Dishes in a sleeve for baking in the oven from chicken, vegetables, dietary

The technology is very simple: put the prepared products in the sleeve, fasten the clamps on both sides, put it all in a baking dish or on a baking sheet, put it in a heated oven (it should not be hotter than 200 degrees). We waited. All. Attention, question: why a sleeve?

Pros of sleeves

— Food is cooked in its own juice, partly by steaming, which arises from this evaporating juice. It then condenses and remains inside the sleeve. As a result, the food is also stewed. Thus, the product retains its beneficial properties and its juiciness. The taste is richer than in a double boiler and when stewing.

Question answer

What is the healthiest way to cook fish? — The cooking temperature should not be too high. Firstly, because the sleeve is still polyethylene. Secondly, because the food's own juices should not evaporate too quickly.

— Since a closed microsphere is created inside the sleeve and it is sealed, the food is cooked faster than when simply baking on a baking sheet in the oven.

— The entire dish is cooked inside the sleeve, therefore, the likelihood that the entire oven will get dirty is much lower, and the baking sheet remains clean.

- Finally, in the sleeve, food does not stick to the dishes.

There are also disadvantages:

— You won’t be able to get a golden crust on baked chicken or pork. Although, if you cut the sleeve 10 minutes before it’s ready and increase the cooking temperature, you’ll get a crust. But the dish will no longer be entirely from the sleeve.

Article on the topic

8 microwave taboos. Microwave oven safety - The material from which the sleeve is made is polyethylene phthalate. And many people treat it with distrust; after all, it needs to be heated. But it's not all that scary. This material is intended for use at high temperatures, it does not react with foods (even very acidic ones), and it is also safe for storing foods. It is also safe when baked, but you just need to follow the following rules:

1. Do not cook at temperatures above 200 degrees.

2. The sleeve should not touch the walls of the oven.

3. Do not turn on the oven in grill mode.

Chicken with oranges “Ryaba Vitaminovna”

Ingredients: one and a half kilos of chicken, a couple of oranges, a couple of cloves of garlic, salt and spices.

The process itself: wash the pockmarks, wipe them, rub them with garlic and spices.
We stud it with oranges, cut into circles, wherever we can. We pack it in a sleeve and bake it in the oven at 200 degrees for about an hour. Then you can cut the sleeve, pour your own juice over the chicken and hold for another 10-15 minutes. There will be chicken with a crust.

Useful tips

The baking sleeve is a special bag made of heat-resistant material that can withstand heating to high temperatures without emitting harmful substances, so you should not replace it with a simple plastic bag.

It is necessary to choose the correct sleeve size based on the expected volume of the finished dish:

• a large bag will be needed for a whole carcass of large poultry, a leg of lamb or a pork ham;

• the elongated shape of the sleeve is suitable for cooking fish;
• The small size of the bag is convenient to use for preparing portioned dishes and roasting vegetables.

For more convenient packaging of products in a sleeve, you can tuck in the free edges, and after distributing the ingredients, straighten and tighten the opening of the bag tightly. Cooking food in its own juice requires adding less salt and spices, which does not affect the taste, and the result is a healthier, healthier dish.

Since the food does not burn in the sleeve, you can do without the use of fat, which significantly reduces the calorie content of any recipe. A more gentle and faster method of cooking food in the confined space of a closed bag allows you to preserve a maximum of vitamins and nutrients that are released into the broth during cooking or destroyed under the influence of frying at high temperatures.

In addition, when baked in a special bag, no carcinogens are formed, so such dishes can be safely recommended for baby food. Before baking, it is recommended to place the dish in the sleeve on a flat surface of a baking sheet or heat-resistant form; do not use a wire rack for these purposes. The level of placement in the oven must be selected so that the bag does not touch the heating elements, walls and ceiling of the oven.

It is necessary to make a small puncture on the upper surface of the sleeve to allow free release of excess steam that will appear when baking the dish. Do not set the oven temperature above 200 degrees or turn on the grill function. During the cooking process, there should be no foreign odors in special baking bags, since the products are in a closed container.

It is especially convenient that cooking using this method does not require washing a dirty baking sheet or cleaning the oven. The baking sleeve can be exposed to negative temperatures; you can freeze some of the prepared products in it. After use, the bags must be disposed of; they cannot be reused, even for heating already prepared food.

In the baking sleeve, you can immediately prepare complex composite dishes with side dishes or several completely different types, placing them in individual portion bags simultaneously on one baking sheet in the oven, which will not allow the tastes and aromas of the products to mix.

Goose with apples “And a comrade for you”

Ingredients: a goose of medium fatness, several apples, an onion, a head of garlic, one and a half lemons, bay leaf, salt and spices.

