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When did parchment + foil begin?

When did parchment + foil begin?
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  • When did parchment + foil begin?

    Post #1 - December 24th, 2018, 9:30 am
    Post #1 - December 24th, 2018, 9:30 am Post #1 - December 24th, 2018, 9:30 am
    HI,

    I never heard of wrapping a product first in parchment followed by foil (and packed into a plastic bag) until SteveZ recommended to for freezing cupcakes last week.

    I just saw another post using the same parchment + foil in Ronnie S's post on meat just now.

    Was this a long time practice I was unaware of or something new?

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #2 - December 24th, 2018, 11:18 am
    Post #2 - December 24th, 2018, 11:18 am Post #2 - December 24th, 2018, 11:18 am
    I can't speak to any beginning or trend but I grew up with a stepmom who did a lot of baking and I learned from her the usefulness of parchment paper. I use it a lot because many foods, especially those that contain cheeses, don't stick to it. So, I've just incorporated that into many of my cooking and reheating tasks where it makes sense.

    As it pertains to 'with foil' applications, I often make baked sandwiches and find that when they contain cheese, it's great to wrap them in parchment and then foil, so they can be easily popped into the oven, transported (when necessary) and unwrapped without any sticking. A long time ago I bought a box of 2,000 pre-cut sheets of parchment paper and as often as I use them, it never seems to go down. I find these sheets much easier to use than those annoying, consumer-level rolls.

    =R=
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  • Post #3 - December 24th, 2018, 12:30 pm
    Post #3 - December 24th, 2018, 12:30 pm Post #3 - December 24th, 2018, 12:30 pm
    ronnie_suburban wrote:A long time ago I bought a box of 2,000 pre-cut sheets of parchment paper and as often as I use them, it never seems to go down. I find these sheets much easier to use than those annoying, consumer-level rolls.
    About 84-years ago I bought a sheaf of 1000 full sheet pan parchment papers, I cut them in half for home use with half-sheet pans, therefor effectively 2000. Like Ronnie the amount never seems to diminish. I mainly switched to Silpat's for baking so my stash is depleting even slower.

    If one does not have access to Restaurant Depot or the like I'd guess Gordon Food Service, multiple Chicagoland locations, will carry (call). Amazon or multiple outlets accessible via the internet as well.
    One minute to Wapner.
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    Low & Slow
  • Post #4 - December 24th, 2018, 12:33 pm
    Post #4 - December 24th, 2018, 12:33 pm Post #4 - December 24th, 2018, 12:33 pm
    ronnie_suburban wrote: A long time ago I bought a box of 2,000 pre-cut sheets of parchment paper and as often as I use them, it never seems to go down. I find these sheets much easier to use than those annoying, consumer-level rolls.


    I hate cutting sheets out of rolls of parchment. Tin foil cuts more easily (I think because it is more pliant/flexible). Parchment is stiffer and the pull-down-across-teeth approach often ends up in jagged tearing.

    I'll probably look at pre-cut sheets when this roll runs out.
  • Post #5 - December 24th, 2018, 1:11 pm
    Post #5 - December 24th, 2018, 1:11 pm Post #5 - December 24th, 2018, 1:11 pm
    I confess, the first thing that popped to mind when reading the OP? Arby's paper-backed foil wrappers.
  • Post #6 - December 24th, 2018, 1:17 pm
    Post #6 - December 24th, 2018, 1:17 pm Post #6 - December 24th, 2018, 1:17 pm
    BrendanR wrote:I confess, the first thing that popped to mind when reading the OP? Arby's paper-backed foil wrappers.

    When have you wrapped food in parchment paper and then wrapped it in foil to store or cook something as a regular practice at home?

    I use parchment. I use foil. Rarely together for cooking and never for storage.

    In the last week, it has been commented on twice.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #7 - December 24th, 2018, 1:30 pm
    Post #7 - December 24th, 2018, 1:30 pm Post #7 - December 24th, 2018, 1:30 pm
    Cathy2 wrote:
    BrendanR wrote:I confess, the first thing that popped to mind when reading the OP? Arby's paper-backed foil wrappers.

    When have you wrapped food in parchment paper and then wrapped it in foil to store or cook something as a regular practice at home?

    I use parchment. I use foil. Rarely together for cooking and never for storage.

    In the last week, it has been commented on twice.

    Regards,
    Cathy2


    Ditto for me, on both these posts. And also the one on the 1000 box of sheets. I think I've had it for a decade.
    I want to have a good body, but not as much as I want dessert. ~ Jason Love

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    I write fiction. You can find me—and some stories—on Facebook, Twitter and my website.
  • Post #8 - December 24th, 2018, 3:33 pm
    Post #8 - December 24th, 2018, 3:33 pm Post #8 - December 24th, 2018, 3:33 pm
    Me? Never. This is the first I've heard of it. I bake with parchment all the time. I use foil for both cooking and storage, though not both together (so far as I can tell.) Oh, wait, sometimes, I will use parchment for storing cheese. But not with foil.

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