Reddit mentions: The best baking parchment

I have a number of things I can share so please bear with me:

As an experiment I bought a bundle of carrots, celery and a bag of onions and one day I processed them all through my food processor. I then spread each one flat on a cookie sheet to freeze and finally poured each one into their own gallon ziplock and put it in the freezer. When I need a mirpoix I just get a scoop of each. I also use the onions on pizza as it seems to make them more oniony. I suppose the texture suffers somewhat but the convenience can't be beat.

How about a 30 minute, healthy, meal? Get one of these or something similar. It's a 3 tier steamer. When you get home put white rice in the bottom tier and set for 10 minutes. When it dings add the thawed chicken breasts to the second tier and set for 10 minutes. When it dings add broccoli or other fresh veggies to the top tier and set for 10 minutes. When it dings you've got perfect rice, healthy chicken breast and veggies on just this side of done (I like my broccoli to fight back just a little.) You can then use: teriyaki, Franks hot sauce and feta, hoisin, BBQ, honey mustard or whatever other sauce you want. Works with fish and steamed fresh mushrooms are awesome. You can dust with lemon pepper, paprika, regular pepper or whatever other seasonings you want. Infinitely variable. If you want some crunch you can be naughty. I will, sometimes, mix butter crackers and melted butter then put the steamed breast in a pan, cover with the crackers then broil until unicorn tears form.

You can make ahead:

Rice. Pull out of the freezer and microwave in a covered dish until done. Not perfect but perfect enough.

Ground beef (brown a bunch, drain and freeze. Keep the fat. To use pull out however much you want and add a little of the grease back in.) Great for taco meat (just start from where you've browned the beef) Toss in with some frozen marinara (you did make up a batch of that right?) Sprinkle with some italian seasoning on pizza, mix with mac n' cheese for a beefy mac.

Bacon. I make 1 Lb of bacon at a time (save the grease...duh.) Eat my fill then put the rest in the freezer. It is great on pizza, potatoes or other dishes where bacon is a supporting player.

Containers of a plain marinara frozen are awesome. When you get home toss the frozen sauce in a pot. Add meat, some frozen onions, some frozen green peppers and set on low to med. Go change out of the work duds, mix a drink, turn on the TV, kick the cat. Okay, now nuke or heat in a pan some pre-cooked pasta-cicles OR just boil some water and toss in a handful of fresh for 8 minutes or boxed for 10-12 minutes.

Chili reheats really well as does stew and most soups (cream based can get odd).

I hope these help and that at least one of them is a new idea for you!

I don't have a good pound cake recipe, but I would look on Pinterest for a 'moist pound cake', then make them one at a time until you find the one you like best. I would start with plain yellow and go from there.

A couple of suggestions of where to start:

Never over mix. Unless baking directions say to mix longer, mix just until the flour is blended in.

Scrape the bowl every time you add a new ingredient to make sure you get everything evenly emulsified.

Use parchment. I bake on half sheet pans often, so I get these https://www.amazon.com/2dayShip-Premium-Quilon-Parchmet-Baking/dp/B00UVTEPXS/ref=sr_1_1?ie=UTF8&qid=1466958623&sr=8-1&keywords=parchment+paper+for+half+sheet+pan I find the flat sheets easier to work with overall than the rolls available at the grocery store. Spray or butter the entire pan first, put the parchment in (cut it so it fits inside whatever pan you use), then lightly spray or butter the parchment as well. Your cakes will NEVER stick. In my early baking days, I had some heartbreaking experiences with a delicious cake looking like hot garbage because it got stuck in the pan and tore when pulling it out.

Learn how to tell when a cake is done so you don't have to solely go by the directions on a recipe. All ovens are different, ambient temperatures are different, and the ingredient temperatures are different, so for me to tell you to bake an 8" round for 35 minutes might be 5 minutes too much. So-- forget the toothpick test, and learn how to tell by look (it will be less shiny) and touching it gently in the center (it will spring back when done and the depression from your finger will not show).

Buy a $10 kitchen scale and weigh your ingredients. You will always get exactly the same results when you bake--makes life monumentally easier in my book.

Finally, I bake a great deal, so I got these http://www.webstaurantstore.com/6-qt-clear-square-polycarbonate-food-storage-container-with-red-gradations/407S006PC.html for all my sugar and flour varieties. I bought some plastic scoops at the dollar store which stay in the containers all the time, so gathering ingredients is a piece of cake. ;) If you order from the source I linked to, don't forget the lids, they are sold separately.

