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Old 01-16-2014, 02:24 PM   #1
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Cooking meat in an "aluminum foil bag"

Okay, before I ask my question let me explain what I mean by cooking meat in an aluminum foil bag - My step dad recently suggested to me to try cooking my pork chops in an aluminum foil "bag", adding a cup of water, my choice of seasonings and then sealing it shut. I put it in the oven at 350 degrees for an hour and they came out the best pork chops I have ever had.

Has anyone cooked anything this way? I have been all over the internet researching and I have only found a similar cooking method.. Sous Vide, but the meat never touches the water. I have new york strip steak that I want to try this way (sticking it in a homemade foil bag with water) because I was so pleased with the way the pork chops came out.


If you have cooked meats this way, specifically steak, please let me know of temperature and cooking times used! Thank you in advance!

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Old 01-16-2014, 02:32 PM   #2
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Used to do that all the time back when I was in Boy Scouts. Did camp fire beef stew and fish in foil. Not much different than in papillote.
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Old 01-16-2014, 03:09 PM   #3
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Yeah, Google "foil pouch cooking" and you should come up with all kinds of ideas. Even using a dishwasher to cook using this method. It's popular amongst campers and outdoor cooking enthusiasts. Typically doing the whole meal in the pouch.
There's recipes here as well using this method. Oven or grill with the lid down, it doesn't make much difference.
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Old 01-16-2014, 03:14 PM   #4
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yup, what they said. Also, use something more flavorful than water. Stock, soy sauce, wine, etc. I use this method sometimes for fish. I don't use it for meat as the meat ends up steamed rather than browned.
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Old 01-16-2014, 03:53 PM   #5
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Thank you to all who responded, good advice!
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Old 01-16-2014, 11:55 PM   #6
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I do several types of fish in a foil pouch, my favorite is grouper or wahoo fillets. For the liquid I use a mixture of fresh squeezed lemon juice and butter, just a couple tablespoons for each pouch, and I also include herb seasoning, finely chopped hot pepper, a couple of rings of bell pepper, a couple of rings of sliced onion, and a tomato slice. Seal it and cook in a 400° oven for 15-20 minutes.
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Old 01-17-2014, 10:53 AM   #7
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Imagine, such great responses that I really have nothing to add. Has anyone around here seen me speechless before!

The others nailed it. I've cooked fish in foil pouches as a demonstration to a group. Several people who said that they didn't like fish, liked it cooked in the pouch, with a little lemon, dill, and butter. There were diced spuds and carrot chunks in there too.

I also 2nd what Andy said; some meats just need to be browned. I wouldn't cook a steak in a foil pouch, though I might make a magic stew in one. Put all of the stew ingredients into the pouch, along with some flour. Let it all cook, with the moisture from the steaming foods moistening the flour, and turning it into gravy. That would be a good experiment, I think. Instead of adding flour, maybe I should add roux instead.

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Old 01-17-2014, 11:05 AM   #8
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Quote:
Originally Posted by Chief Longwind Of The North View Post
Imagine, such great responses that I really have nothing to add. Has anyone around here seen me speechless before!

The others nailed it. I've cooked fish in foil pouches as a demonstration to a group. Several people who said that they didn't like fish, liked it cooked in the pouch, with a little lemon, dill, and butter. There were diced spuds and carrot chunks in there too.

I also 2nd what Andy said; some meats just need to be browned. I wouldn't cook a steak in a foil pouch, though I might make a magic stew in one. Put all of the stew ingredients into the pouch, along with some flour. Let it all cook, with the moisture from the steaming foods moistening the flour, and turning it into gravy. That would be a good experiment, I think. Instead of adding flour, maybe I should add roux instead.


Seeeeeeya; Chief Longwind of the North

Chief, what was that again? You know, about being speechless and having nothing to add???
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Old 01-17-2014, 11:45 AM   #9
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I wouldn't steam a steak like that ....

Fish, yes. maybe even a chicken breast.

But pork or beef, no.
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Old 01-17-2014, 01:11 PM   #10
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I would skip the 1 cup water. You will have enough liquid without adding any.

I do my fish in parchment with garlic, baby carrots, asparagus, red bell, onion and a pat of butter.
A sprinkle of my seasoning mix and you have a complete meal.
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