Cooking sleeve. How to properly use a baking sleeve and what to cook delicious in it

Today, a wide variety of kitchen appliances have been created for modern housewives, the main task of which is to facilitate and speed up the cooking process. Among them there are very multifunctional and expensive ones, but there are also budget options, such as a special baking sleeve.

Despite the relatively recent appearance on the market, it quickly gained popularity among housewives. And what is the peculiarity of such a product, what are the subtleties of its application, we will understand in this article.

Properties

In fact, baking bags or sleeves are not such an innovative invention. Professional chefs have used them before. But they became available to ordinary housewives not so long ago, but they immediately fell in love.

This baking tool looks like a regular roll of film, but with a special texture. If a part is cut off from a single piece, then a sleeve of the required length can be obtained. And to use it for its intended purpose, it is necessary to tightly tie the ends of the roll. To do this, you can use both the special clips included in the kit, and thin sections of the sleeve itself.

Such a transparent thin food film is made from a special composition, which, even when heated, does not emit any harmful substances.

Besides, you can cook dishes in a bag without using fats - all products are prepared in their own juice. That is why heat-resistant bags are very popular among those who are trying to lead a healthy lifestyle and appreciate the true taste and benefits of products.

The main property and unique feature of this device is that you can cook food using it not only in the oven, but also in a microwave oven or a slow cooker.

At the same time, packages from some manufacturers are suitable not only for baking, but also for freezing food. And for cooking in a slow cooker, a vacuum bag is best suited. It is denser and more durable, and food cooks faster in it.

But also many experienced housewives say that it is this device that is ideal for steaming food, especially those that can boil quickly and strongly, having lost their shape. For example, fish. The baking sleeve allows you to cook delicious, varied and healthy food in various ways, while the hostess does not have to wash the dishes from fat and juices for a long time after cooking.

And further: a bag and a baking sleeve are slightly different things, although housewives often think that they are one and the same. The sleeve is a solid canvas, from which you yourself need to cut a piece of the required size. A package is an individual package of a certain size, which, before cooking, needs to be tied only on the other side.

Advantages and disadvantages

A cooking heat-resistant bag, like any other cooking tool, has many advantages. Let's list the main ones.

Availability. Such a device is sold everywhere, and it is quite inexpensive.
Rich assortment. On sale there are sleeves of various manufacturers, of different lengths and degrees of density. There are sleeves with clip-on clips, and there are also simple ties.
Universal or single use. Such a device can be suitable both for use exclusively in the oven, and can be used for freezing or steaming.
Ease and safety of use. Today it has already been scientifically proven that the sleeve does not cause harm to the human body even with strong heating and will not emit any toxic substances.
Possibility of cooking without using fat. Here you can cook completely natural food of any kind.
The roasting sleeve can be used to cook a wide variety of foods- vegetables, mushrooms, fish, meat and poultry.

There are some drawbacks to this device.

One time use. Each section of the roll can only be used once.
Unscrupulous manufacturers make it from too thin a film, which inflates during baking and simply breaks under steam pressure. As a result, it can stain not only the baking sheet, but the entire oven.

There are no other obvious disadvantages of this device, but there are much more advantages. Therefore, it is not surprising that an increasing number of housewives seek to purchase such a heat-resistant sleeve for their kitchen.

What is the sleeve made of?

Many mistakenly believe that at too high temperatures, the sleeve may begin to release compounds dangerous to the human body, which will also impregnate products. In fact, this is not at all the case.

For the manufacture of sleeves, a special type of heat-resistant film is used. Its scientific name is modified polyethylene terephthalate.

At high temperatures, this substance decomposes into ordinary water and carbon dioxide. If during operation the sleeve is charred too much, it means that it is made of low-quality film. But even from it there will be no harm to health - only charred particles on a baking sheet.

Features of choice

In order to purchase a really high-quality baking sleeve, which can only be used with pleasure, it is necessary to listen to the recommendations of experts.

You should choose a sleeve only from a well-known brand. Before that, you should also study the reviews of those who buy such a device regularly.
If possible, you need to sniff your potential acquisition. The sleeve must not have too strong a toxic plastic odor. In a good way, there should not be any smell at all.
It is necessary to feel the edge of the sleeve with your hands - it should not crumble in your hands and be too soft. Otherwise, even at the time of laying the products in it, it will tear.

And do not forget about the cost of this device. The sleeve is an inexpensive product, but its price is below 30 rubles for a 3-meter roll should alert the buyer.

Terms of Use

The specific sequence of actions and recommendations depends on where exactly the food will be cooked in the future. But there are a few simple rules that are always mandatory.

