In terms of food preparation and storage, parchment paper is best for baking and cooking since it has a higher heat tolerance. The lining of wax on wax paper makes it best for cold applications, like wrapping food items in the refrigerator and freezer.
Use waxed butcher paper and not parchment paper. Wrap it tight. Should be good for a few months with no issues.
Aluminum foil, heavy freezer-weight plastic bags, heavy plastic wrap and parchment or freezer paper are excellent choices. It is safe to freeze meat or poultry directly in its supermarket wrapping, but this type of wrap is thin and lets air in.
Reynolds Kitchens® Freezer Paper is ideal for wrapping foods for freezing.
Definitely parchment paper. Wax paper will burn in the oven. Parchment paper is made to withstand the heat, and is usually coated to make it resistant to sticking, and to water.
But wax paper is not heat-resistant. The wax will melt at high temperatures, and the paper itself can catch on fire. Because of this, don't use wax paper to line baking sheets or cake pans or put it in a hot oven.
Do not ever use parchment or wax paper in the broiler. Despite its heat resistance, parchment paper can't handle the heat of any broiler, which can reach temperatures upward of 500°F. And wax paper? It should never come near the high heat of the oven or broiler.
Wrap Your Meat When Freezing
The most important thing is to avoid exposing frozen meat to outside air. While a vacuum-sealer is ideal for ensuring that meats are packaged correctly, you can get by just fine with double wrapping cuts of meat with freezer paper, aluminum foil or airtight zip-loc bags.
Wilton Parchment Paper Roll
This paper is both freezer- and microwave-safe, and it's oven-safe up to 400 degrees. Plus, this roll is useful not just for baking cookies and other desserts—some users say it's great for containing grease when cooking bacon in the oven, too.
The Double Wrap Method for Freezing Meat
Wrap the meat in saran wrap. Wrap the saran wrapped meat in tin foil—make sure it's wrapped tightly. Stick the wrapped meat in a freezer bag. On the bag, you're going to write the name of what it is and the date.
Yes. Butcher paper is a food -grade kraft paper used for wrapping raw meat and fish from the butcher or market. It's also popular for smoking meat.
Yes. You can use regular zip-top storage bags in the freezer. However, foods stored in these bags in the freezer might not hold up as well over long periods of time, and can be more prone to punctures and rips.
Be sure to use real butcher paper with a waxy coating. It will “seal” nicely to the meat to prevent freezer burn and hold moisture in the package.
The most effective way for freezing meat is to use quality freezer paper that is waxed or poly-coated on one side. The coated side of the paper should go against the meat. To optimize the protection, you can fold a freezer sheets around the meat and then properly freezer wrap.
However, this is not without its own drawbacks. Unbleached wood fibers can contaminate food with which they come into contact, and since lignin is the component responsible for wood charring when burnt, unbleached parchment paper could be more prone to smoking at high temperatures6.
First, it helps retain moisture, preventing the raw meat from drying out during long cooking times. Second, it accelerates the cooking process by trapping heat, which can help you achieve tender, juicy meat more quickly.
In terms of food preparation and storage, parchment paper is best for baking and cooking since it has a higher heat tolerance. The lining of wax on wax paper makes it best for cold applications, like wrapping food items in the refrigerator and freezer.
Food grade materials, such as aluminum foil, heavy freezer-weight plastic bags, heavy plastic wrap and parchment or freezer paper are excellent choices. It is safe to freeze meat or poultry directly in its supermarket wrapping, but this type of wrap is thin and lets air in.
Katbite Parchment Baking Paper — non-detect (silicone coating) Kirkland (Costco) Parchment Baking Paper — 12 parts per million (ppm) fluorine. Reynolds Parchment Baking Paper — 14 parts per million (ppm) fluorine.
It is safe to freeze meat or poultry directly in its original packaging, however this type of wrap is permeable to air and quality may diminish over time. For prolonged storage, overwrap these packages as you would any food for long-term storage. It is not necessary to rinse meat and poultry.
Freezer paper is thick paper with a plastic or wax coating on one side. It differs from parchment, which has no wax coating, and wax paper, which has a wax coating on both sides.
Freeze separately
As Tim mentioned, one piece of chicken in a container takes up far too much space, but if you freeze the chicken pieces separately on a tray, you can then put them all together in a tub. They don't stick once they're already frozen so you'll get more use out of the space the tub takes up.
Can You Substitute One for the Other? If the use is both cool and dry, the parchment paper and wax paper can be used interchangeably, such as in your freezer or fridge or at room temperature, for rolling out dough or helping with food prep. If the application involves any kind of heat, use parchment paper.
While parchment paper can technically be used in some situations where butcher paper is required, it is generally not recommended. Parchment paper's non-stick surface and non-breathable properties make it unsuitable for smoking and barbecuing, where butcher paper's breathability is crucial.