Butchers paper?

[aris]

Does Grease Proof allow it to "breathe"?

Does any paper allow it to breathe? I thought that was the whole point of wrapping - to hold in moisture.

Greaseproof is quite thin - perhaps a combination of greaseproof and british butchers paper (perhaps like the stuff they use to wrap fish and chips at the chippy) might work.

[Kiska95]

Hi

I think Parchment paper is a lot thicker.

The paper absorbs some of the grease/moisture where as foil can make the bark go mushy.

Daniel Vaughn writes (TMBBQ) "Franklin said he chose butcher paper because it was cheaper than aluminium foil. Now he loves it for the same reasons as Tim Byres. It allows the meat to "breathe" while keeping it encased in a warm blanket of fat soaked paper.

[Xtianmadrid]

Hi,

This is what I use.


http://www.nisbets.co.uk/Vogue-Baking-P ... il.raction

Xtian