Aluminum Foil
Source of Recipe
cooking village
Recipe Link: http://cookingvillage.com
• Foods containing acidic ingredients (such as tomatoes, lemons or onions) should not come in direct contact with foil. Natural acids create a chemical reaction that can eat through the foil and/or affect the food’s flavor.
• Don’t reuse aluminum foil to wrap foods for the freezer because tiny holes, created when the foil is crinkled, increase permeability.
• When baking food in foil, keep it from overbrowning by wrapping it shiny side out.
• To easily line a square or oblong baking pan for brownies or other bar cookies, turn the pan upside down, form the foil to fit and tightly crease the corners. Lift off the foil, flip the pan over, and insert the formed foil into it.
• Line a bread basket with foil, then a napkin to keep breadstuffs warm longer.
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