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Instead of all that foil...

Sarah Aug 4, 2013 07:35 PM

Now that we know we MUST let our meats rest, all the TV cooks (ATK, Ina, et al) are whipping out miles of alum. foil to wrap atop the meat -- so wasteful ... is there something else we can use? I've thought about buying a plastic top of some sort, but haven't come up with anything that would work...

  1. juliejulez Aug 4, 2013 07:49 PM

    A metal bowl works. You can put a knife or something under it so it isn't completely flush, that way a bit of the steam etc can escape.

    1. greygarious Aug 4, 2013 09:59 PM

      Invert a mixing/storage bowl over the meat. It doesn't matter what the bowl is made of. If it's a long rectangular piece, a loaf pan or rectangular storage container.

      1. alkapal Aug 4, 2013 10:46 PM

        get heavy duty foil and make your tent. after using it, lightly hand-wash it, let it dry, then fold to store and re-use again till it gets ratty. i do this for lining sheet pans, too, when it is feasible.

        i re-use barely-used foil because i am thrifty, not wasteful, and am a proxy depression-era child.

        7 Replies
        1. re: alkapal
          coll Aug 5, 2013 03:41 AM

          I too reuse my foil, unless it's gunked up. That way I can use it whenever I want, instead of being cheap about it. Same with Ziplock bags, if they were used for something dry.

          1. re: alkapal
            m
            miss_belle Aug 5, 2013 04:31 PM

            I re-use barely used foil too. Especially the Reynolds Non-stick. Too expensive and of high quality to throw out after one use.

            1. re: miss_belle
              c oliver Aug 6, 2013 11:39 AM

              Me four.

            2. re: alkapal
              fldhkybnva Aug 6, 2013 02:48 PM

              This is a great idea. We eat a lot of meat and thus there is a lot of resting and recently it occurred to me that I use A LOT of foil which seems like a big waste. I do sometimes flip it over if there are two meals back to back which will require it but never thought to just wash it.

              1. re: fldhkybnva
                alkapal Aug 7, 2013 09:58 AM

                yep, a soapy sponge makes quick work of it!

                1. re: alkapal
                  c oliver Aug 7, 2013 10:01 AM

                  I really never thought of that. Thanks.

                  1. re: c oliver
                    alkapal Aug 7, 2013 01:39 PM

                    best way: place the foil on the floor of your kitchen sink, so when you use the soapy sponge and some hot water, the foil is on a flat, solid surface. zippy! plus, this method minimizes wrinkles in the foil, which will help it last longer (in my experience).

            3. weezieduzzit Aug 4, 2013 10:49 PM

              I frequently use the lid from a large skillet.

              1. scubadoo97 Aug 4, 2013 10:59 PM

                I frequently use nothing to cover so I don't steam my crust. Meats still hot

                6 Replies
                1. re: scubadoo97
                  d
                  darrentran87 Aug 5, 2013 12:56 AM

                  thank you! thought I was the only one... I don't cover steaks, roasts, etc... meat comes out plenty warm... it's not necessary imo to be piping hot

                  1. re: darrentran87
                    biondanonima Aug 5, 2013 05:52 AM

                    Ditto. My kitchen is almost always warm enough that my meats are still plenty hot after an uncovered rest.

                    1. re: darrentran87
                      hotoynoodle Aug 6, 2013 02:24 PM

                      i don't tent either and have never seen it done in a professional kitchen. this is a peculiar home-cooking technique that i really don't get at all.

                      1. re: hotoynoodle
                        fldhkybnva Aug 6, 2013 02:50 PM

                        I love steak and love the crispy crust and have always covered but recently started to leave it uncovered. I always feared that the meat would get too cold. You haven't found this at all? I have found most of the time it helps as the meat sits longer than the prescribed 5-10 minutes as I'm assembling the rest so has less risk of being overcooked and haven't noticed it being too cold but just wondering how long you rest.

