Using baking paper in varoma when steaming

[Meganjana]

I've seen recipes that say to wet and scrunch up some baking paper and line the varoma before cooking some things. Why is this?

[Amy :-)]

Hi Meganjana

If you didn't line the varoma with baking paper when cooking an omelette or frittata, the egg would dribble through the holes

That's the only recipe I've seen using baking paper, have you seen others?

[meganjane]

Couscous!

[cookie1]

I've never thought to steam couscous. Thanks MJ.

[Aussie Brenda]

I think what Meganjana is asking is why do you have to wet and scrunch the baking paper I wonder this too I just use it straight and it is ok.

[Cuilidh]

I wonder if it has anything to do with creating extra steam because, although you usually use this technique on varoma, if the paper is covering all, or most, of the holes then the wetness of the paper may be to give an extra boost to the steam required for cooking to make up for the steam that you would normally get whilst using varoma??  Does that make sense?

[goldfish]

Here's one explanation - check out the website - it's a treasure!

From  http://www.whyisthereair.com/2010/12/05/scallops-on-sunday/

"Chris’ question was about wetting baking paper and using it to line the Varoma. Why? What does this do? Well, it’s simple really. The Varoma steamer is an oval shaped, 2-level, 3-litre steamer that sits on top of the Thermomix lid and enables you to harness the steam from whatever you’re cooking in the Thermomix bowl (soup, a sauce, plain water or an infusion of some sort) to steam the contents of the Varoma with the same electricity. Very clever and very green. There are holes in both layers of the Varoma to allow the steam to circulate, but what do you do when you want a sauce? Aha! That’s where the baking paper (parchment paper or waxed paper) comes in. In effect, the paper stops the sauce from running through the holes – brilliant. But it will also stop the steam from getting through and your food won’t cook. So that’s why you wet the baking paper, because the water makes the paper permeable and allows the steam to go through the paper and cook your food but your sauce stays where it’s meant to be. Did you get that? Have a look at the pictures and it will become clear. I hope!"

[Aussie Brenda]

Thank you, I knew it would be explained fully sooner or later. Great work girls.

[Wonder]

i always use the 'trick' of wetting my baking paper when I'm wanting to fully line a dish, it makes it so easy to fit fully into the corners and up the sides of a  tin and has never had an impact on anything I'm cooking. I always wet, scrunge and then shake to get off the excess water.

[CreamPuff63]

I love baking paper as much as Post It notes

[obbie]

I always do the wet baking paper, since Jo showed me, at my varoma Demo.

GF love that website

[Cuilidh]

i always use the 'trick' of wetting my baking paper when I'm wanting to fully line a dish, it makes it so easy to fit fully into the corners and up the sides of a  tin and has never had an impact on anything I'm cooking. I always wet, scrunge and then shake to get off the excess water.

I would never have thought of that, Wonder.  When I think of all the times I have struggled to get my baking paper to stay in place ... GGGRRRRR!!  Thanks

[Kimmyh]

I love baking paper as much as Post It notes

Me too and I have lots of both

[Cuilidh]

I love baking paper as much as Post It notes

Me too and I have lots of both

I'm not at all sure that the Post Its do quite the same job as the baking paper though!

[achookwoman]

I thought the idea of wetting and scrunching was to lift the paper off the base of the Varoma.  It is easier to scrunch when wet.  I do a similar thing with egg rings and/ or Bamboo skewers when I cook in a dish in the Varoma.  I can't see the steam penetrating the paper,  just heating it with steam on the underside.