Kitchen papers are convenient, disposable and reasonably cheap. If you keep a good selection of kitchen wraps, you won't need so many of the bulkier, rigid storage containers,
This metallic silver wrap comes in two gauges (thicknesses). The thicker, heavy-duty kind is specifically designed for freezing. Its extra strength makes it difficult to puncture and gives more protection to foods in storage.
General-purpose kitchen foil is sold in rolls. It is most convenient to use when kept in a dispenser with a sharp cutting edge, but can also be cut to shape with kitchen scissors. Foil is excellent both for wrapping and keeping food fresh. It is malleable, so can be sealed securely to give airtight protection, and this prevents flavours and smells transferring from one food to another.
Foil has lots of other practical uses. It is suitable for covering roasts or lining grills and it makes a good substitute for an ill-fitting casserole lid. When cooking for the freezer, line the casserole with foil and freeze the entire dish. You can then remove the foil-wrapped inner package, pop it back in the freezer, and your cooking dish is free for'daily use again.
Non-Stick Baking Parchment
Kitchen papers are available in a variety o. materials. Some are multi-purpose and can also be used a number of times.
Semi-transparent vegetable paper has a highly resistant non-stick surface on both sides. It is used for lining baking tins and trays which do not then need to be greased. Although it is more expensive than other waxed papers, it can be wiped clean and re-used several times. Baking parchment is good for interleaving chops or pancakes for the freezer, as foods do not stick to it and can be taken out individually when required.
Cling film is transparent and sticks to itself. It is a little tricky to handle and so should be stored in a dispenser with a sharp cutting edge. It is ideal for keeping food airtight, so particularly useful for sealing the tops of bowls. It is also excellent for freezer foods, but should be used double thick as it punctures more easily than other wraps.
This is another semi-transparent paper with grease-resisting properties. It is suitable for wrapping food to be stored in the refrigerator, but is not strong enough for the freezer. Greaseproof is the popular and cheapest choice for lining cake tins. It must, however, always be oiled or greased. Greaseproof paper makes a handy emergency holder for a nozzle for piping icing, cream or pureed food.
Similar to baking parchment, waxed paper has a waxed surface on both sides, but is porous. It is the best choice for wrapping food which needs to breathe, such as cheese, cooked meat and sandwiches.
Sold in packets of 10 or 12 complete with tie tags, polythene bags have innumerable kitchen uses. Like foil, they come in two gauges with the heavy-duty variety specially for freezing.
Extra large bags for lining bins cut down on the need for regular washing and disinfecting. Smaller bags are useful for storing food in the refrigerator as well as for keeping small items, such as biscuit cutters, icing equipment or tartlet moulds, together.
Roasting Wrap and Roasting Bags
These keep the oven clean for they contain any splutters from roasting food. They are made from nylon or polyester and will withstand oven temperatures up to 200°C. To minimize the risk of the bag bursting during cooking, always shake a little flour inside and make a few tiny snips in the top before use.
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