Fish, meat, vegetables and chicken can be simply baked in the oven or done with the help of modern appliances - wrapped in aluminum foil, twisted in parchment paper or stuffed into a special sleeve. Each assistant has its pros and cons, so choose what suits you!

Foil, parchment and a baking sleeve appeared in our kitchens relatively recently and quickly won the love and respect of housewives. Because there is nothing easier to throw a piece of meat or fish into one of the above devices, flavor it well with your favorite seasonings and send the future work to hot oven forgetting about it for a while. With cooking and frying, you definitely won’t allow yourself such a luxury - you need to be constantly on the alert with these methods. No wonder simple baking in the oven is considered the easiest way to cook, and with the help of foil or a sleeve, the process is even more simplified.

Firstly, almost everything can be cooked in foil and a sleeve: vegetables, meat, fish, chicken, minced meat and their combinations, say, pork with potatoes or fish with zucchini. That is, the hostess does not have to think about what side dish to serve with the main product - they are baked at the same time! Cooks do not advise to get involved only with raw cereals, which require a large amount of water to swell. Secondly, for cooking in various kinds of hermetic "shirts" you do not need to have special culinary talents - any dish in them turns out to be delicious, incredibly soft and tender, because it is cooked in own juice. And the third pleasant moment associated with helpers in the kitchen is that they protect the baking sheet and oven from fat, which during normal baking is sprayed in all directions and creates hard-to-remove deposits on the equipment. In general, sleeves, foil and parchment are a brilliant invention of mankind. The main thing is to choose the highest quality and safest devices and learn how to handle them correctly.

The main thing is that the sleeve sits!

The roasting sleeve is ideal for those housewives who are not very good at cooking and are not big fans of the kitchen. It is a pipe made of special food-grade plastic that can withstand heating temperatures from +200º C to +230º C (this should be indicated on the package). The width of the sleeve is on average 33 cm, and the length can be any, so it’s really possible to bake in it as one chicken breast, and a whole leg of lamb. It is most convenient to cut off the necessary part, tie it on one side, fill it with delicious contents and fasten it on the other end, getting a nice “candy”. Then do not forget to make a few punctures on top with a toothpick so that excess steam comes out of the sleeve during cooking, it does not swell like balloon, and did not touch the walls of the oven. This is fraught with the fact that the plastic can melt and tear (for the same reason, the device cannot be used on an open fire - grill or barbecue). If you follow such simple conditions, you can get a very tasty, tender and soft dish in the sleeve, since it will be cooked not just in its own juice, but under the powerful influence of hot steam circulating inside. Moreover, it is not necessary to add fat before cooking - the product will come out juicy anyway. In addition, the tightness of the sleeve allows the use of marinades, wine and other liquids that can give the dish an extra flavor. If you want the meat or fish to turn out not only tender, but also fried, a few minutes before the end of cooking, cut the plastic on top and let the treat brown properly. Just remember that products in such a sealed device are baked much faster than without it. Let's say a large piece of lamb in the oven cooks on average 3 hours, and in the sleeve - 1-1.5 hours.

Cook the turkey drumstick in a roasting sleeve. To do this, salt the meat, pepper, sprinkle with paprika and sprinkle vegetable oil. After that, transfer to a baking sleeve tied on one side and add the following ingredients: pour about a glass of dry white wine, put slices of red and yellow bell pepper, asparagus, fresh and Sun-dried tomatoes. Lightly shake the contents of the sleeve, tie it on the other side, make punctures with a toothpick and send it to the oven preheated to + 200 ° C for 15-20 minutes. You can bake a portion dish in this way or put several shanks in the sleeve at once.

Foil utensils

Unlike a baking sleeve, food foil must be greased with oil before cooking, otherwise the product will stick to it. In addition, it cannot be affected by strong acids like vinegar and it is problematic to add wine and liquid marinades to a baking dish. But aluminum sheet has its advantages! It can withstand temperatures up to +600º C, so you can safely wrap potatoes, beets, fish or meat in it and throw them directly into the coals or put them on a barbecue grill. This is the only device that is capable of such feats. The main thing, laying out on oiled foil necessary products(a piece of pork, a potato or a whole chicken), flavor them with your favorite spices and try to twist it as tightly as possible so that the juice cannot seep through. If you fill the entire baking sheet with portioned pieces, simply close it on top with several layers of aluminum and tuck their edges. In this case, the dish will cook faster and turn out to be more tender.

