fries, wings or such and get tired of them sticking on the (non) nonstick pans. Line the pan with parchment paper. Found next to the waxed paper in the store. I thought it sounded kinda girly, but I am hooked now. We do alot of oven fries w/ regular and sweet taters. I don't even peel'em just wash, cut to desired thickness, place in bag with a little olive oil and salt, mix it around good then pour onto the parchement paper, cook at 425 degrees, about 45-min - 1hr depending on thickness and desired doneness. Usually I will turn them about halfway through. Cuts the fat, very good stuff. The kids gobble'em up.
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I've never used parchment paper but I do the fries that same way your talking about and they are awesome. I've also gone and precooked the potatoes in the microwave and then mixed them up and rather than bake them I broil them for a few minutes and they really nice and crispy.
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We use something called a SilPat. They are reusable silicone mats that are cut to fit in a half-sheet pans. Completely non-stick and you can throw them in the dishwasher to clean them. We've been using them for 6 or 7 years now.
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My wife found that parchment paper about 6 months ago and I should have bought stock in it, she loves it and uses it non stop.
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Geeze here I thought you went and got a new dog!!!
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Geeze here I thought you went and got a new dog!!!
and it was in the Recipes forum!
:yike:
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Geeze here I thought you went and got a new dog!!!
and it was in the Recipes forum!
:yike:
:chuckle: :chuckle: :chuckle:
