Can cling film be used in the oven. Sleeve for baking

When I was singing an ode cling film, then she mentioned that we even bake in cling film. Today I'll show you how. In fact, it’s normal to bake all sorts of rolls in it, especially if they are knocked down and assembled from all sorts of different pieces into one. Roll of chicken breast so as not to dip in breadcrumbs and eggs - we wrap it in a film and in the oven. About how they cook in a film, I wrote and many more people.

And here we are baking. Stuffed zander. To be honest, I don't like to cook them.
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While you clean this zander or pike, the whole muzzle is always in scales, like a mermaid's ass. And then they bite. Well, they don’t bite, but they are very prickly. In general, this is done simply, if anyone suddenly needs it, I’ll quickly tell you. Cut off the heads, pulled out the gills. The fins were carefully cut with scissors almost flush with the skin. She separated the skin with the notorious "stocking", chopped off the bone at the tail. And, yes, I'm still inside the bones, those that " back side I also cut off the fins with scissors when I tighten the skin. Well, then I cut the meat, chop it finely. Separately, I soak the gelatin. Our waiters hand out the fish in a run-out. With tongs. I need the pieces to be "monolithic." Hence the gelatin. Then I squeeze the loaf, mix it with minced meat, gelatin.

Salt, pepper. I fill in the "chUloChechki". I put my head on. Ha! and wrap it in cling film.

Tight. In several layers (5-6). While I'm winding up, I level the stuffing with my hands. To be even.

I spread it on a baking sheet. I don't grease the pan.

Then I put it in the oven, the temperature is 150 degrees. For 1 hour. I get it.

And I send it to cool on the windowsill for the night.

I must say right away - the film is cracking. But she keeps her shape very well.
Does not stick to fish. Separates beautifully.

I just cut it off with scissors and put it away.

Then I cut into even slices.

Transfer to a large platter.

I put on a "merchant gloss"))) Olives in the eyes, lemon.

And again under the film and in the refrigerator. Before the banquet

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Food film is a polymeric material widely used for food packaging. Food Industry, wholesale and retail networks and at home. The polymer allows you to keep the freshness of food for a long time, transparency increases the attractiveness for the consumer, the cost is much lower than other packaging solutions. Read more about cling film, its properties, types and applications in the article.

PVC food grade stretch film, champagne splash color

What is cling film? Its benefits.

Food film is a packaging polymer material for packaging food products made of PVC (polyvinyl chloride) or polyethylene. There are two ways of production - poured or blown; in the first, the products are a little thinner.

Food film has the following properties:

• resistance to temperature changes;
• resistance to fats and aggressive chemicals;
• transparent shiny surface;
• strength.

These factors allow the use of food grade polyethylene by hundreds various ways. More about them will be discussed below.

Types of food films and their properties

Depending on the composition, the possibility of shrinkage and application, the following types of food film are distinguished:

Application

In trade, the material is used for packaging:

• bakery products;
• fresh fruits and vegetables;
• semi-finished meat products and meat products;
• fish, mushrooms and herbs.

On food production the film is used together with a polystyrene tray or pallet. Packing takes place by means of hot table" or " cold table". Read more about this equipment

Often, food film is purchased by furniture factories, construction stores, using the material as an inexpensive alternative to stretch film.

In everyday life, its most common use is to cover salads, dough, leftover food before placing them in the refrigerator. You can also cover food from flies outside the refrigerator. It is not recommended to wrap something greasy, such as butter, in food wrap.

Important! Do not use cling film for baking in the oven - polyethylene will instantly melt and mix with food. The answer to the question of what temperature the cling film can withstand is on its packaging; usually it is 100 degrees.

In addition, losing weight women know the value of the material. It is actively used in various kinds of wraps - honey, chocolate, and so on.

The people also know a number of non-standard ways to use cling film, which can make your housework easier:

• wrap your hands from calluses when working with a shovel or rake;
• wrap the stalks of bananas, then the fruits will be fresh for a very long time;
• hermetically close the vials with cosmetics - for this you need to cover the neck with a piece of film, and screw the cap on top;
• seal cracks in windows to prevent drafts;
• catch flies with a simple trap - cut fruit in a bowl, close it with a piece of film, make a hole, and very soon all the flies will gather there;
• cover the shelves in the refrigerator so that they do not get dirty;
• wrap dirty shoes if you urgently need to go into the room in them.

And for convenient and quick use of the material, a special dispenser for cling film is used. There are cheap and expensive models, but in any case, such a device makes it much easier to work with the material.