That's about it to get started. I apologize for the wall of words, but things just kept coming to me... If you have any questions or need more help, feel free to message me, I'd be glad to help.

Edit: a bit of clarity

Yeah, I just got back on dairy after being allergic to it for a decade. Pizza is amazing lol. Although I started getting fat, so I'm using my IP for IIFYM now, haha.

The very first cheesecake I ever made in my IP was this girl scout Samoa cheesecake, it was amazing:

https://www.pressurecookingtoday.com/pressure-cooker-samoa-cheesecake/

If you like NY-style cheesecake, try this recipe out:

https://thisoldgal.com/pressure-cooker-new-york-cheesecake/

Make sure to read the tips here:

https://thisoldgal.com/perfect-pressure-cooker-cheesecake-tips/

Another good recipe to try is here:

https://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/

The pan itself is only ten bucks: (plus you can use it for other stuff, like copycat Applebee's spinach-artichoke dip)

https://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Cheesecake/dp/B0012Q5QQ4

I do recommend getting the pre-cut parchment sheets, that way the cheesecake slides right off: (60 sheets for $10 shipped)

https://www.amazon.com/Worthy-Liners-Parchment-Paper-Rounds/dp/B00O59Y4TA

You can also make all kinds of toppings in the IP. I make dulce de leche using this easy overnight trick:

https://www.hippressurecooking.com/dulce-de-leche-pressure-cooked-condensed-milk/

So follow those instructions, then grab a second can of sweetened condensed milk & blend it with the thick caramel sauce from the IP can...it will make a gooey, pourable sauce (as opposed to a thick paste). Bonus, it's also awesome for using as dip for apple slices!

You can also make compotes pretty easily (the heavenly mushy fruit syrup they put on IHOP pancakes). I've made this blueberry recipe twice in the last week: (although I use bottled lemon juice, and I cut it down to like 1/2 tablespoon)

https://www.pressurecookingtoday.com/pressure-cooker-blueberry-compote/

Then just pour over your cheesecake & voila, tastes like a $50 cheesecake from a high-end bakery!

Edit: Thanks for the compliment!

Supplies:

Fifty Fifty 18oz water bottle (or whatever brand/size you like, black is best)

1" Masking Tape

2" Masking Tape

Yellow Spray Paint

Dupli-Color Black, Satin Wheel Paint (or any decent black spray paint)

Sculpey Polymer Clay (green)

Silicone Parchment Paper

​

If you start with a black bottle then you'll save a step or two.

1. Remove lid and mask off mouth and lid threading with 2" masking tape.
   
2. If you have a black bottle skip to step 4. If painting black, sand with course sandpaper, then fine sandpaper. Rinse and dry the outside of the bottle.
   
3. Paint with black wheel paint (or don't if yours is already black). Let paint cure at least 12 to 24 hours depending on climate, weather etc. Hot, dry weather is better.
   
4. Keeping the mouth and threading masked off, add four strips of 1" masking tape, evenly spaced, at about 45 degrees or so, near the top of the bottle. Make sure they run parallel. More strips may be necessary if you have a larger bottle. Whatever looks good!
   
5. With your diagonal 1" masking tape applied, add a band of 2" masking tape where you want the top edge to be all the way around the bottle. Find however far down you want the yellow stripes to go (mine's about 2" down) and place another 2" band of masking tape all the way around the bottle.
   
6. From there use the 2" tape to mask the bottle the rest of the way down, including the bottom.
   
7. Apply the yellow paint to the masked off yellow stripe areas. Let cure and remove all masking tape. You might need to score along the edges of the masking tape with a razor blade to keep the yellow areas from chipping as you peel the tape off. Alternatively you can just peel the tape off after the yellow paint has cured for about an hour. Just be sure not to touch the yellow if you do it this way. The paint will get everywhere!
   
8. Flatten the Sculpey between two sheets of parchment using a rolling pin. Form it into a sheet about 1/8" thick. Remove one side of the parchment.
   
9. Use a blade to cut the desired slime pattern.
   
10. Still keeping the parchment attached on one side, apply the slime pattern and press against your bottle at desired location. Gently peel off the remaining parchment paper.
    
11. Mould the edges with sculpting tools, fingers, toothpicks... whatever you have at your disposal.
    
12. When you have it looking just right, put the bottle (lid still removed) standing upside down (mouth-down) onto a cookie sheet and bake in the oven at about 255 F for 15 minutes or per instructions from the Sculpey package.
    