A piece of the sleeve must be cut off with a margin. On average, its size should be one and a half times the volume of food that will be cooked in it.
Be sure to inspect the device before laying the products and make sure that there are no punctures or holes in it.
The ends of the sleeve must be carefully and securely tied. You can fix them either with special clips or with ties that are attached to it.

Many recipes state that products must first be placed in the sleeve, and only then pour spices and seasonings. In the future, after tying it, shake it several times to distribute them evenly. But often, especially when the sleeve is of poor quality, at this moment it breaks. That's why it is better to first mix all the ingredients with the necessary additives, and only then put everything in the bag.

How to use in the microwave

Many are surprised that you can cook in the microwave using a roasting sleeve. In fact, cooking like this is a pleasure:

cut off a part of the sleeve of the required length;
prepare all the products for cooking, mix them with spices;
tie the sleeve on one side, put food in it, tie the ends on the other side;
place the workpiece in a ceramic container or microwave bowl;
make several punctures on top of the sleeve with a needle so that the steam pressure does not break it;
put the sleeve in the oven, choose a cooking time of 15 to 25 minutes, depending on the type of food and the size of the pieces.

When deciding to cook food in a sleeve in a microwave oven, it is important to ensure that the “Grill” function is not turned on, and it is also worth remembering that the microwave oven dries out food, so it is recommended to add 100 ml of water to the sleeve until it is completely tied. kg of products.

Cooking in the oven

In principle, baking food in the oven in the sleeve is necessary in the same way as cooking it in the previous method.

That is, they cut off a piece of film of the required length, tie it on one side and lay all the products. Then the ends are tied on the other side, the sleeve is placed on a baking sheet, a couple of punctures are made in it from above.

However, you can bake in different ways - with the formation of a crust on the products and without it. In the second case, after placing the products in the oven, you only need to wait the necessary time and remove the sleeve from it. But to get a crust, 15 minutes before the end of cooking, cut the sleeve from above and slightly push it apart.

How to use in a multicooker

It turns out that you can use such a heat-resistant roll in a slow cooker. Proponents of this method say that this way the products are heated more evenly, and they get a special taste and aroma.

But only the manufacturers of this household appliances themselves do not agree with this. They do not forbid the use of a cooking sleeve in this appliance, but they consider it simply pointless. If you still want to experiment, then the sequence of all actions will be the same as when cooking in the oven.

The best mode of operation of the multicooker itself in this case is considered to be "Extinguishing".

Recently, in our kitchens, along with the already familiar parchment and foil, a new material has appeared - heat-resistant plastics in the form of sleeves and baking bags. And like any novelty, they, of course, were met with hostility. Lamentations began that this is “chemistry” and when heated, any poison is released from this plastic, and it is better to use “environmentally friendly” aluminum foil and parchment in the old fashioned way.

However, this is just an instinctive animal fear of everything new, brought to paranoia by illiterate bazaar gossips who seized on the media. In fact, this plastic has long been used and certified for safety in almost every sane country, moreover, it is considered the safest of all materials. The plastic itself is a modified heat-resistant polyethylene terephthalate, capable of releasing only water, carbon dioxide, and even if it is simply burned ( I don't know why, maybe you want to experiment :-)), then it will turn into simple soot ( conditionally say, in the most ordinary carbon). All these substances are absolutely safe for humans.

But for some reason, aluminum foil and parchment are not terrible for such haters of "chemistry". They are used to it ... But aluminum salts are far from harmless to humans, and in the manufacture of parchment, simply monstrous reagents are used, which cannot be said about polyethylene terephthalate, which is so scary because it is “chemistry”! And even more so, the statements “Scientists are poisoning us” are simply ridiculous!

About the properties of the culinary sleeve

Culinary heat-resistant films are an innovative, but not a new word in cooking, which has been successfully used all over the world for a long time. Using them, in addition to the usual dishes, you can also cook a lot of those that are either impossible or very difficult to do otherwise. Naturally, this method of cooking interested gourmets. However, he, first of all, should be of interest to those who monitor their health, and are also fond of all kinds of diets.

Initially, a heat-resistant sleeve is a transparent thin film in the form of a pipe. The maximum temperature that it can withstand is indicated on the packaging. Usually this temperature range is from +200 to +240°C. The sizes can be very different. Comes with heat-resistant clip-on clips or ties. It depends on the manufacturer, and there are already a lot of such today ( I’m here for the sake of interest and in order to add information to the article I tried to count how many there are, but in the end I left this idea, since the number of companies is simply huge). By the way, the sleeves can just as well be used in the microwave! In some articles, you may also come across a mention of the possibility of using it in a slow cooker ... but think for a second - why ??? The very principle of operation of the multicooker is such that the dish is cooked in it in an airtight space, so shove the sleeve there as well - sheer stupidity!