How to choose cling film

The main selection criterion is how exactly it is planned to use the material, with what products and under what conditions. There are several key rules:

1. To save fresh fish and semi-finished products, it is recommended to focus on products with high frost resistance, strength and low air permeability (permissible temperatures are always indicated on the product packaging).
2. You can store vegetables and fruits only in a material that allows air to pass through.
3. Bakery or pasta are packed in thinner material, while poultry and meat are thicker.

The criteria by which a film for food packaging is selected are resistance to tearing, puncturing, temperature fluctuations; gas and vapor permeability.

Food film thickness

In stores, material from 6 to 8 microns is most often sold (1 micron is equal to one thousandth of a millimeter). If we are talking about a PVC film, then these figures increase to 8-14 microns.

It is important to remember for which product which thickness will be optimal. Thus, it is recommended to pack vegetables, fruits, mushrooms and berries in a material 9 microns thick, and semi-finished products, fish or meat in PVC food film, 12-14 microns thick.

What can replace cling film

There is a list alternatives cling film replacement. Products can be stored in:

• paper bags;
• foil;
• containers (not necessarily plastic, glass is also available);
• plates covered with a film only on top without contact with food;
• parchment paper (sold as baking paper).

I have heard about the baking sleeve many times, seen it for sale, but never bought it. I even do not know why. She probably just got along without it. Or maybe in vain?

Not so long ago, such a box again caught my eye on the store counter (the sleeve for baking is usually sold in the same departments where foil, parchment paper, cling film, etc.).

“Why not try?”, - flashed through my head. Moreover, its cost is low. If you don't like it, there will be no bitter regrets about the money thrown to the wind. And so she did.

What kind of animal is this?

For those who, perhaps, have never come across a roasting sleeve, I will briefly tell you what it is.

This is a film (package) wound into a roll, soldered on both sides (strings are also included). My first association with him was packaging for cut flower decor. Only those, unlike the sleeves, had a conical shape.

The length of the sleeve that I bought is 3 meters, and the width is 30 cm. Thirty centimeters will be enough to cook absolutely any dish, and the length will be enough for several preparations, at least 4-5. At a cost of 27 rubles, this is no problem.

Features of use

Despite the simplicity of the "design", the baking sleeve has its own characteristics of use, which must be taken into account.

1. The sleeve can be used in ovens, microwave ovens (in microwave mode), as well as in freezers for freezing food. The latter does not particularly inspire me. In my opinion, special bags with a lock for these purposes are much more convenient.

2. In no case should the hose be allowed to come into direct contact with the walls or the roof of the oven, and even more so with an open flame. Otherwise, it may burst. The sleeve should be laid on a cold baking sheet / mold / pan (not on the wire rack!). And keep in mind that during baking it will swell.

3. The temperature of the oven also plays an important role. Recommended - up to 200 degrees. In some cases - up to 230". In my opinion, 200" is enough for cooking any dish. After all, it’s not puff pastry to bake in it;)

4. It is important to correctly determine the length of the sleeve when preparing a particular dish. What does it look like in reality? For example, I want to bake fish (I will share this recipe with you in the next topic). I determine the size of my fish by eye, add another 20 centimeters to it and cut off such a length from the roll.

Stepping back from the edge of 10 centimeters, I tie one end of the sleeve. Then I lay out the products for baking and, again using the ties from the kit, I fix the second end of the sleeve. It turns out a kind of gift))

5. You need to remember about safety. After removing the finished dish from the oven, you should be careful when opening the sleeve. After all, you can get burned by steam.

6. Before you put a baking sheet with a sleeve in the oven, it is better to make a few punctures on it. With their help, excess steam will come out during cooking. If on ready dish want to get appetizing crust, then 15 minutes before readiness, the sleeve should be cut and opened, remembering point 5.

Harmful or not?

Unfortunately, there is no definite answer to this question. It's all about the material from which the baking sleeve is made. It is polyethylene terephthalate (PET). Someone thinks that it is terribly dangerous, and someone is sure that it does not emit any harmful substances when heated.

My opinion

We do not want to approach everything that in one way or another affects our life and health thoughtlessly. On the other hand, you can go crazy if you listen to everything they say and write.

Stop buying store-bought milk (after all, it is again in harmful packages and bottles), do not use shampoo (from SLS, parabens and their various substitutes, many diseases arise up to oknologicheskikh), refuse to work at a computer and use a mobile phone (radiation has never brought benefit to anyone), etc. and so on.

Therefore, I try to keep a neutral position. And also - I singled out for myself those advantages that I see in using the sleeve.

Three reasons to cook in a roasting sleeve

1. It can cook fish, meat, poultry, vegetables. Separately or together - to choose from. Potatoes with minced meat, fish with vegetables, meatloaf, boiled pork, buckwheat with meat, knuckle in sauce… the list goes on for a very long time!