13. Let cool, replace lid and enjoy.
    
    Please note this is for stainless steel bottles only! If you do this with a plastic bottle it will melt!

This recipe is from my blog, https://veggiechick.com/skinny-shiitake-black-bean-burgers-w-spicy-aioli/ More notes on the blog post. Recipe below.

Shiitake Black Bean Burgers w/ Spicy Aioli

• 1/4 cup unsalted vegetable broth
  
• 3 garlic cloves, minced
  
• 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water)- see *instructions and **notes below
  
• 4 ounces fresh shiitake mushrooms, stems removed and diced very fine
  
• 1/2 medium onion, finely chopped (about 1 cup)
  
• 2 (15-ounce) cans unsalted organic black beans, drained and rinsed (you can also use 2 cups of these Instant Pot Chipotle Black Beans)
  
• 1 tablespoon low-sodium tamari (for gluten-free) or soy sauce
  
• 1 teaspoon fresh minced ginger (or ginger paste in tube) or 1/4 teaspoon dried ginger
  
• 1/4 teaspoon freshly ground black pepper
  
• 1 cup panko breadcrumbs, gluten free if desired
  
• 2 cups baby arugula
  
• 2 tomatoes, sliced
  
• 4 hamburger buns (gluten free if desired)
  
  Spicy Aioli
  
  
• 1/4 cup Vegenaise (or other vegan mayonnaise)
  
• 2–3 teaspoons Sriracha (chili hot sauce), or more, depending on desired spiciness
  
  

  INSTRUCTIONS
  

  
  

1. Preheat oven to 375° F. Prepare a baking sheet covered in parchment paper. Add the black beans to the baking sheet in an even layer. Pat dry with a few paper towels. Bake for 18-20 minutes or until beans are steaming and starting to dry out (with no water/moisture on the pan). Remove pan and increase oven to 425° F.
   
2. Meanwhile (waiting for the beans to cook), prepare your flax egg (see below for tips*). In a small bowl, combine 2 tablespoons ground flaxseed and 3 tablespoons water. Stir and let sit for at least 5 minutes.
   
3. If you haven’t already, chop the mushrooms and onion (diced very fine), and cut the tomatoes.
   
4. You can also make the aioli at this time. To do this, combine the mayo and Sriracha in a small bowl. Keep refrigerated until serving.
   
5. Add vegetable broth to a medium/large nonstick skillet or pot over medium high heat and add garlic, Cook for 30 seconds, stirring, then add mushrooms and onion. Cook for 2-3 minutes, stirring occasionally, until the mushrooms and onion are softened. Remove from heat and drain out any liquid if there is any.
   
6. In the same pot (no heat), stir in the soy sauce, pepper, breadcrumbs and flax egg until combined.
   
7. When the black beans are ready, add the dried black beans to the pot. To do this, pick up both sides of the parchment paper carefully and transfer the beans by first shaking and then using a spatula to remove the beans that may stick to the paper. Save the parchment paper if desired (you’ll use it again later).
   
8. Lightly mash the beans in the pot using a potato masher. You want some of the beans whole/halved; don’t over-mash. Once the beans are mashed, stir in the other ingredients with the beans until combined thoroughly.
   
9. Divide mixture into 6 equal portions and shape into patties. To divide portions evenly, you can use your fingers to carve out 6 sections in the bowl (see photo above in recipe instructions). 
   
10. Arrange patties on a baking sheet covered in parchment paper, spaced out so they are not touching. Let rest for about 5 minutes, making sure the ingredients have time to bind together, then bake at 425° for 12 minutes.  Flip the burgers and cook for another 12 minutes. They are done with they are firm and starting to brown. Remove from oven and let sit for 5 minutes.
    
11. To assemble, toast the hamburger buns, and top each bun half with a burger patty, 2-3 tomato slices, 1 tablespoon aioli sauce, a handful of arugula, and the remaining top halves of the buns. Serve with chips, sweet potato french fries or a small salad. These burgers pair perfectly with this Kale Quinoa Salad, Edamame Sesame Quinoa Salad, or Miso Peanut Coleslaw. 

