Monthly Archives: September 2019

Freezer Paper vs Parchment Paper

Papers are not just for documentation or educational purposes. There are several things you can use papers for and one of them is food service. Right from heating, to storage, to serving and to delivery, you would need papers for one of these, if not all.

Papers used for foodservice are not just any kind of paper. There are quite a number of papers that are manufactured for food preparation and service. These papers are numerous, used for different purposes in foodservice and approved by the Food and Drug Administration (FDA).

As said earlier, there are a lot of papers that can be used for food preparation and service, but many users make the mistake of using these papers interchangeably. It is expedient to know that each of these papers is of different makeup.

Hence, their vulnerabilities to elements such as heat or cold are quite different, and the wrong exposure can endanger the health of the consumers or cause the papers to perform below expectation. Therefore, understanding what each of the papers is used for is essential.

Two of these numerous papers for food preparation and service are freezer and parchment papers. These two are often mistaken to be the same when, in fact, they are very different and designed to serve different purposes.

What is freezer paper?

A freezer paper is a greaseproof freezer with wax coating on one side. This paper is thick and looks just like a regular paper, but on a closer look, one would notice a layer of polyethylene coating on one side of the paper.

Freezer papers are thick and look just like parchment paper except that they have coatings on them.

What is a parchment paper?

A parchment paper, on the other hand, is a cellulose-based, dense and thin paper that has no coating on either side. Sheets of paper pulp are soaked in sulphuric acid and made to dissolve partially. The result is a very stable material with high density that can resist heat.

Freezer paper versus parchment paper: uses and benefits

The difference between freezer paper and parchment paper is not just the coating; there is a vast difference in their applications also.

A freezer paper is used to wrap meat that needs to be frozen. Although there are few ways, you can wrap your meat before freezing, using a freezer paper will, however, give you the best result.

The essence of wrapping meat before freezing is to trap in the natural moisture in the meat while sealing air out.

A freezer paper does not only seal in the meat’s moisture, but it also keeps air out. This is one of the reasons why it is more effective than other wrapping materials like a plastic bag, foil, etc.

Sealing in the meat’s natural moisture and keeping air out sustain the freshness of your meat and prevents it from being dried out by the time you bring it out of the freezer after some weeks.

The coating on a freezer paper locks out air and locks in moisture while keeping your meat fresh for as long as 12 months.

A parchment paper, on the other hand, is ideal for heating foods. This paper is designed in such a way that it can withstand heat.

Heating food with a parchment paper is very safe as it does not contain any coating that might melt and be released into your food in the process of heating, baking or roasting.

Parchment paper can be used to heat, cook, serve foods, line baking pans and cover foods before microwaving. With this paper, the need to grease sheet pans is eliminated. It has a nonstick surface, thereby preventing smoke which affects the taste in the oven.

A freezer paper or parchment paper, which is better?

None beats the other. They both have different uses and specializations; hence, use each paper for the purpose it is designed for. Parchment paper is not ideal for freezing foods because it lacks coating; your food might suffer freezer burn if you use it.

Likewise, freezer paper should not be used for heating as this might cause chemical contamination of your food.

Parchment paper is not ideal for freezing foods because it lacks coating; your food might suffer freezer burn if you use it. Likewise, freezer paper should not be used for heating as this might cause chemical contamination of your food.

Conclusion

You should now have a clear understanding of parchment paper vs freezer paper, the uses of each paper and the benefits you get from each. besides, it will be your guide in making the right choice.

Top Sirloin vs. New York Strip: Know The Difference

In my opinion, steak is a typical American food. A well-marbled beef reminds everyone of a home, especially when its exterior is crisply browned after being nicely warmed up. While steak allows a chef to project his or her skills, to me, I believe preparing a steak should be about showcasing its delightful natural flavor.

This shows that it is essential that you carefully choose the right cut of beef. Like more complicated dishes, steak does not offer deception, which moves you can’t disguise low-quality ingredients with the preparation techniques, sausages, and flavor. Therefore you want to showcase your steak flavor; then you should purchase a high-quality cut of beef with all attributes needed.

Here’s a quick comparison between the New York strip and Sirloin.

What is Sirloin?

The word “Loin” has its root from anatomy, means an area between the pelvis and the ribs. However, when it comes to humans, this anatomical term is used differently.

While loins in some contexts such as loincloth might be translated to genitals, in terms of meat its meaning is father from this. Instead, it means a cut of meat in between the hips and the last ribs.

Now, what does Sirloin means? This steak is gotten from the loin’s back portion. Furthermore, this meat is divided into two parts in the US meat market:

The Top Sirloin – this is usually inexpensive and more tender.

The Bottom Sirloin – this type it’s quite easy to identify as they are often bigger and a lot pricier.

Both types of Sirloin are named after where they are cut from that is a top sirloin is gotten from the cows top while the Bottom Sirloin is cut from the bottom.

Your best recent food find: https://www.yunnanbbq.com/

What is a New York Steak

The New York strip steak is CT from an area behind the ribs, usually the upper part of a cow’s Sirloin. Why this strip is commonly known as the New York strip is also called strip streak. In other countries aside from us such as Canada, it is called shell Steak or strip loin while in Australia it is called boneless Sirloin.