                        1. re: fldhkybnva
                          hotoynoodle Aug 6, 2013 03:26 PM

                          i'd say for steaks just about 5-10 minutes. bigger roasts can go longer. the meat can't be eaten screeching hot out of the smoking pan or broiler anyway.

                          if you're concerned, work on how you time your other dishes.

                          i went to culinary school and have worked in more restaurants than i care to remember. this is strictly a home-cooking phenomenon and makes zero sense. all you're doing is trapping steam.

                    2. re: scubadoo97
                      drongo Aug 5, 2013 07:10 AM

                      Kenji recently had a piece on tenting http://www.seriouseats.com/2013/07/as...

                      Here's part of it:
                      Q: Does protein laid bare on a plate lose that much extra heat, that tenting with foil is required?
                      A: Protein laid on a bare plate can lose extra heat, but again, only if it's very cold and windy out will you need foil (plus, it's better to rest on an elevated rack or wooden cutting board than directly on a plate).

                    3. y
                      youareabunny Aug 5, 2013 02:00 AM

                      Toaster oven or normal oven, not turned on. Maybe propped open with wooden spoon or oven mitt

                      1. p
                        pine time Aug 6, 2013 10:26 AM

                        I'm not sure if it's any worthy trade-off, but I'll create a tent of parchment paper or wax paper sometimes. But, at least the aluminum foil is recyclable.

                        6 Replies
                        1. re: pine time
                          c oliver Aug 6, 2013 11:40 AM

                          We can't recycle anything that has food on it.

                          1. re: c oliver
                            p
                            pine time Aug 7, 2013 08:15 AM

                            Have read before about different recycling rules, but "no food" on foil? That's strict!

                            1. re: pine time
                              c oliver Aug 7, 2013 08:20 AM

                              One example is a pizza box. We use the "blue bag" system and it's quite clear that those aren't acceptable. But it's the unusual item that we can't recycle. And we get to put everything in the one bag. Glass, paper, metal, etc.

                              1. re: c oliver
                                p
                                pine time Aug 7, 2013 08:28 AM

                                We also put all recyclables together--no separating, thank heavens. And, pizza boxes used to be verboten, but the city changed that a few years back.

                                1. re: pine time
                                  c oliver Aug 7, 2013 08:38 AM

                                  I should double check that then. Although we rarely have pizza boxes :) Are you supposed to wash plastic containers and metal cans?

                                  1. re: c oliver
                                    p
                                    pine time Aug 8, 2013 08:39 AM

                                    Nope, just not a 1/2 canful of some leftover stuff.

                        2. h
                          Hamus Aug 6, 2013 11:27 AM

                          I avoid foil as much as possible, including when resting meat. Even if you can recycle, just buying it supports some not so good environmental practices.

                          Instead, just preheat your plates in a very low oven. The meat won't cool down too much and you can avoid soggy crust/skin.

                          Large cuts and whole chickens will stay hot for way longer than it takes to rest them anyway.

                          1. Uncle Bob Aug 6, 2013 11:42 AM

                            Man has been cooking meat with fire for hundred of thousands of years....some say millions....without the use of "Tin foil" used as a "tent" or as a "crutch" in BBQ. If you wanna rest your meat and cover with a plate, bowl, pot lid, paper sack, etc. go for it. ~~ It seems more and more that "common sense".... is not so common.

                            14 Replies
                            1. re: Uncle Bob
                              c oliver Aug 6, 2013 11:55 AM

                              I'm kinda bettin' that what the cave-people were eating wasn't quite as tender as what we can turn out today. MY common sense has taught me to continue to learn and improve.

                              1. re: c oliver
                                Uncle Bob Aug 6, 2013 12:47 PM

                                Continuing education is a good thing, as long as it's not mixed with too much Kool-Aid!

