Rapping about Martha WrapPosted by in Parchment Paper Packets
I’m very familiar with Martha Stewart – I unofficially “apprenticed” myself to her for a year on my blog MarthaAndMe – so I have tried many Martha recipes, projects, and products. Martha, have you been reading my blog? Your new Martha Wrap seems to indicate you may have. Martha Wrap is a new product that has parchment paper on one side and foil on the other. Martha touts it as perfect for covering food (she doesn’t believe foil should ever touch food, so she always covers it with parchment, then foil) and there are also recipes on the box for parchment paper packets. I was excited to give it a try.
Let’s get down to the specs first. Regular parchment is 15 inches wide and the roll has 32 feet. Martha Wrap is 12 inches wide and has 40 feet. I paid $6 for a roll on Amazon. Supposedly you can buy it at Safeway for $4.99. I buy parchment at the grocery store for $3.99 (you can get another brand that is longer for $2.99, but I like Wilton).
When I opened my package, the roll was taped shut. When I peeled the tape off, it ripped the paper, so I had to throw the first six inches away. Not an auspicious start. I used it like I use parchment, to make a packet. Because it is not as wide, I had a harder time fitting my food in it. It also meant I did not have have enough paper at the sides to make my usual twist. I like the twist because it completely seals in the juices. If you just fold up your sides, juices tend to run out of the seams in the folds. And that is exactly what happened here. A lot of my juices ran out, making a mess on my baking sheet. Ugh.
Other than that, the paper performed well. I’ll stick with regular parchment though because I just prefer the longer width. It would be possible to work with this to be able to twist the ends, but you have to reposition your food to fit the shorter paper and I think it just makes for an awkward packet.
There are some reviews up on Amazon complaining about the edges of the paper curling up if you use it to line a cookie sheet. I haven’t tried using it in that way and probably never would, since I use silicone liners when baking cookies. I also probably would never use it in place of foil or plastic wrap.
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Thanks for continuing to review different types of parchment. I am eagerly awaiting your book, so I will be buying some very shortly!
I learned a lot from your review, Brette. It was, in fact, very interesting to read. It’s detail gave me a peek inside what you, a chef, look for in a product, and why.
I was searching for info on what parchment to buy to use with my new cookbook. You answered my question. I’ll look for Wilton. Thanks!
Oh gosh, I’m not a chef, just a cook! I am pretty picky though!
I like the idea of the parchment lined with aluminum, but I’m with you that I’m comfortable with parchment on its own. I usually buy parchment paper with a coupon at the store but I’ve noticed they have it at Costco too. It used to be so hard to find, now it’s everywhere.
You can buy it in bulk on Amazon too.
Well, good to know not to rely on this product. Can’t wait to get your cookbook and try it out with some GOOD parchment!
I’m glad you tested this out so I don’t have to!
I bought parchment paper from Whole Foods a few years ago. Can’t remember how much I paid for it, but it’s held up on many baking projects so complaints there. I can see why a combination foil/parchment paper product might be appealing but have parchment on its own seems like it would be more versatile.
I won’t be using this parchment paper with your recipes. Thanks for alerting us.
Joining the discussion a little late here, but… this is a product I would be tempted to buy. After reading your review, I tried to think what use *I* would find for it. It might horrify MS, but I think it would make a nice grease-proof wrapping for food gifts, foil in the INside — I love the brown paper look for the outside!
Yes, that does sound like a good use.