foiling

[Pinny]

Having not much experience, but curious anyway, I wanted to ask: why do people sometimes wrap there food in foil mid cook? What does this do?

Thanks!
-Pinny

 

[Bill Hays]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pinny B.:
Having not much experience, but curious anyway, I wanted to ask: why do people sometimes wrap there food in foil mid cook? What does this do?

Thanks!
-Pinny </div></BLOCKQUOTE>
Hi Pinny

Foiling mid cook helps to accelerate the cooking process by steaming or braising the meat, cuting off an hour or more. It's important, to most, to un-foil and allow the bark to reform for a bit before pulling off the pit, even though most will re-foil for a resting period.

Bill

 

[Pinny]

Thanks! Any idea how/why this happens?

 

[Bill Hays]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pinny B.:
Thanks! Any idea how/why this happens? </div></BLOCKQUOTE>
Well, yeah. Just an idea, but, the heat is held in close to the meat .. Like when the lid is "on" a pot vs. leaving it open or covering your grill vs. leaving it uncovered. If you want a scientific description, Kevin or Doug will be along momentarily.

Bill

 

[Pinny]

Let me put it like this: I know for a fact that whenever I pull something out of the fridge and stick it in the oven to heat up, if it's foiled, it will take much longer to heat up.

 

[Dave/G]

In one case you are starting with something cold. In the other case you are wrapping something already hot.

 

[Bill Hays]

What Dave said. Pinny, what are you after here? If you want an answer to a question, ask it directly or do a search. This post is sounding like "baiting" for an argument, in which case, I'm done here. Sounds too much like another member here..

Bill

 

[Dan Wicker]

Foil is a good insulator. It keeps cold foods cold and hot foods hot. It has temperature reflective properties instead of temperature absorbing. That's all there is to it.