I baked a ham. After dinner, I covered it with foil and placed it in the fridge overnight for sandwiches today. When I uncovered it, the foil had somehow left "metal" where it actually was touching the meat? What is that?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Found my own answer. Caused from the salt in the ham (I even soaked in plain water for 10 hours to extract some salt). The deposits are not actual metal but rather aluminum salts. Supposedly harmless. A new one on me!
Margie is a trusted home cook immersed in German foodways.
Tomatoes and other foods with high acid content also cause reactions--sometimes eating holes in the foil.
Putting a layer of parchment paper between the food and the foil creates a barrier so the foil will not react.
I don't wrap food directly in foil or plastic wrap anymore--I always use parchment paper first.
Please enter a valid email address.
Well played. You deserve a cookie.
Daunted by Duck?
$50 and Under Wonders
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.