Hi!Thanks for all the great ideas on what to put on haddock and halibut! Two quick follow up questions:1How long do you cook it for and at what temperature? I was surpised when I just cooked a nice thick piece of halibut that even after 1/2 hour in a 400 degree oven, it was just about cooked; just barely warm enough, but it flaked with a fork so I assume it was doneand2) Do you cover the pan with aluminum foil (that's what I did) or leave it uncovered? Thanks!Randy
Parchment paper is similar to wax paper and wax The purpose of wax paper is to keep things from sticking to your kitchenware Aluminum foil traps heat, tenderizing your meatParchment paper does not.
the supervisor source of recent aluminium is bauxite orethis is not a renewable sourcetrees arewe don't cut back down trees to make bathroom papermaximum bathroom paper is made out of sawdust, the leftover byproduct of alternative timber products like lumber for residencesin case you employ aluminum foil, that's recyclable, to wipe your butt, it could now no longer be recyclable (grimy aluminum isn't recyclable), to no longer point out being very uncomfortable on such delicate tissuebathroom paper, even grimy, is biodegradable, which may well be utilized for compost, making it recyclablethe terrific thank you to keep away from meltdown and hurricanes is to rid the planet of idiots such as you.
Wouldn't the parchment paper burn away ?
Parchment paper is a somewhat heavy paper that has been impregnated with siliconThat's why you can cook on it like a cookie sheet and stuff doesn't stickAnd, it does resist heat up to about 400 FBut, the steam and juices in the meat will make the parchment paper soggy and it will probably fall apart.
at 400 with lemon garlic and butter for about 20-30minit depends how thick it isi would cover it with aluminum
