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The Plastic Wrap Trick Restaurant Pros Swear By

“Hotel wrapping” is standard practice for saving and transporting food in many professional kitchens..

"Hotel wrapping" is standard practice for saving and transporting food in many professional kitchens, but it's a practical technique that can be a total game changer for the home cook as well. Cling to this trick to become a true (plastic) wrap legend… and keep your food fresher, longer.

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Some call it “hotel wrapping,” others say “banquet wrapping,” (depends on which restaurant industry veteran you ask), but whatever you call it—this is the only way you should be plastic wrapping your food. It’s a technique the pros swear by and it’s so easy to adopt into your own plastic wrapping practices. Basically, instead of laying a single sheet of plastic wrap over the opening of a container, to shield the exposed surface of food, you are tightly gift wrapping the entire container (bowls, casserole dishes, sheet pans, stock pots, etc.) with multiple layers of plastic—creating something of a plastic cocoon around the container of food.

Okay, I know what some of you are thinking (and probably feeling tempted to write me an aggressive email about)… no, you're likely not going to be able to re-use the plastic wrap more than once using this method. In fact, you will probably even have to cut the Saran casing off with scissors if you do it right. Hear me out, though. What you fear wasting in plastic wrap, will ultimately keep you from wasting food.

How to do it…

1. Pull the plastic wrap out and lay it on a cleared surface.

2. Place your vessel you are going to wrap on top of it.

3. Fold the plastic over the vessel.

4. Repeat wrapping until vessel is securely encased.

Why you should…

1. To Prevent Spills

For restaurant folks and caterers, this plastic wrap practice proves its worth more often than not when it’s time to transport a large pot or tub of a soup, sauce, etc. from one location to another. And if you’ve ever driven more than half a mile with a vat of marinara strapped into the backseat of your car, you understand what nerve-wracking is. The pros know that by completely encompassing your vessel with plastic wrap, you are essentially transforming a stock pot (or whatever you’ve got your food in) into an airtight, slosh- and spill-proof container. And while while we may not find ourselves transporting a 24-quart pot of soup across town on a weekly basis, this trick can come into play for the home cook fairly often—especially during the holiday season.

When you’re taking a dish to some sort of potluck, party, or family dinner situation, you want to make sure that it ultimately arrives in the same condition it left your kitchen in, and that you packed it up in the most efficient way possible, yes? There’s not always going to be a large enough plastic container with a fitted lid for what you’re transporting, and sometimes, it’s not exactly convenient/practical to transfer your food out of the dish it was made in or the dish it’s ultimately destined to be served in. Even if you’re not moving the dish further than from your kitchen to your dinning room, accidents do happen… and if you happen to knock over a bowl full of lukewarm gravy over when reaching for something else in the back of the fridge, you’ll be thankful you hotel wrapped.

P.S. If you are doing this with a hot liquid—something like a pot of soup or hot mulled cider—be sure to poke a small hole in the top of the plastic wrap to allow steam to escape.

2. To Keep Your Food Fresher

Be it a pan of brownies out on the counter or a pan of lasagna in the fridge, hotel wrapping is going to keep your food in prime eating condition for longer than laying a single layer of plastic wrap over top (yes, even the almighty Press ’N’ Seal wrap) can. Tightly wrapping from the bottom to the top securely locks out air that turns baked goods stale, unwanted moisture that prompts mold growth, and other intrusive odors that might be floating around your fridge.

3. To Prevent Icky Freezer Flavor

Direct quote from one of our test kitchen chefs: “I would always banquet wrap anything I’m planning on freezing.”

The freezer is a fairly harsh environment—I mean, it’s pretty freaking cold in there—and this is the best way to protect your food against the elements, so to speak. The tight plastic wrapping locks in fresh flavor and helps to prevent freezer burn. The key here is to make sure your food is completely cool before wrapping it, otherwise you run the risk of creating condensation, and the last thing you want to do is trap excess moisture on your food when you pop it into the freezer.

4. To Avoid the Utterly Infuriating Frustration Spurred by Your Plastic Wrap Not Clinging to the Surface of Your Container

Everybody knows this struggle, it's so real. You manage to pull out a tight sheet of plastic wrap to cover _whatever dish is soon to become the object of your deepest fury_ without having to start over (because the plastic wrap got hopelessly stuck on itself) even once… and it becomes immediately obvious that the plastic wrap and the container you need to cover want literally nothing to do with one another. Great. The cling wrap refuses to cling.

But wait… what have we (painstakingly) learned is the one thing plastic wrap will *always* grip to? Yes—ITSELF. This is perhaps the strongest bond that will ever form in one’s kitchen, and hotel wrapping makes use of it to benefit both your food and your sanity.

