Is It Dangerous To Cook Food In Foil

In this article, learn more about Is It Dangerous To Cook Food In Foil. A roll of foil is a versatile piece that is hard to do without in any kitchen..

A roll of foil is a versatile piece that is hard to do without in any kitchen. You can bake a bunch of goodies in it, and vegetables cooked in foil turn out super juicy. You can bake in foil in the oven, on an open fire, in coals.

The Internet is full of horror stories about aluminum, which is part of the foil, can lead to the development of diseases such as cancer, kidney failure and Alzheimer's disease. In fact, if you do not expose the foil to very high temperatures, it is absolutely safe.

 

We will tell you how best to use foil to make your dishes tender, juicy, healthy and incredibly tasty.

1. Before baking meat in foil, in no case do not salt it. Otherwise, it will release the juice and become dry and tasteless. The same rule applies to vegetables. On the contrary, salt the fish abundantly, preferably with coarse salt.

2. If you want to bake a whole bird carcass, first tie the moving parts with kitchen twine. This will prevent the foil from tearing during baking.

3. To keep the food juicy and fully cooked, do not bake it in foil for too long. Enough 20-45 minutes at 200 degrees in the oven or on the fire.

 

4. Wrap food tightly in foil. Make sure that there are no holes or breaks anywhere, so the food will cook faster and bake better.

5. If you decide to bake something in foil over an open fire, then take a thicker foil or fold the usual one in several layers. So it definitely will not burn out and will not tear, catching on the sharp edge of the log.

6. When baking foods in foil, it is important to wrap them properly. Be sure to check that the foil is matte on the outside and shiny on the inside.

 

7. When baking meat or fish, press the foil firmly against the food. But when baking vegetables, on the contrary - make an air pocket. This will keep the vegetables juicy and keep their shape.

8. When baking on coals, wait a while for them to cool down a bit, and only then lower the dish in foil, tightly sprinkling the “packing” on all sides. So the food is evenly baked and does not burn.

9. When baking in foil, the meat will not get a beautiful crust. 5-10 minutes before the end of cooking, unfold the foil and brush the meat with brown sugar or honey.

 

10. To infuse a whole piece of meat with the aroma of spices, make shallow cuts, place the meat on a pillow of vegetables, and add and rub with finely grated garlic on top. The meat will absorb the flavor of the vegetables and spices and won't stick to the foil.

11. After roasting the meat, let it rest for 10-15 minutes, tightly wrapping the edges of the foil.

12. It is highly not recommended to bake or store acidic foods in foil, since the chemical reaction of aluminum release occurs much faster in an acidic environment.