Food and Drink

Paper pot fallacy

by Carrie Lok

When Lo Shuk-kei tried kami nabe for the first time, she was amazed by the Japanese way of cooking in a paper pot, which did not burn even under direct heat. "It's incredible. Though I am a science student, I don't really know the principle behind," said Lo, a university student.

Like many diners, she believes the paper can absorb the grease in cooking and it will make the food healthier than that of traditional Chinese hot pots, she said.

However, that is a popular fallacy of paper pots, the latest style of hot pot dining in Hong Kong.

Tests done by chemistry experts at the Chinese University of Hong Kong for Varsity show that the paper used for paper pots does not have a special oil absorption effect although it is stronger in holding water and does not burn easily, when compared with other kinds of paper.

Even local chefs say the Japanese specialty may be healthier, but it is not
because of the paper used, as the paper is not designed for soaking up grease.

"Japanese did not invent paper pots to absorb oil in food. In fact, the soup
of Japanese paper pots does not even contain oil," said Lam Kai-chung, the
owner and chef of Kiya Japanese Dining Bar in Tai Wai, which serves a variety of paper pots.

The paper can absorb oil theoretically, yet it is not effective. "Unlike the kinds
of paper which are especially designed to absorb grease, the paper for paperpots cannot absorb a large amount of grease at once," the chef said.

The paper is thickened to prevent it from burning. Its two sides are coated with
wax. The side that has direct contact with the food has a thinner layer of wax to
minimise the chance of contaminating the food under the heat, Lam explained.

"By keeping the temperature lower than 160 degree Celsius, the paper will
not get burnt," he said. Yet, paper pots are popular. From authentic Japanese cuisine to Chinese dishes and desserts, chefs here make use of the paper culinary skills to come up with dishes that serve in individual-sized pots made of paper.

Simmering, which is similar to braising in the Chinese cooking methods, is a
special feature of paper pots. As not all kinds of food are suitable for cooking in paper pots, the choice of ingredients becomes the key, Lam said.

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Lam Kai-chung intoduces the paper used for paper pots.