What is filter paper?

JJ Caldwell
  • What is filter paper? JJ Caldwell

    A recipe that I'm trying to make says: "Place mixture into a loaf pan that has been sprayed with pan release and lined with filter paper."

    I'm pretty sure that "pan release" is the generic version of PAM, but I don't know what filter paper is. Is it another word for wax paper?

    A quick search turned up a bunch of coffee filters and lab equipment.

  • I would assume it's a synonym for parchment paper. And yes, pan release is a generic term for any food release spray.

  • A Wikipedia article shows the following types of filter paper: Air filters, Coffee filter, Fuel filters, Laboratory filters, Oil filters, Tea bags

    I did not find anything helpful on Amazon.

    I don't think parchment paper would qualify as filter paper but after I searched "Place mixture into a loaf pan that has been sprayed with pan release and lined with filter paper" and read the recipe (which I found in lots of places) it looks to me like they are referring to parchment paper and it looks like they possibly, along the way or originally used the wrong term.

Tags
filtering
Related questions and answers
  • been sprayed with pan release and lined with filter paper. Each loaf should bake at 300 degrees Fahrenheit in convection/steam oven for approximately 40 minutes or until the loaf reaches 155 degrees... other food. However, one problem is that I'm getting a metallic aftertaste. I don't know if it's the ingredients, or the fact that I used a normal oven instead of a convection/steam oven... chewing gum. I'm sure a peppermint or buttermint would also help with the aftertaste, but would prefer to fix my nutraloaf recipe or cooking technique. So how can I remove this metallic aftertaste

  • for the coffee to come out. Here's what I found out about it on coffeegeek.com: […] a crema enhancing device is built into the actual filter basket, usually through the function of channeling all the brewed... though, and I start wondering whether I should get a replacement for this bolt, or just buy a "normal" filter. Here are my questions: What exactly is the purpose of this "enhancement"? How does...I've just started out really using my Gaggia Classic espresso machine, and so far I've been pretty satisfied with my results – but I'm no expert. Yesterday, I lost the black plastic thing that goes

  • a French press), and I'm wondering if there's no good reason to do that. For what it's worth, the kettle has a top (so I'm ruling out dust as a concern), and the water I'm boiling is tap water that's been through a Brita filter in a jug. If the taste is different, what's the chemical or physical justification? ...This may sound like a silly question, but I've always wondered: If I boil some water and use some of it and leave the remainder in the kettle, and then a few days later boil that same water again

  • Possible Duplicate: How to make a cake lift equally? I'm working on a layer cake for a birthday and did a test run today since I really have no experience with baking cakes. I had some severe doming issues - I'm actually not sure if the cake rose at all on the sides from where the batter was when it was initially poured into the (9" round dark nonstick metal) pan. As this is a layer cake I really need a flat cake - what can I do to eliminate or at least minimize doming? I'm aware that I can cut the dome off but I'm trying to minimize the amount of shaping that needs to be done.

  • paper and/or brown paper. Once you get it home, if you're not going to eat it for a few days, what is the proper way to store it? The reason I ask is that if I let it sit in the waxed paper for a few days, when I open it up, it looks slightly discolored on the surface, with a slightly slimy texture. I'm assuming that this is okay because I've cooked may steaks that looked like this and have not gotten sick. Should I take it out of the packaging and have it just sit on a plate? Does this emulate dry-aging? Taking it out will definitely prevent meat from getting the slimy texture.

  • (This may be a silly question, but I'll ask anyway since I am curious about this.) We have an older fridge and it has a drawer labeled "snack pan." I'm not sure how to understand "snack" here. What is a snack pan refrigerator drawer intended to hold? Is it primarily for deli meats? Or else should deli meats go in the "chilled meat compartment"? What else goes in a snack pan? Is the benefit of a snack pan drawer to simply provide a place for smaller/shorter items to keep the shelves free for other things, or does food being in snack pan affect the food differently (such as how the chilled

  • I tried just keeping it in a tightly-closed container in the refrigerator, but soon it was moldy. I've read this question, which seems to indicate that ordinary butter should keep safely for weeks at fridge-temperatures... But my preparation is hardly ordinary butter. My technique is very simple: 200g butter in boiling water and 30g of chopped herb (a mixture of leaves and buds) An hour of boiling, strain the herb with a filter gauze and put the liquid in the refrigerator until the fat solidifies and can be easily separated from the water. (The herb is in my case cannabis.) Freezing

  • Possible Duplicate: How do you cook a steak like those found in fine steakhouses? hi, I have tried several times to cook steak at home but they were not as delicious and good as they were at restaurants. I used pan to cook that and just a little oil so that it wouldn't stick to pan. the heat was at the low level. what is your advice on this? what type of equipment should I use? grill? thanks.

  • Two months ago I made a homemade sous vide cooker and I've had great luck so far. Last night I started a batch of 72 hour ribs and I'm really looking forward to eating them in a few days. Until I... could turn on the burners and use a pair of tongs to take the ribs over the flame and start the reaction that way, however the stove here is a glass top stove. I'm hesitant to do the reaction in a pan...), some matches, aluminum foil, access to an outdoor grill (but no charcoal), lots of paper, and assorted other things you might find in a moderately, but not well, stocked kitchen, what's the best way

Data information