Aluminum foil – The Agony (biting on it) and the Ecstasy (terrific tips)
- rworange Apr 10, 2008 08:46 PM
My number one tip is that celery wrapped in aluminum foil will last for weeks.
Don’t know why this works but maybe because it is a complete barrier to light and oxygen and locks moisture in preventing limpness.
I found this great link …
15 awesome uses for aluminum foil
A few food related tips that were interesting (restated) …
- Soften brown sugar by wrapping in foil and baking at 300 degrees for 5 minutes. Keep it soft by leaving in wrap and putting in a plastic bag.
- Use it to create a temporary funnel or piping/pastry bag
- As all of us know lining pans reduces clean-up However, the Reynolds site also mentions that for brownies and bars lining the pan makes it easy to just lift the brownies / bars out of the pan
The Reynolds site says for regular foil it doesn’t matter if the shiny or dull side comes in contact with food. It is just the result of the way the foil is made. They didn't specifically make it that way for a reason.
They also tell you when to use regular, heavy duty and extra heavy duty foil. I always wondered. There’s a tip for dying Easter eggs using foil on the site too.
What got me started thinking about aluminum foil was a recent tv show that said silver could be cleaned by placing a sheet in a pan, covering with a few inches of water, 1 teaspoon baking soda, 1 teaspoon salt and let sit overnight … in the morning … tarnish-free … even the crevises.
Looking around for other aluminum foil ideas there was this site about why biting aluminum foil hurts … it creates a little battery in your mouth. .
Biting on aluminum foil can be painful. Why?
There are lots of non-food related uses but those are outside the scope of this site … so I hope people will resist tips like covering a couch in aluminum foil to keep the cat off (covered in one of the links)
Any other food-related aluminum foil tips?
Don't have any tips but I hate the feeling of biting into aluminum foil. Interesting read on the science behind it. I'm also not the biggest fan of walnuts because I feel like it tastes like aluminum foil.
Insulator. My college roommate used to wrap his coffee mug in aluminum foil to keep it warm longer.
Thanks for the celery tip. I'll have to try that. I just read an interesting item in a food science book about how if you put something acidic (e.g., tomato sauce) into a non-aluminum metal container, then cover with aluminum foil, the tomato sauce will eat holes in the foil. Of course, for that to happen, the acid has to be in contact with both the container and the foil. It's the battery effect again.
"Bad aluminum foil uses: Storing acidic foods--
Although aluminum foil can be used for storing foods in the refrigerator, avoid wrapping acidic foods in it. The acid from the food will gradually dissolve the surface of the aluminum foil causing small amounts of aluminum to migrate into the food. At the very least, this can give food an undesirable metallic taste. At worst, it could present a health problem if low levels of aluminum leech into food over time. The verdict is still out as to the health risks but leaching aluminum certainly won't make your food taste any better."
Cooking With Aluminum Foil Should Be Avoided--
If you don't have a trivet you can make one out of a roll of foil shaped into a ring. This also works if you are roasting a large piece of meat and don't have a rack.
Oh, yes, and the celery trick works beautifully!
Aluminum foil makes a really lousy piping bag. Prone to puncture and leaks. If you're piping a lot of frosting, then freezer paper (plastic side in) formed into a funnel, then stapled works great. For small amounts,, such as for writing on a cake, a zip lock bag works great. Just use scissors to snip off a tiny corner. You can always make it bigger if it's too small.