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Food Handling General Discussion General and open discussion for food handling and safety. |
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03-31-2008, 03:56 PM | #16 |
is one Smokin' Farker
Join Date: 01-22-08
Location: waterloo ontario
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my kirklands wrap(Costco) sez don't microwave with fat or sugar contact and no conventional oven. Nothing about smoker LOL
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03-31-2008, 03:58 PM | #17 |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Is that your Ph.D. (honorary) Bovine $hitology or your ME talking What makes it so stupid. Drawing an analogy to the uncertain results from the article you posted? Where's the comparison between the high energy environment in a microwave and the relativly low energy environment in a smoker? Where's the science.
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
03-31-2008, 04:10 PM | #18 | |
is one Smokin' Farker
Join Date: 03-08-08
Location: Overland Park Kansas
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Quote:
The idea is not to smoke with plastic. The idea is when you wrap your meat, as alot of people do, and you use plastic, will it melt. I see teams do it all the time and all I am asking is what type of wrap do they use. I do not want to know if it is stupid, dumd, idiotic. What I want to know is what kind of wrap peoiple are using. If you can not answer that question please stay out! Thank You! |
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03-31-2008, 04:17 PM | #19 | |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Quote:
Good question - I typically use the the Kirkland brand from COSTCO.
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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03-31-2008, 04:23 PM | #20 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Quote:
I 'd say your smoker is like an oven. I also know something about the variable chemical properties of plastic wrap and how certain chemicals can migrate out of the wrap and into the food under certain conditions. I would bet that kirklands knows it too and wants to avoid being sued over it. And lets not overlook the obvious way plastic wrap would inhibit smoke rings; which should be enough of a reason in itself to reject the idea.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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03-31-2008, 04:56 PM | #21 | |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Quote:
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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03-31-2008, 05:54 PM | #22 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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I have seen many pros double/triple wrap a brisket in food service wrap and then wrap it in foil also. In fact, i was taught this technique in several cooking classes. I personally only tried it once, and after wrestling with the wrap and having it stick to itself i gave up and will use only foil when needed.
There are wraps out there designed for oven use. Similar to the roasting bags for tukeys and the like. I cannot remember the brand I had(Yellow and blue box), but the label clearly said its good to 300 degrees in the oven. I think if you just check the labels, you'll find one you can experiment with. Also, the plastic wraps you have seen used are likely much thicker than the regular saran wrap u get in the supermarket for covering your leftovers. Re: The leaching issue.. who knows.. if its graded as food safe up to 300+ degrees, I would use it. I also marinade stuff in plastic bags that have no rating as food safe and Im not dead yet. In either case, thats a topic for a different thread.
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04-01-2008, 11:20 AM | #23 | |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Quote:
WE'RE ALL GONNA DIE! Me? Chokin' on a rib bone...
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04-01-2008, 11:42 AM | #24 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Here's the original question:
I have question on using plastic wrap on meat. What brand do you use when using plastic wrap as the initial wrap, followed by aluminum foil. Will any brand work or is there a particular kind I should buy. My biggest fear is having the plastic melt to the meat! Advise on this topic is much appreciated!If the plastic is formulated for 300 F. ovens, fine. If it isn't, well, you've been warned. Anyway, I'll drop my advice to consider there may be consequences and will leave it up to Darwin.. But if you're interested, google "endocrine disruptors" and/or "phthalates."
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
04-01-2008, 12:07 PM | #25 | |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Quote:
Yes, phthalates bad - the major plastic wrap companies do not use phtalates in their plastic wraps (or so they say). PAH's yes (could be bad, depends on their structure), phthalates no.
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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04-01-2008, 12:48 PM | #26 |
is One Chatty Farker
Join Date: 09-25-05
Location: Jefferson City, Missouri
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If you need to wrap in plastic, use the Reynolds brand oven bags. They will not melt under high heat. I used to use them all the time.
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04-01-2008, 05:42 PM | #27 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Got this from Saran Wrap...
Thank you for your email regarding the safety of wrapping hot brisket in Saran™ brand plastic film The softening point of Saran™ brand plastic film with Cling Plus is 195°F. Please keep in mind that foods higher in fats or sugars heat up quickly and retain heat longer than other foods. We recommend you call our Product Safety Department at 1-866-231-5406. They will be able to address your addition questions.
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04-02-2008, 05:40 AM | #28 | |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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Quote:
Wrap on, Brother, wrap on!
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04-02-2008, 08:20 AM | #29 |
On the road to being a farker
Join Date: 01-06-08
Location: Hot Springs, AR
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I know several teams which cook in film rather than foil. It will not melt at bbq temps. It seems to work well.
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04-02-2008, 09:12 AM | #30 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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I hear your marinade also doubles as a heavy-duty floor cleaning solvent.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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