The baking bag is made of special materials that can withstand high temperatures, and at the same time does not interact at all with the products inside.
When cooking, keep in mind the fact that usually the bags are designed for temperatures no higher than 230 degrees. On sale you can find baking bags of various shapes and sizes: large bags for roasting whole poultry carcasses, smaller bags for preparing baked vegetables, elongated bags for baking fish, and so on.
Cooking in the sleeve is very simple and easy: the necessary ingredients for the dish are placed inside, the edges of the sleeve are fixed with special clips, everything is placed on a baking sheet and sent to the heated oven so that the sleeve does not come into contact with the walls.
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.
Pork with potatoes in the sleeve
The last pork recipe in the sleeve for today, it will also come with potatoes! This recipe is also similar in cooking technique, but the ingredients change, which means the taste of the dish will also be slightly different. Any housewife can whip up this recipe. And to cook pork in a sleeve with potatoes, you will need to take:
- pork - about 0.5 kilograms;
- potatoes – 6 pieces;
- onion – 1 head;
- lemon - half;
- soy sauce – 1, 2 tablespoons;
- garlic – 3 cloves;
- fresh herbs - to your taste;
- salt pepper.
1 step. As always, we rinse all products first. In our case, it's meat and potatoes. We wash the meat and then dry it with napkins, and peel the potatoes. Next we cut the pork into small cubes, or whatever pieces you want. And since we will use soy sauce, we add salt and pepper lightly (important!).
Step 2. Now we have washed the greens in advance, dried them, and then finely chopped them. We send it to the pork and pour a little soy sauce over everything.
Step 3. The next thing we do is finely chop our onion, and also cut the heads of garlic into small pieces. After which, we send it all to the meat.
Step 4 Now pour a little lemon juice over the entire contents, then mix thoroughly and leave alone for at least 30 minutes to marinate the meat. If you like spicy food, you can add mustard or, for example, tomato sauce
.
Step 5 While everything is marinating, let's start with the potatoes. Wash the potatoes, peel them, cut them into the shape that is convenient for you. You can use cubes, halves, whatever you want. Next, salt it a little and add your favorite spices and some dry herbs.
Step 6 After 30 minutes, we throw all the products into the sleeve, close it tightly and place it on a baking sheet. Then we put everything in the oven. Cook for about 1 hour, even a little more. Don't forget to preheat the oven in advance!
Step 7 After the set time, take out the sleeve, cut it and serve! And if you also want to get a crust on the pork, then 10 minutes before cooking, you can cut the sleeve!
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.
How to use baking bags
Add recipe to favorites!
Baking bags and sleeves are a great way to make your culinary life easier. Personally, I am simply delighted with this product of scientific and technological progress and I think its main advantage is that after baking food in them, the oven and dishes remain clean.
The bags are made from heat-resistant transparent polymer film (polyethylene terephthalate) with a thickness of 12 microns and approved for contact with food. They can be safely used in microwave ovens, as well as gas and electric ovens at temperatures up to 200°C. In them, the prepared products seem to be stewed, cooked in their own juice. For a golden brown crust at the end of cooking, you need to open the bag - I cut it in the middle with scissors and tuck the edges if it is a baking sleeve. If this is a bag that is tied at the top, then cut off the top and tuck the edges. The bags can be used for deep freezing of products and defrosting in the microwave, as well as for heating ready-made products.
Advantages:
- Juicy and flavorful dish
- No oil or fat
- No need to wash dishes or oven
Precautionary measures:
- Do not use bags at temperatures above 200°C.
- When opening the package after use, do not get burned by the steam!
- Do not use with the “Grill” option turned on.
Instructions for use:
- Preheat oven to 200°C
- Place the bag in a baking tray or mold in which the food will be baked. For convenience, first unscrew the edges of the bag by 2 cm . Then the bag will keep its shape and the edges will not get dirty. If you use a sleeve for baking, you must first cut it (the length is 2 sizes of a piece of meat) and tie it on one side with the included heat-resistant clips or thread. You can cut ribbons from the same film and tie them with it.
