Aluminum foil is a kitchen staple that
causes much confusion. This common kitchen tool is made of aluminum
rolled out by machinery into thin sheets. During the final rolling, the
side that comes in contact with the polished steel rollers of the
machine turns shiny, but the other side remains matter. This is why it
doesn’t really matter which side of the foil you’re using - another
common myth busted!
However, there’s also nonstick foil with a
nonstick matte side. If you’re using that right now, it’s better to
place foods on the matte side.
When to Use It:
1. Cooking at high temperatures.
Aluminum foil is perfect for grilling
and broiling. Whenever you need to cook something on high heat, it’s
safer to use foil rather than parchment paper.
2. Prevents burning.
“Aluminum foil helps with even cooking or baking in
the oven, mitigating the burning of food before it has finished
cooking,” says chef Laura Ritterman. So when you don’t want the pie
crust to burn on the edge, for example, covering the edges of the pie
with a ring of aluminum foil comes super handy. The same trick also
works for casseroles and roast turkey.
3. Keep delicate foods tender.
Wrapping a
potato in aluminum foil and throwing it into a coal fire is an eternal
camping tradition. This example goes to show that wrapping food in foil
helps retain its juices while cooking. Hence, you can also wrap other
delicate vegetables or even fish in foil to prevent them from drying out
in the oven or on the grill.
When to Avoid Using It:
We know that you know, but it has to be said - you should never put
aluminum foil in the microwave. Or else, sparks and possibly a fire are
unavoidable. It’s also not the best idea to use aluminum foil for
freezing or packaging foods. It can be punctured easily, and you’ll have
a mess on your hands.
Substitutions:
It all depends on the use. Parchment paper can work for oven cooking,
but it won’t work for high-heat cooking. For the latter, only something
like grilling paper or barbecue bags will do
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