2. Taste of food. It's somewhere between baked and steamed. Juicy, fragrant, healthy. Suitable for lovers healthy food, losing weight and people with gastrointestinal problems.

3. Better than foil. The sleeve is more airtight, so the dish is saturated with the aroma of herbs and spices. Juice does not flow out of it, which is better both for the dish itself and for the hostess - there is no need to wash the baking sheet. And yet - the sleeve is transparent, so you can visually determine the degree of readiness.

Do you use a baking sleeve?

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Buying sausage products now looks like Russian roulette, because you don’t know which animal meat was used and whether it is there at all. And therefore, it is not surprising that more and more often in the records of housewives there are recipes like “Homemade sausage in a jar” and details about how much to fry it. What is most interesting, the range of meat products home cooking so wide that it can easily compete with industry.

There are quite a few different measures that are designed to diversify the sausage splendor and taste, and appearance, and consistency. These are the features of minced meat preparation, and naturally, the type of meat or vegetable product(Vegetarian products have not yet been canceled).

Good selection of spices and various additives also able to give finished product individuality and originality. However, one of the most important aspects, which radically change the taste of sausages - these are the ways of processing them, which we will consider in more detail

How to make homemade sausage

Homemade sausage in a jar

Europe has long preferred healthy eating, and cooking various dishes in the bank - this is their know-how. If the heat treatment of products is carried out in a hermetically sealed closed container, then all juices, flavors, and most importantly useful material will not disappear anywhere, but will remain in the finished dish. Cooking homemade sausage in such a sophisticated way makes this meat product reliable also because you choose the products for cooking yourself, and therefore you can be sure of their quality, unlike factory products.

So, what are the features of such a canned meat loaf?

Having prepared and mixed all the ingredients to homogeneous mass, somewhat reminiscent of a pate, we need to distribute it over clean banks and screw on the lids.

From such minced meat we get a simple boiled sausage, and if we add slices of beef to this composition, we get a ham version, with the addition of bacon - “Amateur”. In addition, you can experiment endlessly with this recipe by adding paprika, olives, cheese and other flavoring elements.

Now we need to put a towel on the bottom of the pan, on which we put our stuffed jars, pour water into it up to the shoulders and put on fire to cook for at least 6 hours, and even better all night. The main thing is not to allow the liquid to completely boil away from the saucepan.

When the sausage is ready, a new question arises, how to remove it from the glass?

There are no difficulties here, you just need to cut the meat dumpling in half to the base and turn the jar over, shake out first one, and then the second part.

Smoking sausages at home

Smoking is one of the most common ways to process sausages. Everyone, young and old, loves her darling, so learning how to cook such deliciousness is simply vital.

When the intestines are stuffed and tied either into a ring, or into sausages, or a long loaf, they should be hung in cool place for a day. This is necessary in order for the minced meat to be compacted, so to speak, ripened. And only after the allotted time, we can proceed directly to smoking. To do this, first each individual sausage must be pierced with a needle in several places so that the shell does not burst from heating, because when high temperature stuffing will expand.

If you decide to use the device hot processing, then the exposure time should be 2-3 hours, with warm smoke - 5 hours, and cold smoking lasts about 3 days. Of course, it will be better if, during the “fumigation” with smoke, the product is in a suspended state so that hot air envelops it from all sides evenly.

Some experts use boiled smoking, that is, the products were initially boiled for about 1 hour, and then only sent to the "smoke screen". Or vice versa, after the oil lamp, the sausage is boiled for 60 minutes, cooled for 10 minutes in cold water and used for its intended purpose.

When smoked, the skin of the sausage usually hardens, and the product itself acquires a characteristic aroma and a beautiful golden-brown-red color.

If you notice dark stripes on the meat round during cooking, this means that the temperature in the smoker was too high.

Drying homemade sausages

Dried sausages, like meat, are incredibly tasty, but they are quite time consuming to prepare, because these products take more than two weeks to dry. Hang to dry in a cool, well-ventilated area. As a rule, after 20 days they will be ready.

Frying sausages

And here they are beautiful, stuffed delicious meat and spices lie rolled up like a snail and wait for their fate to be fried in a pan or baked in the oven. But for this, you definitely need to know exactly how to properly and how long to fry homemade sausages.

As in the case of smoking, the shells filled with minced meat should initially be hung out for an hour or two, to settle the filling inside, after which the shell must be pierced with a needle 3-4 times so that excess air comes out through these holes, and besides, this measure serves a guarantor against rupture of sausages during frying.