SECTION | CONTENT

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Title | How To Make A WATERMELON out of CAKE! PINK VELVET cake with BUTTERCREAM and FONDANT!
Description | Click The Notification Bell To Get Freshly Baked Vids - Hot Out Of The Oven! Get The Vids EARLY! SIGN UP To Become One Of My VIPS: http://bit.ly/HowToCakeItVIP New Videos EVERY TUESDAY! SUBSCRIBE for more: http://bit.ly/HowToCakeItYT Want to see more of Walter? Check out my HOLIDAY COOKIE SANDWICHES video for his epic undercover mission! http://bit.ly/HolidayCookieSandwich Hi, I'm Yolanda! Some people call me the Beyoncé of cakes. I post my drool-worthy, jaw-dropping caking creations every Tuesday at 11am EST! From novelty cakes that look like your favourite foods to my MEGA mash up cakes that have layers upon layers of goodness - I dream in cake! Got an idea for a cake? I'd love to hear it - subscribe & comment below! FOLLOW ME: Facebook - https://www.facebook.com/HowToCakeItW... Twitter - https://twitter.com/yolanda_gampp Instagram - http://instagram.com/yolanda_gampp Pinterest - https://www.pinterest.com/yolanda_gampp Snapchat - @yolanda_gampp USEFUL LINKS: For the FULL BREAKDOWN of how I made this PINK VELVET WATERMELON CAKE go here - http://bit.ly/WaterMelonCakeRecipe Check out this vid for full instructions on how to make my ITALIAN MERINGUE BUTTERCREAM - http://bit.ly/YolandasButterCream GET YOUR VERY OWN CAKE TEE HERE! http://bit.ly/HowToCakeItTees What is that liquid I drizzle all over my cakes?? SIMPLE SYRUP! Read more here - http://bit.ly/YOsSimpleSyrupRecipe Get my SIMPLE SYRUP SQUEEZE BOTTLE! - http://bit.ly/SimpleSyrupSqueezeBottle INGREDIENTS PINK VELVET CAKE - Makes 3 x 9” Round Cakes and 1 9” bowl cake - 1 1/2 cups butter 1/2 cup vegetable oil - http://amzn.to/1U2TmE7 4 1/2 cups sugar - http://amzn.to/1Sm38i3 2 teaspoons vanilla - http://amzn.to/1O4VV4O 6 eggs 1 1/2 teaspoons Wilton Rose Icing Colour - http://amzn.to/1MSIHYx 6 cups flour - http://amzn.to/1f1mn3M 1 tablespoon salt - http://amzn.to/1DfvFPq 3 cups buttermilk, at room temperature 1 tablespoon apple cider vinegar - http://amzn.to/1M9lUu8 1 tablespoon baking soda - http://amzn.to/1M9lVOI 2 cups semi sweet chocolate chips - http://amzn.to/1I5Bp0n 4 lbs Satin Ice White Fondant - http://amzn.to/1SKaUCx WATERMELON PINK BUTTERCREAM 400g sugar - http://amzn.to/1Sm38i3 8 Egg Whites 1 lb Butter Wilton Red Icing Colour - http://amzn.to/1HWbdar 1 cup Chocolate Chips - http://amzn.to/1I5Bp0n PAINT COLOURS FOR RIND Wilton Moss Green Icing Colour - http://amzn.to/1HWcmPg Wilton Kelly Green Icing Colour - http://amzn.to/1LOzOk8 Wilton Buttercup Yellow Icing Colour - http://amzn.to/1LOzUIl Wilton Ivory Icing Colour - http://amzn.to/1HWcRZI Clear Alcohol OR Lemon Extract ALL TOOLS 3 x 9” Round Pans - http://amzn.to/1DK4RHg 1 x Stainless Bowl 9” in diameter - http://amzn.to/1OMrtxo Electric Stand Mixer with Paddle Attachment and Whisk Attacment - http://amzn.to/1Sm3oh6 Lazy Susan - http://amzn.to/1JOhx6o Whisk Sifter Mixing Bowls Rubber Spatula Parchment Paper - http://amzn.to/1IDuQHI Serrated knife Paint brushes with round tips Palette Knife Ball tool - http://amzn.to/1I5FCRy Pointed sculpting tool - http://amzn.to/1I5FCRy THE HOW TO CAKE IT TEAM Director of Photography: Chet Tilokani http://www.chet4days.com Editor: Orhan Sumen https://vimeo.com/orhansumen Producers: Jocelyn Mercer & Connie Contardi http://www.cjmercon.com T-Shirt: http://www.howtocakeit.com/
Length | 0:09:29






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I use a tiny tray that was included with my scale. Then I scoop the amount I measured up with a gelatine capsule. Gelatine capsules are really great for dosing. I can only recommend them. Get size 4 capsules as they are large enough for almost anything and easy to swallow. You can also add some color with food coloring pens to make distinguishing between substances easier.