The process itself: rub our bird with salt, spices and garlic. We cut the onion, carrots, the remaining garlic - and shove it... wherever it goes. We generously pour lemon over it, keep the goose in the refrigerator for a couple of hours, and keep ourselves in the black body. Then we’ll stuff it, darling, with apples, stuff it into a sleeve and put it in the oven at 200 degrees. In an hour and a half to two hours, it’s all yours. If you want to give it a crust, cut the sleeve 15-20 minutes before it’s ready.

It's worth remembering

There are always rules that must be followed. Here are a few that are especially important if you decide to cook with your sleeve. They will help you avoid many problems.

• Do not overuse salt and spices. With this method of baking, spices and salt usually manifest themselves more intensely.
• The meat will turn out more juicy and tasty if you stuff it with garlic and carrots. Cut the carrots into strips.
• If you want to achieve the effect of steaming, cut the food into pieces, put everything in a sleeve, add a little broth or water to it.
• The dish is ready thanks to the baking sleeve. How to use and what to do when removing the bag from the oven? Carefully take it along with the grill and transfer it to a plate.

Remember! Be sure to take one with a grill. Once heated, the synthetic material tears easily. If you ignore this advice, you may get seriously burned.

Fish with herbs “My thing”

Ingredients: not too bony whole fish (pollock, trout, mackerel are good for baking) - one per nose, juice from half a lemon, Herbes de Provence mixture, salt.

The process itself: clean and gut. This is the most disgusting thing, so we put on some encouraging music. Already more cheerfully singing “How much from the fish,” I wash the fish, pat dry with a paper towel, rub with salt, sprinkle with herbs and sprinkle with juice. After these spa treatments, we move on to the sauna. We place the client in the sleeve, let it hang there for half an hour, pierce the sleeve with a toothpick - and into the oven. 45 minutes at 180 degrees - and the fish becomes golden, and the hungry howl of household members and cats becomes unbearable.

Pork “Drunken pig”

Ingredients (for consideration for three): half a kilo of pork, one carrot, one onion, a glass of vodka, a glass of soy sauce, seasonings - to taste and smell. For six, respectively, only double.

The process itself: we cut the carrots into cubes, make slits in the meat and stuff one with the other. We make a marinade from sauce, vodka and seasonings. We cut the onion into rings, cover our pig with them and fill it with marinade (all this is in the bag). We languish there as long as we have enough willpower, then we torture for an hour at 200-220 degrees. Diet? Nope, no one heard!

Potatoes “Hillbilly”

Ingredients: a kilo of new potatoes, a couple of cloves of garlic, a couple of tablespoons of sunflower oil, salt and any peppers you like.

The process itself: we scrub the potatoes well, without peeling them (which is nice!), cut them into segments - and let them meet with finely grated garlic, seasonings and oil. Now this whole group is in the sleeve, oven at 180 - and after about forty minutes we run to open the beer, because we no longer have the strength to smell it all. If you prefer roastiness, cut the bag open in the middle of this period and it will form.

Stewed cabbage with pork

Dishes in the oven baking sleeve can be cooked without supervision, constant stirring and heating adjustment, which greatly simplifies the process of creating tasty and healthy dietary recipes.

Preparation next.

Composition of ingredients

For this simple and low-calorie filling dish you will need the following ingredients:

Step-by-step cooking process

The process of preparing this dietary dish begins with preparing the vegetables:

1. White cabbage must be chopped, add a little salt and knead with your hands until the juice releases.
2. Next, you should finely chop the onion, and the peeled carrots can be quickly grated or cut into strips.

3. Now you need to mix all the vegetables along with tomato paste, spices and salt, place in a baking bag.
4. Pork fillet or tenderloin must be cut into equal small pieces, salt and pepper, add to the vegetable ingredients, tighten the ends of the bag, and shake a little for even distribution.
5. Next, lay the sleeve with cabbage flat on a baking sheet and place in a preheated oven for about 1 hour.
6. The finished dish should be allowed to stand for a while, then cut the bag and place on plates.

What can I add?

For additional taste and aroma, you can add 20-30 g of butter or ghee to the cabbage, which will give the dish a more delicate consistency.

Instead of meat, you can add fresh forest mushrooms or champignons to the cabbage, then you get a vegetarian version of the dish.

How to serve a dish

The finished dish can be decorated with chopped fresh herbs, additionally flavored with sour cream or natural yogurt, and served warm.

Cutlets “We lived with grandma”

Ingredients: a package of prepared minced meat, an onion, a little milk, an egg, spices. You can add white bread and carrots. Can be cooked with potatoes.

The process itself: we make cutlets. (As anyone likes - or as my grandmother taught me.) Salt and pepper, put it in the sleeve, alternating with potatoes or without them. Bake for forty minutes at 200 degrees. The crust option is the same as in other meat dishes.

