Bushra Griffith
Cooking with tin foil is a common practice, but it's important to be aware of the potential risks. While it's safe to cook with aluminium pots and pans, using aluminium foil in the oven can be problematic, especially with acidic or spicy food at high temperatures. Research has found that aluminium can leach from the foil into your food, and this migration of aluminium during cooking may exceed the safe daily intake established by the World Health Organisation. This is because, unlike pots and pans, foil is disposable and lacks an inert layer to prevent aluminium from seeping into your food. Therefore, it's recommended to use glassware or porcelain when preparing baked dishes instead of tin foil to avoid potential health risks.
| Characteristics | Values |
|---|---|
| Use of tin foil in cooking | Not recommended due to the migration of aluminium into food |
| Alternative to tin foil | Glassware or porcelain |
| Use of tin foil for storing cheese | Tin foil prevents mould growth |
| Alternative to tin foil for storing cheese | Plastic wrap, wax paper |
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What You'll Learn
Tin foil prevents cheese from burning
When cooking dishes that contain cheese, such as lasagna, it is recommended to keep the dish covered in tin foil for most of the cooking process. This is because the tin foil prevents the cheese from burning.
While the oven may be set to a high temperature, the lasagna itself remains much cooler. When the lasagna is done cooking, the middle might be at around 165°F, while the oven temperature may be set to 375°F. This means there is a gradual temperature change from 375°F down to 165°F. As heat always moves from higher to lower temperatures, the top of the lasagna must be lower than 375°F, or heat would stop transferring into it.
Tin foil takes advantage of this temperature differential to prevent the cheese from burning. The foil can get close to, but not exceed, the oven temperature. Meanwhile, the cheese and the rest of the dish remain cooler. By covering the dish with foil, you are blocking some of the radiant heat from reaching the top layer of the dish, reducing the heat transfer to the top. This means a larger percentage of the cooking happens from the bottom up. This reduction in top heat naturally slows down and reduces any browning or burning of the cheese.
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Aluminium foil can be unsafe for cooking
Aluminium foil is a popular kitchen tool used for cooking, baking, and grilling. It is a good heat conductor, reflecting heat to enable food to cook evenly. It is also versatile, durable, and reliable for storing and cooking food. However, there are some safety concerns regarding its use in cooking.
Firstly, it is important to note that aluminium foil should never be used in a microwave oven. Closed grills should also be used with caution when grilling at high temperatures, as they can reach the melting point of aluminium foil, which is 1220°F. Lining an oven with aluminium foil is also not recommended as it could damage the oven's heating elements.
While aluminium foil is generally considered safe for cooking, there is some concern about the potential health risks associated with aluminium exposure. According to the National Institute of Health, cooking with salt, vinegar, or highly acidic ingredients at high temperatures is likely to cause aluminium transfer from the foil to food. This is supported by a study that found food baked in aluminium foil at lower temperatures (below 325°F/160°C) had lower levels of aluminium leakage compared to those baked at higher temperatures (over 425°F/220°C).
Additionally, recent studies have shown that the amount of aluminium that enters food from high-heat cooking with aluminium foil is nearing the "tolerable weekly intake." Therefore, it is important to stay informed about changing recommendations and consider using lower heat or parchment paper as an alternative if you are concerned about reducing your exposure to added chemicals.
In conclusion, while aluminium foil can be a convenient and effective tool for cooking, it is important to be aware of the potential risks associated with its use. To ensure food safety and minimise aluminium exposure, it is recommended to follow safe usage guidelines, stay informed about the latest research, and consider alternative cooking methods or materials when necessary.
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Alternatives to tin foil for cooking cheese
Aluminium foil is versatile and can be used for cooking, storing leftovers, and wrapping sandwiches. However, it is not the safest product due to the neurotoxic nature of aluminium, which has been linked to health issues such as Alzheimer's disease and memory decline. The concern is that aluminium can build up in bones and deteriorate bone quality. Cooking with aluminium foil is especially harmful as the higher the temperature, the more aluminium leaches into your food.
- Stainless steel or glass containers can be used to pack food instead of wrapping it in foil.
- Parchment paper can be used to cover dishes that require covering during baking. It doesn't stick to the dish like foil but still covers enough to cook the food correctly.
- Beeswax wraps can be used as an alternative to foil.
- Bamboo, wooden, stainless steel, and glass alternatives are available for pots and pans.
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Tin foil for storing cheese
Storing cheese in tin foil is a popular method, but it has its advantages and disadvantages. Firstly, tin foil, or aluminum foil, does not wrap as tightly as plastic wrap, which can be beneficial as it slows down mould growth by allowing the cheese to breathe. This is an advantage over plastic wrap, which can trap moisture and encourage mould.
However, when compared to wax paper, tin foil falls short. Wax paper also allows the cheese to breathe, reducing mould growth, and it lets gases escape, preventing a build-up that could alter the taste of the cheese.
For long-term storage, one source suggests that wax paper alone kept cheese the freshest, although it did result in a harder texture. When wax paper was used in conjunction with plastic, the cheese grew a significant amount of mould. In comparison, tin foil performed relatively well, although the exact results were not stated.
Therefore, while tin foil is a suitable option for storing cheese, wax paper is a better alternative, especially when used alone, as it keeps cheese fresh and reduces mould growth.
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How to prevent cheese from burning without tin foil
When cooking dishes like lasagne, it is recommended to use tin foil to prevent the cheese from burning. The foil blocks radiant heat from reaching the top of the dish, allowing the bottom to cook faster and reducing the top temperature. This prevents the cheese from burning as it cooks at a lower temperature than the oven.
However, if you want to avoid using tin foil, there are several ways to prevent cheese from burning:
- Use a harder cheese: Harder cheeses like cheddar, mozzarella, or Emmental have lower melting points, making them less likely to burn. Softer cheeses burn more easily.
- Grate or chop the cheese: By reducing the cheese into smaller pieces, you increase its surface area, allowing it to melt more evenly and preventing clumping.
- Cook at low temperatures: When melting cheese, use low heat and stir frequently. Melting cheese slowly helps prevent burning. If using a microwave, cook in 30-second intervals, stirring between each interval.
- Add other ingredients: Acidic ingredients like white wine vinegar or lemon juice can help prevent clumping. Milk can also be added to improve the consistency and prevent burning.
- Use a non-stick pan: A non-stick saucepan or cooking spray can prevent cheese from sticking and burning to the pan.
- Create a cheese sauce: For dishes like macaroni and cheese, creating a cheese sauce with butter, flour, and milk can help the cheese melt smoothly and prevent burning.
By following these tips, you can prevent cheese from burning without relying solely on tin foil.
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Frequently asked questions
No, tin foil should not be used for cooking cheese or any other food. Aluminium from the foil will leach into the food, which could be harmful to health.
The World Health Organisation has established a safe daily intake of 40 mg per kilogram of body weight per day. However, research has found that the migration of aluminium into food wrapped in aluminium foil exceeds this limit.
Yes, it is recommended to use glassware or porcelain when preparing baked dishes.
