Cooking trends come and go. The bad trends fall by the
wayside while the good trends stick around for years or a lifetime. When
cooking at home, most of us rely on quality products to prepare the best meal
possible for our family or guests. If you’re like me, you take no shortcuts.
Take butcher paper for example. While
butcher paper has been used for years by our butchers and fish stores, more and
more cooks have become wise to its cooking benefits. From roasts to smoking
brisket, the possibilities are endless – and delicious. We will touch on the
“how” and “why” shortly, but first, let’s get a good
understanding of what butcher paper is.
What is Butcher Paper?
If you have ever purchased meat or fish from a local butcher
or fishmonger, you have likely had your product wrapped in butcher paper. This
paper is of a higher quality than common freezer paper, and its best uses come
when cooking with it.
In most cases, butcher paper is 100% food grade and FDA
approved. This means that you can trust the product so much that you can cook
with it alongside your favorite meat or fish. You would want to avoid cooking
with any other type of grocery-grade paper as they will likely be traced or
lined with plastic – not the best complement to your roast!
Butcher paper is almost always within arms distance of every
great chef or pit master. Whether you’re preparing a meat or fish for family at
home, or outside smoking a brisket, butcher paper can be used in any situation
depending on the recipe and what you’re looking to achieve.
The Right Butcher Paper is Key
As mentioned above, you will first want to start with
weeding out any freezer paper or wax paper that comes coated. Again, quality is
important, but most important is to choose a product that will not be harmful
to you or your friends and family. While it may seem obvious some things need
to be said. Don’t even think of using paper bags that may be used for bagging
your groceries. Aside from the strong possibility that they may catch on fire,
they are not sterile and may have been produced using chemicals. So, avoid at
all costs. If your plan is to cook
a roast wrapped in butcher paper, even wrapping it in foil will be better
than any of the options above.
Why Use Butcher Paper?
As we know, the French have perfected the art of cooking. While
cooking meals wrapped in a pouch likely goes back thousands of years, the
French have it down to a science. Known as “en papillote”, or “in its
pouch”, this style of cooking food wrapped in butcher paper, or similar,
allows you to toss in herbs, vegetables, butter or your favorite sauces
alongside your meat or fish of choice. The end result? Perfection. The seal
created by the butcher paper allows for the moisture to combine everything inside
the package, creating an amazing pocket of deliciousness that is hard to
duplicate without this process.
There is no shortage of proteins you can wrap in your
favorite butcher paper. While the most common is fish, chicken, roasts, and
vegetables can all be wrapped in butcher paper to create an amazing meal. Of
course the more you add to your recipe the more flavors will meld together, so
don’t be afraid to get creative.
Types of Butcher Paper
White butcher paper
White butcher paper is also found in your local fish or meat
store. You may have had your deli sandwich wrapped in it too. While white
butcher paper is FDA approved and uncoated with harmful chemicals, it less
common with cooking because it is more breathable. Meaning that it does not
trap in moisture.
Pink or peach butcher paper
Do not let the name fool you. Pink and peach butcher paper comes
in more than two colors, ranging from light brown to a darker pink, but this is
the standard when it comes to cooking with butcher paper. This durable paper
allows your meats and fish to breathe, preventing it from getting soggy. Peach
paper is perfect for wrapping meats that you plan to roast or smoke since the
paper allows flavors to be absorbed. A common ally of BBQ pit masters when
smoking meats like brisket.
Freezer paper
Unlike the higher quality pink or peach butcher paper,
freezer paper comes coated. This coating prevents freezer burn, so it has its place
in the cooking world, just avoid it if you plan on using paper for roasting,
baking, or smoking.
Butcher Paper vs Foil
Wrapping your food in foil grabs the meat’s fat and juices,
allowing it to be reabsorbed, creating a braising effect. Depending on the type
of meat you plan on cooking, and where you plan to cook your meat (oven vs smoker),
foil can provide plenty of benefits, but you should also be aware of producing
an overly moist environment.
Looking for breathability in your wrapping? Butcher paper
wins hands down. Butcher paper traps less steam compared to foil, keeping your
meat moist without making it overly soggy.
Why Wrap Your Meats?
Cooks and pit masters wrap their meats to prevent the meat
from drying out at the end of the cooking process or to allow moisture to be
present throughout the entire cooking process.
In the End, Choose Wisely
When choosing a paper always choose a food grade product.
Made in America is always a good start but ensure the butcher paper is FDA
approved. Again, this means that it is safe to be in contact with food. While
you can always choose a lower quality paper for presentation, if you plan to
roast, cook, or smoke your meat or vegetables, the best quality butcher paper
won’t do you wrong. But keep in mind that food grade does not always mean that
you can cook with it. Food grade simply means it can come into contact with
your food without contaminating it with harmful chemicals.
