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2. Parchment paper - Wikipedia

   en.wikipedia.org/wiki/Parchment_paper

   [1] [2] It is commonly used in baking and cooking as a disposable non-stick paper. It is greaseproof paper that can be used for several different applications, its surface prevents the food from sticking, and also is highly heat-resistant and can be used in temperatures up to 220°C. [3] [4] It should not be confused with waxed paper, which is ...

3. Waxed paper - Wikipedia

   en.wikipedia.org/wiki/Waxed_paper

   Waxed paper is not recommended for baking use in an oven, as it will smoke. [3] Parchment paper is better for this use. In a microwave, waxed paper can be used to prevent splatters by covering the food when microwave cooking. Since the paper is mostly unaffected by microwaves, it will not heat to the point of combustion under normal

4. Greaseproof paper - Wikipedia

   en.wikipedia.org/wiki/Greaseproof_paper

   Greaseproof paper is paper that is impermeable to oil or grease, and is normally used in cooking or food packaging. It is usually produced by refining the paper stock [further explanation needed] and thus creating a sheet with very low porosity. This is then passed between hard pressure rollers (supercalendered) to further increase the density ...

5. Non-stick surface - Wikipedia

   en.wikipedia.org/wiki/Non-stick_surface

   A 'non-stick surface' is engineered to reduce the ability of other materials to stick to it. Non-sticking cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to refer to surfaces coated with polytetrafluoroethylene (PTFE), a well-known brand of which is Teflon.

6. This Is the 1 Step You Should Never Skip When Baking Cookies

   www.aol.com/1-step-never-skip-baking-143000518.html

   Refrigerating your cookie dough before baking serves a few purposes: The dough will be easier to roll out. Think about your favorite cut-out sugar cookies. If you tried to roll out this type of ...

7. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   Typically 60 ml (1 ⁄ 4 cup) water at 40–45 °C (105–115 °F) and 2 g (1 ⁄ 2 teaspoon) of sugar are used, [5] or expressed differently, a sugar weight of about 3.5% of the water's weight. While this sugar may be sucrose or table sugar, instead it may be glucose or maltose .

8. I Make My Granny’s Boozy Balls Every Year for Christmas - AOL

   www.aol.com/granny-boozy-balls-every-christmas...

   In a large bowl, stir together the crumbs, nuts, sugar, booze, corn syrup, cocoa powder, and vanilla, if using. The texture should be sticky yet pliable. Refrigerate for 30 minutes.

9. List of sugars - Wikipedia

   en.wikipedia.org/wiki/List_of_sugars

   Cane sugar (cane juice, cane juice crystals), contains a high concentration of sucrose. [1] Caramel – made of a variety of sugars [1] Carob syrup – made from carob pods [1] Caster sugar [1] Coconut sugar [1] – 70-79% sucrose and 3-9% glucose and fructose; Confectioner's sugar (also known as "icing sugar") [1] Corn sugar – dextrose ...