How to use aluminum in the kitchen, incredible the various uses of this fantastic food product. The aluminum is easily molded on any shape of the container to seal and store in the refrigerator but also in the freezer. When cooking, it gives the food the right amount of heat without burning it; moreover, it allows the cooking in a constantly humid environment and preserves all its scents and aromas until the moment of serving them at the table. In a well-equipped kitchen, aluminum should never be missing, but perhaps not everyone nor do we know in depth the characteristics, qualities, limits and possibilities that this versatile product can offer. But did you know that it is super for wrapping bottles of oil, the good one? Eh yes because the light bothers the oil modifies its components, sometimes it is also used in dark glass bottles. Let’s see together how aluminum is used in the kitchen. In addition, you can use it for bakery, when cooking apple pies, or any other meat, like pork.
The rolls of aluminum paper are the most used of all.
Unlike other papers they have a dual function, they can be used for storing and cooking.
With aluminum foil, for example, you can wrap sandwiches in a paper wrapper, keep them fresh and soft as freshly made.
Baked foods, especially in the case of foods that need prolonged cooking, thanks to the aluminum foil receive the right amount of heat do not burn and do not stick compared to normal baking, allowing you to use less fat or abolish them altogether. The fats can also be limited because the taste is not depleted by the dispersion of natural juices, the same goes for salt. When cooking in baked goods very quickly, such as those required by fruit, the vitamins and minerals remain almost intact, to the benefit of health. In order not to disperse perfumes, flavors and nutrients, the baked goods must be well sealed.
In the refrigerator, cheese, cold cuts and other foods remain protected from external agents, preserving the original scents and avoiding drying out.
Freezing, for example, meat, aluminum foil is ideal because it does not stick and allows the thawing of the product even quickly, (with the Microwave oven the latest models), without the need to remove it.
On a cake or a flan, an aluminum foil spread on top of the preparation avoids that the cooking can color them too much or burn them.
Aluminum foil generally withstands temperatures ranging from 30° to 220° and contrary to popular belief, it can easily catch fire, so contact with direct flames, red-hot oven or grill resistances should be avoided.
In cooking, if the foil is well sealed, does not allow the escape of vapors, so the food is very humid.
Although it is not easily attacked by food fats, aluminum hides the risk of contamination even if minimal, because some metal particles can migrate on food.
This happens when food that comes into contact with aluminum foil has been preserved in salt, vinegar or lemon. In this case it is good to put a sheet of baking paper between the food and the film, which creates an impassable barrier against the acidity of these foods.
It can also be used when you do not have a measuring lid (for pots that are too large), simply join, side by side, two or more sheets until you reach the desired width, making a double fold, after having spread them well on a plane and then make them stick to the edge of the pot or pan, crumbling along the edges.
It can be used to cover the pans, so that the food does not stick and at the same time simplify cleaning operations. Once the food is cooked to perfection, simply turn the moulds of the dessert or soufflé over, for example, and gently peel off the aluminum foil to obtain more advantages in one: no burns or parts attached to the cooking container, less dirty pans and above all a perfectly shaped preparation.