Every cook has felt the dismay of realizing that those roasted vegetables are in no way going to make it off that tray in one piece. You should have put more oil on the pan, or on the vegetables, or both. How are you going to cover it up so the plating doesn’t come out looking sloppy? You don’t have a choice, the order must go out, so you plate it as well as you can and try to cover up the imperfections.
And so the next time you attempt the seemingly simple feat of roasting some vegetables, you douse them vegetables in oil, and the tray too, just for good measure, and end with a finished product that, though beautiful and in one piece, tastes more like oil than the main ingredients. And so next time, you should try using parchment paper.
Parchment paper and wax paper are undeniably useful tools in any kitchen, commercial or home. Though, yes, you can manage without them, the sheer influence they will have in improving the kitchen experience makes them worth the investment. Yes, see it as an investment: less oil used, less time spent scraping off the burnt remnants off the pan, and better food presentation. Though in the end, you may break even in terms of financial aspects of the investment, the saved frustration will be greatly appreciated. Cooks make wide use of parchment and wax papers during food preparation, but in order to make the most of these tools financially, as well as guarantee a safer experience in the kitchen, the differences between them must be understood.
Parchment Paper
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What it is: Parchment paper, also known as baking paper, is usually a cellulose-based or silicone-lined paper. It is often used as a disposable, non-stick surface, mostly for baking and roasting. By lining a cookie sheet or roasting pan with this paper, the pan will require minimal washing afterwards, since the parchment paper is both grease resistant and moisture resistant. Parchment paper can be found in rolls, sheets, or precut to fit pans of different sizes and shapes.
Pros: Parchment paper can have various useful applications in the kitchen. The non-stick surface facilitates moving the foods from the cooking surface to the dish on which it will be served, without ruining its appearance, while the grease and moisture resistant characteristics minimize the cleanup which must be done in between baking subsequent batches.
Cons: Using parchment paper on roasting pans generates an extra expense. Parchment paper is more expensive than wax paper.
When to Use: Parchment paper is convenient to use when cooking any ingredient in the oven since it is heat resistant. Besides being used to line pans when roasting and baking, it can be folded around fish and vegetable dishes for cooking “en papillote.”
Wax Paper
What it is: Wax paper is, as may be deduced by its name, paper covered with a thin layer of wax. Wax paper is similar to parchment paper in that it is moisture proof and nonstick. However, it is not heat resistant, limiting its potential applications in the kitchen.
Pros: Wax paper is less expensive than parchment paper, making it ideal for use when heat is not required.
Cons: Wax paper should not be used in the oven! It is not resistant to heat, and can be a fire hazard if used in the oven. Additionally, the melting of the wax in high heat conditions can give the food an undesired taste.
When to Use: Since wax paper is less expensive than parchment paper, it should be used for food preparations which don’t require the paper to be placed in the oven. It can be used as a base for decorating cakes and cookies and as a surface for cooling truffles and chocolate decorations in the fridge. Folding parchment paper into a small, cone-like structure, filling it with a sauce such as chocolate sauce, and cutting off the end of the tip, creates a tool for writing on a cake, decorating plates, and garnishing pastries.
The Bottom Line
Parchment paper and wax paper can both be useful in any kitchen, especially commercial kitchens. However, they aren’t absolutely necessary. If a kitchen plans to purchase only one type of paper, they should choose parchment paper since it can be used for a wider range of applications. When both are available, wax paper should be used for “cold” preparation of foods, while parchment paper should be used in the oven. By balancing the use of these two types of cooking papers, businesses can reach the safest and most cost effective solution.