A foil sleeve is better for baking. How to bake meat in foil in the oven or in a sleeve

How to bake meat in foil in the oven or in a sleeve (baking bag). We bake the meat. A simple recipe for delicious meat that is almost impossible to spoil, no need to stand at the stove. When cold, it is suitable for sandwiches and as a hot dish for dinner.

Meat baked in foil

Need a piece of meat. Any piece of pork from 500 grams to 1.5 kg will do. You can take the neck (then there will be streaks of fat in the finished meat), you can take the sirloin or ham.

Turn the oven to medium heat while you prepare the meat for roasting.. Meat, wash. A large and thick piece can be cut into 2 parts. Sprinkle with salt and stuff with garlic. To do this, use a knife to make holes in the meat and insert pieces of peeled and chopped garlic into them. You can pepper the pork on top. You can sprinkle with dried or fresh herbs, such as parsley and dill. Then wrap the meat tightly in foil. And put it in the oven. If the piece of pork is small (up to 500 grams) and not very thick, it will bake in about an hour. For a larger piece it may take 1.5 hours. And for a large and thick piece of meat, it will take 2.5-3 hours for it to cook in the middle and be without blood. Set a timer and half an hour before cooking, carefully open the foil and check the readiness of the meat. If it is almost ready, then to form a crispy crust on top, open the foil on top of the meat for 30 minutes. Be careful not to damage the foil and prevent juice from leaking out. When the meat is ready according to the timer, carefully remove it so as not to make a hole in the foil with meat juice. Cut the piece of meat in the middle (in the thickest place) and see if the piece of pork is ready, then cut the meat into pieces if you want to serve it hot. Or let cool if you want to use it for sandwiches. It should be stored in foil in the refrigerator. This way it will not dry out and will last longer. If the meat is not ready, leave it in the oven for another 30 minutes, you can reduce the oven temperature.

Beef can be cooked the same way, but it tends to take longer to cook than pork.

If you don’t have foil, you can also bake the meat in a sleeve(in a special baking bag). This baking bag or sleeve looks like a regular bag with a clip to close (so that the juice does not leak out). You can buy baking bags at any grocery hypermarket.

Sleeve (bag) for baking

For baking in a sleeve, place the processed meat as described above (garlic, salt, pepper and herbs if desired) in a bag. Leaving the air in the bag, close it with a clip. Air is needed for the crust to appear. And put the bag in the oven, so that its edges do not touch the fire and the walls of the oven. You can bake chicken, fish, meat and even vegetables in the sleeve. The advantage of a sleeve over foil is that you don’t need to wash anything after cooking, all the juice will remain in the sleeve. Cooking time for a 500 gram portion in a bag: chicken - half an hour, lamb - a little more than 35-40 minutes, pork - about 35-40 minutes, beef - about 25-30 minutes. IN The time indicated is approximate for 180 degrees and a small piece. The larger the piece of meat, fish or chicken, the longer it takes to cook. Cooking bags cannot be used at temperatures above 200 degrees. When opening the package, you need to be careful not to get burned by the steam.

Modern housewives have a good opportunity to facilitate the cooking process with the help of simple but convenient devices for baking in the oven. When there was still a shortage in stores, we worked on various inventions in the kitchen. So, they managed to bake the chicken on a bottle and in a flour bag. Now you can find it in stores for baking foil, special sleeve, bag or parchment paper. In any case, compared to frying in a pan or baking uncovered, there are many advantages.

Benefits of baking in a sleeve, foil or parchment

Firstly, under the action of the steam that forms inside, meat, fish or chicken are baked in their own juices and do not require the addition of fat, i.e. the dish turns out soft, juicy and more dietary.

Secondly, when baking in the oven in a sleeve or foil, the food retains useful microelements that are destroyed during frying.

Thirdly, the side dish, which can be placed in a sleeve or foil next to the main product, will be perfectly baked and will perfectly absorb the juice from the main dish.

Fourthly, the tightness of such baking allows you to safely add various sauces, marinades, and seasonings, improving and enhancing the taste of the dish. The taste of the meat can be improved by adding red wine or apple juice directly to the sleeve. The chicken can be coated with honey or sprinkled with orange juice. White wine, lemon juice or cream go well with fish.

Fifthly, baking in the oven frees up time and allows the housewife to do other things at this time.

Sixthly, when baking in a sleeve, foil or parchment, fat and juice do not splatter throughout the oven, and this greatly simplifies the hassle of cleaning the kitchen.

