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Dec 23, 2009 10:18 AM

Wrapping meat in plastic wrap, to oven roast

Tip found in today's newspaper. Does anyone do this? I just can't wrap my head around the fact that the plastic would not melt.

10. Here's a nifty method for slow-cooking ribs and pork butts. Wrap the meat with plastic wrap, then again with foil and slow roast in the oven. The plastic wrap traps in all moisture and does not melt. For ribs, add sauce and finish off on the grill - without the wrap, of course. If making pulled pork, allow the meat to cool slightly before tearing into pieces.

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  1. If you use commercial grade wrap it won't melt up to 450*, I've never put it directly on the meat like that but I think it would work with foil around it. We use it in the kitchen to seal off hotel pans that have tomato sauces or for holding Mashed potatos that will eat through foil alone. First layer wrap, top layer foil. Be extremely careful when you unwrap it, steam burns are the worst there are.

    1. plastic wrap is not going into asny oven at casa jfood

      8 Replies
      1. re: jfood

        I'm with jfood. I'm freaking out as is about all the stuff in plastic that's supposedly killing us, I don't want to help it along by applying heat.

        1. re: StrawbrryF

          >>"I'm freaking out as is about all the stuff in plastic that's supposedly killing us"<<

          As noted below, a foil layer provides adequate protection.

          1. re: alanbarnes

            It's not providing adequate protection from the plastic touching the meat! Just because something doesnt melt, doesn't mean it doesn't leach.

            1. re: StrawbrryF

              Completely agree. I don't need to hold in moisture that badly.

              1. re: foiegras

                We use large turkey oven bags, they are made for the oven. I agree with mrbigshotno1. It would work fine with the foil.

            2. re: alanbarnes


              Or should that be ROFL-MEOW?

                1. re: alanbarnes

                  ya, cat looks real happy with that foil helmet........

            3. I've seen this mentioned before in a food network recipe. Some of the reviewers said it melted, others said it worked excellently. I just stick with foil and no plastic wrap, I couldn't ever get up the nerve to try it.

              1 Reply
              1. The plastic must be covered with foil to keep it from melting...they do it all the time in restaurants...

                17 Replies
                1. re: Cherylptw

                  R u kidding. Does foil have some magical anti-melting quality? :-))

                  1. re: jfood

                    Yes it does, it insulates while not absorbing any heat at all. Just be careful to cover every bit or the exposed film will burn onto the pan. The film keeps everything inside very moist, I always do lasagna this way and that's why mine is so moist, end to end.

                    1. re: coll

                      Your foil must be different from jfood. If the foil insulates the plastic, then how does the heat get to the top of the lasgne? This is totally nonsensical, but if it works for you, go for it. Jfood finds the foil alone does a great job and to quote your last clause "that's why mine is so moist, end to end." Looks like a po-tay-toe and po-tah-toe sorta thing.

                      1. re: jfood

                        It insulates the plastic from melting, but transfers the heat to the dish. Not nonsensical, and I would never use just foil because I find the acidity of the tomato sauce causes visible leaching of the foil. My foil IS probably different than yours, I use restaurant grade but doubt that changes anything. I top my lasagna with sauce and some parm, I'm guessing you use mozz on top so you don't have that problem, but foil alone will never seal in the moisture like film. Feel free to do as you wish, but don't knock something you've never even tried.
                        I used to do it your way before I worked in the restaurant trade and I find this method to be superior for consistant results.

                        1. re: coll

                          "It insulates the plastic from melting, but transfers the heat to the dish" unless there is some magic involved, the heat will be exactly equal on the plastic as the top of the lasagne. How might it transfer the heat from the foil through the platic to the lasagne otherwise.

                          Plus jfood will NOT try such a concept given the warning on both Saran and Glad wrap.


                          Q - Is it okay to use GLAD Cling Wrap when reheating food in a conventional oven?
                          A - No, GLAD Cling Wrap, like all plastic wraps, is not suitable to use in conventional ovens.


                          Q - Can Saran ™ Plastic Wraps be used in the oven?

                          A - No, Saran ™ Wraps are not for use in conventional ovens, browning units, toaster ovens, or on stovetops.

                          Jfood also knocks playing Russian Roulette but there are many who have survived that little game as well.

                          Guess we will agree to disagree on this one. C'est la vie.

                          1. re: jfood

                            They're talking about using it plain,not with foil, I believe. Totally different situations.

                            1. re: coll

                              You seem so convinced that jfood may give it a try with a small lasagne, you know just in case.

                              1. re: jfood

                                Cool ;-) Hope you become a convert.

                                1. re: jfood

                                  It certainly works, j, but you have all of that plastic crap leaching into your food No thinks!.

                                  1. re: pikawicca

                                    It may or may not leach harmful compounds into the food. Some of these posts approach this possible danger as a foregone conclusion. Does anyone have any definitive scientific data on this? "No thinks", indeed!

                                    1. re: pikawicca

                                      jfood grew up under the shadow of Esso refinery in NJ inhaling exhaust fumes from the plant. Leaching is upside.

                          2. re: coll

                            But I like those crispish, slightly burnt bits at the edges of lasagna!

                            1. re: BobB

                              Then definitely don't use this method, there will be none.

                          3. re: jfood

                            if you watch Diners, Drive-ins and Dives you will see them using plastic wrap and then a layer of foil over roasting pans to seal the moisture in. Its very common and very safe.

                            1. re: Kelli2006

                              I've seen Jacques Pepin making casing-less sausage by tightly rolling the meat mix in plastic wrap, twisting and tying the ends to form a taught cylinder, then wrapping the whole thing in foil and poaching. If plastic wrap has HIS seal of approval, I consider the argument settled. However, I'd use the good stuff, like Glad or Saran, and not a generic, thinner wrap.

                              1. re: greygarious

                                He's a chef on TV, not a scientist, doctor, or health expert ...

                                1. re: greygarious

                                  poaching temps max out at 212 degrees. Ovens can get much hotter

                          4. 100% SOP in many recipes. It works, period. If you've eaten in a restaurant, you've had food wrapped in plastic, then foil.

                            3 Replies
                            1. re: dmd_kc

                              "If you've eaten in a restaurant, you've had food wrapped in plastic, then foil."

                              I've eaten in a restaurant before.
                              And I may have had food wrapped in plastic and cooked in an oven.
                              ... And maybe a bug or two in my salad..
                              ...And maybe some sand in my leeks...
                              ...And maybe eaten something that had previously been dropped on the floor...

                              But I am not going to try and duplicate that at home.

                              1. re: lisagambino

                                I think you should frequent some different restaurants ;-)

                              2. re: dmd_kc

                                No restaurant I ever worked in used plastic wrap in direct contact with food when cooking. I probably would have been sent to the dish pit for even suggesting it!! Covering mise en place, fine. But not in the way described above.