made FOR cooking

Well, I’ve officially left the shop. Thankfully.  Regardless of content, two pharmacy talks in a row is rather much. So for this post, I’m going to my happy place. (Pause)

It’s the damn kitchen, okay.  That was not intended to sound creepy by the way.

I realize talking cooking sheet liners is quite Random, but there is nothing Nonsensical about it.  According to both Martha and that Pioneer Woman, this IS important sheet. (pun intended) Initially, I was going to include cling wrap. Then, decided that should be a follow-up post. One ‘special’ Saran use just warranted being singled out. Besides, cling wrap is more of an after thought. These two kitchen bad boys are made FOR cooking.

Aluminum foil

This was my first covering for everything. Well, … almost everything. (Pause) Though recently, this go to kitchen aide has been put through the “mill” more than once.

two sides to every story

According to Reynold’s Kitchen, the difference in appearance between the two sides of aluminum foil is simply a result of manufacturing and serves no real purpose.

” … the foil is “milled” in layers during production. The two layers are in contact with each other at the same time, if this was not done, the foil would break during the milling process. Where the foil is in contact with another layer, that’s the “dull” side. The “shiny” side is the side milled without being in contact with another layer. The performance of the foil is the same, whichever side you use.”

to wrap or not to wrap?

Over the years, rumors have swirled about high levels of aluminum leading to health risks including Alzheimer’s and kidney disease. The truth is aluminum is all around (even in the water supply), and regular contact does not appear to cause problems. Furthermore, The body has numerous mechanisms to help rid the body of excess amounts of this metal. So, the answer is easy – wrap it up, baby.

Parchment paper

Not sure how, but one day I ditched the culinary aide bling and went parchment white. I blame Martha Stewart – she loves a nice piece of … paper. She’s very cautious, too. Every recipe I’ve used of her’s actually requires both – wrap the food in parchment paper, then cover with foil. She really doesn’t want to get that bun in the oven.  Burned, eh?

fun facts –

  • Parchment paper is grease and moisture-resistant paper specially treated for oven use.
  • cool alternative for baking – parchment paper cupcake liners. Subtle, yet sophisticated.

according to the Pioneer woman –

  • even baking – neutralizes hot spots
  • parchment paper gives cookies something to hold onto – they have feelings too, ya know.
  • eliminates sticking
  • parchment paper allows foods to breathe when wrapped.
  • easy clean up

Side Note Nevers

  • AVOID the cheap alternative that is wax paper – could start a fire. I was never a fan even before I read this.
  • Cooking bags – my mother swears by these whenever she cooks a turkey. Personally, I don’t trust them. I brine my bird, baby.  Also, I love that skin crispy.

After all this unNonsense about cooking, I’m hungry.  Thankfully, my son has returned home for Spring Break. I need to get busy. The kitchen is open!

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