"Wayne Boatwright" wrote in message > "limey" >
>>
>> "Arri London" wrote in message
>>>
>>> "Graeme...in London" wrote:
>>>>
>>>> "Arri London" > wrote in message
>>>> >
>>>> >
>>>> > LOL UK Parchment paper is US parchment paper! When wax paper is
>>>> > required it's called greaseproof paper in the UK (although isn't
>>>> > always exactly the same).
>>>>
>>>> Arri,
>>>>
>>>> I've got to chime in here and correct you regarding wax & greaseproof
>>>> paper.
>>>>
>>>> Wax paper in the UK is not used for cooking but is used for wrapping
>>>> foodstuffs to keep them fresh (sandwiches, cakes etc.) It is waxed
>>>> (with wax) on both sides.
>>>
>>> I did say it wasn't exactly the same LOL.
>>>
>>> But I've never seen anything labelled as wax paper in the UK. At least
>>> not in supermarkets and not in John Lewis where I buy most of those
>>> things.
>>>
>>>> Greaseproof paper however, is un-waxed and is used for cooking (lining
>>>> cake tins etc) You can apply your own "wax" (butter or oil) to prevent
>>>> your foodstuffs sticking.
>>>
>>> Can it? LOL! To think I've never used it for cooking and I've been
>>> wasting money buying parchment paper all those years.
>>>
>>>> I don't have a clue what each one would be referred to in the US.
>>>>
>>>> --
>>>> Graeme
>>>
>>> Haven't seen the equivalent of US waxed paper in the UK, so I will take
>>> your word for it. Since it cannot be used for cooking, then it probably
>>> is equivalent to US waxed paper.
>>> Haven't seen the equivalent of UK greaseproof paper in the US, since
>>> parchment paper is different. There are greaseproof papers for
>>> wrapping, but you say UK greaseproof can be used for cooking, while the
>>> US wraps cannot.
>>
>> I've never seen UK greaseproof paper here in the US either. In the UK,
>> I used to use it mainly for lining cake tins so the cakes wouldn't
>> stick. At this stage of my life I'm wondering - wouldn't just greasing
>> and flouring the cake tins have worked as well? Just a thought. Also,
>> I suggested earlier that rice paper could be used when baking macaroons.
>> On deeper thought, I've not seen that here in the US, either. (Maybe I
>> just haven't looked.)
>>
>> Dora
>
> Greasing and flouring alone will work for most cakes, but lining with a
> paper is extra insurance and definitely worth the effort for delicate
> cakes. Rice paper is usually available in Asian markets.
>
> --
> Wayne in Phoenix

Well, the cake tins I was lining were for typical English cakes, denser than
the US variety, and not sponge cakes or something as delicate. On
reflection, I think the tins had a removable bottom (think springform pan)
so perhaps the paper was holding in the batter. (It's been a long time.)
Thanks for the tip on the rice paper. That's the problem with not having an
Asian market anywhere near me.

Dora