Specifically, her bacon potato gratin recipe calls for the gratin dish to be covered tightly in plastic, then covered in aluminum foil, and then baked in the oven at 350 for over half an hour.
Won't the plastic melt?
Even if the plastic doesn't melt, what is the purpose of rigging something like this rather than just using aluminum?
Also, thanks to all hounds who gave positive feedback on this book. below is my take on Goin's lemon tart (I followed the recipe exactly, then added fruit). Also, thanks to those who helped me figure out what grappage is--I made some simple sugary jelly with an overripe apple and it was great! No yellowing fruit.
The tart is delicious. The tangy, smooth curd is perfect with tart fruit.