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The post The Plastic Wrap Trick Restaurant Pros Swear By appeared first on News Wire Now.

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Preventing food fraud: Europe’s battle against the spice pirates

Spices are among the oldest food products in the world and still enjoy great popularity today. But h..

Spices are among the oldest food products in the world and still enjoy great popularity today. But how can we be sure of their quality and authenticity? With serious money to be made, counterfeiters are often attempting to fradulently pass off inferior products as the genuine article.

To find out more about how fraud in this arena can be identified and stopped, we went to Belgium to meet a spice trader – and also to see scientists working at the Joint Research Centre’s Fraud Detection Unit.

Spice expert

Herbs and spices are the daily business of Alexandre Veuve; he is the manager of the prestigious spice specialist and gourmet grocery store Le Tour Du Monde En Epices in Waterloo, south of Brussels.

As an expert in the sector, he always guarantees that the products he sells are of the highest quality:

However, he knows only too well that fraud is a common risk in this market:

“There is generally fraud on quite expensive spices, for example saffron. This is a spice that is worth as much as gold, so obviously there are a lot of scams involving it.

“Powders are also the target of fraud because they can be more easily falsified.

“That’s why we make our own powders; we buy the spices whole and then we create them ourselves.”

“There is ofen fraud on quite expensive spices – for example, saffron. This is a spice that is worth as much as gold, so obviously there are a lot of scams involving it.”Euronews

Europe’s food fraud unit

One of the facilities of the European Commission’s Joint Research Centre in Geel in Belgium hosts the European Food Fraud Detection and Prevention Unit. Here, teams of scientists analyse samples of spices imported to Europe using state-of-the-art technologies, in some cases using methods similar to those used for police investigations.

One of the most powerful tools at their disposal is DNA analysis. The genetic map of the spice can indicate whether or not there are foreign biological elements present.

The most common types of fraud are the use of less expensive plants, or the addition of dyes to make the spice appear more attractive or authentic.

Antoon Lievens, a Molecular Biologist at the Unit, says saffron is a good example of where fraud is regularly attempted:

“We’ve found one or two samples that were not saffron at all and the sequencing analysis has shown that it was safflower that has been sold as saffron.

“Another exemple is curcuma (turmeric). We’ve found a sample that was not curcuma, but actually paprika powder that had been dyed or coloured to look like curcuma.”

Analysis via spectroscopy

The detection of fraud is based on a set of investigative protocols, each of which unveils a part of the puzzle. Spectroscopy is one powerful method; it doesn’t require special sample preparation and allows a rapid result through the examination of the samples molecules by a laser beam.

Jone Omar, an Analytical Chemist at the Fraud Detection and Prevention Unit, says this is a foolproof method:

“Spectroscopy is basically based on a ray of light touching the sample, which makes the molecules vibrate and we then obtain a light spectrum readout of the vibration of those molecules.

“So when we focus on a pure food, we have a pure spectrum for it.

“When we spot an adulteration, the spectrum of the vibration of the molecule bands is different.”

This x-ray fluorescence technique, which is also used for non-invasive analysis of artworks to establish authenticity or otherwise, reveals whether or not inorganic materials – such as sand or clay – are present in the plant sample.

Chemical tests such as liquid chromatography and tandem mass spectrometry allow, through the separation of the molecules, the establishment of whether or not there are traces of external dyes present.

These same techniques are also used to create chemical fingerprints of spices, which can then provide even more in-depth information about the nature of the sample.

If the adulteration is confirmed, certain measures can then be taken.

Franz Ulberth, Head of the Fraud Detection and Prevention Unit, explains:

“One of the further measures could be that you send inspectors to check the company, to look into the books, to (examine) transportation papers, establishing a chain of traceability, to trace it back to the origin.”

The spice production and distribution supply chain is spread between different countries and this makes controls more complicated.

In a growing market of global scale, the use of these techniques is key to certifying the quality of the product.

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UK beef exports to US resume after more than 20 years

British beef is back on US menus for the first time in more than 20 years as exports restart on Wedn..

British beef is back on US menus for the first time in more than 20 years as exports restart on Wednesday.

The beef was banned after the BSE outbreak in 1996 when cattle were infected by what became commonly known as Mad Cow Disease.

Some UK beef was cleared for export in March after US inspections in 2019, and shipments from Northern Ireland’s Foyle Food Group will be the first to leave.

Ministers said the US market will be worth £66m to the UK over five years.

The Agriculture and Horticulture Development Board, a body funded by farmers and the supply chain, called the resumption of exports a “historic moment”.

