Housewives often use foil in the kitchen. It is irreplaceable in everyday life and in cooking.
But when it comes to cooking, not all dishes can be cooked in foil – it spoils their taste, and sometimes their health.
We will tell you which products are best cooked without foil.
First of all, potatoes
The tubers simply won't brown in foil, the vegetable will become soft and moist. Therefore, you need to bake potatoes in an open form or on a baking sheet.
Secondly, dishes with tomatoes
Tomatoes are even juicier than potatoes. But the downside is that tomatoes contain organic acids, which, when in contact with foil, cause a chemical reaction.
As a result, the taste of the dish is spoiled, and along with it, aluminum enters the body, which is harmful to health.
Thirdly, dishes with citrus fruits
All dishes with lemon, oranges and other citrus fruits contain acids. They react in a similar way when in contact with foil.
This may cause the food to have an unpleasant taste.
Fourthly, cabbage
The cabbage is too juicy for this and the situation with the potatoes may repeat itself – the cabbage will simply stew and turn into a tasteless mess.
Fifth, salty dishes
It is clear that meat and fish will not be tasty without salt. But you need to be careful.
Salt, as well as hot chili peppers or paprika, contribute to the fact that aluminum enters the body and spoils the taste of the dish.
Earlier we talked about what will happen if you give up white bread .
