IamMadMan
somebody shut me the fark up.
- Joined
- Jul 30, 2011
- Location
- Pemberton, New Jersey
Butcher paper comes in many colors, but color does not matter.
Some butcher papers are treated with a coating, some think it is merely a wax coating. The coating may not be wax, but could more likely be a thin polyethylene coating. Either way, wax or plastic coated papers are not really suited for cooking food in them. They are designed to seal the meat in a manner to prevent loss of moisture for short term storage and/or freezing. You do not want to use coated paper, not just because the coating could cook into the surface of the meat, but coated papers will trap the steam the same as foil. So if your only choice is coated paper, stay with foil because they will cook in the same manner.
The preferred butcher paper has no coating of any type and is thicker, denser, and heavier in weight. Uncoated butcher paper will allow the meat to breath while it speeds up cooking time and keeps that bark nice and firm.
Some people will tell you to get paper from Home Depot that they cover new floors and counter tops to prevent marring and damage, but some of these papers are treated with rosin. Rosin is made from distilled turpentine and also contains abietic acid and other hydrocarbons. Others will also recommend the use of kraft paper or even the use of paper bags. The issue here is that because of production standards/processes these papers are not rated safe for direct contact with food.
Many will tell you that these are ok to use because they have used them years, they don't get sick when using them, they haven't grown a third eye, and all is well. In the same sense, some people will pick dropped food up off the ground and claim the 3-5 second rule and eat it, while others are more comfortable letting the dog have it or just throwing it away.
The bottom line is: you will be the one using the paper and only you can choose your level of comfort in using these different papers. If you are comfortable using paper bags or kraft paper, then you are free to use it as you want.
Some butcher papers are treated with a coating, some think it is merely a wax coating. The coating may not be wax, but could more likely be a thin polyethylene coating. Either way, wax or plastic coated papers are not really suited for cooking food in them. They are designed to seal the meat in a manner to prevent loss of moisture for short term storage and/or freezing. You do not want to use coated paper, not just because the coating could cook into the surface of the meat, but coated papers will trap the steam the same as foil. So if your only choice is coated paper, stay with foil because they will cook in the same manner.
The preferred butcher paper has no coating of any type and is thicker, denser, and heavier in weight. Uncoated butcher paper will allow the meat to breath while it speeds up cooking time and keeps that bark nice and firm.
Some people will tell you to get paper from Home Depot that they cover new floors and counter tops to prevent marring and damage, but some of these papers are treated with rosin. Rosin is made from distilled turpentine and also contains abietic acid and other hydrocarbons. Others will also recommend the use of kraft paper or even the use of paper bags. The issue here is that because of production standards/processes these papers are not rated safe for direct contact with food.
Many will tell you that these are ok to use because they have used them years, they don't get sick when using them, they haven't grown a third eye, and all is well. In the same sense, some people will pick dropped food up off the ground and claim the 3-5 second rule and eat it, while others are more comfortable letting the dog have it or just throwing it away.
The bottom line is: you will be the one using the paper and only you can choose your level of comfort in using these different papers. If you are comfortable using paper bags or kraft paper, then you are free to use it as you want.
