Does anyone make a wax paper wider than the standard 12 inches? One of the
things I use it for is to roll out pie dough, which works fine for a 9 inch
pan. For a larger tart pan I have, 12 inches is not wide enough. I know
parchment paper comes in different widths, I was wondering if wax paper does
too. Or do I have to put two sheets together to get the desired width?

lid (wff_ng_6) inquires, in part:
>Does anyone make a wax paper wider
>than the standard 12 inches? ...to roll out
>pie dough...a larger tart pan I have, 12
>inches is not wide enough.
I've no idea, but were I to not find such local asnd use it often
enough, I would instead buy a large roll of butcher paper. The inner
coated sort that few shops use anymore here on the left coast.

Picky ~JA~

> "wff_ng_6" writes:
>
>Does anyone make a wax paper wider than the standard 12 inches? One of the
>things I use it for is to roll out pie dough, which works fine for a 9 inch
>pan. For a larger tart pan I have, 12 inches is not wide enough. I know
>parchment paper comes in different widths, I was wondering if wax paper does
>too. Or do I have to put two sheets together to get the desired width?

Most any restaurant supply emporium will carry waxed paper in various widths
and configurations.

http://centralpack.com/Merchant2/mer...ore_Code=C&Cat
egory_Code=0060-WAXE

http://tinyurl.com/6zg7q


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
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*********
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````````````

"JeanineAlyse in 29 Palms" > wrote in message
...
> lid (wff_ng_6) inquires, in part:
> >Does anyone make a wax paper wider
> >than the standard 12 inches? ...to roll out
> >pie dough...a larger tart pan I have, 12
> >inches is not wide enough.
> I've no idea, but were I to not find such local asnd use it often
> enough, I would instead buy a large roll of butcher paper. The inner
> coated sort that few shops use anymore here on the left coast.
>
> Picky ~JA~
>

This place sells double sided waxed food service craft paper in 18, 24, and
36 inch widths:
http://centralpack.com/Merchant2/mer...d e=0060-WAXE

"JeanineAlyse in 29 Palms" > wrote in message
...
> lid (wff_ng_6) inquires, in part:
> >Does anyone make a wax paper wider
> >than the standard 12 inches? ...to roll out
> >pie dough...a larger tart pan I have, 12
> >inches is not wide enough.
> I've no idea, but were I to not find such local asnd use it often
> enough, I would instead buy a large roll of butcher paper. The inner
> coated sort that few shops use anymore here on the left coast.
>
> Picky ~JA~
>

This place sells double sided waxed food service craft paper in 18, 24, and
36 inch widths:
http://centralpack.com/Merchant2/mer...d e=0060-WAXE

Thanks for the ideas. I came across the centralpack.com website, but
wondered what the application was for that stuff they have listed. Is it
food safe? I believe on occassion I have come across things shipped/packed
wrapped in such a kraft paper type product. Also, I guess a 1500 foot roll
would last me a while, like a few lifetimes... at least for rolling out pie
dough! ;-)

Thanks for the ideas. I came across the centralpack.com website, but
wondered what the application was for that stuff they have listed. Is it
food safe? I believe on occassion I have come across things shipped/packed
wrapped in such a kraft paper type product. Also, I guess a 1500 foot roll
would last me a while, like a few lifetimes... at least for rolling out pie
dough! ;-)

On Sat 15 Jan 2005 09:02:54p, wff_ng_6 tittered and giggled, and giggled
and tittered, and finally blurted out...

> Thanks for the ideas. I came across the centralpack.com website, but
> wondered what the application was for that stuff they have listed. Is it
> food safe? I believe on occassion I have come across things
> shipped/packed wrapped in such a kraft paper type product. Also, I guess
> a 1500 foot roll would last me a while, like a few lifetimes... at least
> for rolling out pie dough! ;-)

Not just pie dough... With its water resistance, it makes a great counter
topper for all those messy jobs you would normally have to scrub up after.
Just wad up and toss with the scraps.

Wayne

On Sat 15 Jan 2005 09:02:54p, wff_ng_6 tittered and giggled, and giggled
and tittered, and finally blurted out...

