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    You are in: Home / Community Forums / Breads & Baking / Probably a dumb question
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    Probably a dumb question

    Pa. Hiker
    Tue Dec 25, 2007 9:09 pm
    Food.com Groupie
    For Christmas my wife bought be parchment paper (anything to use less saturated fats). I noticed that one side was shiny and one side dull...which side does the bread go on? icon_redface.gif
    duonyte
    Tue Dec 25, 2007 9:54 pm
    Forum Host
    Well, I have to say I'd never really noticed. I put it in the pan with the top side of the paper as it sits on the roll uppermost, and I think that's the shiny side. I've also turned it over to use, and cannot say I've noticed any real difference. I'm sure there is an officieal answer somewhere, hopefully we'll find it out there.
    Chef # 8654321
    Wed Dec 26, 2007 1:17 am
    Food.com Groupie
    Pa. Hiker wrote:
    For Christmas my wife bought be parchment paper (anything to use less saturated fats). I noticed that one side was shiny and one side dull...which side does the bread go on? icon_redface.gif


    I've never seen parchment paper that had a shiny side. The paper you're describing sounds like the type of paper butchers use to wrap meat up in. Sometimes it's known as freezer paper.
    Pa. Hiker
    Wed Dec 26, 2007 7:30 am
    Food.com Groupie
    Nope, Reynolds parchment paper.
    Dee514
    Wed Dec 26, 2007 8:27 am
    Forum Host
    Just went in the kitchen to check my roll of Reynold's parchment....to be honest, I really didn't notice any difference between the two sides. I suspect it has to do with the manufacturing process (just like their aluminum foil has a dull side and a shiny side). I know in the past I've used "both sides" of the parchment for baking/cooking with exactly the same great results no matter which side is up.

    (yes, sometimes I turn it to the "other side" to keep it flat in the pan).
    olivejuice
    Thu Dec 27, 2007 8:48 pm
    Regular "Line Cook" Poster
    Are you sure it was parchment paper and not wax paper?
    Pa. Hiker
    Thu Dec 27, 2007 9:37 pm
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    The box says parchment paper, and it is white not waxy-clear.
    gruntlady
    Fri Dec 28, 2007 2:17 pm
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    Pa. Hiker wrote:
    For Christmas my wife bought be parchment paper (anything to use less saturated fats). I noticed that one side was shiny and one side dull...which side does the bread go on? icon_redface.gif


    well I checked my renalds just now & MINE does have a VERY noticable almost "waxy" side ..( thought it did BUT checked to make sure they hadn't changed it (their paper)
    I always do the "waxy" side up..the waxy side is what I use because it won't allow the cookies or whatever to stick..
    on my box there is a 800 # you might want to call it to be sure I told you right..(just because I put my cookies on the "waxy" side with good results doesn't mean I'm using it right BUT I've never had a problem...
    Riverside Len
    Fri Dec 28, 2007 3:22 pm
    Food.com Groupie
    It doesn't matter which side you use, either way works. If there was a correct side to use, they would tell you on the package. I often use it the other side down to keep it flat on the pan and I have never had a problem with it.
    Pa. Hiker
    Fri Dec 28, 2007 5:39 pm
    Food.com Groupie
    Here it is, from Reynold's website:

    Quote:
    Which side of Reynolds® Parchment Paper should I use?
    It makes no difference which side of the parchment paper you use - both sides have an identical non-stick surface.


    BTW, if you go to the Reynold's website you can get a free sample of their parchment paper: http://tinyurl.com/32te67
    Jacqueline in KY
    Sun Dec 30, 2007 8:24 pm
    Food.com Groupie
    I have to say I have a box of Wilton Parchment paper in my cabinets and have never used it. I don't know why it sure would make washing those cookie pans easier. I might have to give it a try next time I bake cookies, but I forget about it.

    Jacqueline
    Pa. Hiker
    Sun Dec 30, 2007 8:33 pm
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    I used it this past weekend, had a lot of baking to do for parties. I made bobalky, braided bread, cookies, all with a single sheet of parchment paper. Not sure which side I had up, didn't notice the difference until afterwards. But I have fallen in love with it!

    I never liked greasing anything, and not all breads take to cornmeal.
    WI Cheesehead
    Sun Dec 30, 2007 9:04 pm
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    I use my parchment paper for everything, greasy main dishes, like bbq chicken or ribs, etc. I use a natural (not bleached) paper from Chefs Select.
    Pa. Hiker
    Sun Dec 30, 2007 9:25 pm
    Food.com Groupie
    WI Cheesehead wrote:
    I use my parchment paper for everything, greasy main dishes, like bbq chicken or ribs, etc. I use a natural (not bleached) paper from Chefs Select.


    What's the diff? I don't see how it would apply to parchment paper, but I'm curious.
    wyojess
    Sun Dec 30, 2007 9:51 pm
    Regular "Line Cook" Poster
    I've always used waxy-side up (touching the food). A good way to check is to put a drop of water on each side and see which one doesn't absorb (the water will form a nice droplet on the right side). Not a dumb question at all! Good luck.
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