Q: Which is better for freezing with parchement paper or waxed paper? And how are they made? Do they have toxic chemicals that can leach into food over the course of a year?
A: I don't recommend waxed paper for freezer cooking - it doesn't prevent freezer burn OR go into the oven.
Instead I recommend parchement paper. Here's a wiki on how it's made: http://en.wikipedia.org/wiki/Parchment_paper_%28baking%29
And there are brands that are made green- they are unbleached, made from vegetable pulp etc.
If you're really concerned just freeze stuff in glass pans. But if you want to be able to use the pan again before you cook that freezer meal then you can line the pan with parchment paper, freeze until solid and transfer it to a freezer bag for storage. The freezer bag you can re-use multiple times. Parchement can be reused if it came out clean too.
Also, I don't recommend you store food over a year- it's quality is likely to go down and it's a waste of freezer space (plus the energy to keep it frozen) since you're not using it. Instead try to use meals within 2 or 3 months.
Hope that helps clarify a few things.
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