Mistresses of our time appreciated the benefits of cooking in a baking sleeve. Firstly, it is much more useful than simple frying, as food is prepared almost without oil in its own juice. And secondly, after the sleeve you do not need to wash the pan, because all the juice remains inside when the sleeve is carefully opened.
Pick your recipe
You will need
-
- Baking sleeve
- Meat (turkey)
- Bacon
Instruction manual
1
First you need to prepare the turkey for baking in the sleeve. To do this, rinse the bird, dry and grate with spices or pre-prepared marinade. If the turkey is too lean, you can improve the taste by wrapping the bird in strips of thinly sliced bacon.
2
After that, you need to prepare a sleeve for baking. Usually it is sold with a meter, so you need to cut a piece of the so-called "pipe", preferably with a small margin in length, so that you can tightly tie the ends of the sleeve. The oven can still be turned on for heating.
3
Then we carefully transfer the prepared turkey to the sleeve, slightly inflate it so that the sleeve does not fit tightly around the bird, and we carefully tie the ends of the sleeve. Special mounts are usually sold with the sleeve. Some sources in the sleeve recommend piercing a couple of holes to release excess steam - this is at your discretion.
4
Next, the turkey in the sleeve is placed on a baking sheet in the oven and the time the turkey is cooked at the rate of 45 minutes per kilogram of weight.
5
After the passage of time, the turkey must be removed from the oven, carefully cut the sleeve, remove the meat and serve with a side dish.
note
Be sure to ensure that the sleeve does not touch the walls of the oven, otherwise it may melt.