Someone explain the science between parchment paper and aluminum foil?
Being lazy, when cooking something in the oven, I usually put a layer of aluminum foil on the pan so I can just pick that up and throw it out....voila, clean pan. Or so you hope.
So many times, there's no tear in the foil I can see, but somehow grease, whatever gets under the foil. This was ESPECIALLY true when I started oven cooking bacon. Completely solid piece of foil.....still lots of grease underneath.
But then I do bacon on parchment paper....totally clean. Wait for the bacon grease to harden, throw out paper, cleanup done.
But aluminum foil is rolled metal. Metal is supposed to NOT be absorbent or permeable, right?
Parchment paper is (duh!) paper. Paper absorbs and is permeable.
So why does parchment paper work SO MUCH better?
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Posted: 12/19/2019 at 10:35AM