> Thanks for the ideas. I came across the centralpack.com website, but
> wondered what the application was for that stuff they have listed. Is it
> food safe? I believe on occassion I have come across things
> shipped/packed wrapped in such a kraft paper type product. Also, I guess
> a 1500 foot roll would last me a while, like a few lifetimes... at least
> for rolling out pie dough! ;-)

Not just pie dough... With its water resistance, it makes a great counter
topper for all those messy jobs you would normally have to scrub up after.
Just wad up and toss with the scraps.

Wayne

I thought about this waxed brown kraft paper thing for a bit and it occurred
to me there's a fatal flaw. You have to see what you are doing when you roll
out pie dough! Normal wax paper is translucent. I supposed I could roll it
out with one sheet underneath instead of both a bottom and top sheet, since
the primary sticking spot is the counter not the rolling pin.

I think I've seen recommendations before that said roll pie dough out
between two sheets of oiled plastic wrap. Perhaps that would work. I'm
fairly sure that comes in bigger widths.

"Vox Humana" > wrote:
> If your dough is properly made, you can simply roll it without any paper -
> top or bottom. I roll mine right on a lightly floured surface.

I've tried that before, and had some degree of success. One problem is
picking it up and manuevering it over the pan. I think this would be even
worse with a larger piece of dough. The wax paper seems to help support it.
The other problem is my kitchen is pretty small and has only one section of
counter top big enough to be rolling dough. And that spot has a permanently
installed wood cutting board on it (which I actually like a lot). I really
need to sand it down again and re-oil it. I wouldn't want to roll directly
on it right now with the condition it is in.

Maybe I'm using the wrong technique to move the dough to the pan. I know one
is supposed to be able to roll it around the rolling pin and unroll it over
the pan. Perhaps I could get that to work if I tried harder.

I'm using the basic pie dough recipe (shortening and butter) in the older
Joy of Cooking cook book (vintage 70s rewrite). That recipe works good for
me.

"maxine in ri" > wrote:
> I've used parchment paper with good results. It can be reused
> afterwards to line pans, or cut into shape to line the tart pan.

I was wondering if anyone did that. The rolls of parchment I have are wider
than the rolls of wax paper.

As to the tart pan I have, it is indeed a strange beast. I've never seen one
like it mentioned in any cook books or in any stores. I really don't even
know what it is for. It is in the shape of a standard tinned steel removable
bottom tart pan, with the scalloped sides. But it is made of enameled cast
iron, and of course the bottom is not removable. It is 10" across, a
standard size for a tart pan. It was made by Cousances, a division of Le
Creuset. Mine is that classic flame color outside, with a cream colored
interior. One of the things I have made in it is clafoutis, and that came
out very well.

The pan is real nice, I just have to find a suitable use for it! ;-) I got
it real cheap off eBay after waiting about a year for the right price. They
come up for auction every once in a while, not very often.

"maxine in ri" > wrote:
> I've used parchment paper with good results. It can be reused
> afterwards to line pans, or cut into shape to line the tart pan.

I was wondering if anyone did that. The rolls of parchment I have are wider
than the rolls of wax paper.

As to the tart pan I have, it is indeed a strange beast. I've never seen one
like it mentioned in any cook books or in any stores. I really don't even
know what it is for. It is in the shape of a standard tinned steel removable
bottom tart pan, with the scalloped sides. But it is made of enameled cast
iron, and of course the bottom is not removable. It is 10" across, a
standard size for a tart pan. It was made by Cousances, a division of Le
Creuset. Mine is that classic flame color outside, with a cream colored
interior. One of the things I have made in it is clafoutis, and that came
out very well.

The pan is real nice, I just have to find a suitable use for it! ;-) I got
it real cheap off eBay after waiting about a year for the right price. They
come up for auction every once in a while, not very often.

Another idea...

Has anyone ever used one of those pie crust bags? They come in a large size
of 14" across, in addition to the more normal size. I see King Arthur Flour
($5.95) and Fantes ($3.99) has them. Maybe they would work.

Another idea...

