Is there a parchment paper out there that tape will stick to?
C Is For Cookie
want to buy my own parchment paper and make my own cornays (sp) or
cones instead of having to buy the Wilton parchment triangles (that DO
hold tape) . All the parchment brands I bought so far don't hold tape.
I could just fold the top of the bag over, but this is a pain as it
doesn't stay very secure.
Anybody know of any parchement that tape will stick to?
Thanks,
C
Mike Avery
Most parchment paper is impregnated with silicone. Which I suspect is the issue.
You might look for the "Beyond Gourmet" brand in health food stores or foodie stores. I
think it's silicone free.... no guarantees though.
Mike
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The Iron Muffin
You might want to consider trying various types of tape as well as different
brands of parchment. Masking tape and regular transparent/clear adhesive
tape would be my first two choices, but there is an alarmingly vast number
of tapes on the market for various applications.
If all else fails, you can make an icing bag out of duct tape!
--
The Iron Muffin
DEAD FREAKS UNITE
Who are you? Where are you?
How are you?
bagsmode
I've wrapped the tape around the cone so that the tape sticks to itself,
creating a band.
OT: "DEAD FREAKS UNITE" ... Dead who? Dead Milkmen? love 'em :)
~Glenn
Vox Humana
"C Is For Cookie" <eye_lost_me_cookie@the_disco.com> wrote in message
news:3ef103d2...@news.pa.comcast.giganews.com...
> I like to tape up my parchement bags when I use them for icing. I
> want to buy my own parchment paper and make my own cornays (sp) or
> cones instead of having to buy the Wilton parchment triangles (that DO
> hold tape) . All the parchment brands I bought so far don't hold tape.
> I could just fold the top of the bag over, but this is a pain as it
> doesn't stay very secure.
>
I find that the cone only fails if it is over filled.
The Iron Muffin
> The Iron Muffin wrote:
> OT: "DEAD FREAKS UNITE" ... Dead who? Dead Milkmen? love 'em :)
Grateful Dead.
The Milkmen were great, too.
So were the Kennedys.
sweet
news:3ef103d2...@news.pa.comcast.giganews.com...
Maybe this is a stupid question, but is putting some form of tape, with it's
glues and chemicals, good for the food you are cooking in the oven?
Why not use cord? I know there is cord that is made to go around a turkey
which does not affect the food adversely at all.
Maybe you should try folding edges under the paper... like a Japanese
origami which holds its shape b/c of the folds.
Sorry if this shows how new/stupid I am... :|
- sweet
_______________________________________________________
sweetcakef...@hotmail.com
(Remove "cakefromoven" to reply.)
http://www.angelfire.com/ny5/sweet430/
C Is For Cookie
wrote:
>Maybe this is a stupid question, but is putting some form of tape, with it's
>glues and chemicals, good for the food you are cooking in the oven?
>
>Why not use cord? I know there is cord that is made to go around a turkey
>which does not affect the food adversely at all.
>
>Maybe you should try folding edges under the paper... like a Japanese
>origami which holds its shape b/c of the folds.
>
>Sorry if this shows how new/stupid I am... :|
>
>- sweet
Well, I'm using the parchment cone for holding my icing. I like to use
a parchment cone instead of a regular pastry bag when I stripe the bag
with icing color for two-tone color effects on flowers and stuff. I'm
not putting it in the oven. No, I don't think you are stupid at all
:---D
C Is For Cookie
wrote:
>I find that the cone only fails if it is over filled.
I agree in that the cone usually stays secure when piping icing out of
it - even if no tape is involved. The tape makes things easier when
filling the bag because when the inside is smooth and you have a
clear, wide opening, it is easier to stripe the inside of the bag and
also fill it with icing.
C
H. W. Hans Kuntze
Hi Cookie.
Well, if made right, a cornet will be bombproof and you only fold it over
a little to secure, the opening will remain the same diameter as will the
smoothness of the bag. The cornet does *not* require tape, on the
contrary. It would get in the way. If you dont trust yor cone, use a
stapler on the top edge, but I think learning to properly shape the cone
would be better.
Have you ever seen how one is made properly? I suspect you start with a
square, rather than a triangle.
On page 224 in the Professional Baking by Wayne Gisslen, it is shown
properly. It's in the chapter on assembling and decorating cakes. In the
index it is called a paper decorating cone. Your library should have a
copy, or, if you interested in baking at all, you should get a copy for
yourself. Goes a long way to understanding baking and pastry, really. If
you want to learn things by yourself, at least have some good study
materials you can trust and look up stuff.
