Aluminum foil has many uses in and out of the kitchen. It's great for wrapping food and keeps food moist when baking.
By covering a surface that often gets dirty with it, you can get rid of the tedious cleaning procedure.
However, in some cases, the use of aluminum foil is not recommended, as its effect is not as harmless as it would seem. And in some situations it can be downright dangerous. To avoid trouble, you should learn about all the pitfalls in advance.
Don't bake cookies on foil.
When baking cookies, use parchment paper instead of foil. This is because aluminum is extremely conductive.
Any part of the dough that comes into direct contact with the foil is exposed to higher temperatures, resulting in cookies that are raw on top and burnt on the bottom.
Don't put foil in the microwave.
This advice is obvious, but it doesn't hurt to remind you. Foil does not absorb, but reflects microwaves. As a result, the temperature inside rises sharply, which can lead to unpleasant consequences, including fire.
Do not line the bottom of the oven with foil.
It seems tempting to line the bottom of the oven with foil to save yourself the tedious task of cleaning. Or to completely cover the grill under a roasting chicken so as not to have to wash away burnt fat.
But the foil will interfere with the natural circulation of hot air, which can not only interfere with baking, but also lead to damage to the oven itself.
You can only cover a small section of the grill directly under the dish being prepared so as not to disturb the movement of hot air.
Don't bake potatoes in foil.
Aluminum foil retains heat, but also moisture. This means that foil-wrapped potatoes will be more likely to be soggy than baked and crispy.
Do not store or bake acidic foods in foil.
Sour foods or dishes containing acid (citric acid, vinegar) should not be stored or cooked using aluminum foil.
The fact is that aluminum can pass into food products when it comes into contact with them. Therefore, food aluminum foil has an oxide protective layer. But acids can damage this layer, and aluminum will get into food. And this metal is toxic to the human body.
For the same reason, technical foil, that is, foil that is not intended for cooking, cannot be used in cooking, because it does not have a protective layer.
