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GARDINER

THE SIMPLE,
brown paper bag has had
many uses over the years.

Every so often it even appears
as a wrapping for cooking food —
apple pies, turkey, and even pasta.

The insulating qualities of the
hervy paper shelter foods from
direct oven heat, steam is partially
trapped, and foods are reportedly
juicy and flavorsome.

But while apple pie, basic pasta
and turkey haven’t changed a
great deal over time, brown paper
bags have. And this makes a dif-
ference in using them for cooking.

Brown paper bugs are now
usually made of recycled paper.
And the processing involved in
recycling means they may contain
chemicals that can be released into
the food.

Though advocates of paper bag
cooing are enthusiastic about its
merits, today’s paper bags are no
longer recommended for cooking.

There are other choices, howev-
er.

A special type of parchment
paper is particularly suited to
cooking en papilote, or food that
is wrapped.

The surface of this special par-

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chment have been waterproofed
with oils so that in the oven, the
steam created inside the package
surrounds food like a mini-sauna,
keeping it moist and succulent.

Cooking to perfection with par-
chment rests on wrapping the
food well, so there are no leaks
through the top or the folded
ends.

A tablespoon of liquid such as
dry vermouth or white wine for a
salmon filet serves a dual purpose,
adding moisture along with [Mlavor,

Individual portions of an entire
main course can be successfully
cooked in parchment.

Try a sma!l lamb or pork chop,
a litle broth, applejuice, wine, or
orange juice, potato slices, smal!
whole carrots, and zuchinni mat-
chsticks, herbed and spiced to suit
your taste.

Make sure that whatever you
choose remains cocooned by the
parchment during baking.

Usually dinner en papillote is
served right in its package. The
pareel is slit with a sharp knife
just before eating.

As the steam curls forth, its
aromas speak highly of the treat
that follows.

Parchment’ paper is always
found in cooking stores, and often
in supermarkets.

It’s also useful for specia! bak-
ing, such as lining a cookie sheet
for delicate raeringues or folding a
parchment collar for a rising
souffie.

Wax paper just won't do for
wrapping foods to be cooked,
even though it’s sometimes sug-
gested.

But then waxed paper was never
intended to be used that way.

Its waxed surface makes it ideal
for cake-pan linings that peel
away easily after baking, and for
many other kitchen tasks.

But for wrapping foods to be
baked, the wax melts or cracks.
Then’ juices soak into the paper,
while the food inside gets dry.

Aluminum foil’ was originally

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OPEN DAILY: Fri. 9-8; Sun. 12-4

COLONY

HOME FURNISHINGS

1975 Roosevelt Crescent
(2 blocks behind the Avaica Holel)

Horth Vancouver

Wednesday, March 24, 1993 ~ North Shore News - $8

SCHOOL BOARD #44 (NORTH VANCOUVER]
PUBLIC FORUM ON 1993-34 BUDGET

The Board of School Trustees has scheduled three
public meetings to discuss its 1993/94 Operating
Budget. The meetings will be held on Thursday,
March 25, 1993 at Carson Graham Secondary
Schcol, Sutherland Secondary School, and Windsor
Secondary School, respectively, starting at 7:00 p.m.
Trustees will be present at each meeting to: describe
the 1993/94 funding levels announced by the
Minister of Education, respond to questions about
provincial funding and its application to North
Vancouver, and to hear views ahout the 1993/94
budget.

invented for wrapping cigarettes
and candy.

Though not as elegant as a par-
chment package, foil holds
moisture well,

{t docs, however. react with salt
and acids, so may affect the fla-
vor and visual appeal of foods
baked with ingredients such as
wine or tomatoes.

The shiny surface also reflects
heat, so cooking often takes
longer.

Thus, just any old paper won't
do. When it comes to wrapping
foods for baking, the package is
as important as its contents.

For further information call the
North Vancouver School Board at 987-8141.

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