If you decide to fry in a pan, then add plenty of fat to it so that our beauty does not burn. Processing time 40-50 minutes. In principle, baking sausages in the oven takes the same time, but the temperature must be set to 200 ° C. If we put cherry leaves on top of our dish, then the aroma will be simply incomparable. In the roaster, you can hang items or place them on a wire rack to allow excess fat to drip onto a baking sheet.

In addition, you can roast them on the grill or on skewers over a fire.

Some comrades, for the sake of insurance, resort to pre-cooking sausage products, and only then fried or baked.

You can check the readiness of the product using a probe thermometer, if the temperature inside the minced meat is 72 ° C, then the product can be considered ready.

If you don’t have such a device, then it doesn’t matter, you can use a toothpick, piercing an already fried sausage, transparent juice should flow out, without signs of blood.

Homemade sausage in a bottle

What people do not go to achieve their goals. It would seem that you won’t be surprised at anything, but the sausage in plastic bottle- it is a masterpiece. There are two options for preparing such products: vegetarian and meat. They differ in the recipe for making minced meat, and, accordingly, in the composition.

If in the first case the thickening of the "sausage" occurs due to the starch contained in peas or cereals, then the second option rests on gelatin and bone broth, like jelly, but quite strong.

So, for bottle sausage, we must fill a plastic half-liter container minced vegetable, or boiled meat And thick broth with gelatin dissolved in it. Then everything is simple, cool in the refrigerator until completely solidified (8 hours).

Then we should just cut open the bottle and pull out our sausage product. Bon appetit!

Cooking homemade sausage

If you have planned to make boiled homemade sausage for the coming weekend, then you should have specific ideas about how much and how to cook it.

The most important thing when cooking is compliance temperature regime, otherwise all your efforts will go to waste, and oh juicy meat sausage worth forgetting. The offal stuffed with meat, and then lying down for about 2 hours, must be pierced in several places with a toothpick, and then sent to a saucepan with already boiled water, after which we reduce the fire to a minimum and cook our yummy in this way for 1 hour. After that, we take out the boiled sausage circle from boiling water, cool it, keep it in the refrigerator for 10 hours and you can eat our dish.

However, it is not always possible to acquire a natural “case” for stuffing, but to make a yummy, oh, how you want. It doesn't matter, and there is a way out, because homemade sausage can also be cooked in cling film.

Having laid out the polyethylene rectangle on the table, lay out the prepared minced meat along the edge, so that the edges on both sides of 5 cm remain empty. Next, we fold the sausage, and tie the ends of the cellophane with a strong thread. You should not immediately make a thick loaf, it is better to wind a few thin ones, about 5-7 cm in diameter.

Now we need to cook them, for this we boil water in a saucepan, set the fire to a minimum and put our sausages into it and cook for 60 minutes. You need to put some kind of weight on top so that they do not surface. After the allotted time, we take out the film rolls, cool, unfold and transfer to the refrigerator, wrapped in tracing paper or parchment for 8 hours.

Homemade sausage in foil

The need for invention is cunning, and what people's minds and bright minds just do not come up with. It’s not enough for us to have guts and plastic bags, so let’s strike with the productivity of sausages and food foil! Yes, yes, and so our beloved can also prepare meat yummy for a sandwich.

There are absolutely no difficulties, here the scheme of work is identical to that which we did with cling film. We spread the minced meat on a sheet of foil on one side, so that the edges are free, fold it, and twist the ends, like on a candy wrapper.

We make punctures in the silver shell, and send this beauty to the oven for an hour at 180 ° C. At the appointed hour, we check the readiness, and if everything is ok, then we take it out, cool it and remove it from the “packaging”. A day later (store in the refrigerator) you can eat our masterpiece.

Sausage in tetrapack

But the enthusiasts did not calm down and went further. Now the sausage can be cooked in a tetrapack. Minced meat prepared in a certain way, with the addition of starch and milk powder, is whipped with a blender to the state of a cream, which in turn is laid out in a 0.5 liter tetrapak package from milk, kefir and tightly packed.

From above we close the structure with cling film, put the box in a plastic bag, try to remove air from it as much as possible and tie it with a string on top. Now the matter is small, we send the whole thing into a saucepan with water, put it on fire, wait for it to boil, make the gas smaller and cook for 50 minutes.

We cool the finished product, remove it, let it rest in the refrigerator for several hours and enjoy the most delicate meat loaf.

Homemade sausage in a jar is very, very similar to this example in a tetra pack, but in this case cooking takes much less time, although palatability in no way inferior to a canned product. In general, among the abundance of the proposed options, you will certainly be able to choose the most preferable for yourself.

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Is it possible to cook in cling film step by step video recipe

We have also prepared a video for you to fully understand step by step process cooking.

Looking at the tips on whether it is possible to cook in cling film, you can easily cook this dish at home, having all the necessary ingredients.

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