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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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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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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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These parchment bags are so handy. I use them for cooking fish, which I do at least once a week. The fish comes out moist and delicious. I didn't have as good luck when I tried to add vegetables to the bag, so I ditched that! But I love the bags and wish they came in a larger size so that I wouldn't have to re-order them again so soon.

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The bags are very useful and keep the fish moist and flavorful!!

I have used them for a couple of years now and never got disappointed with the results.