                                1. re: Uncle Bob
                                  c oliver Aug 6, 2013 02:40 PM

                                  I have a bad reaction when people use the Jonestown Massacre reference in cases like this. However, learning from reputable sites that allowing meat to rest is a good thing is pretty much a slam dunk.

                                  1. re: c oliver
                                    Uncle Bob Aug 6, 2013 03:00 PM

                                    No where have I suggested not 'resting' meat. The science is pretty solid!

                                    Have a drink and a nice day as well!

                                    1. re: Uncle Bob
                                      c oliver Aug 6, 2013 03:08 PM

                                      Sorry, I misunderstood that you were separating foil from other covers rather than resting itself.

                                      1. re: c oliver
                                        Uncle Bob Aug 6, 2013 03:34 PM

                                        It's OK....I still luvs ya!! :)

                                  2. re: Uncle Bob
                                    c
                                    cstout Aug 6, 2013 02:48 PM

                                    Good to see you again Uncle Bob - you haven't aged a bit. The Kool-Aid certainly has been agreeing with you!! Or is it the "continuing education" ?

                                    1. re: cstout
                                      Uncle Bob Aug 6, 2013 02:55 PM

                                      Well since a don't drink Kool-Aid, and the continuing education is on the down hill slope, it must be the black coffee, straight bourbon whiskey, and wild women. :))

                                      1. re: Uncle Bob
                                        m
                                        miss_belle Aug 6, 2013 03:26 PM

                                        There is some debate over whether it was actually Kool-Aid or Flavor-Aid.

                                        But back to your comment about cooking meat over fire for hundreds of thousands if not millions of years. All I can picture is the flies and god only knows what else congregating on the cooked meat back then. Ooof. Thank goodness for living in modern day times where foil is an option..:-)

                                        1. re: miss_belle
                                          hotoynoodle Aug 6, 2013 03:27 PM

                                          lol. is your house roiling with flies? is that why you tent the meat?

                                          1. re: hotoynoodle
                                            m
                                            miss_belle Aug 6, 2013 03:40 PM

                                            No! lol I just wanted to comment.

                                          2. re: miss_belle
                                            Uncle Bob Aug 6, 2013 04:23 PM

                                            And just think....They didn't have the EPA, FDA, USDA, The Orkin Man, Hand sanitizers (in every room) nor a Walmart bag full of antibiotics!! Yet the species didn't die out!! ~~~ All I can picture is a big bolt of lightning, followed by huge forest fire. After which they smelled something good...followed there noses and found a wild animal that had been consumed in the fire....Reached out and touched it...put their fingers to their lips and the first BBQed Whole Hog (sans foil) was born. :)))

                                            1. re: Uncle Bob
                                              m
                                              miss_belle Aug 6, 2013 04:27 PM

                                              OK, you win.. :-))))

                                              1. re: miss_belle
                                                Uncle Bob Aug 6, 2013 04:39 PM

                                                I'll share the winnings and the Crown with ya! :))

                                2. f
                                  foodieX2 Aug 6, 2013 02:42 PM

                                  I have never tented my meat when resting. With poultry you end losing some of that crispiness in the skin and with beef it ends up steaming and over cooking.

                                  1. c
                                    cstout Aug 7, 2013 12:06 PM

                                    Dollar store has the aluminum individual sheets. They are very thin but you get 15 sheets for a dollar & you can use them to lightly cover things while baking or place on a cookie sheet while baking a pie to catch spills.

                                    1. j
                                      joonjoon Aug 7, 2013 01:38 PM

                                      There's no reason to cover a resting roast with foil at all, really.

                                      1. v
                                        VitalForce Aug 8, 2013 03:37 PM

                                        I don't cover roasts or steaks now, but with BBQ like ribs, it may be quite useful to not only wrap them in foil, but add additional insulation and put them in a cooler to relax for an extended period of time before eating.

                                        1 Reply
                                        1. re: VitalForce
                                          c oliver Aug 8, 2013 04:22 PM

                                          Not familiar with the term "relax" for meats.

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