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Marinating with lime in foil; problem?

Lemonii Sep 17, 2009 09:43 AM

I am marinating some carne asada with salt and lime. I wrapped it up in foil. Someone told me to take it out of the foil because there would be a bad reaction... anyone heard of this? Thx!

  1. gansu girl Sep 17, 2009 03:54 PM

    Everyone else is right - and if you want to use foil over plastic wrap (which I do b/c I can recycle the foil), just put your meat & marinade in a bowl/Pyrex and then cover the top w/the foil . . . .


    1. r
      ricepad Sep 17, 2009 12:40 PM

      Within hours, the acidity of the lime juice will perforate the foil, and you'll have a mess.

      1. greygarious Sep 17, 2009 12:23 PM

        Acidic ingredients do eat through foil, though it takes a good long while. Still, better to avoid contact with the foil. If foil is the best wrap for a particular purpose, you can always put a layer of parchment or plastic wrap between the food and the foil.

        1. m
          markabauman Sep 17, 2009 10:01 AM

          Generally, I've been told not to cook acidic foods in either aluminum or cast-iron cookware. Might be a similar issue of interaction with aluminum foil, especially if left for some time. I usually just marinate with lemon or lime in a plastic bag.

          2 Replies
          1. re: markabauman
            todao Sep 17, 2009 04:08 PM

            Acidic foods in foil = bad idea. Acidic foods in cast iron; depends on what you're trying to protect. The acidic foods are damaging to the seasoned surface of cast iron and those types of cookware need to be re-seasoned more frequently when cooking acidic foods in them but I've never found any adverse affects to the foods cooked in cast iron and I use it almost exclusively. Tomato sauce raises heck with the seasoned surfaces so I soak the pan in hot water immediately after cooking with that and other acidic ingredients to reduce the level of re-seasoning necessary.

            1. re: todao
              ipsedixit Sep 17, 2009 10:45 PM

              Some people (myself included) will intentionally cook acidic foods in cast iron pans to increase the iron content in my food (as I tend to be borderline anemic).

          2. goodhealthgourmet Sep 17, 2009 10:00 AM

            yes. acid is not a good idea with foil - it'll eat through it, and can potentially also leach metals from the foil which will contaminate the food (and turn your meat black).

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