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  • PaperChef Culinary Parchment Cooking, 10 Bags
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PaperChef Culinary Parchment Cooking, 10 Bags

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Price: $10.04 & FREE Shipping on orders over $35. Details
Only 6 left in stock.
Sold by Bubbly Blends and Fulfilled by Amazon. Gift-wrap available.
  • Easy Healthy Way to Cook
  • Perfect for fish and veggies
  • Easy clean up
  • Versatile -oven /microwaves/freezer
  • Kosher for Passover
11 new from $3.98
$10.04 & FREE Shipping on orders over $35. Details Only 6 left in stock. Sold by Bubbly Blends and Fulfilled by Amazon. Gift-wrap available.

Frequently Bought Together

PaperChef Culinary Parchment Cooking, 10 Bags + Formaticum Cheese Storage Bags, 15 Count
Price for both: $19.25

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Product Description

PaperChef Culinary Parchment 10 Cooking Bags

Product Details

  • Product Dimensions: 8.6 x 3 x 4.6 inches ; 6.4 ounces
  • Shipping Weight: 6.4 ounces (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B003FXNMCW
  • Item model number: 70010
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (45 customer reviews)
  • Amazon Best Sellers Rank: #29,878 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Customer Questions & Answers

Customer Reviews

Will alternate, but highly recommend.
Rosemary M
Parchment Chef Cooking Bags are a no mess way to cook your favorite chicken or fish recipe.
joan oslin
These are great for baking when you don't want the mess of clean up.
Susie Allen

Most Helpful Customer Reviews

24 of 26 people found the following review helpful By la contessa on September 8, 2011
Verified Purchase
I LOVE THESE PARCHMENT BAGS!!! Brilliant, fabulous!! Simply fantastic shortcut for cooking. I saw them at the Fancy Food show, I got a few samples there thanks to the generous staff present, then, I cooked several things at home with the parchment bags. Fish is fabulous, vegetables luscious, and chicken comes out lovely. From what I have learned, they are a FANTASTIC SHORTCUT!! You don't need any liquid to add, just aromatic herbs -- fresh ones work the best, a little olive oil, salt and pepper. Then, pop the pack into a hot oven, and you have a lovely, fast, meal -- and cleanup is just throwing out the paper!!! It just doesn't get better. WIth three kids, a hungry husband, a job and more, these paper bags are now my favorite new cooking tools. THANK YOU FOR MAKING THEM!! Thanks for selling them on amazon.com.
Oh, I forgot -- THE HOUSE DOES NOT SMELL OF FISH WHEN I USE THE BAG!!!!!
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10 of 11 people found the following review helpful By Mike Tarrani HALL OF FAMETOP 10 REVIEWER on April 21, 2013
I make it a point to eat salmon once a week, and I prefer to cook it 'en papillote' using parchment paper. Since I live alone these are handy and a pack will last me two to two and a half months.

The size is perfect for single portions of fish. In some cases you can fit two filets into one of these and still have room to slip in a red onion and a tomato slice for each filet. The beauty of en papillote - in paper - is it requires very little liquid, which goes through evaporation and condensation cycles during the cooking process.

This cycle results in a succulent fish (or vegetables) because the steam does not saturate what you are cooking with water. And that is where these bags shine. Cutting and folding parchment paper sheets can be tricky. Done wrong and the steam escapes, which defeats the purpose of cooking en papillote. These bags make it easy to fold the end of the bag in such a manner that the steam stays trapped and goes through the steam and condensation cycles with little to no loss.

Another advantage is for small portions you can use these bags in lieu of a tagine to cook North African cuisine. You will not get the full flavor that only a clay tagine can impart, but the same principles are at work. True, the tagine is definitely preferred, but for folks who only occasionally make Moroccan-style dishes a compromise will save money.

I love these bags for the convenience and for how they make every salmon filet come out perfect every time. I could go back to the old fashioned way and cut and fold sheets of parchment, but I have gotten lazy in my old age and indulge myself with shortcuts and conveniences like these bags.
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20 of 24 people found the following review helpful By switzer25 on February 10, 2011
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These bags work ok; but don't put too much liquid ingredients in them, or they fall apart at the seems. I made some baked fish in a white wine sauce and it was just too much liquid for the bag.
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3 of 3 people found the following review helpful By Rosemary M on May 4, 2014
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Like these bags; so much easier than using the parchment paper. Not cost effective as I use them 3 times a week. Will alternate, but highly recommend. BE SURE AND USE SEAM SIDE UP
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4 of 5 people found the following review helpful By prairie woman on August 16, 2013
Verified Purchase
I decided to try this product because it was listed next to the cheese paper that I usually buy. I used these bags the other evening to cook Dover sole. One reviewer said that the beauty of cooking this way is that there was no fish smell in the house. I found that to be true as well. I decided to do the sauce separately to allow the fish to accumulate juices which I then added to a bonne femme sauce made with a veloute sauce and mushrooms. I may have cooked the fish a few minutes longer than was suggested, so in the future I would go by the recipe.

I will say that I found that part a bit frustrating. That is finding recipes for parchment or en papillote cooking. I even went on the site of PaperChef but didn't find it user friendly. I will definitely use these bags again and try to find some other recipes or just experiment on my own. It's definitely a healthy way to cook and pretty easy to do!
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1 of 1 people found the following review helpful By Joanne on February 25, 2014
I cooked a large blackfish filet in it, following a recipe by Kelsey Nixon using parchment. You use cut up plum tomato, some diced shallot, and chopped olives as a bed for the filet to sit on top of. You squeeze a little EVOO and lemon juice on top...I noticed the bag has a seam, and I automatically put that on the bottom, probably my first mistake. Luckily I put the parchment bags on a sheet pan, but it was oozing some liquid out of the bag, how I can only imagine the seam. Next time I will lay the bag SEAM SIDE UP. The juices from the tomato and a bit of lemon juice were all the 'juices' I added, so that was surprising that all the contents did not stay inside. I use regular parchment paper and make a wrapper and NOTHING comes out. Has anyone else had this issue? Just sayin'. Not a major problem, but a problem nonetheless.
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1 of 1 people found the following review helpful By Pretrica Wheeler on July 21, 2014
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I think the quality of the paper used isnt capable of doing the job. Never puffs up the way Hand rolled parshment does. Will Not buy again. Cooks country recommended this But i can not imagine way.
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1 of 1 people found the following review helpful By ali on December 15, 2013
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Fantastic product..and great tips for prep on the website... I've roasted a half of chicken, chicken wings and orange roughy fish..all was excellent and moist..perfection!
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