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Dante Oct 4, 2018 @ 3:52am
how long can a tin foil being repeated use in steaming chicken?
duration and side effect pls
thanks
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Originally posted by Azza ☠:
It's more of a factor of having a clean side to use against the food and having it not rip/tear.

The side effects would be via the cleaning process... if you placed the tin foil in the diskwasher, for example, it could react to the chemicals in the cleaning detergents or just crumble, tear, and fall apart on it. It's not the easiest to clean.

If on the other hand, you don't clean the foil and still have food byproducts, sauces, oils, upon it up against the new food... bacteria and cross-contamination could start to occur. A food that is fully cooked can become re-contaminated if it touches other raw foods or drippings from raw foods that contain pathogens. This is why most chefs will use two cutting boards too, one for raw and the other for cooked (keeping a clean separation between those stages).

The duration could actually be repeated over and over almost endlessly, so long there's a clean side and no tear. However, in practice that might only be 1-3 times.
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Azza ☠ Oct 4, 2018 @ 4:09am 
It's more of a factor of having a clean side to use against the food and having it not rip/tear.

The side effects would be via the cleaning process... if you placed the tin foil in the diskwasher, for example, it could react to the chemicals in the cleaning detergents or just crumble, tear, and fall apart on it. It's not the easiest to clean.

If on the other hand, you don't clean the foil and still have food byproducts, sauces, oils, upon it up against the new food... bacteria and cross-contamination could start to occur. A food that is fully cooked can become re-contaminated if it touches other raw foods or drippings from raw foods that contain pathogens. This is why most chefs will use two cutting boards too, one for raw and the other for cooked (keeping a clean separation between those stages).

The duration could actually be repeated over and over almost endlessly, so long there's a clean side and no tear. However, in practice that might only be 1-3 times.
#1
Dante Oct 4, 2018 @ 4:14am 
many thanks
#2
Canny McTin-Face Oct 4, 2018 @ 4:32am 
i hear "tin"
i hear "can"

YES:60sCan:
#3
Dante Oct 4, 2018 @ 4:37am 
Originally posted by Canny McTin-Face:
i hear "tin"
i hear "can"

YES:60sCan:
wut
#4
feytharn Oct 4, 2018 @ 4:38am 
If steaming chicken is your main use for it, there are several better and more sustainable tools. I would recommend you to get a clay pot, for example a German Römertopf
https://www.romertopfdirect.com/USA/
or a Tagine
https://www.amazon.com/gp/product/B003IWU0V6/ref=s9_acsd_zwish_hd_bw_bFgFX_c_x_w?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-6&pf_rd_r=GK14HXXE159G9GC5QGM5&pf_rd_r=GK14HXXE159G9GC5QGM5&pf_rd_t=101&pf_rd_p=d015e294-7d2e-4fcb-97d8-b493d57e099c&pf_rd_p=d015e294-7d2e-4fcb-97d8-b493d57e099c&pf_rd_i=3737331
#5
Dante Oct 4, 2018 @ 5:07pm 
Originally posted by Ekkusubokkusu konturrora:
youre naturally sterlizing it every time you bake it at 350 so even if it looks dirty the tinfoil should be safe i think
after finished cook, have to wash it because got stain
#6
↑↑↓↓←→←→BASelect Oct 4, 2018 @ 5:34pm 
Tin foil is cheap no point in reusing it.
#7
Christian Oct 4, 2018 @ 5:53pm 
You can use foil until its brown/black. Many times.

When I go on the river, i reuse the whole week.
#8
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Date Posted: Oct 4, 2018 @ 3:52am
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