Night Elf Posted November 5, 2017 Share Posted November 5, 2017 I hate when recipes want me to put unbaked food on an ungreased surface. When I try, the food sticks as it cooks. Every single time. So I now always spray my pans first. Are these recipes talking about non-sticking bakeware? I don't own any of that! 1 Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted November 5, 2017 Share Posted November 5, 2017 Only time my stuff doesn't stick is with cookies. But yeah same thing for me. So I generally do spray it. Quote Link to comment Share on other sites More sharing options...
OneStepAtATime Posted November 5, 2017 Share Posted November 5, 2017 Yes I think they probably mean non-stick cookie pans. Quote Link to comment Share on other sites More sharing options...
Element Posted November 5, 2017 Share Posted November 5, 2017 Agreed! I usually use parchment paper in these cases. 7 Quote Link to comment Share on other sites More sharing options...
regentrude Posted November 5, 2017 Share Posted November 5, 2017 (edited) Additional fat can make the cookies spread too much; they get thinner and crispier. Fat can have lower heat tolerance than the dough and may cause cookie bottoms to burn. You don't need non stick bakeware. Use baking parchment. Edited November 5, 2017 by regentrude 11 Quote Link to comment Share on other sites More sharing options...
Selkie Posted November 5, 2017 Share Posted November 5, 2017 I don't use non-stick pans and I don't like spraying because it makes a mess, so I use parchment paper. I like this kind that is already cut to fit cookie sheets: https://www.amazon.com/gp/product/B00FW49GSQ/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1 1 Quote Link to comment Share on other sites More sharing options...
Night Elf Posted November 5, 2017 Author Share Posted November 5, 2017 Aw. I don't have parchment paper only wax paper. I'm trying a new cookie recipe too. I guess I'll just spray the pan and hope for the best. 1 Quote Link to comment Share on other sites More sharing options...
ktgrok Posted November 5, 2017 Share Posted November 5, 2017 cookies shouldn't stick. Are you taking them off the pan at the indicated time? Taking them off too early or too late can make them stick. The recipe should say how long to leave them on the pan before removing them. 2 Quote Link to comment Share on other sites More sharing options...
umsami Posted November 5, 2017 Share Posted November 5, 2017 I always use parchment paper or a silicone mat. Quote Link to comment Share on other sites More sharing options...
SamanthaCarter Posted November 5, 2017 Share Posted November 5, 2017 (edited) Ungreased cookie sheet is usually called for in a cookie that has more fat and less sugar. Greasing a pan when the recipe said ungreased will cause them to spread more than expected and they might end up too thin, messing up the appearance or texture. When in doubt, use parchment. Edited November 5, 2017 by SamanthaCarter 4 Quote Link to comment Share on other sites More sharing options...
Peaceseeker Posted November 5, 2017 Share Posted November 5, 2017 (edited) I love parchment paper so much. Worth every penny to me! Edited November 5, 2017 by CaliforniaDreaming 3 Quote Link to comment Share on other sites More sharing options...
HomeAgain Posted November 5, 2017 Share Posted November 5, 2017 We use Silpats. I bought them for dh last Christmas and he was like, "uh...thanks?" :huh: A month later he was praising them from the heavens. :lol: 3 Quote Link to comment Share on other sites More sharing options...
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