Sirloin vs. New York Strip

As stated above the New York strip is a cut from the Sirloin. Usually, it is the boneless section from the top Sirloin, which means it is extra tasty and tender.

However, if you prefer a bone-in New York steak, then you should order this stick before the bone is removed. Why some chefs prefer the bone-in New York strip is to add a pad extra meaty flavor which is often missed when the bone is removed. Extra meaty flavor bone-in strip steak is also called a Kansas City steak.

More often than not, strip steaks are cut from the short loin, which is the Sirloin’s front part. This area offers the most tender and delicious meat.

What Should You Look For In A Strip Steak?

Preparing meat roast, beefsteak, steak bone, etc. Is about maximizing flavor without investing a lot of effort. Strip steak does the job better. It has a lot of fat white steak mixed in with the meat. Even better, they do not have big chunks of fat or a lot of gristle which you will have to trim off before serving.

The Big Difference

To reiterate the New York strip steak a particularly more flavorful and tender because they’re cut from the short loin. In fact, they are some of the tastiest steaks on the market. It is totally normal to eat a budget-option cut of Sirloin at some point in time. More so, both top and regular Sirloin can be confused for New York strips in both tastes, quality and even where it was cut from.

Simply put: a New York strip will always be a salon, but not every salon is a New York strip. The difference is where both types of meat are cut from. Since striploin is a smaller version than the Sirloin, it is a smaller category containing less than one meat cut.

All in all, this post should be able to guide you on choosing the right cut of a streak for your cooking. Do not forget your decision should be based on your preference, such as cost, taste, and Tenderness.

We Are Going To Talk About The Differences Between Side Pork And A Pork Belly

Side pork and pork belly are two interchangeable terms for the same parts of a pig. Some sites and diagrams show that these two porks are two different terms for a single part of a pig.

However, it is vital to know that these terms are two different portions of a pig. This article explains more about what side pork is, what it tastes like, what belly pork is, what it taste like, and how to choose between the two.

Side Pork

Side pork is also referred to as lean bacon when cooked without curing and smoking. This meat is extracted from above the belly of the animal and comes with short ribs and back fat. This pork can either be braised or smoked based on your choice.

However, you can be sure that with any method you choose to cook this meat, you would surely get the flavour you desire.

Other methods of cooking this pork include deep-frying, braising, or roasting. These manners of preparing it to help the meat to be tender and its fat to be very soft, which is why it melts in your mouth.

It is essential to know that the term bacon varies from one region to another. For instance, in English speaking countries, bacon means thin slices of smoked side pork.

Unlike other pork, side pork does not require too much stress or time to get. This pork can be purchased from an artisan butcher where it is presented in a rectangular block.

Thus, it is essential to know that the dish you are planning to make determines the thickness of your pork side. Side pork does not cost you much to buy when compared to side belly. This meat is best cooked when slice and fry with salt and pepper.

Aside from the flavour that comes with side pork, this meat also has a lot of nutrient benefits to the body. It contains a high level of sodium, potassium, and phosphorous.

A high intake of potassium helps to decrease the risk of stroke, lowers blood pressure, protects against loss of muscle mass, preserves bone mineral density, and reduces the formation of kidney stones.

Nevertheless, this pork can be too dangerous to the body when cured. As a result of its high nitrate content and high sodium, cured pork meat can cause heart diseases, blood pressure, and cancer as well.

Pork Belly

Pork belly is a boneless cut of fatty meat from the belly of a pig. It is meat extracted from a hog’s belly or underside after the loin, and spare ribs have been detected from the pork. Often, this boneless cut is served fresh, which makes it different meat from cured or smoked pork.

This pork is mostly found in Chinese, Korean and Philippine cuisine. This is because these are the restaurant’s chiefs that appreciate its versatility, flavour, and texture than others.

This pork is best cooked with the combination of gentle heat to tenderize the meat and a short, high-temperature blast to crisp up the skin on the outside. This meat takes up to about two hours to get ready.

Unlike side pork, a pork belly skin is very tough, and you might need the butcher to score it for you before cooking or search for a sharp knife if you intend to do it yourself.

With just a little bit on this meat, you are sure to get tasty and richly flavorful meat from this pork. This meat is best cooked by braising it as this uses a slow cooking method that makes pork most tender when being prepared.

However, there are other ways of preparing this pork which include roasting, smoking, and searing and can be used as the main feature or enhancement to any menu.

This meat is not hard to get and comes at both an expensive price rate and a low price depending on the varieties of pork meat you will purchase. It can be bought easily with local butchers and retailers.

How to choose between side pork and pork belly

It is essential to know that there is no best pork or worst pork between side pork and belly pork. So if you are ready to pay much, you can go for the two to enjoy their great taste and tender texture.

Further, if you are planning only to purchase one of the two pork, then what you are searching for in pork meat, determines the one you go for. Both types of meat are best cooked by braising them of which there are other methods of preparing them.

If you will be preparing this meal for your kids, then you might be going for the boneless pork meat.