the confusion over right plastic wrap - pvc film manufacturers
I was surprised about the use of plastic packaging in the microwave oven.
People seem confused because there are several types of plastic packaging on the market now.
More complicated, there are packages marked "microwave available" and also packages marked "microwave useful.
"At least one new microwave recipe is recommended for PVC (
Cover the packaging of microwave food.
As a result, consumers want to know how to distinguish between one package and the other.
First of all, plastic wrap can be divided into two basic types: ordinary thin plastic wrap made of polyethylene, the kind that consumers have used for many years;
The more modern microwave packaging is thicker, stronger and more expensive.
PVC can be used in these heavier packaging (PVC)
Or polyammonium diammonium (PVCD).
At least two brands are made of PVC film and the other two are PVCD film.
Different types how do you distinguish types?
It's not easy, but here are some tips on what movies are best for certain foods.
I found it helpful to choose a plastic package based on what I am microwave.
If I'm cooking vegetables or appetizers or heating non
Greasy casserole or leftovers, I know there may be a penalty for getting away with packing in light polyethylene.
However, if the microwave food is high in fat or sugar, I usually choose a heavier PVC or PVCD package.
Regular light polyethylene films are sometimes labeled "microwave useful" and should be used with foods that contain little or no fat, as fat reaches high temperatures and causes the packaging to melt.
Sometimes PVC and PVCD labeled as "microwave packaging" can hardly be distinguished.
The only way to be sure is to ask the manufacturer.
PVC was originally used as a clear packaging for meat in supermarkets and was praised for its flexibility.
When steam gathers between food and packaging, PVC stretches and balloons above the plate.
However, chefs should be careful to escape steam when dealing with dishes covered with balloon packaging.
Even dishes that can be vented by turning back 1 inch thick film in the corner contain steam. For MeatSo-
Known as "microwave packaging", it is more intensive than polyethylene products and can withstand high
Therefore, the temperature cooking is more appropriate for meat and meat combinations such as chili or ribs.
Such packages are the most tightly sealed for dishes, so that even if ventilated, they maintain the steam needed to cook the food inside. A plastic-wrap-
A covered casserole can be sealed more closely than a casserole with a standard lid.
In fact, since the sealing form is so tight, the manufacturer recommends that all plastic wrap be ventilated when applied to the top of the microwave cooking dish.
The manufacturer also recommends that, when uncovering the container, keep the ventilation area away from you before stripping the plastic close to the ventilation area.
This method can partially disperse the steam released when the plastic is removed.
It is a good idea to consider the phenomenon of trapped steam when choosing a package.
Personally, I prefer wax paper to plastic wrap for individual foods such as corn ears.
In the absence of container ventilation, the tight covering of the plastic becomes a very hot, humid package.
Another suggestion from some microwave teachers earlier was to puncture the plastic wrap instead of applying the plastic wrap in a ventilated manner.
This technology has been abandoned due to the possibility of further tearing or cracking of plastic.
The oven cooking bag made of a nylon is also microwave, and the same is true for some frozen home sealing bagsprepared foods.
Check the manufacturer's suggestion.
When I make the following main course, I use heavy-
PVC or PVCD plastic wrap covering fish.
Due to uneven thickness of the fillets, the tight lid and the technique of arranging the thickest parts to the edge of the plate help the steam penetrate the fish evenly.
1 pound of tomatoes, peeled, 1/2 teaspoon of sugar, 1/3 cups of chopped scallions, including some green top1/2 cups plus 2 tablespoons butter 2 tablespoons lemon juice 1 teaspoon chopped fresh garlic 1/4 teaspoon salt1/4 teaspoon black pepper 1/4 cup chopped
Inch plate, fillet and thin tail of the thickest area arranged to the edge of the plate-
End of overlap.
Plastic packaging for microwave use.
High microwave (100% power)
10 to 13 minutes until the thin area of the fish looks opaque. (
Some central areas will remain translucent, but cooking will be completed during standing. )
While making the sauce, let's stand and cover.
Chop up the tomatoes and sprinkle them with sugar. In 1-
Add onions, 2 tablespoons of butter, lemon juice, garlic, salt and pepper.
Microwave 2 to 4 minutes high until the onion softens.
Add tomatoes and sugar and continue to microwave for 1 to 2 minutes until the tomatoes are heated through.
Distribute the remaining 1/2 cups of butter in the mixture evenly.
Let's stand for a few minutes, then gently stir and soften the butter.
Butter should be softened but not completely melted.
Put soup spoon sauce and chopped parsley on the fish.
6 to 8 copies.