when is better to use each one in the kitchen

when is better to use each one in the kitchen

Along with plastic wrap, baking paper and aluminum or silver paper are products that are not usually lacking in any kitchen. Each one fulfills specific functions, although, on occasions, they can also be interchangeable or substitute for each other when we have finished a roll. Using them correctly can mark the success or failure of a recipe, so it never hurts to review its characteristics.

Beyond their obvious uses, with greaseproof paper as the most obvious, these materials they can be very versatile once its properties are known. Let us remember that silver foil is used, in general, to wrap food or containers, in a similar function to film but with its advantages and disadvantages. Now can we cook with him? Is it always better to line the baking molds with parchment paper? As almost always in the kitchen, everything depends.

Greaseproof paper and parchment paper: how they differ

We tend to use the same terms interchangeably by popular assimilation, also calling them, generically, non-stick or vegetable paper. They are not exactly the same, but it depends on the manufacturer.

A greaseproof paper will always do for baking, but it can be just sulphurized or also silicone coated. Sulfurization is a process by which the paper is treated with sulfuric acid, making the vegetable fibers soluble and creating a kind of gel with non-stick properties. If a layer of silicone is added – usually on both sides – its properties are enhanced and it can be reused more times.

Both can be found in a bleached or unbleached version, which gives it a more rustic look and can speed up baking as it retains heat more. They should not be confused with the wax paper preservation, or with products such as sandwich paper.

Albal Greaseproof paper for the oven, non-stick, waterproof, 100 m

Albal Greaseproof paper for the oven, non-stick, waterproof, 100 m

Amazon Brand - Solimo Sheet Baking Paper - 38cm x 42cm - 5 Rolls of 20 Sheets (Total 100 Sheets)

Amazon Brand – Solimo Sheet Baking Paper – 38cm x 42cm – 5 Rolls of 20 Sheets (Total 100 Sheets)

Aluminum foil, silver or ‘albal’

It is manufactured by superimposing two aluminum sheets that are stretched by the action of rollers, without breaking them. The face in contact with these rollers is shiny, and rubbing on the other side takes on a matte appearance, but they both have the same properties and its use is indifferent.

Aluminum foil

Cooking with aluminum foil is perfectly safe; Although minute migrations of material to food may occur, they will always be in minute quantities. It is only advised to avoid its continued daily use and acidic ingredients like vinegar, as they can cause more aluminum to migrate to the food with which it is in contact.

Albal Aluminum foil, extra-resistant, easy to cut, 50 m

Albal Aluminum foil, extra-resistant, easy to cut, 50 m

How much to use each (and when is not recommended)

Parchment or baking paper

  • To cover the bottom of baking trays and baking dishes, when we do not want to add more fat and prevent food from sticking. Provides smoother baking and prevents foods from scorching prematurely.

  • For line molds of pastries. It will only serve us with those with smooth walls, but it is very useful to prevent the doughs from sticking and facilitates cleaning and unmolding, for example in a plumcake, cheesecake or ordinary round sponge cake.


Aluminum foil or cling film, which is better?

  • To work sticky dough. Stretching a cake or cookie dough on two layers of parchment paper prevents the roller from sticking and will allow us to cut out the shapes without sticking to the table. It also facilitates subsequent cleaning.

  • In the same way, it is very practical to avoid staining the work surface when working with flour, icing sugar, glazes or melted chocolate, collecting splashes and drips.

  • To store sweets or overlapping foods. By decorating small portions of this paper, we can superimpose pieces of brownie, cakes or chocolates, placing a layer between each one, preventing them from sticking together.

Cookie Dough Paper
  • It cannot be used on the barbecue or grill, and some do not hold up well to the power of the oven gratin. May burn or burn quickly in close contact with flames or very high temperatures.

  • If we do not have aluminum foil, it will also serve us to wrap sandwiches or sandwiches, and other solid foods to take away. Keep in mind that it is less malleable and does not keep its shape well.

  • Some manufacturers already point out that it can also be used in a air fryer or fryer without oil.

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Aluminum foil or silver

  • For lining baking trays, it is especially useful when roasting meat, fish, potatoes or vegetables that we want to “toast” more. The food will have to be covered by some fat or we will have to paint the paper itself with oil or butter, as it is not non-stick.
Aluminum Chicken
  • Must be avoid in baking, although it usually works well with molds of brownies, since it seeks to transmit a lot of heat to the outside of the dough quickly, giving it a more toasted and crunchy touch to the outside.

  • It is perfect for wrap completely foods such as garlic heads, corn on the cob, potatoes, or sweet potatoes, before grilling.

  • To cook over hot coals or on the barbecue It is ideal with this system, since it resists high temperatures and direct contact with flames, protecting the food and separating it from meat or fish that are being cooked at the same time.

  • For cover baking dishes roasts or protect breads, cakes and pastries that threaten to burn too soon. Thus, it can replace a source or casserole with a lid.

Beetroot with foil
  • The bottom of an oven should not be completely lined with this material to avoid splashing or dirt, it can damage the appliance and prevents it from transmitting heat well.

  • It is useful to facilitate the cleaning of a cooking plate of fires, lining the surrounding surface with it.

  • To cook to the paper It is also a good material, used sporadically and without adding acidic ingredients, as already mentioned.

  • Cannot be used in the microwave.

  • Can be used for freeze, but it is not recommended that it be in direct contact with food, especially if it is raw. Better to wrap them first with plastic film.

  • For wrap sandwiches and solid food to go is the most comfortable and practical material; It can also replace the film when covering containers with leftovers in the fridge, although it is not the best product for sauces, creams or wet dishes that need direct contact with the paper to avoid scabbing.

  • It will also be useful to work glazing a cake, sprinkling icing sugar or decorating with chocolate, avoiding staining the surface of work.

Some of the links posted here are from affiliates. Despite this, none of the articles mentioned have been proposed either by the brands or by the stores, their introduction being a unique decision of the team of editors.

Photos | Marco Verch licensed under Creative Commons 2.0 – Unsplash
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