on January 10, 2013
in problems and questions
Whoops. I am posting this link for pommes confites a little late. My bad. I am so sorry.
This post was written by MARY who has written 112 posts on French Fridays with Dorie.
Hmm yes. I would like to know if anyone else’s plastic wrap melted in the oven. 300˚F is quite high to cook them for that long… I used plastic on one and parchment under the foil for the rest… And yes, the plastic melted.
Yikes! Mine is in the oven right now. I’ll go switch out the plastic wrap for parchment. Thank you Mardi!
Well I don’t know that *I* am necessarily right. Reading the recipe again I see she calls for the plastic/ foil to be weighted down – perhaps that helps? I just sort of pressed the foil/ parchment/ plastic down onto the apples – maybe the heavier contact stops the plastic from melting?
My plastic didn’t melt, though I didn’t believe it wouldn’t until it didn’t.
Interesting, I’ve found a few people who made this (not with FFWD, found them when looking for the recipe) whose plastic melted too. What’s your secret Betsy?
I used plastic wrap from Costco. Reading what Teresa wrote, I’m thinking maybe it’s actually restaurant grade which would explain. Or luck.
I didn’t use plastic wrap. There are certain plastic wraps that are okay for cooking applications (at moderate temperatures), but I didn’t have any in the house so opted to skip that step…
Plastic is a really bad idea. The recipe says to wrap each ramekin in plastic,,,and not to worry, the plastic won’t melt. Not true. I have a huge mess and a ruined project. Plastic wrap is not meant for oven use, and as Cher states, there are issues with plastic, heat and food.
My post is on. Didn’t try the plastic wrap though, used aluminium foil instead. It was à Nice recipe, but in our opinion better in à combination.
For the link: http://4pure.nl/page2/index.php
According to my brother (a chef), there’s restaurant-grade wrap that’s okay for oven use and then there’s the cling wrap we use at home. I like the idea of using parchment paper instead, but I opted for buttered foil and it worked just fine.
My Glad Press and Seal did not melt…though I did wonder if it would!!!
It seems there are 2 different editions of AMFT out there – one that uses plastic wrap and bakes them for 2 hours and one that uses parchment and bakes them for 4 hours. Hmmmm…
Interesting- my recipe copy in AMFT called for covering with parchment rounds (not plastic wrap) & cook for 4 hours at 200*. Now this is confusing??
I think the book is in its second printing – they probably corrected any initial “errata” or items of concern when it went back to print.
Yes, after reading several other links that were directed to use plastic wrap and bake at 300* for 2 hours, I must agree.
My edition did instruct to use parchment rounds and bake for 4 hours at 200*.
Check on link
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