For most purposes, plastic wrap may be replaced with containers, aluminum foil, or reusable bowl covers. But what about pastry dough, which often needs to be wrapped and chilled in the refrigerator or freezer?
Wax paper and parchment paper are greener alternatives, as long as they're unbleached and don't contain petroleum-based coatings. However, paper doesn't offer the tightest wrap, and I worry about the dough drying out. Is plastic wrap really the best option, or have I just been conditioned to think it is? Surely bakers made perfectly good pie crusts before the invention of plastic wrap!
So I turn to you, dear readers. Do you have experience chilling dough without using plastic wrap? What works well? Are there any instances where you'd find it hard to give up plastic wrap?
(Image: Faith Durand)