You probably know that foil is silver-colored, and frozen paper, parchment paper, and wax paper are good,but does your knowledge about them end there?
These fourhave a variety of uses that can make cooking much easier. But use the wrong one at the wrong time and things can be catastrophic. Here are the differences and tips on how to use them.
Parchment against wax paper
Wax paper (or wax paper) and parchment paper are both coated papers. The difference lies in their coatings. Parchment paper ̵
Their coatings give them different applications. The silicone coating of the parchment paper makes it heat-resistant and non-sticky. Line baking pans with this paper wonder and food will not stick to the pan. This trick can not be duplicated with wax paper because the wax melts, rendering it unusable as a non-stick barrier and ruining everything you cook.
The best use of wax paper is lining of countertops and tables before rolling out cake crusts or kneading bread to prevent a mess. Wax paper can also be used to package food for cold storage or even to cook a pan to make something like fudge. If you place a piece of wax paper between items that you freeze, they also prevent them from sticking together.
To sum it up, parchment paper is for hot applications and wax paper is for cold.
Wax paper against freezing paper
Because they are very similar, frozen paper and wax paper are used to wrap and freeze food. The big difference is that freezer paper is coated on one side only with plastic, while wax paper is coated on both sides with wax. Due to the plastic coating, frozen paper is typically much more durable than wax and better protects the freezer.
For example, meat wrapped in wax paper will only burn. In contrast, meat wrapped in frozen paper can last up to one year. This is because frozen paper is more moisture resistant.
You can use wax paper if you plan to cook the food soon, but use frozen paper for long-term storage in the freezer.
Film vs. Parchment paper
19659004] Film is basically very thin aluminum. Many people use it to line cookware for easier cleaning, which is a great trick, but unlike parchment paper, film does not have anti-stick properties. You can end up putting a small piece of foil on the bottom of your roasted potatoes or biscuits.
Also, research from the International Journal of Electrochemical Science found that small amounts of aluminum in food can leach out during the cooking process. As with wax paper, it's best when it's hot, parchment paper.
Some people line their
with foil for diarrhea. That's a big no-no. It can damage your stove in various ways . It can also prevent proper air circulation that can alter the preparation of your food.
Film still has its purpose. Use it to:
- Wrap sandwiches
- Wrap meat for temporary freezing
- Cover hot trays
- Disposable funnel
- Prevent trouble around the cooker
This is just the beginning..
Foil against wax paper
OK, so foil and wax paper have many similar applications, but which is better? A good rule of thumb is if you do not want it to stick, use wax paper and if you want to insulate, use foil.
Aluminum foil, in contrast to wax paper, can also be reused or recycled. So if you want to save the planet and you can not decide between foil and wax paper, choose Slide. Before you put it in the trash, you just have to rinse it off.
Frozen paper against film
Both frozen paper and heavy-duty film are used to package meat and other items for the freezer, but is that the best? Well, it's close to a tie.
Both are moisture resistant and prevent the burning of freezers. The biggest difference, as with waxed paper, is that aluminum foil can be cleaned and reused. It also does not require a freezer belt to hold it in place as it retains its shape
However, aluminum foil can leave a metallic taste on the meat. If you choose a foil, you should first wrap your meat in plastic wrap and then foil it before freezing it.
Read guidelines for wrapping meat for the freezer
Editor's Note: This article was originally published on November 10, 2016 and has been updated.