How To Foil A Sticky Situation
Last week I decided to put Reynolds Wrap Non-Stick Aluminum Foil to the test.
My dishwasher was broken. While we were waiting for the new one to be installed, we washed dishes by hand. This was a time consuming tedious task to say the least. At some point during the week I had to restock my cleaning supplies and while doing so I decided to purchase a box of the non-stick foil.
Generally, I don't use a ton of foil in my kitchen and I rarely line my baking or roasting pans with it. But, last week was different. I wondered if the foil would really be non-stick. And, I wondered if the foil would simplify my tedious kitchen duty. Indeed, the foil was non-stick and cleanup was a breeze.
For my first "test," I decided to bake a batch of chicken wings. My children love chicken wings and can easily knock back a dozen or two as a snack. So, before I baked that double batch of wings, I lined one of my Chicago Metallic half sheet pans with some of the foil. I placed the wings on the pan and carried on as usual. When the wings were crispy and baked to our liking, I was amazed that they slipped right off the foil. Normally, I have to wrestle them off the pan with a set of tongs. Not this time! The foil, mess, and grease was easily discarded. My sheet pan was a snap to clean. For my second test, I made a batch of fully loaded nachos. Success again!
So, if you find yourself in a sticky situation when it comes to baking, grilling, or roasting, I suggest you try Reynolds Non-stick Aluminum Foil. For additional information on the foil and how to use it, check out their website. You'll find coupons, recipes, and videos. You'll also basic tips on how to line a broiler pan and how to tent a turkey.
--Melissa A. Trainer
air max 95 on October 09, 2010 at 02:35 AM
Generally, I don't use a ton of foil in my kitchen and I rarely line my baking or roasting pans with itair max 2011
Jeniffer on October 09, 2010 at 05:57 AM
I do use foil in my kitchen to keep in warm and fresh for longer hours.
Jules on October 09, 2010 at 06:23 AM
wow -- 2 dozen wings for one person's snack -- you must make quite a few for the whole family! I'd imagine this foil is a real time-saver for you!
Melissa Trainer on October 09, 2010 at 07:38 AM
Jules, I have three children so 12-24 little chicken wings can go pretty quickly when they all want a snack!
Jules on October 09, 2010 at 09:48 AM
Melissa, that makes sense!
CptNerd on October 09, 2010 at 04:24 PM
I'm a batchelor who doesn't cook much at all, but whenever I'm heating a pizza or other stuff, I use this instead of a baking sheet. I have to pull out the rack from the oven slowly, because one time I had the pizza stay still while the foil came out from under it! Cleaning melted cheese in a hot oven is no way to prove Newton's law of inertia!
AC1 on October 09, 2010 at 04:54 PM
For heating Pizza I'd suggest using Baking Parchment instead.
Tim Wohlford on October 09, 2010 at 05:24 PM
Been using that stuff for a couple of years now. The big advantage is that I don't have to scrub up broiler pans, etc after I get done.
Can't live w/o it now.
Nathan Monty on October 09, 2010 at 06:28 PM
You appear enamored by Reynold's spraying their aluminum foil with Pam before packaging it. Aluminum foil is just aluminum that is really thin and "non-stick" means Reynolds added oil. How is aluminum foil with Pam sprayed on it something you could not live without? What am I missing?
Horologium on October 09, 2010 at 07:24 PM
It must be frustrating for the bloggers here on Al Dente to ge bombarded with spam; the first three comments are all from spammers trying to peddle their wares and boost their site ranking in Google. At least the second one sort of addresses the topic.
As for reheating pizza, I'm with AC1; parchment paper on a baking sheet and six minutes at 400 degrees works every time.
Nathan, it's not oil (or Pam); it seems to be analogous to Teflon. Unlike Pam, it's not greasy and is less messy to clean up. The foil is nice, but it's very expensive. I only use it when I'm cooking something that is guaranteed to stick to foil.
Emma on October 10, 2010 at 09:44 AM
I use the foil to cover lasagna that I bake ahead and then freeze.
The regular foil was not touching the sauce but still there would be holes in it caused by the acid (?). The non stick solved the problem.
Jimmy Handbags on November 08, 2010 at 04:51 PM
Estou apaixonada por essa arte de dobrar tecidos, agora em versão infantil, com florzinhas, patinhas de cachorrinhos, telefoninhos e muito mais, espero que gostem!!!