Cooking up your sleeve

According to this technology, products during the cooking process lose a minimum of moisture, cook in their own juice and turn out tasty, fragrant and juicy. Vegetables and fruits lose a very small amount of vitamins. Baked meat or fish products do not dry out and practically cannot burn. This method works especially well for whole poultry.

Before the beginning work, the required sleeve length is cut off from the roll, taking into account how much it will take to pack with clips and the number of products that are supposed to be placed there. In general, at this stage you need to rely on your “trained eye”.

Then clip or ties ( depending on sleeve manufacturer) one edge is packed and all the prepared products are placed in the resulting bag. After that, the second edge is packed in the same way. The packaging should be treated with special attention, because, otherwise, the contents may simply spill out through the opened sleeve!

Further, the resulting package is placed on a wire rack or a baking sheet and 3-4 holes are pierced in it with a needle or toothpick to release steam. If you forget to do this, then in the oven all this packaging can simply explode from excess pressure. and the aftermath can be quite dirty with a burnt smell.

After all these manipulations, the baking sheet or grate is placed in a preheated oven. It is highly desirable, or rather, it is imperative to make sure that the packaging swollen from steam does not touch the heating elements located on top or other baking sheets, or grill, if you decide to cook in the microwave. And do not use the "convection" mode - oh, not only is it simply not needed, but it can also melt the sleeve or clamps.

Now you can start cooking. If you want to have a slightly toasted dish at the exit, then about 20 minutes before the end you need to make a cut in the upper part of the package, some sleeves even have a special “seam” for this purpose, which is easy to tear. But such a procedure is not at all necessary, a juicy dish in a whole sleeve is a great option.

When cooking is over, and the baking sheet or grate has already been removed from the oven, the package with the finished product should be transferred to a separate dish and it can already be opened there. If the dish is not served in a hurry, it can lie down for some time in the switched off oven so that it does not cool down so quickly - the danger of drying out when using the sleeve is excluded.

And here is a delicious homemade recipe on our blog: .

From the experience of using the sleeve

The use of products for cooking from heat-resistant films in the kitchen, whether it be a sleeve or a bag, requires some skills and knowledge of the specifics of the technology for working with them. The undeniable advantage is that they are transparent. This makes it easy to control the cooking process and notice in time that, for example, the dish has begun to burn. Indeed, due to the fact that such packaging is very reluctant to let steam through, it will not be possible to determine this by smell. There will be no smoke even when the dish has already burned. It is this property of such technology that can be considered a minus. But even here, the hidden advantages of using a sleeve will come to light - you don’t have to scrape off a burnt baking sheet. And spoiled products can simply be thrown away without even opening the package.

For novice cooks, such films are just a godsend. For, using them, it is not required to accurately set the baking temperature. The fact is that in such a technology the range between the extremes “the dish is dry” and “the dish is burnt” increases several times. Therefore, even for an inexperienced hostess, the likelihood that the dish will be cooked perfectly increases significantly. But still, there is a plus in the optimal temperature setting. In this case, products packaged in this way can be in the oven for much longer than the allotted time without the risk of drying out, burning or overcooking.

The upper part of the oven heats up more and sometimes it happens that when baking, the swollen top of the sleeve or bag becomes brittle. This is due to the excess of the temperature indicated on the packaging for a particular type of plastic. In this case, you should slightly reduce the temperature in the oven.

So bon appetit. And do not forget that heat-resistant cooking bags and sleeves not only help to prepare, sometimes simply unique, tasty and healthy dishes. They also allow you to get rid of the unpleasant work of washing the grease-splattered and burnt surfaces of the baking sheet and oven, which inevitably form with the usual cooking method.

The roasting sleeve is specially designed so that during cooking the products retain their natural taste and aroma, bake evenly and do not lose their juiciness. Many housewives use this product with pleasure, appreciating all the advantages of cooking not only tasty, but also very healthy dishes in it. The roasting sleeve is very easy to use, just like the baking bags that are often included in seasoning packages for various dishes. In this regard, the sleeves are even more convenient, since the hostess is not limited in size, and can choose the required length of the sleeve to fit the entire portion in it.

How to use the baking sleeve

The baking sleeve is a long roll about 30 cm wide, made of a transparent heat-resistant polymer. Depending on the composition of the material, it is able to withstand temperatures from 200 to 230 degrees, these data must be indicated on the packaging. Included with the sleeve are special clips with which the edges of the sleeve are fixed. They are also made from heat resistant material. Some manufacturers make baking sleeves that are perforated on one side to release steam. This is very convenient, since you need to use the baking sleeve in compliance with some rules, one of which is the device of small holes before placing it in a preheated oven. But everything is in order. So, how to use the roasting sleeve?

