I heard that you shouldn't use substitutes for parchment if you're baking, but what about steaming? I'm planning to make banh bao cakes (Vietnamese food, for those of you wondering what the heck they are), and I have never even bought parchment paper, so I don't know the difference in textures compared to other substitutes.Would aluminum paper be okay?Any suggestions would be great!
You don't need paper for Banh Bao, they are meant to be steamedUse a Bamboo Steamer over a pot of boiling water, or improvise a raised rack inside a pot with a small amount of boiling water and cover for the prescribed timeAnd about parchment, there is no substitute other than a Silicone matParchment is made with vegetable fibers and any other paper is not, so you will get a funny taste.
Actually, most conductors aren't strongly magneticIron is an exception, as is nickelIt has to do with microscopic magnetic domains that can be aligned by a strong external fieldAluminum's domains can't be so alignedNor can copper's, silver's, gold's, etcIn fact, stainless steel isn't magnetic either, due to the stuff done to the iron.
