spork
Head Chef
A stupid newbie question. I apologize to bakers and other cooks who keep a constant stock of rolls. What exactly is parchment paper? How does it survive in the oven? Can I use it in the microwave? When is aluminum an entirely different substitute?
I'd also like to ask for favorite nopot papillon recipes, whether in the oven or on a grill, but I want to understand parchment first. Thanks all!
I'd also like to ask for favorite nopot papillon recipes, whether in the oven or on a grill, but I want to understand parchment first. Thanks all!