What it is

A roll of synthetic material, transparent and heat resistant. It is a practical and convenient thing in the kitchen. Thanks to the package, the dishes turn out juicy and tasty. They bake evenly and do not lose their beneficial properties. You can choose the right size for each dish and easily prepare it:

• pork ham and leg of lamb;
• chicken and goose.

In addition, you can bake without fat. So those who want to lose weight should pay attention to this method of cooking.

Now a little about the ties. There are two options for securing the ends of the bag. The first option is regular ties, strips of synthetic material.

The second option is a baking sleeve with clips. Let's look at how to use it below. The first and second options are safe.

We can talk about transparent bags for a long time. But you can feel their “help” only when you cook something in them.

Stew “Almost Irish”

Ingredients: what kind of meat you have, how many potatoes are left, tomatoes, bell peppers, onions, herbs - whatever you found in the refrigerator. You can use lemon, or garlic, or sour cream, or soy sauce. And we drive Montmorency away.

The process itself: cut the meat into cubes and place it in an even layer in the sleeve. On top - a layer of onion rings, on top - a layer of the next chopped vegetable... Well, you understand the principle. If it is pork or beef, marinate in the refrigerator and bake for an hour at 200 degrees. If it's chicken, the process speeds up. Let's eat our Jerome while reading Jerome.

Liver “Prometheus”

Ingredients: half a kilo of liver (whichever you prefer), a couple of onions, carrots, vegetable oil, salt, marjoram, red wine left over from yesterday.

The process itself: cut the liver, sprinkle with wine, place in a greased sleeve, decorate with onion rings and grated carrots, add salt and season. An hour in the oven at 180-200 degrees - and you can peck and squeal with pleasure!

For vegetarians: “Green Sleeves” vegetables

Ingredients: potatoes, eggplants, zucchini, cauliflower, onions, carrots, tomatoes, garlic, herbs, vegetable oil, salt. (If you have vegetarians in your house, then you still have plenty of vegetables in your refrigerator, feel free to take them all.)

The process itself: wash-clean-vegetables (we pre-soak the eggplants in water with salt so that they do not become bitter). We put them in a greased sleeve, add salt and season with spices. Bake for about forty minutes in the oven at 180 degrees. Have fun crunching and rewatching the movie “The Beautiful Green.”

Features of using a baking sleeve

Using the film is very simple; if you have never done this before, read the manufacturer’s instructions, it outlines the detailed procedure. You can only use the sleeve once; for a new dish you will need another piece of film. There are several cooking methods: in the oven, microwave, or in a slow cooker. You can use any of the listed types, but for the first time, try preparing the dish in the oven.

In the oven

The most common cooking method is baking food in a sleeve in the oven. To do this, do the following:

• Unwind the required piece of film from the roll. In order not to make a mistake with the length, cut with a margin: on each side you should have an empty space of 8-10 cm. “Tails” are needed to fix the ends with clips;
• look carefully at the film: if there are already slits on one of its sides, then place them facing up. Some sleeves initially do not have slits; they need to be made with scissors or a sharp knife. Steam will escape through them during cooking. If they are not done, the sleeve will “swell” and burst. The holes must be in the upper part, otherwise all the juice will flow out;
• place the product inside the film, pinch it on both sides with clips, transfer it to a baking sheet and place it in the oven preheated to the desired temperature for the specified time. The convection function in the oven must be turned off, otherwise the clamps may melt;

Nothing more is required from you. There is no need to turn the product over several times to brown it or worry about it burning. Set a timer and you can easily do household chores while preparing lunch or dinner.

Attention!

The holes in the sleeve should be small, it is enough to make them 5-7 mm in size.

In a slow cooker

If you like to cook food in a slow cooker, then try doing it in a sleeve next time, it will turn out very tasty. The procedure is exactly the same as when baking in the oven, only you don’t have to make slits. It is enough to force out the air well before tying the bag, then it will not swell. Select the “Baking” mode on the device, place the prepared meat or fish in the multicooker bowl and turn it on. After 30-40 minutes, turn the bag over to the other side. 10 minutes before the end of cooking, remove the film from the top of the product. When the beep sounds indicating the end of cooking, carefully remove the sleeve, unscrew the edges and remove the finished dish.

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In the microwave

Juicy meat is easy to bake even in the microwave if you have a sleeve. Place a piece of meat in it, release the air and secure the edges so that they do not open. Make holes in the top of the bag to allow steam to escape. Place the product directly on the glass plate of the microwave oven, set the highest power and cook for 20-30 minutes. If you like a crispy crust, then 5-7 minutes before the end of baking, remove the film from the top and continue baking. When the time is up, remove the meat from the bag and serve.

Attention!

Open the package carefully, because there will be a lot of hot air inside and you can burn your hands.