Has anyone ever used one of those pie crust bags? They come in a large size
of 14" across, in addition to the more normal size. I see King Arthur Flour
($5.95) and Fantes ($3.99) has them. Maybe they would work.

"wff_ng_6" > wrote in message
news:FcFGd.1000$J6.958@trnddc02...
>
> Maybe I'm using the wrong technique to move the dough to the pan. I know
one
> is supposed to be able to roll it around the rolling pin and unroll it
over
> the pan. Perhaps I could get that to work if I tried harder.
>
> I'm using the basic pie dough recipe (shortening and butter) in the older
> Joy of Cooking cook book (vintage 70s rewrite). That recipe works good for
> me.

I use a similar recipe. I also roll the dough around the pin to move it.
Some people have success folding the dough in half and then in half again
and moving the wedge to the pan and then unfolding it.

"wff_ng_6" > wrote in message
news:KnFGd.2699$5t2.2284@trnddc01...
> "maxine in ri" > wrote:
> > I've used parchment paper with good results. It can be reused
> > afterwards to line pans, or cut into shape to line the tart pan.
>
> I was wondering if anyone did that. The rolls of parchment I have are
wider
> than the rolls of wax paper.
>

I use parchment pan liners from Gordon Food Service (GFS Marketplace.) They
are full sheet pan size (18 x 26) and cost $3 for 50.

"wff_ng_6" > wrote in message
news:KnFGd.2699$5t2.2284@trnddc01...
> "maxine in ri" > wrote:
> > I've used parchment paper with good results. It can be reused
> > afterwards to line pans, or cut into shape to line the tart pan.
>
> I was wondering if anyone did that. The rolls of parchment I have are
wider
> than the rolls of wax paper.
>

I use parchment pan liners from Gordon Food Service (GFS Marketplace.) They
are full sheet pan size (18 x 26) and cost $3 for 50.

"wff_ng_6" > wrote in message
news:yrFGd.2710$5t2.1479@trnddc01...
> Another idea...
>
> Has anyone ever used one of those pie crust bags? They come in a large
size
> of 14" across, in addition to the more normal size. I see King Arthur
Flour
> ($5.95) and Fantes ($3.99) has them. Maybe they would work.
>

In my early days of baking, I used a well floured cotton pillowcase to cover
my pastry board. You might look for a king sized pillow case at a close-out
store and try that or go to a fabric store and buy a yard of heavy cotton
fabric.

"Vox Humana" > wrote:
> In my early days of baking, I used a well floured cotton pillowcase to
> cover
> my pastry board. You might look for a king sized pillow case at a
> close-out
> store and try that or go to a fabric store and buy a yard of heavy cotton
> fabric.

A lot of ideas here I've got to try. It will be a little while though before
I get back to the pie thing.

For my next baking adventure, I'm going to make the (in)famous Tunnel of
Fudge Cake. You know, in memory of "Mr. Bundt's" passing away! ;-) I used to
love that cake as a kid when my Mom made it, I wonder if my memory of it is
fonder than it really is. I didn't realize Pillsbury came out with a
"scratch" recipe to replace the one that used discontinued ingredients. I
also have to finish up a 1/4 of a nut cake I made for Christmas. Think fruit
cake, except without the fruit. Just a huge amount of walnuts bound together
with a similar batter.

"Vox Humana" > wrote:
> In my early days of baking, I used a well floured cotton pillowcase to
> cover
> my pastry board. You might look for a king sized pillow case at a
> close-out
> store and try that or go to a fabric store and buy a yard of heavy cotton
> fabric.

A lot of ideas here I've got to try. It will be a little while though before
I get back to the pie thing.

For my next baking adventure, I'm going to make the (in)famous Tunnel of
Fudge Cake. You know, in memory of "Mr. Bundt's" passing away! ;-) I used to
love that cake as a kid when my Mom made it, I wonder if my memory of it is
fonder than it really is. I didn't realize Pillsbury came out with a
"scratch" recipe to replace the one that used discontinued ingredients. I
also have to finish up a 1/4 of a nut cake I made for Christmas. Think fruit
cake, except without the fruit. Just a huge amount of walnuts bound together
with a similar batter.