When I was singing an ode here cling film, then I mentioned that we even bake in cling film. Today I'll show you how to do it. In fact, it’s normal to bake all sorts of rolls in it, especially if they are assembled from all sorts of different pieces into one. Roll of chicken breast To avoid dipping it in breadcrumbs and eggs, wrap it in film and put it in the oven. I and many other people have written about how they cook in film.
And here, then, we bake. Stuffed pike perch. To be honest, I don’t like cooking them.
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While you clean this pike perch or pike, its entire face is always covered in scales, like a mermaid’s butt. And then they bite. Well, okay, they don’t bite, but they are very prickly. In general, this is done simply, if anyone suddenly needs it, I’ll tell you quickly. She cut off the heads and pulled out the gills. I carefully cut off all the fins with scissors almost flush with the skin. She separated the skin with the notorious “stocking” and cut off the bone at the tail. Oh, yes, I'm still inside the bones, those that " back side"I also trim the fins" with scissors when I pull the skin off. Well, then I cut off the meat, chop it finely. I soak the bun in cream. In St. Petersburg, a bun is what in the rest of the world is called a "sliced loaf." For two pike perch - half a loaf, half a loaf . Separately, I soak the gelatin. Our waiters hand out the fish as a carry-out. With tongs. I need the pieces to be “monolithic.” Hence the gelatin. Then I squeeze out the loaf, mix it with minced meat and gelatin.
Salt and pepper. I fill out the “stockings”. I put my head down. Ha! and wrap it in film.
Tight. In several layers (5-6). While I’m wrapping it, I level the minced meat with my hands. So that it is even. 
I put it on a baking sheet. I don't grease the pan. 
Then I put it in the oven, temperature 150 degrees. For 1 hour. I get it. 
And I send it to cool on the windowsill overnight.
Let me tell you right away - the film is cracking. But it keeps its shape perfectly.
Doesn't stick to fish. Separates perfectly. 
I just cut it off with scissors and put it away. 
Then I cut it into even slices. 
Transfer to a large platter. 
I’m putting on a “merchant’s gloss”))) Olives in the eyes, a little lemon. 
And again under the film and in the refrigerator. Before the banquet.
Buying sausage products nowadays is like Russian roulette, because you don’t know what kind of meat was used and whether it is there at all. And therefore, it is not surprising that more and more often in the notes of housewives there are recipes like “Homemade sausage in a jar” and details about how much to fry it. What's most interesting is the assortment meat products homemade so wide that it can easily compete with industry.
There are quite a few different measures that are designed to diversify the splendor of sausages in taste, appearance, and consistency. These are the features of preparing minced meat, and, naturally, the type of meat or plant product(nobody has canceled vegetarian products yet).
Competent selection of spices and various additives also capable of imparting finished product individuality and originality. However, one of the most important aspects that radically change the taste of sausages is their processing methods, which we will consider in more detail.
Methods for preparing homemade sausage
Homemade sausage in a jar
In Europe, they have long given preference healthy eating, and cooking various dishes in the bank - this is their know-how. If you heat-treat food in a hermetically sealed container, then all the juices, aromas, and most importantly useful material will not fly away anywhere, but will remain in ready dish. Cooking homemade sausage in such a sophisticated way makes this meat product reliable also because you select the products for cooking yourself, and therefore you can be sure of their quality, unlike factory products.
So, what are the features of this canned meat loaf?
Having prepared and mixed all the ingredients until homogeneous mass, somewhat reminiscent of pate, we need to distribute it into clean jars and screw on the lids.
From this minced meat we will get a simple boiled sausage, and if we add slices of beef to this composition, we will get a ham version, and if we add lard - “Amateur”. In addition, you can experiment endlessly with this recipe by adding paprika, olives, cheese and other flavoring elements.
Now we need to place a towel on the bottom of the pan, on which we place our stuffed jars, pour water into it up to the shoulders and put it on the fire to cook for at least 6 hours, or even better all night. The main thing is not to allow the liquid to completely boil away from the pan.
When the sausage is ready, a new question arises: how to remove it from the glass?
There are no difficulties here, you just need to cut the boiled meat in half down to the base and, turning the jar over, shake out first one and then the other part.
Smoking sausages at home
Smoking is one of the most common ways to process sausages. Everyone, young and old, loves her dear one, so learning how to cook such deliciousness is simply vital.
When the intestines are stuffed and tied either into a ring, or into sausages, or into a loaf, they should be hung in a cool place for a day. This is necessary so that the minced meat becomes denser, so to speak, ripened. And only after the allotted time we can proceed directly to smoking. To do this, each individual sausage must first be pierced with a needle in several places so that the casing does not burst from heating, because when high temperature the minced meat will expand.
If you decide to use the device hot processing, then the exposure time should be 2-3 hours, with warm smoke - 5 hours, and cold smoking lasts about 3 days. It would be better, of course, if during “fumigation” with smoke the product is suspended so that the hot air envelops it evenly on all sides.
