Plastic wrap is super useful in the kitchen, in fact, it’s hard to find a kitchen without it. From wrapping dough to sealing the tops of bowls, plastic wrap is a kitchen supply workhorse, the only problem is that it generally sticks to itself (or you) before it sticks to the container you want to seal. Before you throw your box of plastic wrap across the room in frustration, use this easy trick to conquer tricky plastic wrap woes.
At first plastic wrap starts out without a hitch, you pull the roll, hover the section of plastic wrap over your bowl of leftovers, but then somewhere between tearing off a piece and covering a bowl, the sheet of plastic wrap becomes a giant wadded up ball of messy plastic, what gives? The chemicals that give plastic wrap its sticky quality make it almost too sticky to handle, so the trick is not how you unroll it but where you store it.
Putting your plastic wrap in the freezer will make wrapping a cinch. When you put the plastic wrap in a cooler environment, the cold temperatures weaken the molecular structure and reduce the amount of static electricity between the layers of plastic wrap.
With chilled plastic wrap, you can cut lots of sheets and fold them without a problem. As the plastic wrap gets to room temperature, its sticky qualities will also return.
Luckily this doesn’t mean you have to keep the plastic wrap frozen forever, fifteen minutes before you need to do some wrapping, just stick it in the freezer for easy, no-hassle packaging.