"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

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.

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.

Dora wrote:

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.

****************
Normally I wouldn't have a problem with this, Dora, but this is
for multiple batches of cookies. The baking time is about 8 or
9 minutes, and I've two sheets in the oven and two to get ready
in that time. I've got to grease the pan and spoon them out.
Then when those come out and I slam the uncooked ones in, I have
9 minutes to get those cookies off there, cool the sheet down
where it won't melt the cookies, and spoon out more cookies.
There is no way that hot soft cookies are ready to come off the
sheet instantly. Right now I'm using foil, but the parchment
paper was recommended in a recipe. I can drag the cookies
off the sheet while they are on the foil within a minute after
they come out of the oven.

Thank you for commenting, Michael

Dora wrote:

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.

****************
Normally I wouldn't have a problem with this, Dora, but this is
for multiple batches of cookies. The baking time is about 8 or
9 minutes, and I've two sheets in the oven and two to get ready
in that time. I've got to grease the pan and spoon them out.
Then when those come out and I slam the uncooked ones in, I have
9 minutes to get those cookies off there, cool the sheet down
where it won't melt the cookies, and spoon out more cookies.
There is no way that hot soft cookies are ready to come off the
sheet instantly. Right now I'm using foil, but the parchment
paper was recommended in a recipe. I can drag the cookies
off the sheet while they are on the foil within a minute after
they come out of the oven.

Thank you for commenting, Michael

On Wed, 24 Nov 2004 09:01:03 -0600, George Shirley
> wrote:
>>
>The only "rice paper" I've ever seen here in the southern US is found at
>the art supply store and is used for watercolor painting.
>
>George

well, there's paper for rolling cigarettes, but that wouldn't be of
much use in the kitchen...

your pal,
blake