Aluminum Foil in Slow Cooker

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PianoAl

Cook
Joined
Aug 30, 2012
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71
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?
 
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.
 
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.
 
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.
 
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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