- Place a pre-prepared portion of meat, fish or vegetables
- Close the baking bag with the included clips.
- Pierce the top of the bag with a toothpick or make small cuts with scissors to allow steam to escape.
- Place the baking sheet with the bag in the oven so that the edges of the bag do not come into contact with the walls of the oven or open flame.
- Cooking time for 500 g of product at 180°C:
Chicken……….. 30 minutes Lamb……. 35 minutes Pork……… 35 minutes Beef……..25 minutes Vegetables…………25 minutes
- If you want to prepare a dish with a crust , then 15-20 minutes before the end of baking, remove the baking sheet with the bag from the oven and cut it. Carefully! Don't get burned by the steam! (the package itself is not hot - be careful with the contents and steam). Then put back in the oven and finish cooking.
- Remove the finished dish from the oven and let cool slightly. Cut the package. Carefully! Don't get burned by the steam!
- The meat juice accumulated in the bag can be used as a sauce for meat and vegetables.
These are the dishes I cook in baking bags and sleeves: Buzhenina (pork baked with vegetables)
Salmon in a baking bag
Roasted pepper salad
Pork baked with cherries
Friends! There are already more than two hundred and fifty recipes on the site for every taste! And now we have an instagram https://instagram.com/maminapechka I will be grateful if, when posting dishes prepared according to Mom’s Stove recipes on social networks, you provide a link to the site
Website author Olga Proskurnina
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.
Pork pieces in the sleeve
The following recipe will also appeal to a large number of housewives. It is not so different from the previous one, but still has a slightly different cooking technique. Pork pieces in the sleeve will be an excellent option when you don’t have the strength to stand at the stove for a long time. To prepare the dish, we will need:
- pork - about 700 grams (2 kg is possible);
- onion – about 3 heads;
- sugar – 1 teaspoon;
- lemon juice;
- spices - take to taste;
- salt pepper.
Step 1. First of all, we will need to wash the meat thoroughly and dry it with napkins. In order to cook exactly juicy pork in the sleeve, you will need to take that part of the pork where there are layers of fat, so that the meat is not dry and not too fatty.
Step 2. Next, cut the meat into small pieces, then salt and pepper everything, and also season with your favorite spices. You can also not sprinkle the pieces, but roll them in spices, depending on which ones you chose.
Step 3 . Now finely chop the onion into thin half rings.
If you are a fan of spicy food, you can easily add chopped garlic. Carrots and bell peppers also go well with pork.
Step 4. Next, we transfer all our chopped onions into a separate bowl and add a little sugar and salt to it. After which, we begin to mix and knead everything together with our hands. We do this until the juice forms (important!).
Step 5. Place the pork in the same bowl with the onions, and add a little lemon juice. In fact, it would be best to let this assembly sit for a bit, at least a couple of hours. But this can be done when you have plenty of time to cook. And if it’s not there, then you can immediately put it in the oven.
Step 6. Now we carefully place the whole mass, pork and onions, into the sleeve, and then close it tightly. Place the sleeve with food on a baking sheet and put it in the oven. It will take about 1 hour to fully cook (it all depends on how much meat you took). After this time, cut the bag and serve the meat to the table!
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.
Baking in a sleeve is easy!
Baking a dish in a sleeve is very simple, and the process takes very little time. You can wrap your food in a sleeve and put it in the oven very quickly! In addition, this cooking method allows you to keep the oven clean.
- Meat, poultry, fish and vegetables are cut into pieces and placed in a sleeve. Although I usually cook a whole piece of meat, and then we cut it into thin pieces and eat it all week instead of sausage.
- After which it is secured with special clips or tied on both sides with strips cut from the same sleeve.
- During baking, the sleeve will inflate, so you will have to make several holes with a needle.
- Now place the sleeve and its contents in a cold oven on a wire rack. We set the mode to approximately 200 degrees.
- It is better to place a baking sheet with water under the grill. So as not to dirty the oven.
- And if you want the dish to get a golden brown crust, cut the sleeve 15 minutes before cooking.
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!
What can you cook in a baking sleeve?
