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The Watercooler
baking question
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<blockquote data-quote="Marguerite" data-source="post: 249808" data-attributes="member: 1991"><p>We don'thve tat brand so I cna't help. What we buy comes in several brands but is labelled "baking paper" and has information on the box on how to use it.</p><p></p><p>I also use those silicone rubber sheets which are sold for oven use. We actually have one we use as a noon-skid mat under the chopping board in the kitchen, but if I'm getting pastries or biscuits ready, I'll prepare them on the rubber sheet then slide it onto a metal tray before putting it in the oven, it saves trying to move them (and risk breaking them) onto another baking tray.</p><p></p><p>The joy of using good baking paper, or silicone bakeware, is that it is beautifully non-stick.</p><p></p><p>You just need to read the instructions and make sure you have the right stuff.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 249808, member: 1991"] We don'thve tat brand so I cna't help. What we buy comes in several brands but is labelled "baking paper" and has information on the box on how to use it. I also use those silicone rubber sheets which are sold for oven use. We actually have one we use as a noon-skid mat under the chopping board in the kitchen, but if I'm getting pastries or biscuits ready, I'll prepare them on the rubber sheet then slide it onto a metal tray before putting it in the oven, it saves trying to move them (and risk breaking them) onto another baking tray. The joy of using good baking paper, or silicone bakeware, is that it is beautifully non-stick. You just need to read the instructions and make sure you have the right stuff. Marg [/QUOTE]
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