Newspaper article from our research archive:
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Morsels.(Spotlight)
- Article from:
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Rocky Mountain News (Denver, CO)
- Article date:
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March 8, 2006
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Copyright informationCOPYRIGHT 2006 Rocky Mountain News. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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PUT A LID ON IT
When you're braising food, use parchment paper for added moisture. Here's how to use it:
* Tear off parchment paper the approximate width of your pot and press it down so it's just touching the contents.
* If some of the paper sticks over the rim of the pot, that's OK. Put on the lid and braise.
* Note that parchment paper and waxed paper are not the same thing. Waxed paper is paraffin-coated tissue paper that melts at low temperatures. Parchment paper is strong enough to stand up to heat or moisture.
Food Network ...
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Morsels
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March 8, 2006 ;
171 words
......re braising food, use parchment paper for added moisture. Here's how to use it: * Tear off parchment paper the approximate width...and braise. * Note that parchment paper and waxed paper are not the same thing...melts at low temperatures. Parchment paper ...
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