Seventh, the food cooks somewhat faster than on a baking sheet. If you bake a large piece of boiled pork without a sleeve, it will take 2 hours, while in a sleeve 1-1.5 hours is enough.

Eighth, when baked in a sleeve or foil, meat, fish or other product does not cook or dry out, but is baked beautifully and evenly, obtaining a golden brown crust.

Ninth, in a sleeve, foil or parchment you can bake either whole or cut into portions, which is very convenient.

So what should you choose to make the prepared dish tasty and at the same time as healthy as possible?

Features when baking in foil, sleeve and parchment

Every housewife definitely needs to know some of the features of each of these kitchen helpers.

Baking foil It is made from thin aluminum, which is an active metal. When combined with air, aluminum is coated with a protective film of oxide, which prevents it from oxidizing. But acid and alkali dissolve this film, resulting in the release of harmful aluminum salts. But the advantage of foil is that an aluminum sheet can withstand temperatures up to 600 ͦ C, so only in foil can you bake delicious potatoes or meat over coals.

How to properly use baking foil

1. When baking in foil, avoid acids and alkalis:

• Do not pour lemon juice or vinegar marinades on meat or fish placed in foil for baking;
• When baking, do not cover the dough into which baking powder has been added.

1. Before putting meat or fish in foil, it must first be greased with sunflower oil, otherwise the food will stick.
2. If you bake a lot and, for example, the meat takes up a whole baking sheet, then it is advisable to simply cover the dish with several layers of foil and tuck the edges so that the liquid does not leak out.
3. It turns out you need to know which side to wrap food in foil. The foil sheet has a shiny and matte side. The shiny side better reflects the heat generated by the oven, so the product should touch the shiny side. In addition, food does not stick to the shiny side. Therefore, you need to spread the foil with the matte side facing the table, the shiny side facing the food and roll it up into an envelope or cover it with a second layer of foil (the shiny side inward).
4. Under no circumstances should you use foil when baking food in the microwave. When aluminum comes into contact with the walls of the furnace, sparks appear and the furnace may fail.
5. Baking time in foil is shorter than on an open baking sheet.

Sleeve or baking bag one of the most common kitchen helpers. The sleeve is made of heat-resistant film, the material for which is polyethylene phthalate (PTEF). This is high-quality food-grade polyethylene, which does not emit harmful substances when heated and can withstand temperatures up to 220 ° C.

How to use the sleeve correctly

1. First of all, purchase high-quality and certified baking bags or bags.
2. The length of the sleeve should be measured slightly with an allowance for tying on both sides. Although now there are baking bags in which one end is sealed, and only the second needs to be secured. The most convenient way is to simply tie one end of the sleeve, fill the sleeve, and secure the other end with a clothespin.
3. Do not forget that the high temperature causes the sleeve to swell in the oven, and if the sleeve is positioned incorrectly, it will touch the wall and may burst.
4. The sleeve or bag should not be placed on a wire rack, but on a baking sheet or other flat baking dish.
5. When baking in a sleeve, the oven temperature should not exceed 200 ° C.
6. You cannot use the Grill mode.
7. If, when heating a sleeve or bag, an unpleasant, pungent odor appears, the color changes, or the bag begins to break and crumble, it is unsafe to use it.
8. If you want to get a beautiful, appetizing crust, then 10-15 minutes before the end, cut the sleeve with scissors, turn away the edges and bake a little more.
9. To check the readiness of the dish, you need to pierce the meat or fish through the sleeve with a toothpick. If the toothpick passes smoothly and no red juice flows out, then you can turn off the oven.
10. Roasting time in a sleeve depends on the size of the meat, chicken or fish, but on average it is faster than without a sleeve. A piece of boiled pork weighing 2 kg. will need to be baked for about 1.5 hours, chicken - 1 hour, for vegetables 40 minutes is enough, and fish is baked even faster - 30 minutes.

Parchment for baking is loved by those housewives who strive for environmental friendliness when preparing dishes and are afraid to cook in foil or a sleeve. This is also a great option for a kitchen assistant, you just need to choose it correctly.

How to use parchment correctly

1. The paper must have a silicone coating that can withstand high temperatures and does not allow liquid to pass through.
2. Parchment paper comes in brown and white, their quality is the same, it’s just a matter of taste.
3. Parchment is sold in sheets according to the size of the baking sheet, so when baking pies you should simply spread the paper on the baking sheet, and for baking meat, fish, vegetables or poultry, you may need two sheets of paper, which are conveniently fastened with a regular stationery stapler.

