Aluminium Foil Has Many Domestic Uses

Press, Volume CVI, Issue 31087, 16 June 1966, Page 2

Aluminium Foil Has Many Domestic Uses

Aluminium foil is a versatile and adaptable wrapping, easy and convenient to use in many ways. It is grease - and - water proof, unaffected by heat and cold. Because foil moulds easily, it can be used on uneven shapes. Washed carefully and flattened, it can be used several times.

Household foil looks like heavy silver paper, available in 12 and 20 inch widths in rolls 15 or 20 feet long. For extra wide foil, join two pieces with a double fold; this is useful for wrapping large articies of food, such as turkey.

A single layer of foil is sufficient for most uses. However, for freezing, a double thickness is recommended. This assures better protection, especially for long-term storage. Refrigerator Storage Many foods store easily in foil. Firm, regular-shaped foods can be wrapped airtight by placing it in the middle of a piece of foil, bringing up two opposite edges, and folding down flat on the food. Then press ends flat and turn them up toward’ centre.

Soft foods are safest dropped into a foil bag, the top closed with a twist and folded over.

Provided the foil is intact, a properly-sealed pack can be placed directly on a shelf or

rack, or stacked to save space. Cooked Meats, Poultry, Fish.—Foil prevents drying out and Intermingling of flavours. Even large and irregular joints and whole birds can have a snug-fitting corner. It can be pressed to fit around bones and into hollows.

Strong-flavoured Foods. Foil confines and preserves the flavour of cured meats, bacon, cheeses and cut onions or garlic. Leftovers.—Most left-overs can be stored, then reheated in foil. The sealed package may be placed in a hot oven or over boiling water. A bagstyle pack may be set directly into shallow boiling water. Covers.—Foil makes a replaceable, snug-fitting cover for jars, battles and bowls. BAKING AND COOKING

Biscuit and Pastry Dough. —Shaped, or in one piece doughs stay moist and free from absorbed flavours. Biscuit doughs may be shaped into rolls or blocks, before wrapping. Rolled out and wrapped pastry may be stacked or f olded.

Packet Meals.—lndividual part-baked dinners can be prepared and left for the family to take out as needed. Meats such as chops, potatoes and root vegetables, seasoned and wrapped, bake in about the same time. Single vegetables, and fruits sudh as apples and pears'can also be baked in foil.

Baby’s Meals and Small Meals. —Cook several vegetables in one pan by wrapping each in foil. Salt vegetables

and use plain water for cooking. Baking and Cooking Covers. —Foil makes a close-fitting cover for casseroles, steamed puddings and baked vegetables.

Baking Tins.—Bake fruit cakes, loaves and rich butter cakes in foil-lined tins. Cakes come out ready to store and tins need little washing. Casseroles and Roasting Pans.—A foil liner reduces and eliminates baked-on food. Left-overs lift out easily, and may be wrapped for storage.

“Foil-Roasting” Meats and Poultry.—Fowl and less tender cuts of meat seasoned and wrapped in foil, “roast” tender and moist at ordinary temperatures and cooking time. A half-cup of liquid,

such as stock, tomato juice or water, helps tenderise tough cuts. During cooking, meats may be basted by turning over or “rocking” the packages. For a browned skin the meat must be unwrapped during the last half-hour and the temperature raised to 400 degrees F. This roasting method eliminates hard-to-wash pans and reduces ovencleaning by cutting down spattering. Re-heating and Warming.— Many foods can be reheated easily in foil or foil-covered dishes. Steamed puddings, rissoles, quickbreads and rice stay soft and moist If the food is rather dry, sprinkle in a few drops of water before wrapping. Grilling.—Line bottom of grill pan with foil turned up to catch drippings and speed up cooking by reflecting heat. Pie Shells and Pastry Cases.—Place circles of pastry on doubled foil and flute the edges, or shape over an inverted pie plate or muffin tin. Rough edges can be trimmed with scissors. Freezing.—Doubled pieces of foil placed between chops or patties make them easier to separate. Jars and plastic boxes covered with foil become suitable containers for prepared foods or frozen desserts. Home-made ice cream can be frozen in foil-lined trays or tins, removed and wrapped for storage. To serve, simply unwrap and slice. —From the Department of University Extension, Dunedin.