limey wrote:
>
> "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

If you have an upmarket kitchenware shop near you, it will have sheets
of rice paper. A German or Polish grocery will have them as well.