You can bake anything in the sleeve, be it fish, vegetables, chicken, or any type of red meat. Your dish will definitely not turn out dry or taste bland. You can combine food, for example, bake pieces of fatty pork with a vegetable side dish. In this case, the vegetables will be well saturated with meat juice. When preparing chicken beds and loins, marinate them first to add extra juiciness.
Delicious mackerel for dinner
Mackerel is an ideal option for baking in a sleeve. It turns out not only fragrant, but also very attractive. The color of the skin becomes light golden; it seems that the fish has been slightly smoked. Another undeniable plus is the absence of an unpleasant fishy smell when cooking.
Compound:
- large mackerel;
- spices, salt.
- optional lemon juice;
How to cook:
Wash the mackerel, remove the head with a knife, cut off the fins, rip open the belly and wash the insides of the blood. The fish has no scales, so you don’t have to remove anything; the tail can be left for beauty.
Blot the prepared carcass with napkins to remove excess water, sprinkle both sides with ground black pepper and salt. Don't forget to rub the inside in the same way. You can add any spices you like or pour lemon juice over the fish.
Place the mackerel in a baking sleeve and tie the edges on both sides. Prick the top of the film with toothpicks or a needle to allow steam to escape. Place the fish on a baking sheet and bake in the oven for at least 20 minutes at 200 degrees.
After the time has passed, remove the bag of fish, cut off the top part and remove the carcass. Serve with soy or garlic sauce. You can boil crumbly potatoes or rice as a side dish. Bon appetit!
Juicy beef
For meat lovers, there is one delicious recipe for preparing juicy, tender beef, baked with spices in the oven. The meat turns out very soft, melts in your mouth, your family will be delighted. You can choose any other meat: pork, lamb, rabbit, it will be no less tasty.
Compound:
- 1 kg beef tenderloin;
- tsp ground coriander;
- tsp dried cumin;
- 100 ml good soy sauce;
- 3-4 garlic cloves.
How to cook:
Start cooking with the marinade. Pour soy sauce into a bowl, add the indicated spices to it, you can optionally add ground paprika, grain mustard, marjoram, cumin or other seasonings that you like best. Peel the garlic cloves, chop with a knife, add to the marinade, stir. Be sure to taste the resulting mixture; sometimes soy sauce is not salty enough, so add a little salt to the marinade.
Beef tenderloin without veins and bones is best suited for baking. Rinse the meat and blot away excess moisture with towels. Place the piece in a deep bowl, pour the marinade on top of it, and rub it into the meat with your hands. Cover the cup with cling film and put it in the refrigerator for a couple of hours; if you leave it longer, for example overnight, it will be even better.
About 10 minutes before the start of cooking, turn on the oven and set the temperature in it to 180-200 degrees. Place the marinated meat in a sleeve and place it inside the oven, setting the timer for 50-60 minutes.
When there are 10 minutes left before the end of cooking, open the top of the meat to brown and return to the oven. Once the timer goes off, remove the beef, transfer to a large platter and serve. This dish can be prepared for any family celebration; it looks very attractive and will pleasantly surprise any gourmet in taste.
Attention!
For baking, do not use pieces of meat weighing less than 700 g. The larger the tenderloin, the juicier it will be, but it will take more time to cook, at least 1.5 hours.
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.”
A few subtleties of preparation
In order for the dish to turn out delicious, you need to know how to use the baking bag in the oven. A few tips to help you do everything right.
- Place the bag of food on a baking sheet or mold and make several punctures in it. You can use a toothpick for these purposes. The holes are needed to prevent the sleeve from bursting from the air.
- To obtain a golden brown crust, cut the bag twenty minutes before the end of cooking, push the edges apart and return the dish to the oven.
Remember! When the sleeve is cut, steam escapes. Be careful not to get burned.
Food prepared in a bag is very healthy. When baking, a minimum amount of fat and salt is used. This will be very appealing to those who want to lose extra pounds and adhere to proper nutrition.
In addition, housewives will not have to scrub the dishes in which the dish was prepared.