Small pieces of folded paper folded to bindles also help a lot as well for carrying around powders. often much more convenient than baggies. Paper in general is a very useful tool when handling powders. Put a large sheet under your workspace so you don't lose anything. Use a dark color so you can see white powders better.

Tweezers are also very useful.

Maybe someone can weigh in with some more scientific and/or exact knowledge, but I can at least give you my impressions lately, it's more a hobby for me but I really should write all this down anyways...

Temps... 165~190 = butter range, takes a bit longer, and the lower the more thicker whiter butter consistency. At 200 it is getting into the more sappy / golden yellow instead of the opaque white color with lower temps. Sometimes if you press at 190 or so it will change from somewhat sappy into butter if left overnight (strain dependent?). Yield is relative to temp from what I see, so if you press at 165 you get some white cake frosting looking material, but somewhat lower yields than if you press at 180 and still get some pretty nice butter.

Pressing method... I use a simple system that works for me. I do have a pressure gauge on my press, so if you don't, you may have to figure out the steps, but for my press, each pump of the hydraulic hand pump takes it up about 1 ton.

use a timer, ~1 min per ton...

1. Press to almost 1 ton, slightly less maybe 900psi on the gauge. wait 1 min...
   
2. Pump handle once to move to 2 ton pressure on gauge. wait 1 min...
   
3. Pump handle once to move to 3 ton pressure on gauge. wait 1 min...
   
4. Pump handle once to move to 4 ton pressure on gauge. wait 1 min...
   
5. ... sometimes I stop here, sometimes I do 5 tons, never usually past 5 tons. 1 min per ton still... you get it?
   
   I may vary slightly from this pressing method, always adding more time if anything, but usually just stick to it. Also, I would love to run a bunch of tests to see what is really best. Because sometimes strange things happen I forget I was pressing and leave it at 2 tons for 15 mins and look and there is a nice amount of rosin batter there! So maybe I should increase these lower times, I am still learning too ;)
   
   Other notes...
   
   I prepress using just my hands to form into a 'disk shape' about 2-3 grams around 1 inch around / 3/4 inch high/thick. I prefer material that is so sticky it just forms into a nice disk and all sticks to itself. Usually this is just a matter of hydration. After squishing the puck ends up about 3x3 when flat. I have not used filter bags much yet, I did try them some, but mostly I just press with no filter bag. I may use them to process more quantity if I need to, noticed I can fit an extra gram or two using a bag without worrying about the 'puck' expanding beyond the plates.
   
   I always start with material hydrated to 55-65% (measure with a hygrometer in a ball jar). I prefer to just start with my own home grown and never let it dip below this humidity level, but rehydration can be done.
   
   favorite parchment, heavy duty, better release IMHO - https://www.amazon.com/gp/product/B007G1E5NO/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
   

Standard iceberg lettuce!

I fucking LOVE unwiches. In fact, I make them at home! I bought unbleached parchment paper, butcher's twine, and iceberg lettuce and I make my own low carb and super delicious unwiches for a fraction of the cost of a JJ's sub.

If you're at a JJ's though, definitely try the 'gargantuan' as an unwich. It's like it was hand crafted by the Keto Gods just for us.

Also, here's what I usually put on my home made sandwiches:

Iceberg Lettuce, Ham, Roast Beef, Salami, Chicken Breast, Pepperoni, Sliced Onions, Sliced Mushrooms, Sliced Cherry Peppers, Sliced Pepperocinis, Sliced Pepper-Jack Cheese, Mayonnaise, Newman's Own Family Italian Dressing (very low carb and no sugar), Cracked Pepper and Kosher Salt.

I'll second the dutch oven and throw in a tripod that can be used to hang the oven above the fire. Also, do yourself a favor and get the parchment liners.

As far as food goes, paella is always a hit with my friends. Here is a great vegan recipe, but you can substitute flesh if you wish:). I prep everything in advance just to make things easier and more relaxing on site.

Another angle is to freeze pre-made burritos that are wrapped in foil. Toss them on the coals for a bit and they will be good to go. Same with corn on the cob.

