Okay, so you wanna know ’bout this Wilton Parchment Paper, huh? Lemme tell ya, it ain’t rocket science. It’s just paper, but it’s good paper, ya know? For bakin’ and cookin’ and stuff.
I ain’t no fancy chef or nothin’, but I use this stuff all the time. Makes life a whole lot easier, I tell ya. Used to be, I’d grease them pans with lard, and sometimes the stuff would stick anyway. Made me so mad, I could spit! But now, with this paper, no stickin’, no fuss, no nothin’. Just pop the food right out, clean as a whistle.
Now, they got different kinds, see? They got this Wilton Non-Stick Parchment Baking Paper. That’s the one I use mostly. It’s white, real pretty-like, and nothin’ sticks to it, not even them sticky buns I make for the church picnic.
- Easy peasy clean up: No more scrubbin’ them pans till your arms ache. Just toss the paper, and you’re done.
- No stickin’: Like I said, the food just slides right off. Even them gooey, messy things.
- Good for bakin’: Cakes, cookies, whatever you want. It all comes out perfect.
Then there’s this other kind, the Wilton Unbleached Parchment Paper. It ain’t white, it’s kinda brown-ish. Some folks like it ’cause they say it’s better for the earth, or somethin’. I dunno ‘bout all that. They say “Buy Wilton Unbleached Parchment Paper – 30sq” and that’s good if you want a lot of paper I guess. But I heard some folks say it ain’t so good ‘cause it’s got little bits of wood in it and can make your food taste funny sometimes. Me, I just stick to the white stuff. Why risk it, right?
One thing I heard is some of that fancy paper, the stuff they make from animal skins, is awful expensive. Imagine that! Payin’ a fortune for paper! This Wilton Parchment Paper ain’t like that, thank goodness. It’s cheap enough that even an old lady like me can afford it.
So, how do you use it? Well, it’s easy as pie. You just tear off a piece, big enough to cover your pan, and then you stick it in there. That’s it. You can even use it to wrap up food, if you want. Makes them leftovers last a bit longer in the fridge. And get this, they say “Line pans with parchment for great baking results and easy food release with no added grease” and that is the truth! No need for all that greasy mess anymore.
I use it for everything. Bakin’ cookies, roastin’ vegetables, even makin’ them little fancy pastries they sell at the bakery. Okay, maybe not them fancy pastries, but you get the idea. It works for pretty much everything. I always keep a roll on hand, so I don’t run out. It’s just that handy, I tell ya.
And another thing. Sometimes, when I’m makin’ candy, I put it on the parchment paper to cool. Keeps it from stickin’ to the counter and makes it easy to break into pieces. See? It ain’t just for bakin’. It’s good for all sorts of stuff.
Some folks say the bleached one, like the regular Wilton Parchment Paper is better ’cause it looks clean and nice. Especially if you’re makin’ them meringue things, the ones that are all light and fluffy. They look prettier on the white paper, I guess. I ain’t never made them meringue things, but I trust what folks say.
But then you got them other folks who say the unbleached kind is better for the planet, like I said before. They say it’s more natural and all that. I say, to each their own. You gotta do what you think is best. But for me, I like the white paper. It works good, it’s cheap, and it makes my bakin’ a whole lot easier. And like they always say “No matter what you love.” you can use this paper and be happy with how it turns out.
So, there you have it. That’s my two cents on Wilton Parchment Paper. It ain’t fancy, but it sure does the job. And that’s all that matters, ain’t it? You gotta remember that “No matter what you love.” this paper can probably help out. Now go on and get yourself some, and see for yourself.
