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Butcher paper vs parchment paper
- Thread starter Av8er
- Start date
16Adams
somebody shut me the fark up.
Label on my parchment About the only thing I use it for anymore is a prep area cover.
https://www.rachaelray.com/2013/11/14/10-uses-for-parchment-paper/
https://www.rachaelray.com/2013/11/14/10-uses-for-parchment-paper/
Last edited:
Av8er
is one Smokin' Farker
Yeah, I would never use it on anything with direct heat. I am using a reverse flow Lang so I was thinking it should b fine. We shall see!!!
robert-r
is Blowin Smoke!
I've used it to wrap a brisket. It will work. It doesn't "breath" like butcher paper. It will perform similar to using aluminum foil. The parchment paper I used was only 17" wide, so that was an issue.
I'm just guessing, but I'm pretty sure you wouldn't want to do those things with butcher paper either.
16Adams
somebody shut me the fark up.
I used to get this when I visited Pappadeaux’s. Pretty damn good.
http://thatovenfeelin.com/chilean-sea-bass-bag-en-papillote/
http://thatovenfeelin.com/chilean-sea-bass-bag-en-papillote/
IamMadMan
somebody shut me the fark up.
The manufacturing process for parchment paper is costly and very harmful to the environment, this paper is not made in North America anymore due to environmental issues.
But modern parchment paper is made by running sheets of paper pulp through a bath of sulfuric acid (a method similar to how tracing paper is made) or sometimes zinc chloride. This process partially dissolves or gelatinizes the paper. This treatment forms a sulfured cross-linked material with high density, stability, and heat resistance, and low surface energy – thereby imparting good non-stick or release properties. The treated paper has an appearance similar to that of traditional parchment, and because of its stability is sometimes used for legal purposes where traditional parchment was used.
However, don't confuse Parchment paper with Bakery release paper, bakery release paper employs a coating which is deposited onto the paper's surface. The coating is silicone which is then cured with a suitable catalyst. Both of these papers are rated safe for direct contact with food, and are made for use at high temperatures. However they do not allow the meat to breath like butcher paper.
But modern parchment paper is made by running sheets of paper pulp through a bath of sulfuric acid (a method similar to how tracing paper is made) or sometimes zinc chloride. This process partially dissolves or gelatinizes the paper. This treatment forms a sulfured cross-linked material with high density, stability, and heat resistance, and low surface energy – thereby imparting good non-stick or release properties. The treated paper has an appearance similar to that of traditional parchment, and because of its stability is sometimes used for legal purposes where traditional parchment was used.
However, don't confuse Parchment paper with Bakery release paper, bakery release paper employs a coating which is deposited onto the paper's surface. The coating is silicone which is then cured with a suitable catalyst. Both of these papers are rated safe for direct contact with food, and are made for use at high temperatures. However they do not allow the meat to breath like butcher paper.