I found this one on Amazon: https://www.amazon.com/gp/aw/d/B07H79KX8W

I don't know if it's the best, but I thought it was pretty good and it's definitely better than the one I was using before

Dough made using the same recipe as my pan pizza I posted earlier: http://www.susanscookingschool.com/pizzadough.html

I used parchment paper on my pizza peel instead of flour or cornmeal because I don't like the taste/texture of them on the finished crust very much. Ended up working like a charm, got off the peel very easily and was easy to take out from under the pizza a couple minutes into cooking. This is the parchment paper I used.

Cranked the oven to 545F (why can't the oven just go to 550? Mr. Monk would not approve) and let it sit at that temp preheating my cordierite pizza stone for about 45 minutes. The pizza cooked in about 9 minutes, taking the parchment paper out after 3.

Used about 30% of the dough from the recipe above, which is around 2500 kcal, which ends up being 750 kcal for the one pie. Used about 3 servings of Giant Eagle pizza sauce (I know, I know, I'm going to make my own next time) which was 120 kcal, and then 1.25 cups of cheese which was 450 kcal. Entire pizza is 750+120+450=1320 + 80ish for mushrooms = 1400, or 700 kcal for half the pie.

For next time, I need to make my own sauce and also work a little bit at stretching the dough a bit more evenly. Gotta say I enjoy the pan pizza I made a decent bit more! I think with a thicker crust (more dough) I'd like this one at least just as much.

get in that kitchen, ed, and make me some piiiiiiie lol

• Honey Turds/Honey Nuggets with photo tutorial
  
  
• Kratom Chocolate Balls
  
  
• Kratom Chocolates (Two Methods0
  
  I use parchment paper instead of wax paper for things like this especially if I am going to let things set in the fridge or freezer. It is thicker and things release easier from it. I think that it is much easier and more effective to work with.

I got awesome parchment paper liners from Amazon, 100 for $4.99. The have the holes to allow even air flow and fit in my basket just right. I got 7.5 inch for my Phillips fryer, and it comes in different sizes.
.
Hot tip- Do Not Pre Heat With Just The Paper In The Fryer- it will get sucked up to the heating element and you can guess what happens next. Hope this info helps.

Here is the link:
100pcs Air Fryer Liners, Vancens 7.5 inches Bamboo Steamer Liners, Premium Perforated Parchment Steaming Papers, Non-stick Steamer Mat, Perfect for 3.5 & 3.7QT Air Fryers/Baking/Cooking https://www.amazon.com/dp/B07H4MNL9M/ref=cm_sw_r_cp_api_i_Jv6EDb1WRTBBB

Agree with all of the above. I have a standard oven (nothing fancy, no big commercial sized cooker) and a half sheet pan fits quite nicely in my oven with room to spare. And I find a half-sheet is the perfect size for almost everything.

Ditch the non-cook stuff, buy basic aluminum sheet pans like this one:

http://www.amazon.com/Fat-Daddios-Aluminum-Gauge-Sheet/dp/B001IZZGKU

And get either a Silpat:

http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960

Or a box of parchment sheets:

http://www.amazon.com/2dayShip-Premium-Quilon-Parchmet-Baking/dp/B00UVTEPXS

(or both, really - the parchment is useful for so many things)

I have four silpats, and yes they are good. However I use these far more often. Cheap, reusable, and disposable when the get used too many times.

If she doesn't have commercial half sheet pans get her four of those and a couple of quarter sheet size. get the racks that fit them too.

You might also look at a spare bowl and blade for her mixer, I've got two for my KA and it make multiple batches easier.

Some people may disagree, but the best joints I ever smoked, were made using this. Gets that tight even pack all the way through. Nice to dust with some keef or honey.
Raw King Size Organic Deal - King Size Slim Organic Rolling Papers, 110mm Rolling Machine and Wide Filter Tips INCLUDES Black Velvet Pouch https://www.amazon.com/dp/B007TO1HFC/ref=cm_sw_r_cp_api_i_KGgGDbHA9P4RT

Reuseable Parchment Paper <-- this is the most awesome thing I have bought for baking yet..... pizza literally slides right off after baking with 0 issues, and I have noticed the underside bakes great while using this.

I have this to help open pop top cans and this for saran wrap/cling film (which, frankly, even non-arthritic people love). They also have versions for foil and parchment paper. I also really enjoy my Dr. Grip pen.

