1) use foil instead of parchment 2) Try your best to have the entire pan lined with the matzo so that no caramel seeps below, this ;will prevent sticking
Not all parchments are alike. Some have a light coating, and others do not. If a recipe developer typically uses one with that coating, then their recipe may work without sticking where it otherwise wouldn't, when used with an uncoated paper. That is especially true for a recipe that includes very little fat. (A quick bread made with a half cup of oil typically won't stick at all, regardless of the paper used.)
The solution - though I'm interested in the recipe developer's take on this - one would think, would be to oil the paper ever so lightly before placing the dough on it. ;o)
I did a bit more research on this, having never made matzoh. I read that if you use oil, it's not Kosher for Passover. If you need that, you probably should get some parchment with a non-stick surface (though again, I'm not sure if that is okay for Passover).
Foil sounds like a great idea, to avoid any issues. I generally don't like to use foil, unless absolutely necessary, for environmental reasons, but I'm guessing that the baking of the matzoh won't get the foil dirty, so you can reuse it - if not for baking, then for tenting meat after grilling and similar uses.
If having the matzoh be Kosher is not an issue, I like the butter idea! Before people used parchment for cookies and the like, they used butter. Most don't appreciate the fact that greasing a cookie sheet with butter results in (drum roll) a light browned butter on the baking surface, which makes any cookie taste so, so good ;o)
AJ - not all oil is forbidden on for passover. Olive oils are usually OK. Those made from grains and legumes are often prohibited. Original poster, if wanting to both use an oil and serve a kosher meal, should consult local community standards or availability.
AJ - Dide note. I thought about your comment some more and hasten to say what you read was probably correct. There ARE restrictions on adding ingredients to the matzah used at the Seder so that it is both very basic (flour and water) and resembles the unraised bread eaten in hasty retreat from Egypt. Thus, no added fat, eggs, seasonings, etc. But the rest of the week, go for it. Also, this poster is making toffee, a dessert with the matzoh, so those restrictions against enhancing it are also off.
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2) Try your best to have the entire pan lined with the matzo so that no caramel seeps below, this ;will prevent sticking
The solution - though I'm interested in the recipe developer's take on this - one would think, would be to oil the paper ever so lightly before placing the dough on it. ;o)
Foil sounds like a great idea, to avoid any issues. I generally don't like to use foil, unless absolutely necessary, for environmental reasons, but I'm guessing that the baking of the matzoh won't get the foil dirty, so you can reuse it - if not for baking, then for tenting meat after grilling and similar uses.
If having the matzoh be Kosher is not an issue, I like the butter idea! Before people used parchment for cookies and the like, they used butter.
Most don't appreciate the fact that greasing a cookie sheet with butter results in (drum roll) a light browned butter on the baking surface, which makes any cookie taste so, so good ;o)
Olive oils are usually OK.
Those made from grains and legumes are often prohibited.
Original poster, if wanting to both use an oil and serve a kosher meal, should consult local community standards or availability.
There ARE restrictions on adding ingredients to the matzah used at the Seder so that it is both very basic (flour and water) and resembles the unraised bread eaten in hasty retreat from Egypt. Thus, no added fat, eggs, seasonings, etc.
But the rest of the week, go for it. Also, this poster is making toffee, a dessert with the matzoh, so those restrictions against enhancing it are also off.