![]() ![]() In cooking as in life, forewarned is forearmed.īasically readers! Write us with stories of your.less-than-proud kitchen moments, and we'll try to figure out how to, you know, not do that again. Remember: only parchment paper can withstand heat. Paraffin wax is not overly healthy in the long run: in large amounts, it can act as a laxative, and prolonged consumption of large amounts of liquid paraffin can interfere with your body’s absorption of fat soluble vitamins such as A, D, E and K. Substitute a couple of tablespoons of the shortening for every half bar of paraffin. Paraffin wax melts between 50 and 57 C (122 and 135 F). Similarly, because almond bark and compound coatings are made up of vegetable oils, vegetable shortening can be used. I may be partial to parchment because of its usefulness in baking, but I always keep wax paper around because it has an entirely separate list of convenient applications. A homemade molding compound can be made by adding 2 tablespoons light corn syrup to 1/2 cup melted chocolate. Because it’s less expensive than parchment paper, wax paper can often be more useful for lining surfaces and keeping them clean (like, say in the case of rolling out pie dough on a countertop). Permitted as a direct addition to food, or for use as a component in contact with food. I especially like the unbleached kind, which has a natural brown color that can make for a nice presentation lining a platter or tray. It’s more malleable than parchment paper and holds its shape better, which makes it ideal for wrapping and storing foods like cheeses and sandwiches. Even though it is not heat-safe, wax paper is still useful in tons of countertop and fridge applications. Which isn't to say that wax paper is no good-it's extremely useful, just in completely different ways. ![]()
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