Do not add acidic substances when grilling with tin foil.
Tin foil is widely used in cooking. Its high temperature resistance, not easy to melt, heat preservation, waterproof, sealing and conductivity make it a powerful assistant in the cooking process. However, when using tin foil, we should be careful to avoid contact with acidic substances, such as lemon juice, vinegar, tomato paste, etc., because acidic substances may react chemically with metal materials to produce other substances that are not suitable for consumption.
Tin foil plays an important role in oven cooking. When wrapping food, tin foil can ensure that the food is heated evenly, save baking time, and prevent the food from burning. When grilling, tinfoil's smooth finish and heat-reflective properties allow food to cook faster, have more flavor, and be less likely to get cold. In restaurants, delicacies such as roast leg of lamb are often wrapped in foil to ensure the food is delicious.
Tinfoil has many advantages during cooking, but care must be taken to avoid contact with acidic substances when using it. By rationally using tin foil, we can bake food more deliciously, preserve it for a longer time, and bring more convenience to our lives.
Ingredients available for barbecue
1. Mutton: Mutton is the star of barbecue. The most suitable thing for barbecue is mutton leg meat cut into small pieces and inserted on the grill. It has fat and meat. Thin will look better, but don’t apply oil first! The lamb will release its own oil when grilled!
2. Pork: It must be cooked until it is fully cooked before it can be eaten. You should choose pork belly that is tender and slightly fatty on the ribs, loins and buttocks, so that the roasted meat will not be too dry.
3. Beef: You can choose beef ribs and ribs, which are tender and tough; beef shoulder is the most tender meat for roasting. Beef should not be roasted until it is fully cooked, which will destroy the tenderness of the meat.
4. Chicken: Any part is a good material for barbecue. If you soak it in lemon water and sprinkle some starch before grilling, the meat will be more tender. In addition, semi-processed chicken wings, chicken fillets, chicken gizzards, etc. are also stars on the barbecue grill.