What Is Greaseproof Paper Called in The US?
Dec 10, 2023
What is greaseproof paper called in the US?
In the culinary world, there are various types of paper used for different purposes. One such paper is greaseproof paper, which is widely used in baking and cooking. It is an essential tool in the kitchen, preventing grease and oils from seeping through and staining other surfaces. While greaseproof paper is a commonly used term in many countries, including the United Kingdom, what is it called in the United States? Let''s delve into this topic and explore the terminology used in the US for greaseproof paper.
Defining Greaseproof Paper
Before we delve into its naming conventions in different regions, let''s start by understanding the nature of greaseproof paper. Greaseproof paper is a non-absorbent type of paper that is resistant to grease and oil. It is commonly used to line baking sheets, pans, and trays, preventing food from sticking to their surfaces and making cleanup easier. This paper is designed to withstand high heat without breaking down or transferring grease to the baked goods.
Despite its name, greaseproof paper is not entirely resistant to oil and grease. It provides a barrier that reduces the transfer of oils, but it cannot completely prevent it. This paper is commonly used for baking cookies, cakes, and other pastries that contain a moderate amount of fat.
The American Terminology for Greaseproof Paper
In the United States, greaseproof paper is known by various names, depending on the region and its specific culinary terms. Let''s explore some of the commonly used terms:
1. Parchment Paper:
One of the most widely used terms for greaseproof paper in the US is parchment paper. It is readily available in most grocery stores and is sold in rolls or pre-cut sheets. Parchment paper is made by treating paper with sulfuric acid or zinc chloride, making it resistant to grease and heat. This term is commonly used in both professional kitchens and households across the country.
2. Baking Paper:
Another commonly used term for greaseproof paper in the United States is baking paper. It serves the same purpose as parchment paper and is often used interchangeably. Baking paper is coated with silicone to make it non-stick and resistant to grease. It is ideal for baking cookies, pastries, and roasting vegetables.
3. Wax Paper:
While wax paper is not exactly the same as greaseproof paper, it is often used as an alternative in certain cooking activities in the US. Wax paper has a thin layer of wax on both sides, making it moisture-resistant and non-stick. However, it is not suitable for high-temperature baking as the wax can melt and transfer to the food. Therefore, wax paper is not a perfect substitute for greaseproof paper, but people sometimes use it in a pinch.
4. Oil-Proof Paper:
In some specialized culinary settings, greaseproof paper is referred to as oil-proof paper. This term is less common in everyday cooking and is usually used in professional kitchens, particularly when dealing with large quantities of greasy foods. Oil-proof paper provides the same functions as greaseproof paper and remains impervious to grease during cooking and storage.
5. Non-Stick Paper:
In certain instances, greaseproof paper is simply referred to as non-stick paper in the US. This broad term encompasses various types of non-stick papers, including parchment paper and silicone-coated baking paper. The focus is on the non-stick properties of the paper rather than its resistance to grease. This terminology is more commonly used by home cooks who are not concerned with specific culinary jargon.
Conclusion
While the term "greaseproof paper" is commonly used in many countries, including the United Kingdom, other terms such as "parchment paper," "baking paper," "wax paper," "oil-proof paper," and "non-stick paper" are more prevalent in the United States. These names may vary based on regional preferences and individual culinary traditions. Regardless of its name, greaseproof paper continues to play a crucial role in American kitchens, providing a convenient and effective means of preventing grease and oil from spoiling our baked goods.