Engineering and fabrication

What kind of plastic wrap do people use in the oven?

I see recipes for things like ribs and other meats that call for wrapping your food in plastic wrap, then wrapping it in foil, and then putting it in the oven. The problem I see with this is that all plastic wraps tell you to not use them in the oven. What kind of things are people using in all these recipes?

Public Comments

1. No cling film, saran, plastic wrap, etc. They will melt. There are some baggies that are oven proof (from Reynolds I think) but I've never done it . Stick with parchment or foil.


2. Parchment paper, not plastic wrap.

   I do not know of a plastic wrap made for the oven.

   Parchment paper is best and better to use than aluminum foil. Save the foil for covering foods when baking but when baking on use parchment paper.



3. NO plastic wrap in the oven. plastic wrap goes on only after cooled. only use foil (or lid) in oven.

   the only plastic that i know of are the bags you put your meal in and cook meals in, like a turkey, or a roast and veggies.



4. Just throw away the recipe-it's bunk.

   Don't put anything plastic in the oven unless it's specificly made to be "oven safe".

   I think they make some kind of bag that you can cook...like a chicken in. It would be near the saran wrap type of stuff in the grocery store.



5. the only way you can use plastic wrap in the oven is to incase the plastic wrap in aluminum foil.i

   here is a recipe using plastic wrap in the oven ...

   1 rack pork spare ribs

   Salt

   Essence, recipe follows

   5 cups apple cider

   1 cup light brown sugar

   2 tablespoons butter

   1 cup thinly sliced onions

   2 cups julienne apples, such as Granny Smith with peel

   2 cups veal reduction

   Chopped green onions, for garnish

   Season both sides of the ribs with salt and Essence. Place the ribs in a large glass rectangle-baking dish. Pour 3 cups of the cider over the ribs, cover with plastic wrap, and refrigerate for 24 hours.

   Preheat the oven to 350 degrees. Remove ribs from the refrigerator and discard the marinade. Sprinkle the brown sugar over the flesh side of the ribs. Wrap tightly in plastic wrap and then wrap in alluminum foil. Place in the oven and cook for 1 1/2 hours. Remove from the oven and cool completely.

   Preheat the grill. Place the ribs on the grill, flesh side down, and cook for 6 to 8 minutes, turning the ribs every 2 minutes, or until the ribs are nicely marked.

   In a saucepan, over medium heat, melt the butter. Add the onions and apples. Season with salt and pepper. Saute for 2 minutes.

   Add the remaining 2 cups of cider and the veal reduction. Bring to a simmer and continue to cook until the mixture reduces by half, about 8 to10 minutes.

   Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

   2 1/2 tablespoons paprika

   2 tablespoons salt

   2 tablespoons garlic powder

   1 tablespoon black pepper

   1 tablespoon onion powder

   1 tablespoon cayenne pepper

   1 tablespoon dried oregano

   1 tablespoon dried thyme

   Combine all ingredients thoroughly. Yield: 2/3 cup



6. Don't use plastic wrap in the oven. It will be a disaster! Use Aluminum foil instead.


7. The saran wrap is only for the marinade process. You take the saran wrap off, then wrap it in foil when your ready to bake.


8. No plastic wrap in the oven. There are "oven BAGS" from reynolds and other companies and work well, but cook the food a little faster so if you use that keep a close eye on it.

   The FREEZE you wrap in plastic wrap then in foil.