Contact paper like this? Never used it for this purpose (I would have thought the plastic might melt), but I have used parchment paper like this with a clothes iron to cure plastisol ink. It was my first big run, something like 180 white prints on black shirts. Took forever. Got a heatpress with the money from that job, and still recoil at the sight of an iron.

There is special paper for baking that would probably work best. The letter need to heat up enough to melt into the cloth and the baking paper will allow that while still ensuring that the letters don't stick to the iron.

Thank me later - works like a charm for solvent or solventless applications.

https://www.amazon.com/Premium-Food-Grade-Resistant-Parchment-Alternative/dp/B07D7T2L83/ref=mp_s_a_1_9?ie=UTF8&qid=1543304731&sr=8-9&pi=AC_SX236_SY340_QL65&keywords=ptfe&dpPl=1&dpID=51g26xiEn1L&ref=plSrch

rolling set -- amazon

^ has all the parts you need -- rolling machine / papers / filters

only takes about 15 seconds of work to produce the joint in the original picture

---------------

make sure you have a grinder too

--------------

instructions on how to roll using a machine

dead-simple stuff :)

I've never seen a rolling machine like that before. However, I personally use a RAW rolling machine for my jay's and they come out a perfect .6 grams (paper + filter too) everytime.

If you want parchment paper use this.

But you could also use this. Special woven teflon rated for higher heat. It is a little newer on the scene. Bubbleman, Tony and the dnail guys were keeping it quiet for a few months whilst they tested it.

The benefits are that it is reusable and won't tear/blowout. John Berfelo has ran tests on Rosin and parchment is still safe.

They have some cheaper options out there if you ever did want to give it a shot

75 sq ft -Reynolds for $5.99

Kirkland 205 sq ft for $11.10

And then there are these silicone sheets, which I've never used but have heard good things about.
Ludy's Kitchen 2-Pc Silicone Baking Mats for 19.75

Honestly, Amazon.com(.au) will likely be the most affordable place around. Here is a box of Double Platinum Blunt Wraps - Various Flavors 25 Packs (50 Wraps) for £16.93. That is what, about two dollars cheaper per pack than you are paying at the local shop?

If you are willing to pay the shipping cost to order the product from the US you can score some amazing deals on various products. For example, you can get 64 "RAW King Size Organic" rolling papers, a 110mm "RAW Organic" branded rolling machine, and a book of 50 "RAW Organic" filter tips for about $6(AUD). You can also order an extra 512 "RAW King Size Organic" rolling papers and 500 "RAW Organic" filter tips for about $15(AUD).

In the event that you want glass pieces you could always try Etsy. Many sellers are individuals just looking to sell their art. I am sure you could easily make shipping arrangements by contacting the individual. Here is a sick Piranha Plant pipe, a Pineapple Chillum that looks impossible to use, and a wicked Earth-tone pipe with Mandala designs on it.

this stuff is cheap and great.

https://www.amazon.com/Georgia-Pacific-Dixie-27S14-Parchment-Silicon-Treated/dp/B007G1E5NO/ref=sr_1_5?crid=1JAGHXH6EGZX2&keywords=dixie%2Bparchment%2Bpaper%2Bsheets&qid=1573513355&sprefix=dixie%2Bpar%2Caps%2C187&sr=8-5&th=1

A rolling machine makes a perfect skinny joint every time:
https://www.amazon.com/dp/B007TO1HFC/ref=cm_sw_r_cp_apa_0hX8BbXG1NNDZ

This is the answer! Link for those interested.

Keeps your paint wet, no cleanup, easy to replace and parchment paper is $10 for 205 ft^2, more than you'll ever need or use.

I use the ones below. They’re usable, I can cut them to fit whatever pan I’m using, and they’re good up to 550!


these

Back when I was magnetizing bases I used rare earth magnets, hot glue, a metal baking sheet and a silicon parchment paper like this:

http://www.amazon.com/Kitchen-Supply-Inch-Parchment-Paper/dp/B00004RKFR/ref=sr_1_9?ie=UTF8&qid=1435163442&sr=8-9&keywords=baking+liner

I set up my baking pan and liner and followed these steps:

put a glob of hot glue on the pan (with silicon sheet)

put a magnet int he middle of that glob

put glue in the bottom of the miniatures base

put the miniature on the magnet and glue

when dry, peel away from the silicon sheet.

the magnet floats in the solidified glue. the whole process only takes a few minutes.

