Parchment paper: what's what for?

For every real mistress, parchment paper is an indispensable assistant in the kitchen, since it is her use that prevents burning of baking, and also facilitates easy extraction from culinary form, and besides, the form will remain clean. But from what do parchment paper and how to choose it correctly?

Currently, parchment paper is made from vegetable parchment. Paper-base, namely cotton sheets, does not contain additional layers and fillers. The fibers are treated with sulfuric acid. As a result of such impregnation, cellulose is partially converted into a gel-like amyloid. After washing the paper, the resulting layer of amyloid solidifies and the paper does not soak even when it enters the water. In addition, amyloid is heat resistant, which means that the products do not burn.

Even parchment paper is made of porous filtered paper. At the same time, as in the previous case, it is treated with sulfuric acid and thoroughly dried. The main characteristics of parchment paper are air permeability, grease tightness, water resistance and strength.

As for air permeability, the parchment can preserve the taste and smell of products, while preventing their drying and absorption of foreign smells. But unlike food film, parchment paper allows products to "breathe".

Oily impermeability is a very important characteristic for baking, since the paper acts as a separating layer and helps to easily separate the finished product from the baking tray. Do not use a lot of oil.

Waterproofing allows you to pack fatty and moist foods, and then protects them from dampness. Parchment paper, therefore, has a significant advantage over other types of packages.

In appearance, the parchment paper resembles the coated paper, but it is not worthwhile to confuse them. Since coated paper is mainly used for printing, and does not have such unique properties as parchment paper, because it is not intended for storage of products.

Paper for baking should correspond to several characteristics. First, a non-combustible, greaseproof surface must be on both sides of the paper. Secondly, at high temperatures (both in the oven and under hot water), it should not crumble and soak. Thirdly, it should not affect the taste and smell of products wrapped in it. Fourthly, high-quality parchment paper can be used several times, since it is quite strong.

Note to the landlady: parchment paper is needed not only for the preparation of confectionery products, as everyone is used to believe, but for other purposes. With its help, you can easily cook fish, meat and vegetable dishes. It turns out even tastier than with foil and sleeve. But it should be borne in mind that for such purposes it is better to choose a parchment with a silicone coating.

Doubtless use of parchment paper and for fans of a healthy lifestyle, After preparing dishes with its use, there is no need to add oil or fats. The nutritional properties of the products are preserved, and the taste is not lost. Tightly tying the ends of parchment paper, you can make a bag in which easy to boil foods in boiling water.

In addition to cooking, parchment paper is used in medicine. It is used for packaging sterile medical products, as well as dressings and medicines. In addition, parchment is used for winding needle products. A wide range of use of parchment paper made it an indispensable material.