According to a Washington Post article, chemistry professor Robert L. So even with the protective layer of the foil, I can see where this trick might still make home cooks uneasy. Any perceived risk of plastic melting onto my meal would make me proceed with caution too. By Briana Riddock Updated October 25, Save Pin FB More. All rights reserved. This temperature range will not cause any melting of the Saran wrap.
Further explaining the process, he says that the foil acts as a shield against the convection of hot air and radiation. The thin foil does not retain or absorb heat so it never gets hot enough to melt the saran wrap beneath. The melting temperature of the saran wrap is and above. With a double layer of aluminum foil, the wrap will never get hotter than F. The beautifully sealed food will never lose moisture content.
The result is a tender and juicy dish. Now that you can consider using the saran wrap in the oven, the next relevant question is whether there are chances of the thin film melting in the oven. To be frank, the plastic wrap is bound to melt in an oven when used alone without the protection of aluminum foil. The saran wrap is thinner than a plastic bag. Plastic generally cannot handle the high temperatures of the oven. Most of the cling films and wraps start to melt at FF.
Usually, we use ovens for temperatures higher than that. Most of our cooking in the oven is around F. To make sure the saran wrap does not melt, the food should not touch the wrap and double layer the wrap with aluminum foil.
According to Environmental Health News , toxins enter your food even if the plastic wrap does not melt. They also stress on FDA ignoring the effects caused by a low dose of endocrine-disrupting chemicals. This puts a whole question mark on BPA-free food-grade plastic wraps.
All of the above concerns are quite valid and if you can forgo using the saran wrap in the oven, go ahead. Food Network's Robert Irvine wraps his ribs in plastic wrap and cooks them at degrees Fahrenheit for two hours. The recipe notes that the oven should never go above degrees. Chef Akhtar Nawab, who owns a handful of restaurants in New York City, also wraps his slow roasted wrapped ribs in plastic wrap, cooking them on a low temperature.
A Thanksgiving turkey recipe in the Washington Post by Lisa King of the reality show "Farm Kings" called for the turkey to be wrapped in plastic wrap and covered in foil before being cooked at degrees.
What's going on here? How is it that the plastic wrap isn't melting in the oven, especially at degrees? The Washington Post did an explainer piece after the Thanksgiving turkey recipe posted because so many people had questions about the plastic wrap. They spoke with chemistry professor and former Food columnist Robert L. That information won't be on the box. So that explains why the rib recipes work.
But what about the turkey that's cooked at degrees? The aluminum foil is the key. Think about when you take a casserole out of the oven that's had aluminum foil on it. You can take the foil off immediately without burning your hands, although you need to watch out for the steam that may escape.
Wolke says the foil "is so thin and insubstantial that it cannot absorb and retain enough heat to get very hot. When I spoke with "Hells Kitchen" contestant Barbie Marshall recently about making the perfect mashed potatoes , she mentioned putting plastic wrap in the oven, too, when explaining how to keep the potatoes hot if they're ready before the rest of the meal. Put them in a warm oven.
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