Here's a mess-free way to pound chicken breasts or other meats for cutlets or scallopine-no flimsy wax paper or plastic wrap necessary! A standard zip-lock freezer bag is ideal for pounding out a piece of meat or poultry for scallopini.
Go to your local butcher shop. Ask them to wrap your purchase in butcher paper (they probably will without asking). If it's a butcher shop that meat has probably been hanging on the cooler and had recently been cut up. Fresh fresh fresh.
It does a few things. First it controls spatter so you don't have any raw chicken liquid anywhere. Second it helps keep the meat from tearing so you have a thin piece instead of little rags of meat. And last, if you spray a mist of water over the top of the plastic it is easier to flatten.
Whether you're meal-prepping or just made a large meal with saving leftovers, start by separating them into portioned containers. That way, you can thaw/reheat only what will be eaten. Rectangular glass storage containers, stainless steel tiffins, or silicone bags can be used for freezing cooked meat.
But our recommended method is actually to wrap the meat in butcher or freezer paper. This is a waxy coated paper (the waxy side should go towards the meat, with the paper side out). Wrap your cut of meat tightly in this paper, and tape it shut. Then wrap the whole package in an airtight layer of aluminum foil.
1. Beeswax Wraps. Beeswax wraps are one of the newer plastic wrap alternatives to arrive on the sustainability scene. Made from all-natural ingredients such as beeswax, tree resin, jojoba oil and cotton, this zero waste kitchen staple can be washed and reused for up to a year.
Versatility: Foil is more versatile than plastic and can be used for cooking, wrapping, and serving food. Plastic wrap is primarily used for wrapping and preserving food. Cost: Foil is generally more expensive than plastic wrap, although the cost can vary depending on the quality and quantity of the product.
Beeswax wraps offer an eco-friendly, sustainable alternative that can keep many types of food fresh while reducing plastic waste. On the other hand, plastic wrap provides a versatile, airtight solution for food preservation but at a significant environmental cost.
Instead of using plastic wrap to cover your work surface and the chicken breast, place a single breast in a plastic zip-top bag, removing as much air as possible and sealing before pounding. You can use almost any heavy, flat object to pound the breast — a skillet, a meat mallet, even an empty wine bottle.
Grab plastic wrap or parchment paper to cover the meat and prevent splatters. Also, choose a cutting board with a solid base for pounding.
Linen and wool rags were used to wrap meats, beans, salted fish, and flour. Though paper was already discovered at that time, it wasn't cheap enough for day-to-day use until the 15th century.
Although certain types of plastic wrap are approved by the FDA as microwave-safe, plastic wrap can melt if it comes in direct contact with hot food. Dr. Danoff recommends leaving at least one inch between plastic wrap and food before heating, or using alternatives like wax paper, parchment paper, or white paper towels.
Always bring reusable bags. Choose eggs in cartons rather than plastic containers. Buy milk in a carton or glass bottle rather than a plastic bottle. Buy chunks of cheese rather than pre-grated or pre-sliced, which come in a lot of plastic packaging.
One of the questions we often get asked is: “Why do we wrap our meat when smoking and what do we wrap it with?” There are two common products in the market, Aluminium foil and Oren paper, commonly known as Pink butcher paper.
Beeswax wraps are perfect for things like veggies or cheese—items that dry out or turn brown if they don't have a tight seal. They can also be folded into a pouch for bringing snacks to work or school. And while they seal out water and air, they are also breathable (unlike plastic), helping food stay fresh longer.
According to Cartwright, aluminum can react with acidic (think tomato sauce) or salty foods, causing leaching of aluminum into the food. This may alter the food's taste and increase aluminum intake, which is linked to health concerns if consumed in large quantities over time.
Plastic wrap and damp towels are both effective in protecting against debris and, more importantly, preventing a dry crust that would hinder the dough from successfully rising.
From beeswax wraps to glass containers, soy wax paper to silicone bowl covers, and reusable food storage containers and bags, there are numerous eco-friendly options available.
Storing and packing food in the containers already on hand is a great start. Another popular solution is the tried and tested upside down plate on a bowl. Many people find reusable silicone bowl toppers to cover food in bowls, pots and pans a useful option too.
I often just grab a large pot lid and use that over a bowl of proofing dough. A sheet tray works too — just make sure the seal is tight enough to prevent any air movement. For especially large batches I often use a food-safe trash bag, placing the entire bowl of dough inside the bag.
Why can aluminium foil be used to wrap food for cooking? Featuring high thermal conductivity and a high boiling point, aluminium foil is used to wrap food, especially meat, to prevent it from direct exposure to flames that might burn the food and generate toxic chemicals such as acrylamide.
A lot of cooks will cover the meat with plastic film and then pound but I have found that plastic film is not heavy enough to withstand the pounding and it gets torn to shreds which can sometimes get worked into the meat. So what works really well are heavy duty ziploc bags.
Aluminum foil, freezer paper, plastic containers, and plastic freezer bags will help food maintain optimum quality in the freezer. Plastic wrap alone will not provide enough protection by itself, but can be used to separate foods within another package.