Some specialists use boiled smoking, that is, the products were initially boiled for about 1 hour, and then only sent into the “smoke screen”. Or vice versa, after smoking the sausage is boiled for 60 minutes, cooled for 10 minutes in cold water and used for its intended purpose.
When smoked, the sausage skin usually hardens, and the product itself acquires a characteristic aroma and a beautiful golden-brown-red color.
If you notice dark stripes on the round meat during the cooking process, this means that the temperature in the smokehouse was excessively high.
Drying homemade sausages
Dried sausages, like meat, are incredibly tasty, but their preparation is quite time-consuming, because drying these products takes more than two weeks. Products should be hung to dry in a cool, well-ventilated area. Typically, they will be ready in 20 days.
Frying sausages
And here they are beautiful, stuffed delicious meat and spices lie rolled up like a snail and await their fate of being fried in a frying pan or baked in the oven. But to do this, you definitely need to know exactly how to fry homemade sausages and for how long.
As in the case of smoking, the casings filled with minced meat should initially be hung for an hour or two to allow the filling to settle inside, after which the shell should be pierced with a needle 3-4 times so that excess air comes out through these holes, and besides, this measure serves guarantees that the sausage will not burst during frying.
If you decide to fry in a frying pan, then add plenty of fat to it so that our beauty does not burn. Processing time 40-50 minutes. In principle, baking sausages in the oven takes the same amount of time, but the temperature must be set to 200 o C. If you put cherry leaves on top of our dish, the aroma will be simply incomparable. In the Dutch oven, you can hang items or place them on the rack to excess fat dripped onto the baking sheet.
Alternatively, you can grill them or skewer them over a fire.
Some comrades, for the sake of insurance, resort to pre-cooking sausage products, and only then fried or baked.
You can check the readiness of the product using a probe thermometer; if the temperature inside the minced meat is 72 o C, then the product can be considered ready.
If you don’t have such a device, then it doesn’t matter, you can use a toothpick and pierce the already fried sausage, clear juice should flow out, without signs of blood.
Homemade sausage in a bottle
What lengths do people go to achieve their goals? It would seem that nothing will surprise you, but the sausage in plastic bottle- it is a masterpiece. There are two options for preparing such products: vegetarian and meat. They differ in the recipe for making minced meat, and, accordingly, in the composition.
If in the first case the thickening of the “sausage” occurs due to the starch contained in peas or cereals, then the second option is based on gelatin and bone broth, like jellied meat, but quite strong.
So, for bottled sausage we must fill a plastic half-liter container minced vegetables, or boiled meat And thick broth with gelatin dissolved in it. Next, everything is simple, cool in the refrigerator until completely solidified (8 hours).
Then we should just cut the bottle and take out our sausage product. Bon appetit!
Cooking homemade sausage
If you plan to make boiled homemade sausage this coming weekend, then you should have specific ideas about how much and how to cook it.
The most important thing when cooking is to follow temperature regime, otherwise all your efforts will go to waste, and oh juicy meat sausage worth forgetting. The giblets, stuffed with meat and then rested for about 2 hours, must be pierced in several places with a toothpick, and then placed in a saucepan with already boiled water, after which we reduce the heat to a minimum and cook our delicacy in this way for 1 hour. After that, take the boiled sausage circle out of the boiling water, cool it, keep it in the refrigerator for 10 hours and you can eat our dish.
However, it is not always possible to acquire a natural “cover” for stuffing, but to make something delicious, oh, how much you want it. It doesn’t matter, and there is a way out, because homemade sausage Can also be prepared in cling film.
Having laid out the plastic rectangle on the table, we spread the prepared minced meat along the edge, so that the edges of 5 cm on both sides remain empty. Next, roll up the sausage and tie the ends of the cellophane with a strong thread. You shouldn’t make a thick loaf right away; it’s better to make several thin ones, about 5-7 cm in diameter.
Now we need to cook them, for this we boil water in a saucepan, set the heat to low and put our sausages in it and cook for 60 minutes. You need to put some kind of weight on top to prevent them from floating up. After the allotted time, remove the film rolls, cool, unfold and transfer to the refrigerator, wrapped in tracing paper or parchment for 8 hours.
Homemade sausage in foil
The need for invention is cunning, and human minds and bright heads can’t come up with anything. Intestines and plastic bags are not enough for us, so let’s hit the productivity of sausages and food foil! Yes, yes, and this is how our beloved can prepare too meat yummy for a sandwich.
There are absolutely no difficulties, here the scheme of work is identical to what we did with cling film. Place the minced meat on a sheet of foil on one side, so that the edges are free, roll it up, and twist the ends, like on a candy wrapper.
We make punctures in the silver shell, and put this beauty in the oven for an hour at 180 o C. At the appointed hour, we check the readiness, and if everything is ok, then take it out, cool it and remove it from the “packaging”. After a day (store in the refrigerator) you can eat our masterpiece.
Sausage in a tetra pack
But the enthusiasts did not rest on this and moved on. Now the sausage can be cooked in a tetropak. The minced meat, prepared in a certain way, with the addition of starch and milk powder, is whipped with a blender until creamy, which in turn is placed in a 0.5 liter tetra pack of milk and kefir and compacted tightly.
