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Old 07-20-2015, 10:37 AM   #1
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Aluminum Foil in Slow Cooker

My wife often puts a loose layer of aluminum foil over the meat (e.g. a chuck steak) in the slow cooker. Since there is no kind of seal, I don't think this makes any difference.

What do you think?

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Old 07-20-2015, 10:48 AM   #2
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If she also uses the slow cooker lid, I don't see a benefit either.
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Old 07-20-2015, 02:00 PM   #3
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Same here.
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Old 07-20-2015, 03:58 PM   #4
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I've seen that PBS goof with the bow tie line a slow cooker with aluminium foil to keep food up against the sides from overcooking.
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Old 07-21-2015, 09:42 AM   #5
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I can taste the tomato sauce now! LOLOL
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Old 07-21-2015, 10:38 AM   #6
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Seems to me that you might pick up a bit of metallic taste with long cooking times with acidic foods. Recipes commonly call for marinating in non-metallic containers. That said, I've done baked potatoes wrapped in foil in a slow cooker that came out just fine.
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Old 07-21-2015, 10:39 AM   #7
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Just use a lid. Works just fine.
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Old 07-23-2015, 01:28 PM   #8
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Quote:
Originally Posted by Sir_Loin_of_Beef View Post
I've seen that PBS goof with the bow tie line a slow cooker with aluminium foil to keep food up against the sides from overcooking.
He used to introduce his show with "... where we make a recipe hundreds of times so you only have to make it once."

I sent him an email: "Have you really made a single recipe 200 times?"

And he replied "Yes."

I still don't believe it. Even making variations of a recipe hundreds of times doesn't sound reasonable.

The show has some good tips, however.
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Old 07-23-2015, 01:32 PM   #9
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I don't think Christopher Kimball himself has made the same recipe 200 times, but it's possible the minions have.
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