Wider Wax Paper?

[email hidden] (wff_ng_6) inquires, in part:

Quoted message said:

Does anyone make a wax paper wider
than the standard 12 inches? ...to roll out
pie dough...a larger [censored] pan I have, 12
inches is not wide enough.

I've no idea, but were I to not find such local asnd use it often
enough, I would instead buy a large roll of butcher paper. The inner
coated sort that few shops use anymore here on the left coast.

Picky ~JA~

Quoted message said:

"wff_ng_6" writes:

Does anyone make a wax paper wider than the standard 12 inches? One of the
things I use it for is to roll out pie dough, which works fine for a 9 inch
pan. For a larger [censored] pan I have, 12 inches is not wide enough. I know
parchment paper comes in different widths, I was wondering if wax paper does
too. Or do I have to put two sheets together to get the desired width?

Most any restaurant supply emporium will carry waxed paper in various widths
and configurations.

http://centralpack.com/Merchant2/merchant.mvc?Screen=CTGY&Store_Code=C&Cat
egory_Code=0060-WAXE

http://tinyurl.com/6zg7q

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"JeanineAlyse in 29 Palms" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

[email hidden] (wff_ng_6) inquires, in part:

Quoted message said:

Does anyone make a wax paper wider
than the standard 12 inches? ...to roll out
pie dough...a larger [censored] pan I have, 12
inches is not wide enough.

I've no idea, but were I to not find such local asnd use it often
enough, I would instead buy a large roll of butcher paper. The inner
coated sort that few shops use anymore here on the left coast.

Picky ~JA~

This place sells double sided waxed food service craft paper in 18, 24, and
36 inch widths:
http://centralpack.com/Merchant2/merchant.mvc?Screen=CTGY&Store_Code=C&Category_Code=0060-WAXE

Thanks for the ideas. I came across the centralpack.com website, but
wondered what the application was for that stuff they have listed. Is it
food safe? I believe on occassion I have come across things shipped/packed
wrapped in such a kraft paper type product. Also, I guess a 1500 foot roll
would last me a while, like a few lifetimes... at least for rolling out pie
dough! ;-)

On Sat 15 Jan 2005 09:02:54p, wff_ng_6 tittered and giggled, and giggled
and tittered, and finally blurted out...

Quoted message said:

Thanks for the ideas. I came across the centralpack.com website, but
wondered what the application was for that stuff they have listed. Is it
food safe? I believe on occassion I have come across things
shipped/packed wrapped in such a kraft paper type product. Also, I guess
a 1500 foot roll would last me a while, like a few lifetimes... at least
for rolling out pie dough! ;-)

Not just pie dough... With its water resistance, it makes a great counter
topper for all those messy jobs you would normally have to scrub up after.
Just wad up and toss with the scraps.

Wayne

I thought about this waxed brown kraft paper thing for a bit and it occurred
to me there's a fatal flaw. You have to see what you are doing when you roll
out pie dough! Normal wax paper is translucent. I supposed I could roll it
out with one sheet underneath instead of both a bottom and top sheet, since
the primary sticking spot is the counter not the rolling pin.

I think I've seen recommendations before that said roll pie dough out
between two sheets of oiled plastic wrap. Perhaps that would work. I'm
fairly sure that comes in bigger widths.

"wff_ng_6" <[email hidden]> wrote in message
news:d4uGd.5906$IP6.4176@trnddc05...

Quoted message said:

I thought about this waxed brown kraft paper thing for a bit and it

occurred

Quoted message said:

to me there's a fatal flaw. You have to see what you are doing when you

roll

Quoted message said:

out pie dough! Normal wax paper is translucent. I supposed I could roll it
out with one sheet underneath instead of both a bottom and top sheet,

since

Quoted message said:

the primary sticking spot is the counter not the rolling pin.

I think I've seen recommendations before that said roll pie dough out
between two sheets of oiled plastic wrap. Perhaps that would work. I'm
fairly sure that comes in bigger widths.

If your dough is properly made, you can simply roll it without any paper -
top or bottom. I roll mine right on a lightly floured surface.

On Sun, 16 Jan 2005 13:35:05 GMT, "wff_ng_6"
<[email hidden]> connected the dots and wrote:

~I thought about this waxed brown kraft paper thing for a bit and it
occurred
~to me there's a fatal flaw. You have to see what you are doing when
you roll
~out pie dough! Normal wax paper is translucent. I supposed I could
roll it
~out with one sheet underneath instead of both a bottom and top sheet,
since
~the primary sticking spot is the counter not the rolling pin.
~
~I think I've seen recommendations before that said roll pie dough out
~between two sheets of oiled plastic wrap. Perhaps that would work.
I'm
~fairly sure that comes in bigger widths.
~
I've used parchment paper with good results. It can be reused
afterwards to line pans, or cut into shape to line the [censored] pan.

maxine in ri

Vox Humana said:

If your dough is properly made, you can simply roll it without any paper -
top or bottom. I roll mine right on a lightly floured surface.

I've tried that before, and had some degree of success. One problem is
picking it up and manuevering it over the pan. I think this would be even
worse with a larger piece of dough. The wax paper seems to help support it.
The other problem is my kitchen is pretty small and has only one section of
counter top big enough to be rolling dough. And that spot has a permanently
installed wood cutting board on it (which I actually like a lot). I really
need to sand it down again and re-oil it. I wouldn't want to roll directly
on it right now with the condition it is in.

Maybe I'm using the wrong technique to move the dough to the pan. I know one
is supposed to be able to roll it around the rolling pin and unroll it over
the pan. Perhaps I could get that to work if I tried harder.

I'm using the basic pie dough recipe (shortening and butter) in the older
Joy of Cooking cook book (vintage 70s rewrite). That recipe works good for
me.

maxine in ri said:

I've used parchment paper with good results. It can be reused
afterwards to line pans, or cut into shape to line the [censored] pan.

I was wondering if anyone did that. The rolls of parchment I have are wider
than the rolls of wax paper.

As to the [censored] pan I have, it is indeed a strange beast. I've never seen one
like it mentioned in any cook books or in any stores. I really don't even
know what it is for. It is in the shape of a standard tinned steel removable
bottom [censored] pan, with the scalloped sides. But it is made of enameled cast
iron, and of course the bottom is not removable. It is 10" across, a
standard size for a [censored] pan. It was made by Cousances, a division of Le
Creuset. Mine is that classic flame color outside, with a cream colored
interior. One of the things I have made in it is clafoutis, and that came
out very well.

The pan is real nice, I just have to find a suitable use for it! ;-) I got
it real cheap off eBay after waiting about a year for the right price. They
come up for auction every once in a while, not very often.

Another idea...

Has anyone ever used one of those pie crust bags? They come in a large size
of 14" across, in addition to the more normal size. I see King Arthur Flour
($5.95) and Fantes ($3.99) has them. Maybe they would work.