How to cook in a sleeve

Sleeve for baking is a long and dense heat-resistantplastic bag. The products are laid in it, the sleeve is tied, after which it can be cooked in the oven or in the microwave oven. Cooking in the sleeve can (and should) without fat: the food is prepared in its own juice, which holds the sleeve. As a result, the food turns out juicy, tasty and aromatic, but more useful.

Cooking in the sleeve can be almost anything: poultry, meat, fish, vegetables. The advantage is that you can cook both the second course and the garnish at the same time. Say, bake meat with potatoes: when cooking potatoes will be soaked with juice from meat and will be more fragrant.

In principle, a similar effect can be achieved if baked dishes in foil. But many housewives prefer to cook in their sleeves, because compared with the foil at the sleeve there are several advantages. First, it is stronger and more tight thanfoil, so there is less likelihood that the juice will leak out. Secondly, the sleeve is transparent, so it is easier to assess the degree of readiness of the dish by eye. In addition, when baking in the sleeve, there is no need to wash the oven and baking tray.

If you decide to try to cook on the sleeve, youyou need to know a few points. Sleeves for baking are usually sold in stores in the same place as food film, culinary parchment and foil. The baking sleeve usually has a rather impressive length (about three meters), so for cooking a dish you will need to cut off a piece of the desired length from it (focus on the volume of products, do not forget to add 10 cm on each side for tying the sleeve).

After preparation (marinating, adding spicesand so on), the products are sufficiently densely packed into the sleeve. The ends of the sleeves are tied with a wire (usually sold with a sleeve) or special refractory clips (clamps). If there is no wire or clips, you can fasten it with a thread or a stapler or just tie it to a knot. To fix it it is necessary densely, that at cooking the juice, otherwise it makes no sense to cook in the sleeve.

You can first tie a sleeve on one side, put food in it, and then tie a second end - many find this method convenient. If the meat needs to be marinated before cooking, It is possible to marinate it directly in the sleeve, and then in it and cook (if the marinade is not too thin and not too much).

On top of the sleeve, you must make several punctures: when cooking, steam will form, and ifhe will have nowhere to go, the sleeve can just crack. Then the sleeve on the baking sheet is put in the oven - preferably in preheated. Before heating the oven, look at the packaging, which maximum temperature the sleeve can withstand (usually 230 degrees).

Note that if the sleeve is tightly closed, the finished dish will be without a ruddy crust. If you need a crust, minutes for 10-15 before the end of cooking you need to cut the sleeve: the meat will have time to brown, but will not lose juice. So the ready-made dish will be juicy and fried at the same time.

By the way, cooking in the sleeve for baking - notthe only way to cook an aromatic and juicy dish in the oven. You can also use clay pots. The difference is that in the sleeve the dish is baked, and in the pots - it is languishing, accordingly, the taste turns out different. Therefore, depending on what kind of result you want to achieve, you can cook in a sleeve or in a pot. Try it - and your culinary experiments will certainly be successful!