Cook sea trout on a bed of vegetables wrapped in foil. To do this, clean the carcass from the insides, scales and fins and make three deep cuts on each side. Every depression and the entire surface of the fish fields lemon juice and sprinkle with sea salt. After that, roll the trout in flour and fry on both sides until golden brown. At this time, grease the foil with vegetable oil and put any chopped vegetables of different colors in two rows: bright sweet peppers, eggplant, onion, zucchini, tomatoes. The fruits are salted and fields with vegetable oil. Place the fried fish between the rows of vegetables, tightly wrap the foil and bake for 20-30 minutes at +200°C.

Tricky paper

Some eco-friendly housewives dislike plastic baking sleeves and aluminum foil. If you belong to this category, then parchment is your option. It also bakes well with any kind of food. Only for this purpose it is better to use not simple thin paper (it leaks), but an assistant with a silicone coating, which will not allow you to miss a single drop of valuable juice. From parchment, you can fold an open-top baking papillotte or twist the edges of the sheets and secure them with a regular stationery stapler, as chefs do. In general, professionals are very fond of unusual paper and believe that dishes in it turn out to be tastier, more tender and more natural than in foil or a sleeve. It is especially good to cook whole fish in this eco-friendly device. However, meat or vegetables in a parchment "shirt" also work out well.

Cook a leg of lamb in parchment. To do this, make punctures in the meat with a knife and stuff it with salt, chopped garlic and rosemary. Then generously grease a piece of lamb with mustard, salt and sprinkle with paprika. After that, put the meat on a sheet of parchment, greased with oil, put large pieces of potatoes (or whole small ones) next to them, salt them and sprinkle with oil. Put sprigs of thyme or rosemary on top, cover with a second sheet of parchment, twist the ends and secure them with a stapler. It is necessary to bake a leg of lamb for at least an hour at + 200 ° C.

Lose weight in the kitchen. Part 1
Can the kitchen help you lose weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. “Design helps you get slimmer,” he says, and advises making the kitchen less comfortable for relaxing. The more comfortable the kitchen, the more you eat there. Get rid of comfortable chairs, TV, computer and tablet in the kitchen.

on a note

Lose weight in the kitchen. Part 2
Can the kitchen help you lose weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. He advises avoiding other activities while eating. Wansink's research has shown that those who eat in front of the TV have a significantly higher body mass index compared to those who eat at the table.

on a note

Lose weight in the kitchen. Part 3
Can the kitchen help you lose weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. “Design helps you get slimmer,” he says, and advises serving meals in portions. During the study, it was found that people eat 19% less if they do not have bowls of food in front of them that can be added to the plate.

on a note

Lose weight in the kitchen. Part 4
Can the kitchen help you lose weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. “Design helps you get leaner,” he says, and he advises placing healthy foods in the most prominent places, so that they are immediately noticeable whether you open the refrigerator, closet or pantry. If you simply transfer fruits and vegetables from the container to the most accessible shelf of the refrigerator, within a week their consumption will increase three times!

One of the classic methods of cooking fish in the oven is baking using parchment. Experienced chefs say that this method is the best possible. And if you choose between foil and parchment, parchment is preferable.

This recipe can be used with any type of fish. It is preferable that it be a fish fillet, but portioned pieces with bones are also suitable.

Any fish really means any: from red (salmon, trout) to the usual pelengas, which is found in our seas. No, you can also take Chilean sea bass or Nile perch, of course. If you find.

Why is pelengas in the recipe?

Because it is also very delicious fish, which contains almost all B vitamins, as well as PP and C, D, K, A, E. It is rich in selenium and iron, potassium and phosphorus. This is a dietary fish, in 100 grams of which there are only 84 kcal. True, the percentage of fat increases by autumn (up to 12%, and about 4% in spring), but this increase leads to a change from 15% to 32% polyunsaturated fatty acids. And this fish can also be used for children's canned food - this is the conclusion from Russian tests for the possibility of causing allergies. By the way, the liver is also useful, although it is fatty (25%). But on the other hand, it is a direct rival of cod liver in terms of vitamin A content. And pelengas caviar is a high-protein (up to 20%) fatty (up to 28%) product.

