{"id":4536,"date":"2017-08-18T14:48:22","date_gmt":"2017-08-18T14:48:22","guid":{"rendered":"http:\/\/grillexperience.it\/en\/?p=4536"},"modified":"2017-08-18T19:52:36","modified_gmt":"2017-08-18T19:52:36","slug":"wet-cap-butcher-paper-eng","status":"publish","type":"post","link":"https:\/\/grillexperience.it\/en\/wet-cap-butcher-paper-eng\/","title":{"rendered":"The Wet Cap Technique"},"content":{"rendered":"

Improve Butcher Paper Performance<\/h2>\n

A few months ago we had a comparison of the results in most used\u00a0wrapping<\/a>\u00a0methods. There was a substantial parity, where each one expressed its distinctive peculiarities, but no one turned out to be the method of resolution. Among these, we had tested the latest trend on the subject (at least here): the Butcher Paper. In that case the object of the cooking had been pork necks but let’s say it frankly, it was a choice dictated by the need to have certain results, where skill in cooking counted as little as possible and where the contribution of the method of wrapping was highlighted at its\u00a0best.<\/p>\n

The test he had actually highlighted the fact that Butcher Paper is famous for, namely the tendency to give a better bark and to minimize the “boiled” effect of the classic foil. In contrast, the test intuition but even more what highlighted by the reports of many enthusiasts, is that Butcher Paper has in many cases resulted in increased dehydration in meat, particularly on risk cuts such as Brisket.<\/p>\n

Let’s try to think about how Butcher Paper works: the paper should be soaked with meat juices to the point where the absorption capacity reaches its limit, making it a sort of leakage plug which, however, ensures a better breathability than\u00a0foil. If this is true, we may infer that meats\u00a0that are more juicy, marbled, and somehow fatty, in some way are best off to this method. This would explain why the net\u00a0is invaded by American videos showing brisket removed from the Butcher Paper dripping with juices while at our latitudes we find some extra problems. Another explanation might be an abundance of used paper: it should be enough to completely wrap the meat but it should not be too much, requiring too much juices to saturate.<\/p>\n

I wondered if there was a way to “help” Butcher Paper in her work trying to make her less sensitive to this. I came to think of an experiment: try to saturate the paper manually, spraying it while cooking with the same liquid as I would add to the pan of a classic foil, for what we might call a “Wet Cap”. For the test I want to create a state of extreme stress and complicate my life as much as possible to see if this system really can bring benefits:<\/p>\n