Aluminum foil is a convenient material but not universal for baking. Here are the foods that cannot tolerate contact with aluminum foil.
1. Potatoes
Potatoes contain a significant amount of moisture. When baked in foil, this moisture condenses, preventing the potatoes from cooking properly. The result is soft, watery potatoes without a crispy crust.
To get perfectly cooked potatoes, it is best to bake them without foil, ensuring an even heat effect.
2. Cabbage
Cabbage, especially white cabbage, when baked in aluminum foil can change color, become dull, and acquire an unpleasant metallic taste. This is due to the interaction of the acid contained in the cabbage with the aluminum.
To maintain the bright color and clean flavor of cabbage, it is best to roast it outdoors or use heat-resistant baking dishes.
3. Citrus fruits and tomatoes
Many recipes suggest using lemon juice for the marinade. But the acidic juices from lemons, oranges, grapefruits, and tomatoes react with the aluminum from which the foil is made. This interaction causes the aluminum to gradually dissolve, destroying the integrity of the foil and, most importantly, giving the dish an unpleasant metallic taste.
In addition, dissolved aluminum, albeit in small quantities, can enter food, which is undesirable for health. Therefore, for baking citrus fruits and tomatoes, it is better to use other methods, such as baking on a baking sheet or in a refractory dish.
4. Spices
Paprika, chili, cumin, it turns out, can also interact negatively with foil. At high temperatures, they react with aluminum, changing their taste and aroma, as well as giving the finished dish the same undesirable metallic hue. Therefore, if you use these spices, it is better to bake without foil.
Source: newsbomb.gr