We figured out the benefits of the fish, now you can move on to the culinary characteristics.

What do you dislike about fish?: thick leather, which does not lose its property during heat treatment. It is also undesirable to freeze the pelengas, since when defrosted, the meat softens greatly, losing its shape. Buy live or chilled fish.

What do you like: juicy, tender and with a minimum number of bones meat, the ability to cook any dish, you can fry, boil fish soup, make steaks, bake in salt, foil or parchment.

It is the latter that we will do. Bake in parchment portioned round forms.

Ingredients

• pelengas fillet - 500 grams
• fresh rosemary - 2 sprigs
• fresh dill - 3 sprigs
• lemon - 1
• garlic - 1
• salt, pepper, olive oil

Cooking

If you have a whole fish, then cut it into portioned pieces (you can leave it with a ridge or cut only the fillet). Wash and dry the pieces of pelengas, put in a bowl. Salt and pepper, squeeze the garlic through a press, mix thoroughly and leave for at least 30 minutes.



Cut the lemon into thin circles, which are fried in a dry, heated frying pan.



Wash the greens and cut into small pieces.

Cut out circles from parchment paper (you will need 2 pieces per 1 serving of fish) with a diameter of 20 cm.

On a circle of paper in the center, lay a piece of sprig of rosemary and dill.



Top with a slice of lemon.



Then lay a piece (or a couple of small) fish. Spray with oil.



Cover the fish with a second circle of parchment, the edges of which need to be fixed by lifting up and laying folds.



Place all parchment circles with fish on a baking sheet. Bake in an oven preheated to 190 degrees for 15 minutes.

You can serve both in the parchment itself, having previously cut it crosswise to let hot air out, or traditionally on a plate.

ON A NOTE

In the recipe, you can change all the ingredients: both the fish and the seasonings that you use, choosing them according to your taste and the fish used, and the lemon can be left fresh, without processing. Only one thing will remain unchanged - a parchment pocket, which will preserve the taste, aroma and juiciness of the products cooked in it.

One more material - reference, from the English culinary encyclopedia - a brief summary-summary:

How to bake fish in parchment

For this you will need: parchment paper, fish fillet, salt, pepper, fresh herbs (parsley, thyme or other to taste), 1 tbsp. spoon butter, freshly squeezed citrus juice (such as one lemon)

1 Preheat the oven to 200 C. For each parchment paper fish fillet, cut out sheets of approximately 50x50 cm (maybe less, depending on the size of the piece). Lay the fish fillet in the center of each sheet.

2 Salt and pepper the fish pieces to taste, garnish with herbs, top with freshly squeezed citrus juice.

3 Add a tablespoon of butter to each fillet. Do not try to distribute the oil - when heated, it will spread on its own with the necessary uniformity.

4 Carefully fold the edges of the parchment paper into the center of the envelope. Roll all ends of the formed bag tightly enough to prevent spontaneous unwinding. You can not fool yourself and wrap it arbitrarily, but be sure to close (bending) the edges.

5 Place each bag on a preheated and greased baking sheet and bake at 200 C for 15-20 minutes. The degree of proper roasting of the fish can be controlled by the state of parchment paper - the package is slightly enlarged and slightly browned.

6 The prepared dish can be served either directly on the unfolded paper or transferred to plates.

Fish in parchment (new edition of the old post). January 13th, 2009

As for the preparation of sea fish, I adhere to a simple rule - as few impacts on the product as possible. When baked in parchment, the fish is cooked as if steamed. But this steam does not go away, taking away the aromas of the sea and spices with which we cook fish. All the best, the most fragrant, remains in the envelope. Only excess moisture is removed. This is what distinguishes baking in paper from a similar procedure in foil or film. Fish and other products in the envelope do not “sweat”, but at the same time remain very tender and juicy.