Cover the structure with cling film on top and place the box in plastic bag, we try to remove air from it as much as possible and tie it on top with a rope. Now it’s a small matter, put the whole thing in a saucepan with water, put it on the fire, wait for it to boil, reduce the gas and cook for 50 minutes.
Cool the finished product, remove it, let it rest in the refrigerator for several hours and enjoy the most tender meat loaf.
Homemade sausage in a jar is very, very similar to this example in a tetra bag, but in in this case cooking takes much less time, although taste qualities in no way inferior to a can product. In general, among the abundance of proposed options, you will certainly be able to choose the most preferable one for yourself.
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Is it possible to cook in cling film step by step video recipe
We have also prepared a video for you to fully understand. step by step process preparations.
Looking at the advice on whether it is possible to cook in cling film, you can easily prepare this dish at home, having all the necessary ingredients.
Even more delicious recipes:
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I have heard about the baking sleeve many times, seen it on sale, but never bought it. I even do not know why. She probably just got along quietly without him. Or maybe in vain?
Not so long ago, I again came across such a box on the store counter (a baking sleeve is usually sold in the same departments where foil, parchment paper, cling film, etc.).
“Why not try?” flashed through my head. Moreover, its cost is low. If you don’t like it, there will be no bitter regrets about wasting money. So I did.
What kind of animal is this?
For those who may have never come across a baking sleeve, I’ll tell you briefly what it is.
This is a film (package) wound into a roll, soldered on both sides (the kit also includes ties). My first association with it was packaging for decoration of cut flowers. Only those, unlike the sleeves, had a cone-shaped shape.
The length of the sleeve that I bought is 3 meters and the width is 30 cm. Thirty centimeters will be enough to prepare absolutely any dish, and the length will be enough for several preparations, at least 4-5. At a cost of 27 rubles, this is no problem.
Features of use
Despite the simplicity of the “design”, the baking sleeve has its own usage features that must be taken into account.
1. The sleeve can be used in ovens, microwaves (in microwave mode), as well as in freezers for freezing food. The latter doesn't particularly excite me. In my opinion, special bags with a lock are much more convenient for these purposes.
2. Under no circumstances should the hose be allowed to come into direct contact with the walls or roof of the oven, and even more so with an open flame. Otherwise it may burst. The sleeve should be placed on a cold baking sheet/mold/pan (not on a wire rack!). And keep in mind that it will swell during baking.
3. Oven temperature also plays an important role. Recommended - up to 200 degrees. In some cases - up to 230". In my opinion, 200" is quite enough for preparing any dish. After all, you can’t bake puff pastry in it;)
4. It is important to correctly determine the length of the sleeve when preparing a specific dish. What does this look like in practice? For example, I want to bake fish (I will share this recipe with you in the next topic). I determine the size of my fish by eye, add another 20 centimeters to it and cut that length from the roll.
Stepping back 10 centimeters from the edge, I tie one end of the sleeve. Then I lay out the products for baking and, again using the ties from the kit, secure the second end of the sleeve. It turns out to be a kind of gift))
5. You need to remember about safety precautions. When you remove the finished dish from the oven, you should be careful when opening the sleeve. After all, you can get burned by steam.
6. Before putting a baking sheet with a sleeve in the oven, it is better to make several punctures on it. With their help, excess steam will escape during cooking. If you want to get it on a ready-made dish delicious crust, then 15 minutes before readiness, the sleeve should be cut and opened, remembering point 5.
Harmful or not?
Unfortunately, there is no clear answer to this question. It's all about the material from which the baking sleeve is made. This is polyethylene terephthalate (PET). Some people think that he is terribly dangerous, while others are sure that there are no harmful substances It does not release when heated.
My opinion
We don’t want to approach everything that in one way or another affects our lives and health thoughtlessly. On the other hand, you can go crazy if you listen to everything that is said and written.
Stop buying store-bought milk (after all, it’s again in harmful bags and bottles), don’t use shampoo (SLS, parabens and all kinds of substitutes cause many diseases, including window diseases), stop working at the computer and using a mobile phone (radiation benefits no one yet) did not bring), etc. and so on.
Therefore, I try to maintain a neutral position. I also highlighted for myself the advantages that I see in using sleeves.
Three reasons to cook in a baking sleeve
1. You can cook fish, meat, poultry, and vegetables in it. Separately or together - your choice. Potatoes with minced meat, fish with vegetables, meatloaf, boiled pork, buckwheat with meat, shank in sauce... the list can be continued for a very long time!
2. The taste of the dishes. It's something between baked and steamed. Juicy, aromatic, healthy. Suitable for amateurs healthy food, losing weight and people with gastrointestinal problems.
3. More convenient than in foil. The sleeve is more airtight, so the dish is saturated with the aroma of herbs and spices. The juice does not flow out of it, which is better both for the dish itself and for the hostess - there is no need to wash the baking sheet. Also, the sleeve is transparent, so you can visually determine the degree of readiness.
Do you use a baking sleeve?
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