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Unread 12-11-2012, 06:35 PM   #1
nrok2118
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Default Whats the Difference: Butcher paper vs Parchment...expect not for meat

So I want to make a giant batch (or two) of some bacon peanut brittle! Now if I make a giant batch Im wondering how to lay it out for cooling. One recipe I found simply calls for some parchment paper. Thing is, I've got a giant roll (3' wide) of butcher paper I got from RD for a foil substitute. That way I can just roll some out on the countertop and pour it down. Think that would work alright or is the candy gonna stick to the paper?
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Unread 12-11-2012, 06:40 PM   #2
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Butcher paper is usually waxed, wick could melt with the heat, vs silicon impregnated parchment. I say try a small batch first and see how it works!

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Unread 12-11-2012, 06:42 PM   #3
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Originally Posted by mylomochie View Post
Butcher paper is usually waxed, wick could melt with the heat, vs silicon impregnated parchment. I say try a small batch first and see how it works!

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Im pretty sure theres no additives in this paper, other than some whitening. Since I use it during cooking I made sure to get something what was JUST paper
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Unread 12-11-2012, 06:48 PM   #4
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Quote:
Originally Posted by mylomochie View Post
Butcher paper is usually waxed, wick could melt with the heat, vs silicon impregnated parchment. I say try a small batch first and see how it works!

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Not that this adds much to the discussion, but my understanding is that freezer paper is waxed and some butchers use it so many people think it is "butcher paper". Actual butcher paper isn't waxed.
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Unread 12-11-2012, 06:49 PM   #5
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Parchment paper has a slick hot finished surface that leaves almost no texture for the sugars to attach to. You will not be happy with butcher paper for this use. Parchment paper is denser and less porous, hence no sticking.
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Unread 12-11-2012, 06:52 PM   #6
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Quote:
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Parchment paper has a slick hot finished surface that leaves almost no texture for the sugars to attach to. You will not be happy with butcher paper for this use. Parchment paper is denser and less porous, hence no sticking.
This is what I was afraid of, but better safe than sorry. Thanks!
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Unread 12-11-2012, 06:57 PM   #7
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You should find it at Sam's or GFS
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Unread 12-11-2012, 07:33 PM   #8
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Yeah, you'll be peeling paper out of your brittle for a week if you use butcher paper. The paper will actually absorb some of the liquid sugar, resulting in an impenetrable bond. The silicone in parchment is nonstick and will peel right off. Kinda like the difference in peeling an old fashioned paper sticker off a smooth surface, vs peeling a post it note. One sticks, leaves residue and tears the paper. The other just slides right off.
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Unread 12-11-2012, 07:37 PM   #9
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one thing, waxed paper for the kitchen uses edible wax. And the wax will often stay with the paper, even with caramel. Plus, the wax is tasteless. So, if you have a box of Waxtex or similar, it will work. I prefer baking parchment. I get it at the supermarket. Reynolds or Martha Stewart
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Unread 12-11-2012, 08:38 PM   #10
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Go with Parchment paper. Your brittle will slide off with ease
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Unread 12-12-2012, 02:35 AM   #11
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I got a Silpat a couple years ago and haven't bought wax nor parchment paper since. That doesn't help your current situation, but for future reference....
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Unread 12-12-2012, 07:19 AM   #12
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Silpat is really the way to go...reusable but a bit pricey to start out.

I keep 1/2 sheet pan sized parchment in the pantry. I hate the rolled stuff! GFS, RD, etc. usually have full sheet pan sized and you can cut them down. Finding "home" sized packages are a challenge. I think I ordered mine from King Arthur flour.
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