Cooking paper is one of the most popular papers for use in kitchens and restaurants since it does not stick to oil or moisture. It is prevalent in baking, packing, or even garnishing foods since it serves as a practical method of preservation and way of garnishing. But still, there are some mistakes people often make while using it resulting in poor outcomes and sometimes wastage of the materials.
As you will see below, there are several mistakes that people commonly make while using this paper product, and this article will guide you on how to avoid most of these pitfalls to ensure you derive the most benefits from a greaseproof paper.
The Wrong Type
The most common mistake that people make while working with greaseproof paper is using the wrong type of greaseproof paper as per the requirement of the task to be done. This material is available in sheet form, bags, and rolls and each type is used specifically for certain functions. For instance, greaseproof paper sheets are suitable for use when lining baking trays and for wrapping items of foodstuffs, whereas the bags help in takeaway and packing. This looks like it will cause greasy layers to envelope the food and make it stick to the paper or the oil to seep through the paper once used, which completely nullifies the objective of using the greaseproof paper wholesale. When choosing greaseproof paper it is important to consider the requirements of the particular cooking or packaging procedure you have in mind.
The Wrong Temperature
One other common mistake is making the mistake of using greaseproof paper at temperatures that it cannot handle well. Greaseproof paper is normally suitable for use in moderate temperatures of an oven but it bums, turns brown, or catches fire when exposed to high temperatures. Not only does this but also brings a severe hazard in terms of hygiene and sanitation of the food so prepared. It is always advisable to also consult the manufacturer’s instructions for use when it comes to temperature limits to prevent such incidents. Ink transfer on foods is a major negative output that comes with the use of custom-printed greaseproof papers, especially when one has little knowledge of how heat affects this material. One should also check the heat resistance of all printed types of products as well.
Lining and Wrapping Mistakes
Briefly, an appropriate approach is required especially in positioning baking trays or wrapping food with grease-proof paper. Another aspect that people get wrong is anchoring the paper incorrectly, thus moving or folding while in the cooking process. This may lead to an Alteration in browning or grilling and occasionally the paper may even burn giving way to the heating elements in the oven. In case greaseproof paper is used for lining it should be well placed on the tray and well pressed on the corners of the tray. When using wrapping, especially with a greaseproof paper bag, ensure that the food to be fried is properly wrapped to avoid cases where it spills or gets an even brown color on both the food and the bag.
Letting Go of Size and Shape
The size and shape of the grease-proof paper are critical in its utility. As it will be seen from experience problems can occur when the piece used is too small or too large for the job. For instance, if a sheet is too small it may not cover an entire baking tray or wrap over the food, and therefore, the bottom part may be exposed to heat or the base of the food to oil. On the other hand, using a big sheet may result in wastage, besides, moving food in that manner would not be comfortable. Needless to say, it will be necessary to cut the paper to the necessary size depending on its usage. When working with printed greaseproof paper sheets, make sure the paper is perfectly cut to retain the beauty of the printed parts as well as to prevent shunning printed segments.
Failure to Consider the Direction
Greaseproof paper normally has one particular side that has undergone the process of making it difficult for grease and moisture to penetrate it. One compliance issue is that people install the paper with the wrong side up; this action removes the paper’s shielding benefits. This makes oil pass through the paper and make a mess of the baking tray or the work surface in question. As a rule, one side of greaseproof paper is coated whereas the other side is uncoated so make sure that you know which side is which. This side is normally a little rough or glossy than the other side so people can easily differentiate between the two.
Reusing Greaseproof Paper
Despite realizing that greaseproof paper might be reused this is usually discouraged because it would seem economical to do so. When the paper gets peeled by grease, moisture and can withstand heat, then the protective characteristic reduces immensely. Its reuse can cause food to stick as well as fail to cook properly and the absence of the right barrier between food and heat. Besides, one is likely to transfer the remnants of the previous food on the paper to the new food which affects its taste and quality. To achieve the best results and maintain a clean working surface it is always recommended to use different pieces of kraft wrapping paper for different tasks.
Failure to Store
Some measures that need to be taken include the following; Greaseproof paper must be stored properly since this is a key aspect that most firms fail to recognize. Greaseproof paper should not be stored in the wrong manner since that will lead to them being damped, crumpled, or getting dirt on it. It should be kept in a cool place perhaps above a fireplace to avoid it being affected by moisture and other strong smells since these can penetrate the paper. It will be ineffective if it is stored in a damp drawer or close to a source of heat, for instance. To ensure that your greaseproof paper remains crisp, fresh, and unaffected by contaminants, ensure it is stored in a box, or an airtight plastic bag.
Conclusion
Although greaseproof paper is very handy to use in a kitchen, it should be applied appropriately to gain all the advantages. By not making wrong decisions like selecting the wrong type, using it at the wrong temperature, or not storing it properly, then your food preparation and presentation will be perfect. Whichever way you are using the greaseproof paper for baking, wrapping, or storage, it is very important that you understand the properties of the paper and also how best to handle it. As always, the smallest of things might help in making your cooking experience less of a hassle in the long run.
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