HIC Kitchen Beyond Gourmet Unbleached Non-Stick Parchment Paper, 71-Square-Feet

I was a little hesitant about ordering this Beyond Gourmet Unbleached Non-Stick Parchment Paper after reading several reviews of boxes arriving damaged. However, I really didn't want to run around looking for this product in supermarkets and decided to order it on Amazon. Both boxes arrived yesterday and were in pristine and perfect condition. They were well packaged and sealed in a plastic wrapper inside the yellow packing envelope. I used the parchment paper today in my oven. As the description stated, rather than a metal serrated edge, the serrated edge is made from cardboard. This makes tearing off a piece a little more tricky. It doesn't make an exactly perfect edge, but it's close enough for the purpose this paper is designed for. Anyone who finds straight edges a must, can always use a scissor rather than the cardboard serrated edge. I used the parchment paper to line the metal basket of an air fryer in my Breville oven to air fry potatoes. I set the oven to about 435 degrees. The potatoes came out perfectly and there was no sticking or mess to clean up. This is the first time I've ever used parchment paper for cooking and I was VERY pleased with the result. I intend to use it more frequently for different items. After researching the brown colored Unbleached Parchment vs the white bleached Parchment, I prefer this type because it seems to be more chemical free. This is an excellent product. As for the condition the boxes arrive in, I can only say that these boxes were in mint condition. I was very happy with this purchase.

It works great and food slides off easily. I used it to make keto pizza which is basically a cheese crust and it keeps it from sticking. Good for making cheese chips as well. Sprinkle some shredded cheese on the paper and put it in the oven to crisp it up then dip with marinara sauce. This doesn't have the metal edge like others have mentioned by there is a sharp cardboard edge on the box. It might get dull over time but I can just take a scissor to cut it if needed. I plan on buying it again after I'm finished with mine.

I LOVE this parchment paper and cannot live without it in my kitchen! I ordered one roll about three months ago and still have at least half of it left. I use this paper whenever I make baked goods and I never need to grease it; not even macaroons stuck to this parchment paper. The fact that this paper is unbleached is a bonus. Unbleached paper is more pliable than white parchment and it is more environmentally friendly, which is always a plus. The box does not have a metal cutting edge on it, but I really don't mind since I've always used scissors to cut parchment. I imagine if you are used to cutting parchment from the box, this might be annoying though. I've tried many brands and this one beats all the rest in performance and price. I recommend this product to anyone who bakes, enjoys fast cleanup, likes not using oil or grease for baked goods and wants to make their kitchen a bit more green!

This paper does the job (lining foil for tenting BBQ ribs). The bad news is unlike other parchment papers, this brand uses a paper cutting ribbed edge that is not effective and you end up using scissors to cut it. Pain in the you know what. The Comfy brand (see my review), which is white and larger has a nice cutter and I prefer bleached paper over unbleached for sanitary reasons, having worked in a pulp mill, going through school.

For years, I kept a roll of parchment paper on hand for occasional en papillote recipes and for craft projects. However, that changed about a year ago, when I decided to experiment with it as a pan-liner for the rimmed baking pan of our toaster oven. Because the paper is on a continuous roll, you can cut it to the size you need, which makes sense for en papillote preparations, since portion dimensions can vary. However, I've also come to prefer the continuous roll for everyday use, because I can cut exactly the size I need, and avoid dealing with cleanup and "sticking" issues that we used to encounter when using unlined pans or picking out pieces of aluminum foil when using that as a liner. I tend to use our Silpat baking sheets when using our full-size oven, but have used parchment paper as a pan liner with success. It also is superb as a liner for cupcake tins when you're feeling crafty. However, where it shines for me day in and day out is in our toaster oven -- especially in warm weather, when you don't want to heat up the kitchen. The roll is wide enough that a small rectangular sheet of parchment paper runs up all four sides of our rimmed pan, keeping sides and corners free of sauce or the cheese from baking individual-size frozen pizza. You can have the benefit of fresh-baked cookies after a weeknight dinner if you pre-freeze individual mounds of drop-cookie dough. For added convenience, you can cut the parchment paper into small squares and lift out the baked cookies, liner and all (fewer dishes to wash!). I also like that using parchment paper makes it easy to preheat not only the toaster oven but also the baking pan. If you have a wide spatula, you can easily lift your prepped food into the pan, and the heat transfers without a hitch through the paper. I also like that it is unbleached.

Ahha, Turkey. First there was the turkey bag. Then there was the deep-fried turkey (preferably in hard-to-find and expensive coconut oil). Then there was the brined and baked turkey. Now, sous vide rules the roost (no pun intended). If you don't have a sous vide cooker, GET ONE. If you have one, you know the problem with sous vide turkey. The problem is that sous vide cannot impart a crispy texture to any meat (in technical cooking terms, this means it cannot impart the Maillard effect). This is not much of a problem with dark meat, but many people prefer the crispy skin of the breast. You can't get crispy with sous vide. Parchment Paper to the rescue!!! No matter how you cook your turkey, you should cut it up first into white and dark sections (because dark needs fifteen degrees more than white). No modern professional chef would cook a whole turkey using ANY method. But every method EXCEPT sous vide will yield a crispy skin on the breast. No other method will be nearly as moist, but they will all yield a crispy skin. How to do this with sous vide? Answer: You can't. It's impossible. But it's not impossible to have crispy skin ALONG with your sous vide turkey breast. You must use an oven. When you slice up your raw turkey to separate the white from the dark, also separate the skin and set it aside. This is easier than it sounds, if you have a sharp knife. The skin will mostly pull away from the meat, once you get it started. You will need two cookie sheets that can nest (stack) within each other. Line the bottom sheet with parchment paper and lay out the turkey skin flat. Salt and pepper generously. Add a top layer of parchment paper and stack the top cookie sheet. Bake at 400 for a half hour or so. Ta da! You have crisp turkey skin with a deep roasted flavor. Crunch them up and sprinkle them over your main course. Delicious!

I purchased a dozen rolls of this some years ago when a local B&M kitchen store saddly went bankrupt and recently I used my last box of it up and was pleased to find being sold on Amazon. There is no much to say about the product except that it does it job. If I were to change anything about the product it would be to put a tear stip on the box but in the grand sceem of thing not having one is not that big of deal either. What I do like is it is 15" wide compared to the 13" of many other brands in smaller box sizes and the fact you get more for your money is also a good thing

I've used this product before but didn't encounter the problem I'm describing with this shipment. The problem is the terrible packaging, which basically is so flimsy that the box itself comes apart at the slightest pressure. There are two paper tabs that "unzip" the front flap. When you pull on them, the side of the box itself comes unglued. I exerted no unusual pressure in pulling on the tabs when the side came undone. And then there's the "cutting edge," which is basically a scalloped edge of paper, very flimsy, that simply doesn't work. If the manufacturers had used a heavy grade of cardboard, it might have worked. But be aware that when you buy this product, you'll have to cut the parchment paper with scissors or a knife. You pay a premium for this parchment paper, but the cost-cutting on the packaging detracts from its utility.

The product is what it says it is. Parchment paper. it's unbleached, as advertised. All is good :)

great product great seller

I liked it.Easy to use

Buen producto para la cocina , lo volveré a comprar.

Maybe a little expensive, but who wants to cook food on bleached paper? Works well, happy to have found this product, I don't have the patience for searching around in the stores for this type of thing.