So, it’s up to you to choose a sleeve, foil or parchment. In any case, all these helpers make cooking easier and help you prepare tasty, juicy and aromatic dishes.

Parchment is environmentally friendly and the sleeve is easy to use

Fish, meat, vegetables and chicken can be simply baked in the oven or done using modern devices - wrapped in aluminum foil, rolled in parchment paper or put in a special sleeve. Each assistant has its own pros and cons, so choose what's right for you!

Foil, parchment and a baking sleeve appeared in our kitchens relatively recently and quickly won the love and respect of housewives. Because there is nothing easier than throwing a piece of meat or fish into one of the above-mentioned devices, seasoning it thoroughly with your favorite seasonings and sending the future creation into a hot oven, forgetting about it for a while. You definitely won’t allow yourself such luxury with boiling and frying - you have to be constantly on guard with these methods. It’s not for nothing that simple oven baking is considered the easiest cooking method, and using foil or a sleeve makes the process even easier.

Expert opinion Elena Zhadanova

Head of Marketing Department, Cofresco Ruscom LLC (Toppits)

- When I want to cook something dietary, I bake a turkey breast in a sleeve. First I stuff it with garlic, rosemary or thyme, then salt and pepper. Along with the breast, I put chopped multi-colored sweet peppers in the sleeve - it gives beauty and enriches the turkey with its aroma and juice. You can also pour some dry white wine, ready-made marinade, or add any dry spices. Then tie the sleeve and bake the breast for 30-35 minutes at 180° C. It turns out very tasty and tender.

Firstly, you can cook almost everything in foil and a sleeve: vegetables, meat, fish, chicken, minced meat and their combinations, say, pork with potatoes or fish with zucchini. That is, the housewife does not have to think about what side dish to serve with the main product - they are baked at the same time! Chefs do not advise dealing only with raw cereals, which require a large amount of water to swell. Secondly, to cook in various types of airtight “shirts” you do not need to have special culinary talents - any dish in them turns out tasty, incredibly soft and tender, since it is cooked in its own juice. And the third pleasant point associated with kitchen assistants is that they protect the baking sheet and oven from grease, which during normal baking is sprayed in all directions and creates difficult-to-clean deposits on equipment. In general, sleeves, foil and parchment are a brilliant invention of mankind. The main thing is to choose the highest quality and safest devices and learn how to handle them correctly.

The main thing is that the sleeve fits!

The baking sleeve is ideal for those housewives who are not very good at cooking and are not big fans of the kitchen. It is a pipe made of special food-grade plastic that can withstand heating temperatures from +200º C to +230º C (this should be indicated on the packaging). The sleeve width is on average 33 cm, and the length can be any, so you can bake one chicken breast or a whole leg of lamb in it. The most convenient way is to cut off the required part, tie it on one side, fill it with tasty contents and fasten it at the other end, getting a nice “candy”. Then don’t forget to make several punctures on top with a toothpick so that excess steam comes out of the sleeve during cooking, so that it doesn’t inflate like a balloon and doesn’t touch the walls of the oven. This is fraught with the risk that the plastic may melt and tear (for the same reason, the device cannot be used on an open fire - grill or barbecue). If you follow such simple conditions, you can get a very tasty, tender and soft dish up your sleeve, since it will be cooked not just in its own juice, but under the powerful influence of hot steam circulating inside. Moreover, it is not necessary to add fat before cooking - the product will already be juicy. In addition, the tightness of the sleeve allows the use of marinades, wine and other liquids that can give the dish additional flavor. If you want the meat or fish to be not just tender, but also crispy, a few minutes before the end of cooking, cut the plastic on top and allow the treat to brown properly. Just remember that food in such a sealed device bakes much faster than without it. Let's say, a large piece of lamb takes an average of 3 hours to cook in the oven, and 1-1.5 hours to cook in the sleeve.

Prepare the turkey drumstick in a roasting pan. To do this, salt and pepper the meat, sprinkle with paprika and sprinkle with vegetable oil. After this, place it in a baking sleeve tied on one side and add the following ingredients: pour about a glass of dry white wine, add slices of red and yellow bell peppers, asparagus, fresh and sun-dried tomatoes. Lightly shake the contents of the sleeve, tie it on the other side, make punctures with a toothpick and place in an oven preheated to +200° C for 15-20 minutes. You can bake a portioned dish this way or put several shanks in your sleeve at once.