Dr Phil Hadley, a director at the board, said: “The US represents an important potential market for our red meat exports and today’s first shipment is the result of the hard work and persistence of industry and government to bring about this crucial next step.

“This important milestone will bring a fantastic boost to the sector and we look forward to seeing more of our red meat served up on dinner tables across the US in the months and years to come.”

In 2019, the US Food Safety Inspection Service undertook a series of audits at UK beef, pork and lamb facilities. Pork exports to the US continue as usual, while exports of lamb have yet to commence.

“This is great news for our food and farming industry, helping the sector go from strength to strength,” said Environment Secretary George Eustice.

Post-Brexit deals

International Trade Secretary Liz Truss said: “This could be just the tip of the iceberg. The free trade deal we are negotiating with the US will create a host of export opportunities for British agriculture. We are seeking an ambitious and high standards agreement that benefits farmers and delivers for consumers.”

However, those free trade talks remain controversial, with critics warning the government not to lower UK food standards in order to strike a deal.

This week a group of celebrities and chefs, including Jamie Oliver and Joe Wicks, said post-Brexit trade deals should not open the floodgates to lower-quality food, citing chlorine-washed chicken and hormone-injected beef.

However, Ms Truss has previously insisted the UK will not allow US chlorine-washed chicken to be stocked in supermarkets as a ban is already written into law.

She said the UK will not compromise on environmental, animal welfare and food standards in its quest for trade agreements.

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Dietary advice needs to be more environmentally friendly, say scientists.

After looking at recommen..

Dietary advice needs to be more environmentally friendly, say scientists.

After looking at recommendations from around the world, a new study has found that 98 per cent of government dietary guidelines are falling behind current science for both health and environmental impact.

Theres a good chance youve never taken a second look at your countrys dietary guidelines. Despite this, they often find their way into our lives as the basis of food education, policy-making and labelling initiatives.

Research recently published in the British Medical Journal looked at available dietary guidelines from 85 different countries in every region of the world. They judged each set of guidelines against five environmental targets and one health target that governments had pledged to reach.

The health target was to reduce early deaths from non-infectious diseases by a third, while environmental targets were linked to the 2C limit set by the Paris Climate Agreement. Other environmental targets considered pollution from farming, land use and destruction of nature.

Lead researcher Dr Marco Springmann at the University of Oxford told Euronews Living that our food system is “a major driver of environmental impacts”.

“Without dietary changes towards more plant-based diets, key environmental limits related to climate change, land use, freshwater extraction, and biogeochemical flows associated with fertilizer application risk being exceeded,” he added.

Dr Springmann said that what the team behind the study discovered was “shocking and revealing”. Only two of these sets of dietary guidelines, from Indonesia and Sierra Leone, were in line with all 6 of the health, climate and pollution targets.

The report found that 98 per cent of the dietary guidelines looked at by researchers didnt meet at least one of the global environmental and health targets. Guidelines from 74 of the countries also failed to give recommendations that would keep dietary carbon emissions within the global warming limits set by the Paris Climate Agreement.

Some countries were worse than others. If everyone in the world followed advice from the US or the UK, for example, then food-related carbon emissions would be three times the limits for avoiding dangerous levels of climate change.


In every country the study looked at, people were eating more red and processed meat than recommended by WHO guidelines.

The researchers are recommending that new dietary guidelines are brought in line with current science with “stringent reductions in dairy and beef. They also say that there should be specific advice available for people looking to eat healthy and sustainable plant-based diets.

“We also looked at several examples of how reformed dietary guidelines could look,” lead researcher, Marco Springmann wrote in a blog post. “In short, they involved much stricter limits for meat and dairy, both for health and environmental reasons, and to be specific but not overly prescriptive, they included different dietary patterns based around plenty of whole grains, vegetables, fruits, nuts, and legumes.”

These reformed guidelines are similar to the science-based advice of the “planetary health diet” created by the EAT-Lancet Commission on Food, Planet and Health. This diet was created with the idea of providing nutritious food to the worlds growing population while addressing the role of agriculture in the climate crisis.


But Helena Gibson-Moore of the British Nutrition Foundation tells Euronews Living that it is important to remember that dietary guidelines are “also developed to provide adequate nutrition to populations.”

“Dairy products might not be the most environmentally friendly foods to produce but are important sources of calcium and iodine in many countries, so reducing intakes may increase the risk of nutritional deficiencies,” she says.

“Its also important to bear in mind other factors of a healthy and sustainable diet, for example, cultural differences, as well as the cost and accessibility to foods, to ensure that dietary recommendations are achievable for everyone.”

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