Free Cooking Recipes

A wide variety of foods cooked in aluminium foil retain more flavour and food value and remain more moist than when cooked in other ways. Aluminium foil keeps ovens, meat tins and grill [broiler] pans cleaner. It can also be used to shape and mould cake tins and other utensils and to replace lost or broken pan and casserole lids.

When food is cooked in foil, it should always be wrapped loosely to enclose as much air as possible. The enclosed air, when heated, helps to cook the food. Consequently, such foods as vegetables, fish, chops and chicken portions should be wrapped in a large sheet of foil and the edges sealed with double folds or by gathering the edges together to make a bag shape.

For roasting, the foil should not be sealed because a constant supply of the oxygen in the air is needed to brown the meat. To prepare the food for roasting, tear off a piece of foil about three times the length of the meat or poultry. Place the meat in the centre of the foil, lift the two long edges up at right angles, bring the other ends over the top and press firmly together to prevent the parcel from opening during cooking. The foil will contain the fat and juices and prevent the oven from being splashed. It will also allow the meat to brown. If the meat is not as brown or crisp as desired at the end of cooking, open the foil, pour off the fat and juices and return the meat in the open foil to the oven for 10 to 15 minutes.

Individual portions of chicken, chops and steaks are prepared by frying the meat until browned and then wrapping them in a loose foil parcel with sealed edges. Herbs, chopped vegetables and sauces can be added to give extra flavour. Cook at 350°F (Gas Mark 4, 180°C) for 45 minutes to 1-3f hours according to thickness.

Vegetables wrapped in loose foil parcels can be cooked in the oven with the meat, or boiled. Add seasonings,  butter and, if baked, 1 to 2 tablespoons stock or water. If the vegetables are sliced or cut into small pieces, they will cook more quickly than if they are left whole. Allow 1- to 2 times the normal boiling time.