Having prepared the products that you decide to bake in the sleeve, evaluate their volume and cut a piece of the appropriate length from the roll, not forgetting the tolerance on both sides necessary for attaching the clips. Put food in the sleeve. If you are cooking a whole chicken, fish or a large piece of meat, then you need to grate them with spices and salt in advance. And the chopped products are placed in the sleeve, a dry mixture of spices is poured there, the sleeve is closed on both sides with clips and shaken vigorously. As a result, you manage to do without the use of extra utensils and not get your hands dirty. The closed sleeve is placed in a cold form or on a baking sheet and pierced from above in several places with a thick needle or knife edge. This is done so that during the baking process, the hermetically sealed sleeve does not burst due to steam pressure.
You can use the baking sleeve both in a gas or electric oven and in a microwave oven, making sure that the temperature in them does not exceed 200-230 degrees. If you want to get a golden brown crust, then 15-20 minutes before the end of cooking, carefully, trying not to burn yourself with steam, cut the sleeve with a sharp knife and push its edges apart.
Recently, many cooks have been trying to use a baking sleeve, as this allows you to reduce the amount of fat, salt and spices in dishes. And this is a huge plus in favor of a healthy diet, reducing the calorie content of food. For those who monitor their weight and health, the baking sleeve helps to diversify the menu with delicious, and at the same time healthy food. And housewives especially appreciate another advantage of this method of cooking: there is no need to wash the mold and oven after baking from greasy splashes and burnt pieces of food.

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The roasting sleeve is a very convenient and practical thing in the kitchen. Thanks to him, the cooked dish remains juicy, bakes evenly, and also retains the aroma and all the beneficial properties of the products.

The sleeve is a rather long roll of heat-resistant polymer, having a width of about thirty centimeters. Thanks to this, you can choose the right size for each specific dish.

How to properly use a baking sleeve

When using a sleeve, do not rush to put it in the oven, but you need to clarify in advance on the package what temperature this polymer can withstand. The clips that come with the roll are needed to secure the edges of the sleeve so that the dish does not fall apart.

To prepare a dish in a baking sleeve, you first need to estimate the volumes of the necessary products and cut off a piece of the sleeve of the right size for them. Here it is necessary to take into account that its edges must be closed, for this, at least 5-7 centimeters more must be left on each side, which will subsequently be clamped with special heat-resistant clips.

Next, you should place inside the resulting package all prepared foods that have been marinated in advance using spices or other methods. If you don’t want to get your hands dirty, you can first put the products in the sleeve and pour the spices there, then fix the ends and shake the bag to evenly distribute the seasonings over all the ingredients.

The subtleties of cooking in a baking sleeve

A fully finished sleeve must be laid on a baking sheet or in a mold - metal or silicone, and then make several small holes in it at the top with a knife or toothpick. The holes are made so that during the cooking process the fixed sleeve does not burst from the expanding air in it.

If the dish needs a golden crust, then 20 minutes before the end of cooking, cut the sleeve on top with a knife, slightly push the resulting edges, and then send it back to the oven until cooked. Here you need to be careful, because when you make an incision, hot steam will escape upward, which can burn the parts of the body that are near.

Using a baking sleeve in cooking is very useful, as this method helps to significantly reduce the fat and salt content of food, as well as its calorie content in general. Another advantage that housewives will really appreciate is the lack of need to wash the forms after cooking.

Heat treatment of vegetables, meat, fish, mushrooms, side dishes takes place in its own juice. Housewives like recipes for dishes in the oven, in the sleeve, because the cooking process is simplified: - Less vegetable oil is consumed, you can not add fat at all - more benefits, fewer calories and easier to wash dishes. - Keeps the juiciness of the products, eliminates any risk of burning - all ingredients languish. For a crust, the baking sheet with the contents should be lightly browned without coating. How to use the baking sleeve correctly? 1. Each package is completed with clips for fixing the ends - paper or plastic - for various kitchen appliances.

The five most commonly used ingredients in recipes are:

Pay attention to compliance. If the clips are over, it is enough to tie both open ends with a knot or thread. 2. To prevent the material from bursting from high temperature, you must first make several small holes on the surface for air and steam to escape. And make sure that the inflated bag does not come into contact with the side and top walls. 3. There should be a metal sheet, a baking sheet, a deep frying pan or other vessel with a solid bottom at the bottom. Do not lay the sleeve with food on the grill grate.