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Braising: can I use brown paper instead of parchment?

E_M Apr 27, 2010 06:48 AM

I can't find the parchment paper. Can I use brown paper instead? Thanks!

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    tonka11_99 RE: E_M Apr 27, 2010 07:01 AM

    Not sure what you are going to use paper in braising for but I wouldn't recommend using brown paper instead.

    Parchment is teflon infused paper, making it impervious to heat below about 450 degrees F. Brown paper would scorch long before that. It might even catch fire.

    3 Replies
    1. re: tonka11_99
      thew RE: tonka11_99 Apr 27, 2010 07:30 AM

      paper burns at 451. (hence the book farenheit 451)
      teflon has nothing to do with it

      brown paper would work

      i often do a fish en papillote using a brown paper bag instead of crimping and folding parchment

      1. re: thew
        E_M RE: thew Apr 27, 2010 08:11 AM

        Thank you! I should be ok then since this braise will be done in an electric skillet with lid and simmered at the lowest setting (so maybe 200 degrees?)

        1. re: E_M
          karykat RE: E_M Apr 27, 2010 09:05 AM

          Just a note that we have been using parchment in braising (a la All About Braising) and think it has contributed to great results. Have done in a dutch oven though, not skillet.

    2. John E. RE: E_M Apr 27, 2010 09:13 AM

      The brown paper will absorb the liquid, the silicone infused parchment will not.

      1 Reply
      1. re: John E.
        thew RE: John E. Apr 27, 2010 09:37 AM

        I cannot imagine it can absorb all that much, though

      2. YAYME RE: E_M Apr 27, 2010 09:45 AM

        I've used it. And everythign turned out fine. Then I discovered Parchment paper was better.

        1. mbe RE: E_M Apr 27, 2010 10:46 AM

          If you're putting this into a closed container with steam and liquid is it not going to fall apart?

          1. paulj RE: E_M Apr 27, 2010 10:58 AM

            Are you talking about a paper lid, that rests on top of the liquid?

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