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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-11-2012, 06:35 PM | #1 |
Full Fledged Farker
Join Date: 07-02-10
Location: Sellersville, PA
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Whats the Difference: Butcher paper vs Parchment...expect not for meat
So I want to make a giant batch (or two) of some bacon peanut brittle! Now if I make a giant batch Im wondering how to lay it out for cooling. One recipe I found simply calls for some parchment paper. Thing is, I've got a giant roll (3' wide) of butcher paper I got from RD for a foil substitute. That way I can just roll some out on the countertop and pour it down. Think that would work alright or is the candy gonna stick to the paper?
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Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS / |
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12-11-2012, 06:40 PM | #2 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 07-11-11
Location: Nanaimo, BC
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Butcher paper is usually waxed, wick could melt with the heat, vs silicon impregnated parchment. I say try a small batch first and see how it works!
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12-11-2012, 06:42 PM | #3 | |
Full Fledged Farker
Join Date: 07-02-10
Location: Sellersville, PA
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Quote:
Im pretty sure theres no additives in this paper, other than some whitening. Since I use it during cooking I made sure to get something what was JUST paper
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Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS / |
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12-11-2012, 06:48 PM | #4 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Not that this adds much to the discussion, but my understanding is that freezer paper is waxed and some butchers use it so many people think it is "butcher paper". Actual butcher paper isn't waxed.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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Thanks from: ---> |
12-11-2012, 06:49 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Parchment paper has a slick hot finished surface that leaves almost no texture for the sugars to attach to. You will not be happy with butcher paper for this use. Parchment paper is denser and less porous, hence no sticking.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Thanks from: ---> |
12-11-2012, 06:52 PM | #6 |
Full Fledged Farker
Join Date: 07-02-10
Location: Sellersville, PA
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This is what I was afraid of, but better safe than sorry. Thanks!
__________________
Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS / |
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12-11-2012, 06:57 PM | #7 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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You should find it at Sam's or GFS
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12-11-2012, 07:33 PM | #8 |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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Yeah, you'll be peeling paper out of your brittle for a week if you use butcher paper. The paper will actually absorb some of the liquid sugar, resulting in an impenetrable bond. The silicone in parchment is nonstick and will peel right off. Kinda like the difference in peeling an old fashioned paper sticker off a smooth surface, vs peeling a post it note. One sticks, leaves residue and tears the paper. The other just slides right off.
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12-11-2012, 07:37 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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one thing, waxed paper for the kitchen uses edible wax. And the wax will often stay with the paper, even with caramel. Plus, the wax is tasteless. So, if you have a box of Waxtex or similar, it will work. I prefer baking parchment. I get it at the supermarket. Reynolds or Martha Stewart
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-11-2012, 08:38 PM | #10 |
On the road to being a farker
Join Date: 02-19-12
Location: Dunedin, Florida
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Go with Parchment paper. Your brittle will slide off with ease
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You can't lay on the beach and drink rum all day unless you start in the morning |
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12-12-2012, 02:35 AM | #11 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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I got a Silpat a couple years ago and haven't bought wax nor parchment paper since. That doesn't help your current situation, but for future reference....
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12-12-2012, 07:19 AM | #12 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Silpat is really the way to go...reusable but a bit pricey to start out.
I keep 1/2 sheet pan sized parchment in the pantry. I hate the rolled stuff! GFS, RD, etc. usually have full sheet pan sized and you can cut them down. Finding "home" sized packages are a challenge. I think I ordered mine from King Arthur flour.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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