Traditionally, parchment paper has been used predominantly for baking. It’s something that you probably didn’t have in your pantry all the time, unless you were baking on the regular. Once in a great while, I would come across a recipe that actually required the use of parchment paper. Nowadays, it is more popular than ever and people are ditching aluminum foil and using parchment paper instead. So I decided to talk this week about the differences between the two and why everyone is jumping on the parchment paper train.
Aluminum Foil
Aluminum foil, which is often INCORRECTLY referred to as tin foil (it hasn’t been made of tin since the early 1900s, funny how names stick, huh?), has many great uses. It’s perfect for packaging items because it completely blocks all sources of light, oxygen, odors, germs, and moisture. It is also great for barbecuing. I often use it in place of or on top of a cookie sheet, for easy clean up. But have you ever had trouble scooping the food off the foil without actually getting pieces of foil, too? Yeah, that is a huge pain! It’s particularly annoying when trying to do oil-free roasting (like these yummy carrots). When I use foil, the veggies (with no oil) stick badly and little bits of foil always get stuck to them, so I have to peel the foil off the veggies. I am always fearful that a piece might slip past me and a client would get it! Horrors! 🙁
In addition, recently some information has come to light about how dangerous cooking with foil can be. The Huffington Post states “…high concentrations of aluminum have been detected in the brain tissue of patients with Alzheimer’s disease…Studies have suggested that high aluminum intake may be harmful to some patients with bone diseases or renal impairment. It also reduces the growth rate of human brain cells.”
Other studies refute this position, however, reporting that “Cooking with aluminum foil can increase the amount of aluminum in your food. However, the amounts are very small and deemed safe by researchers.”
Parchment Paper
Parchment paper, on the other hand, is always nonstick!! Try roasting some veggies using parchment paper, and you will see them slide right off the pan. It’s problem-free and no foil pieces for garnish! Best of all, unbleached parchment paper does not have the harmful effects to our health that aluminum foil might have. I have completely cut out the use of foil for my clients and solely use parchment paper instead.
Do you use parchment paper instead of foil? Are there certain foods that you just feel like you need to use foil still? Comment below and let me know where you stand on the parchment paper vs. aluminum foil controversy.
Sources:
https://www.huffingtonpost.com/the-conversation-africa/why-you-shouldnt-wrap-you_b_9622502.html
https://www.healthline.com/nutrition/aluminum-foil-cooking#section4
