I have always been afraid of getting plastic in my food. However, I was reading about it ( various debates and discussions, no clear answers on what works and what doesn't) and decided to try it on a lasagna tonight. Many home cooks use this technique with store grade plastic wrap with "good results".
I wrapped in heavier Saran Wrap, then covered with foil and baked at 350f for an hour.
When it was done, I pulled off the foil and......there was no Saran Wrap. It had some sticky residual remains around the side of the dish. It appeared that it melted into the top layer of the lasagna. It was not on the foil. The top layer was slightly "mottled" looking and I could see some plastic here and there.
Disgusted, I pulled off the top layer and threw it away.
I am interested in hearing from home cooks using regular store bought plastic wrap in the oven. I am sure there is special restaurant quality plastic that doesn't melt, but I want to hear from others. There are a ton of home cooks posting on the internet that are using grocery store wrap- are you eating plastic?
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