At home nine times out of ten sea ​​fish I'm cooking

for 2 persons:
1 bag of parboiled white and wild rice mix
2 medium sized giltheads
2 lemon slices
salt, dry spices, 2 sprigs of rosemary, thyme or mint, salt, red hot pepper
olive oil, butter
parchment

Boil rice in salted water. Drain the water.
Most often, for a side dish for such fish, I prepare a mixture of white and wild rice in bags. One package is enough for two servings. By the way, a very interesting mix. I used to be kind of prejudiced about such “semi-finished products” until I tried it. Actually very tasty. Especially if you add a little butter.

Clean the fish, gut and separate the fillets. If there is nothing to do, then the bones can be removed.

Cut out two priests from parchment. Some prudishly call it a heart, but we cooks know what a real heart looks like. Well, I hope everyone saw the ass.
Sometimes cooks wrap a parchment envelope in a square, but in this case, you have to staple the corners so that it does not turn around. And the envelope in the form of priests does not need to be fastened with anything. It is quite tight and strong on its own. Yes, and all sorts of small pieces of iron in the form of paper clips on a plate are completely useless. In general, I vote for the paper ass.

Grease the parchment with olive oil.

Salt the fillet on all sides, sprinkle with dry spices, lightly sprinkle with lemon juice. I put it on parchment. Lay rice next to it. Sprinkle everything with dry spices, pepper slices. Top with rosemary and/or thyme (I used mint this time as my wife wouldn't let me peel her rosemary bush). Drizzle with olive oil and wrap the envelope as shown in the photo. We start wrapping from the side of the V-shaped cutout.

We put the envelopes in an oven preheated to 200 degrees. Bake for 10-15 minutes.
We take out. We cut the envelopes. We serve directly on paper.

It is very good to serve such fish or fish cooked in a double boiler with the following sauce.
In olive oil (100 ml), add the juice of one lemon, a tablespoon of finely chopped mint or green basil, chopped garlic clove, sea salt. Mix everything and pour over the cooked fish with this mixture.

I very often cook fish in baking paper, I use different vegetables and herbs, I also cut them in different ways.
How to wrap parchment so that juice does not flow out during baking, I will show the example of fish with onions, herbs, lemon and pomegranate seeds.

Ingredients:
For 4 servings
600 g white fish fillet (Nile perch, black cod, Chilean sea bass)
1 medium onion
1 red Bell pepper
1 green bell pepper
1 medium bunch dill
1/2 lemon
4 tbsp. l. dry white wine
2 tbsp. l. olive oil
1 tsp freshly ground black pepper
salt

Cooking:

Cut the fish into 4 pieces.
Cut the onion into thin half rings.
Cut the peppers in half and remove the stem with seeds. Cut the pulp into thin strips. Finely chop the dill.
Place a piece of fish on 4 parchment circles. Top with 1 cup of lemon and a mixture of chopped vegetables. Salt, pepper and drizzle with wine.
Cover the fish and vegetables with the remaining circles of parchment. Wrap the edges tightly with a "pigtail". Transfer the resulting structures to a baking sheet and cook in an oven preheated to 190 degrees for 12-15 minutes.
Then transfer to plates and serve directly in parchment, making a small cross-shaped cut in the middle with scissors to release hot steam.
Parchment or baking paper, which is sold in stores, is white and cream. In our opinion, cream in this dish looks prettier.

How to wrap in parchment

Cut out 8 circles of parchment about 14 cm in diameter. For this, it is most convenient to use a round bowl of a suitable size. Turn it upside down on a sheet of parchment and circle around the edge with a sharp knife. Just remember to put a cutting board under the parchment.

I cut sheets a little larger, so it's much easier to wrap the parchment. Diameter of 20 cm or more, in my opinion, is the most convenient

Any vegetables and herbs can be used, as well as boiled potatoes.

We cover the fish with a second circle of parchment

Align the edges and wrap like this

The next fold starts from the middle of the previous one.

And each subsequent bend starts from the middle of the previous one.

Be sure to try to make sure that the combined edges of the parchment are inside the “pigtail”

You may need to crease (on the top circle of parchment) to match the edges.