Foil dishes

Unlike a baking sleeve, food foil must be greased with oil before cooking, otherwise the product will stick to it. In addition, it cannot be exposed to strong acids such as vinegar, and it is problematic to add wine and liquid marinades to the baked dish. But aluminum sheet has its advantages! It can withstand temperatures up to +600º C, so you can safely wrap potatoes, beets, fish or meat in it and throw them directly into the coals or place them on the barbecue grill. This is the only device that is capable of such feats. The main thing is to place the necessary products (a piece of pork, a potato or a whole chicken) on greased foil, season them with your favorite spices and try to seal it as tightly as possible so that the juice cannot leak out. If you fill the entire baking sheet with portioned pieces, simply cover it on top with several layers of aluminum and tuck their edges. In this case, the dish will cook faster and be more tender.

Cook sea trout on a bed of vegetables in foil. To do this, clean the carcass from entrails, scales and fins and make three deep cuts on each side. Sprinkle each indentation and entire surface of the fish with lemon juice and sprinkle with sea salt. After this, roll the trout in flour and fry on both sides until golden brown. At this time, grease the foil with vegetable oil and place in two rows any chopped vegetables of different colors: bright sweet peppers, eggplants, onions, zucchini, tomatoes. Salt the fruits and apply vegetable oil. Place the fried fish between the rows of vegetables, wrap tightly in foil and bake for 20-30 minutes at +200° C. After cooking, first place the vegetables on a plate, and then the pieces of fish, boned as much as possible.

Not easy paper

Some housewives who adhere to environmentally friendly cooking do not like plastic baking sleeves and aluminum foil. If you belong to this category, then parchment is your option. Any food is also perfectly baked in it. Only for this purpose it is better to use not simple thin paper (it leaks), but an assistant with a silicone coating that will not allow a single drop of valuable juice to pass through. The parchment paper can be folded into an open-top baking pan, or you can curl the edges of the sheets and secure them with a regular stapler, as chefs do. In general, professionals are very fond of unusual paper and believe that dishes in it turn out tastier, more tender and more natural than in foil or a sleeve. It is especially good to cook whole fish in this environmentally friendly device. However, meat or vegetables in a parchment “shirt” also work well.

Cook the leg of lamb in parchment. To do this, make punctures in the meat with a knife and stuff it with salt, chopped garlic and rosemary. Then generously coat a piece of lamb with mustard, salt and sprinkle with paprika. After this, place the meat on a sheet of parchment greased with oil, place large pieces of potatoes (or small whole ones) next to them, salt them and sprinkle with oil. Place sprigs of thyme or rosemary on top, cover with a second sheet of parchment, twist the ends and secure them with a stapler. The leg of lamb should be baked for at least an hour at +200° C.

Any meat or poultry, vegetables or fish can simply be cooked in the oven, seasoned with spices or sauce, or you can do this with the help of special, convenient home helpers, such as aluminum foil, parchment paper or a baking sleeve. What is better to choose for your dish?

Foil.

Aluminum foil is used for baking foods. It is used to maintain an evenly high temperature of the product during baking. The products turn out juicy, since the foil does not allow the juice to evaporate. More often, pieces of meat, poultry, and pieces of fish are baked in foil.

Foil comes in different densities. If you take thin foil, then when wrapping food in it, for example, meat, it may tear. If you use very thick foil, it will be inconvenient to wrap food in it, since it does not bend very well. Therefore, it is better to choose medium-density foil.

Foil comes in different lengths and widths, you can choose any one that is convenient for you for home use.

Parchment.

Parchment is used when baking products at a temperature not exceeding 200C. The baking dish is covered with parchment paper, and there is no need to grease it with oil. Products will not stick to the mold and the mold will not burn.

Parchment is used to prepare absolutely any dish. More often, parchment paper is used for baking, meat and fish dishes.

Baking sleeve.

The sleeve is a tube made of food-grade plastic, which is tied on both sides with the same plastic tapes or plastic clips. The sleeve is sold rolled into a roll. You can unwind the length you need and cut it.

Products bake faster in the sleeve than without it. The dishes turn out juicy, soft and tasty, as they are cooked in their own juice under the influence of steam. You can bake dishes in the sleeve using marinades and sauces. Another advantage is that you can bake not only pieces of meat, but also a whole bird.

At the end of baking, you can carefully, so as not to get burned by the steam, cut the sleeve and put the dish in the oven for a few minutes and then you will get a dish with a golden crust.

Any food is baked in the sleeve: meat, poultry, fish, vegetables or meat with the addition of vegetables.

By baking your dishes with your faithful helpers: a baking sleeve, foil and parchment, you can always prepare healthy and tasty food.