Roast beef puzzle

In article <[email hidden]>,

Staycalm said:

Tonight I cooked a really delicious roast but HOW THE HELL DO YOU GET THE
BLOODY ELASTIC WRAPPING OFF??!!!!!

It has this net of slightly elasticised netting all over. I left it on for
cooking (not knowing how to get it off) but once cooked it was really hard
to remove. Is there some trick I don't know about?

Liz

Remove it prior to cooking and re-bind with cotton cord.

A pair of scissors works well to remove the original, and a bit of
patience. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Staycalm said:

Tonight I cooked a really delicious roast but HOW THE HELL DO YOU GET THE
BLOODY ELASTIC WRAPPING OFF??!!!!!

It has this net of slightly elasticised netting all over. I left it on for
cooking (not knowing how to get it off) but once cooked it was really hard
to remove. Is there some trick I don't know about?

Cut it off?

Pastorio

[email hidden] said...
|| Tonight I cooked a really delicious roast but HOW THE HELL DO YOU GET THE
|| BLOODY ELASTIC WRAPPING OFF??!!!!!
||
|| It has this net of slightly elasticised netting all over. I left it on for
|| cooking (not knowing how to get it off) but once cooked it was really hard
|| to remove. Is there some trick I don't know about?
||
|| Liz

Liz
After you let the e meat 'rest' the string bag thing will soften
slightly, then use poultry shears or scissors to cut the 'long' side
(from one end of the roast to the other). Then roll it off carefully.

This works for the Coles, Woolies and Butcher roasts. (But sometimes
bits get stuck 🙂 )

--

fini.

"Staycalm" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Tonight I cooked a really delicious roast but HOW THE HELL DO YOU GET THE
BLOODY ELASTIC WRAPPING OFF??!!!!!

It has this net of slightly elasticised netting all over. I left it on for
cooking (not knowing how to get it off) but once cooked it was really hard
to remove. Is there some trick I don't know about?

Liz
In the UK any joint with a net bag on it is usually not worth roasting. It
tends to be supermarket produce which has not been properly hung and will
therefore be tough. They also tend to wrap some extraneous fat around the
joint and need the net bag to hold it in place. If you need to use this
type of meat then remove the net bag before cooking, if the shape falls to
pieces it is not suitable for roasting but at a push can be retied with
string,

Have that trouble too! Taking it off before cooking can be a bit
problematic if the meat is rolled somewhat and four hands are needed to
control it.
Once a piece of pork had that on, and after cooking it imbedded itself
in the crackling. Otherwise, I just try and snip it off with the
kitchen scissors.

Cheers
--Bronwyn

In article <[email hidden]>, "Staycalm"

Quoted message said:

Tonight I cooked a really delicious roast but HOW THE HELL DO YOU GET THE
BLOODY ELASTIC WRAPPING OFF??!!!!!

It has this net of slightly elasticised netting all over. I left it
on for cooking (not knowing how to get it off) but once cooked it was
really hard to remove. Is there some trick I don't know about?

Quoted message said:

Liz

scissors. snip across and pull it off.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

"Staycalm" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Tonight I cooked a really delicious roast but HOW THE HELL DO YOU GET THE
BLOODY ELASTIC WRAPPING OFF??!!!!!

It has this net of slightly elasticised netting all over. I left it on for
cooking (not knowing how to get it off) but once cooked it was really hard
to remove. Is there some trick I don't know about?

Liz

Kitchen scissors

Dimitri

"Staycalm" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Tonight I cooked a really delicious roast but HOW THE HELL DO YOU GET THE
BLOODY ELASTIC WRAPPING OFF??!!!!!

It has this net of slightly elasticised netting all over. I left it on for
cooking (not knowing how to get it off) but once cooked it was really hard
to remove. Is there some trick I don't know about?

Liz

I use a pair of scissors and just cut from one end to the other and roll it
off.

MoM

That elastic netting has a synthetic rubber compound that melts --releasing unhealthy fumes-- and then cakes on the meat, people ingesting it when eating the dish of the case.

Better remove it, and re-net it with untreated-cotton string; this will be much more healthy than caked rubber.

Food-stores should not sell meat or any other food wrapped with that "new invention"; it may result ending up with causing harms as "curative" mercury did. (Do you remember Merthiolate, the mercury-based disinfectant? Hundreds of millions of people received high doses of mercury when having their wounds cleaned/disinfected with Merthiolate, even IN the operating room. It was developed in 1938 and heralded as "marvelous medicine".)

Quoted post said:

Originally Posted by JeffTheCheff [IMG]/img/forum/go_quote.gif[/IMG]

That elastic netting has a synthetic rubber compound that melts --releasing unhealthy fumes-- and then cakes on the meat, people ingesting it when eating the dish of the case.

Better remove it, and re-net it with untreated-cotton string; this will be much more healthy than caked rubber.

Food-stores should not sell meat or any other food wrapped with that "new invention"; it may result ending up with causing harms as "curative" mercury did. (Do you remember Merthiolate, the mercury-based disinfectant? Hundreds of millions of people received high doses of mercury when having their wounds cleaned/disinfected with Merthiolate, even IN the operating room. It was developed in 1938 and heralded as "marvelous medicine".)

I don;t think it hurts anyone to much, I'd cut it off with scissors after cooking has finished. My dog once ate a silicone baking try and it didn't hurt him one bit.