Everybody has a drawer full of parchment, wax, and foil ready to go for any cooking or baking endeavors. Although some products can be interchanged depending on their purpose, all of them play an important role in proper meal preparation.

You can avoid major kitchen disasters by knowing when wax paper, parchment, and aluminum foil should be used. This guide will help you identify the best uses and absolute no-no's.

Wax paper: Preparation, Storage, and Clean-up

Wax paper is generally a less popular kitchen staple. It is loved by those who use it. Those who don't use it often get by just as well.

Sometimes wax paper is mistaken for parchment paper. This is incorrect! Never Use wax paper in the oven! This is the number one rule for wax paper.

It is easy to see why: think of a candle. Wax paper can melt at low temperatures and ignite fully when heated up to high temperatures.

Use wax paper instead for storage, preparation, and clean up. It acts as a barrier between your countertop and flour, sugar, or other messy ingredients. Wax paper can also be used to roll out dough or decorate baked goods.

You can also fold the wax paper into an funnel to transport delicate ingredients such as cheese or chopped nuts.

Wax paper can be used to temporarily store butter, cheese, sandwiches and other foods. To prevent food from sticking together, sandwich butter or cheese can be frozen between layers of wax paper.

Aluminum Foil: Insulation, Heat and Storage

Aluminum foil is more popular. Foil is used to cover baking surfaces, wrap food and store it. Aluminum foil is a great tool, but it's not the best for all things.

Foil is ideal for cooking foods that need to be browned or heated. Aluminum is great for crisp vegetables and roast meats because it reflects heat onto the surface.

Aluminum foil can be used for roasting but it does not have nonstick properties. Nonstick foil can sometimes be mislabeled. You can risk tearing foil from your potatoes if you don't oil your sheet pan.

Aluminum foil is not the best choice for baking goods due to its reflective and nonstick properties. Bake delicate treats like cookies, dessert bars and meringues on parchment or silicon. (More on this later).

Aluminum can also be used to create a barrier when wrapped around foods. It helps to reflect heat away from food's surface and into the oven. It protects pies and poultry, which both brown faster than their interiors do, from burning.

Aluminum can also trap heat. It can be used to insulate dishes while the rest of your food is cooking. Sometimes timing doesn't work out as planned, regardless how good our intentions.

Foil can also be used as a cover for temporary cold storage. Wrap food in foil for long-lasting freshness. It can be difficult to seal a container with foil.

Aluminum foil is the safest material to use on a grill.

Parchment Paper: Delicate Heat, Decorative Storage, And Clean-Up

You probably have parchment paper in your home if you are a regular baker. For delicate foods like meringue and dessert bars, parchment paper is a popular choice.

Parchment paper can withstand temperatures as high as 420oF, which is much higher than what is required for most baked goods. The paper will not burn if it is below 420oF. It is best to save parchment paper for delicate heat, and easy cleaning.

Like foil, parchment paper has no reflective or stick properties. These properties make parchment paper ideal for baking in the oven. The paper can be used to temper chocolate, or as a liner in no-bake recipes. You won't have to worry about covering fruits, pretzels and other treats with melted chocolate.

Baking cleanup is also easy with parchment paper. For easy cake, brownie, or bread removal, line baking tins with parchment paper. A great nonstick option is parchment paper if your recipe calls for floured surfaces. It can be thrown in the trash or washed in the sink to be reused.

Blind baking is possible by having parchment handy when baking pies. To ensure a soft and even bake, the thin paper acts as a barrier between your pie weights and your crust.

While some people prefer parchment paper to freeze food, I find wax paper more effective. When you attempt to separate frozen layers from parchment paper, it is more susceptible to tearing.

For unique, boutique-quality wrapping paper, use unbleached parchment paper for baking goods and knit items.

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By: Melanie A. Davis
Title: When To Use Wax Paper, Parchment Paper, Or Aluminum Foil: A Look At Best Use Cases
Sourced From: www.suggest.com/wax-paper-parchment-paper-aluminum-foil-best-use/2600774/
Published Date: Sat, 25 Dec 2021 11:45:00 +0000

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