--
Sincerly,
C=¦-)§ H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/
sweet
D'OH!
Then all I can think of is that you buy a role of parchment paper and use ~2
feet to make the cone. That should hold without tape b/c of the friction...
silicon isn't as frictionless as graphite.
hahabogus
news:nIydnfMB8ss...@comcast.com:
>> Anybody know of any parchement that tape will stick to?
>
>
Most tape will stick to itself securely, so just go right around the cone.
Stapling is also an option.
--
The man who put the FU in fun.
Runner
All kidding aside, why do you need to fasten it. I have always found it
is a one use concept - fold it, clip it, fill it, pipe it, eat it.
bagsmode
While we're on the topic of parchment paper cones for icing... I've
successfully made a couple myself, but strickly
off-the-cuff-don't-know-if-I'm-doing-in-properly (not to meantion that
I've gotten icing all over my hands--hehe :)
I just checked out the Cooking School section of FabulousFoods.com and
they only talk about using a pastry bag. Does anyone know of a site
that shows the "proper" way to create a cone for icing out of parchment
paper?
Thanks,
Glenn
sweet
I thought of something else... string staples. Instead of using metal
staples get a needle and a thread and sew the ends closed.
C Is For Cookie
>successfully made a couple myself, but strickly
>off-the-cuff-don't-know-if-I'm-doing-in-properly (not to meantion that
>I've gotten icing all over my hands--hehe :)
>
>I just checked out the Cooking School section of FabulousFoods.com and
>they only talk about using a pastry bag. Does anyone know of a site
>that shows the "proper" way to create a cone for icing out of parchment
>paper?
>
>Thanks,
>Glenn
I know of 3 ways to make a cornet (cone). When I have more time I'll
post the methods. But no, I have not seen a site that has
instructions, but I bet there is one.
C
sweet
news:3EF3D375...@frontiernet.net...
I did a search on google.com for "parchment paper pastry bag" and found two
site which discuss it:
1) http://www.diynet.com/DIY/article/0,2058,5824,00.html
2) http://www.baking911.com/decorating_pb_prchmtcones_pg2.htm
Not only that, it just came back to me. I remember seeing Graham Kerr make
such a bag. You roll it, fill it, and then FOLD the open end! It's so
simple! :)
Charles Baker
Not a very good idea at all. Actually that is even worse than tape.
Simply put you do not want to risk loosing your staples into your product.
If you wrap your cone properly and don't fill it more than 1/2 to 3/4
full, you shouldn't have too much problem. It does take some time and
patience at first, but after you get the hang of it....piece of cake
C.Baker
bagsmode
In otherwords, just what I was looking for, thanks ;)
C Is For Cookie
based on the way Wilton tells you to make a parchment bag actually is
the best for my needs AND I discovered you don't need to tape the bag
like they try to make you believe you really need to do. Here is what
I did:
1. Cut out a big square of parchment. Cut the square in half
diagonally resulting in 2 triangles each with one long side and two
short sides.
2. Place one of the triangles flat down on a flat surface so that the
long side is near you (south on a map) and the point opposite the long
side is away from you (north on a map).
3. There are 3 points - the one opposite the long side and the 2
points that are opposite the short sides - one point on the left and
one point on the right. Take the point on the right and bring it up to
meet and line up with the middle point. As you do this, curl the part
of the paper (that you are bringing up) around so that you have what
looks like the beginning of a cone rather than 2 points meeting on a
flat surface.
4. Hold the 2 points that you brought together in step three with your
left hand and off the flat surface. With your right hand, pull the
left point of the big triangle around the cone toward the right
(counterclockwise) and line up this left point with the middle point
in the BACK or outside of the cone.
5. To secure the bag, hold the 3 points together and make 4 or so
small, sharp folds.
If you're left-handed, use the opposite hands indicated in the above
steps.
This seems to produce a bag that won't break open, and there is a nice
solid area inside the cone if you want to make a good stripe in there
with icing color. The 3 points once brought together are close enough
so that when you fold them over, they stay in the folds. And you can
use regular old parchment paper and make your own triangles. You don't
have to buy stupid triangles made out of special paper that tape will
adhere to. Imagine that.
C
Melba's Jammin'
I don't, but I often simply stapled mine at the top. Been a long time,
though.
--
-Barb --