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2. Parchment vs. Wax Paper: Do You Know Which One Goes in ... - AOL

   www.aol.com/parchment-vs-wax-paper-know...

   The most important difference is that wax paper is not heat resistant unlike parchment paper. That means you can put parchment in the oven (or other kitchen appliances like air fryers ) up to 425 ...

3. Parchment paper - Wikipedia

   en.wikipedia.org/wiki/Parchment_paper

   Parchment paper for baking. Parchment paper, also known as baking paper, is a cellulose-based paper whose material has been processed so as to obtain additional properties such as non-stickiness, grease resistance, resistance to humidity and heat resistance. It is commonly used in baking and cooking as a

4. Butcher paper - Wikipedia

   en.wikipedia.org/wiki/Butcher_paper

   Many high schools use butchers' paper for posters of clubs, and upcoming events. It is a cheap but sturdy paper that is sold in large rolls. Butcher paper is usually white or reddish in colour, made from kraft pulp , and is generally considered to have a density of between 30 lb/3000 sq ft (49 g/m 2 ) and 50 lb/3000 sq ft (81 g/m 2 ).

5. En papillote - Wikipedia

   en.wikipedia.org/wiki/En_papillote

   En papillote (French pronunciation: [ɑ̃ papijɔt]; French for "enveloped in paper" [1]), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote.

6. Waxed paper - Wikipedia

   en.wikipedia.org/wiki/Waxed_paper

   Natural wax was largely replaced for the making of waxed paper (or paraffine paper) after Herman Frasch developed ways of purifying paraffin and coating paper with it in 1876. [2] Waxed paper is commonly used in cooking for its non-stick properties, and wrapping food for storage, such as cookies , as it keeps water out or in.

7. Curing (food preservation) - Wikipedia

   en.wikipedia.org/wiki/Curing_(food_preservation)

   Nitrates and nitrites extend shelf life, [citation needed] help kill bacteria, produce a characteristic flavor and give meat a pink or red color. [16] Nitrite (NO − 2) is generally supplied by sodium nitrite or (indirectly) by potassium nitrate. Nitrite salts are most often used to accelerate curing and impart a pink colour. [17]