Baking paper, sulfurized or vegetable paper; They are terms that we use interchangeably in our country to refer to that non-stick material with which we cover trays, molds and dishes to use in the oven and also, in certain cases, for the air fryer. It is a kitchen staple that we use almost daily, although perhaps not so many people know that it can be reused several times.
Perhaps less bakers will not see it as a problem, but anyone who uses the oven relatively frequently will know that parchment paper tends to wear out faster than one might imagine. And it usually does so at times less opportune. It seems like the scroll goes on forever, until suddenly it’s over.
It’s not that it’s one of the most expensive products in the kitchen, but it never hurts. save a little more and also reduce waste at home. Reusing is part of the three basic Rs of sustainability: reduce, reuse and recycle.
When can baking paper be reused?
The ideal is to reuse the paper for a similar elaboration to the previous one, basically to avoid transferring strange odors and flavors from one food to another. For example, when we make cookies and we need several batches of baking on different trays, or different cakes.
It is less advisable to reuse a paper on which we have roasted fish or meat to make a sweet or bread, or vice versa, and we will not be very happy to receive that marine aroma on some vegetables or potatoes. And beyond the smells, it is not advisable to expose ourselves to the cross contamination of raw fish, meat and poultry. Better to throw it away, even if it has been stained with raw egg.
In other cases, it will depend on each occasion. If the paper is not very greasy, sticky, dirty or torn, we can reuse it, better if we clean it lightly with kitchen paper or a clean cloth. It is important, however, that we use this paper again for the ovenbecause if we have prepared raw doughs we want the high temperatures to destroy any possible microorganisms or bacteria in them.
Although the paper is dark, may be reused. There are recipes, such as bakery recipes, that require very high temperatures, and can “toast” the paper. As long as it does not turn ash black and remains whole, without cracking or breaking into pieces, it will still maintain its properties.
In case you have used parchment paper to roll out a dough raw or to knead, as we usually do with cookie dough so that it does not stick to the table, try to use it early for the oven, so that the heat eliminates these possible residues of raw food and microorganisms do not develop.
How many times can it be reused?
Depends of each occasion, of what we have previously baked, the temperature of the oven and also the brand, since there can be different qualities.
As we already mentioned, if the paper clearly looks bad, smells funny, is almost charred, or broken, has already reached the end of his life. But it is normal for it to last at least a second use after the first baking.
The experts of America’s Test Kitchen have proven that it is possible to prepare five batches of cookies with the same sheet of paper, without losing its adhesion, always using a cold tray different from the one that just came out of the oven.
Albal Baking Paper 4 Meters, Non-Slip Face, Non-Stick Structure, Easy Cutting, Cutting Saw, Baking Paper, Attaches to the Tray
*Some prices may have changed since the last review
Photos | Freepik – Marco Verch – VeganBaking
In DAP | Aluminum foil or plastic wrap, which is better?
In DAP | Why it’s not a good idea to roast potatoes wrapped in aluminum foil. With one exception