There are different thicknesses to the Silicon coating. Different brands probably all spec different. They have a 27lb and 35lb coating rating available, like this http://www.amazon.com/gp/aw/d/B007G1E5NO/ref=mp_s_a_1_fkmr0_1?qid=1457826765&sr=8-1-fkmr0&pi=AC_SX236_SY340_FMwebp_QL65&keywords=Dixie+35+lb+parchment

I use the parchment liners, mostly for sticky stuff like cobblers and dump cakes that are harder to clean up. https://www.amazon.com/Lodge-Manufacturing-Parchment-Paper-Liners/dp/B0073E1O6U

You can also cut your own from standard parchment paper, you just have to be a little more careful as they don't go as far up the sides.

This stuff should work fine:

https://www.amazon.com/Kirkland-Signature-Stick-Parchment-Paper/dp/B006JCWGIC

Get an airtight sandwich container like the Lock & Lock ones then get a cellulose sponge cloth (the brand doesn't matter, just make sure it doesn't have any anti-bacterial stuff or soap already in it. Cut the sponge cloth to fit the container, then lay a piece of parchment paper overtop of it. It's key that it's parchment paper and not wax paper, since parchment paper is semi-porous and allows water to be wicked up into the paint, without allowing the medium and pigment to sink through.

Er, hmm, upon waking up further you are correct. Sorry, my brain doesn't brain in the morning.

These should work fine:

https://www.amazon.com/Kirkland-Signature-Stick-Parchment-Paper/dp/B006JCWGIC

https://www.amazon.com/Reynolds-Kitchens-Parchment-Premium-Non-Stick/dp/B0166SPEL4

This is what my store carries
http://www.amazon.com/gp/aw/d/B0000VLYBI?cache=acd33a880fb8c7f633e9ba24a889c603&pi=AC_SX110_SY165_QL70&qid=1404501689&sr=8-8#ref=mp_s_a_1_8

There's a machine you can use. Get em at any smoke shop.

Time to make your day again!

https://www.amazon.com/gp/product/B007G1E5NO

I bet it's just parchment paper (but in envelope form), which is available in just about any grocery store in the US. You could probably just buy baking parchment and fold it.

EDIT: Nope, it's PTFE or polytetrafluoroethylene or teflon. Parchment paper would probably work though.

Quick note on wet palettes, check some google searches for a DIY. I found one a few months ago and it changes my painting style completely, sadly didn't bookmark or I'd pass on a link.

Personally I have a small 4x5 inch rectangular plastic lid with a half inch lip from a chopped garlic container, with a piece of paper towel folded 4 times (so 4 layers) with a cut piece of parchment baking paper over the top. Total cost, I don't know like 25 cents?

Here's the parchment I use from Costco (US)
https://www.amazon.com/gp/aw/d/B006JCWGIC/ref=psdcmw_678533011_t1_B000I1X4UY

Spend that money on more models, more paints or better brushes!

No, it's called parchment paper. It's non stick paper used for lining pans for baking, and no it's vastly different from stretched animal hide you are confusing it with. It is not in anyway too porous to put cookies on.

https://www.amazon.com/Reynolds-Kitchens-Parchment-SmartGrid-Non-Stick/dp/B074C9N6TQ?keywords=parchment+paper&qid=1537897343&sr=8-3&ref=mp_s_a_1_3

https://www.amazon.com/Kirkland-Signature-Stick-Parchment-Paper/dp/B006JCWGIC

I use Dixie 35 lb weight ''genuine'' parchment paper.
My test results have no contaminants.
https://www.amazon.com/PIZ121-Parchment-Silicon-Treated-Length-Sheets/dp/B007G1E5NO
All the testing in cannabis land regarding silicone coating revolves around Reynolds and Raw.
If I tested the 2 worst cars on the market and declared all cars to be shitty, I'd be looked at as if I were the biggest dumbass in the history of mankind.
Professional baking forums are filled with people who have tried all the brands.
They uniformly dismiss any parchment you can buy in a retail store as ripoff crap for the unsuspecting public who are not aware of what ''parchment paper'' means, and have nothing to compare their shitty retail choices to.
RAW is jumping for joy that the cheapest shit they could find, for maimum profit, is being bought by all the fools hoodwinked by their ''cool guy'' cannabis product stature. Why the fuck would they bother making a decent product, when the shitty one sells like hotcakes, because the name RAW gives millions a hard on, for no reason, except that they saw it in High Times.