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Seal in moisture
- Foil packet cooking involves wrapping food in aluminum foil. The foil “packet” is cooked over campfire coals, on a grill, or in an oven to seal in moisture. It helps steam and cook your meal by keeping the foil sealed.
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What Is Foil Used For In Cooking Meals - Yahoo Recipe Search
Food52I'm going to say right up front that this is a project, and while it can absolutely be assembled in a single session, it wouldn't hurt to consider dividing the labor over two days, or between morning and late-afternoon/early evening (i.e., around dinnertime). Not because it's particularly complicated--don't be intimidated by length of the ingredient list; it's mostly the contents of your spice rack--but because after the initial busywork, it's mostly waiting around for the meat to slow-cook at low heat over an extended period. And don't stews always taste better the next day? Anyway, the back story: I was home sick (read: hungover) from work one day about five years ago, trying in vain to find a Law & Order marathon on the tube, when I came across Good Eats on Food Network. The episode was "Beef Stew," and Alton Brown was preparing a goulash in a way I had never seen before. He took several pounds of English-cut short ribs and seared them on a griddle pan. Then he blended tomato paste, worcestershire sauce, cider vinegar, paprika, and herbs, and coated the browned meat in it. Then he sealed it in foil and cooked it in the oven for 4 hours at 250. The meat was then separated from its juices, which were refrigerated until a fat cap formed and could be easily removed (and saved). He then cooked onions and potatoes in a little of the reserved fat before returning the meat and de-fatted sauce to the mixture and stewing them together briefly to complete the dish. I became fascinated with this technique and decided to try adapting it to the classic Hungarian Szekely Gulyas, which is a pork and sauerkraut stew, usually seasoned with paprika and caraway, sometimes cooked with tomatoes and banana peppers, and always finished with sour cream. I've tried this method several times now, with varied cuts of pork including cheek, butt, shoulder, neck, belly, and sparerib. A combination of belly, butt, and neck has yielded the best results so far, so that is what I call for here. Some notes about esoteric ingredients: Lecso is like a Hungarian version of ratatouille. It's a stew of tomatoes, peppers, and onion, usually seasoned with garlic and paprika, and if you're into canning, it's a great way to preserve the late-summer bounty. (In the colder months, many Hungarian cooks substitute lecso for the out-of-season fresh tomatoes and peppers in their recipes.) It's admittedly not the easiest ingredient to source, but there are two varieties I have seen: the one by Bende is like a chunky sauce and has a sweeter, more tomato-y flavor than the Gossari brand, which is slightly more bitter and emphasizes the pepper flavor, while also having a higher oil content, which gives it good body when pureed. If you can't find either of these, stewed tomatoes make an acceptable substitute. But if you want to be really DIY about it (and have the basis for another meal altogether--lecso is really good cooked with smoked sausage and/or eggs), it's super-easy to make. These are good recipes: http://homepage.interaccess.com/~june4/lesco.html OR http://zsuzsaisinthekitchen.blogspot.com/2010/10/hungarian-ratatouille-lecso.html OR http://www.thehungarydish.com/lecso-recipe-guest-post-by-peter-pawinski/. The basic rule of thumb is a 2:1:1 (by weight) ratio of peppers:tomatoes:onions. Cook the onions (and garlic, if using) in a little lard or bacon fat until soft, then add some paprika to taste (do this off heat so as not to burn the paprika), then throw in the peppers and cook a few minutes before adding the tomatoes, salt, and pepper, and simmering until a saucy consistency has been achieved. As for which peppers to use, traditionally you'd use Hungarian wax, a mixture of sweet and hot to taste, but you can use banana, bell, cubanelle, green Italian frying peppers, whatever is available, basically. If you do make your own, you can omit the stewed tomatoes and banana peppers when finishing the goulash and substitute an equivalent amount of lecso. Dill seed is, yes, the seed of the dill plant, and it has a flavor reminiscent of caraway, but lighter. Information here: http://www.seriouseats.com/2010/11/spice-hunting-dill-seed-how-to-use.html As mentioned above, this is an adaptation of Alton Brown's "Good Eats Beef Stew" recipe, which can be found here: http://www.foodnetwork.com/recipes/alton-brown/good-eats-beef-stew-recipe/index.htmlYummlyBaked what? Pronounced like “Porgy” from “Porgy and Bess,” this mild, flaky white-fleshed fish (also known as scup) is long-underrated. Delicious, nutritious, easy to make, and affordable, Porgy is similar to tilapia (both are mild-tasting white fish) but sweeter. So say goodbye to lobster, salmon, shrimp, and tuna and all the other popular kids. Get adventurous and try something new. ## An Underappreciated Fish You hardly ever see porgy on an American restaurant’s menu — specials maybe, but not on the actual menu. It may not have the pedigree of an American red snapper or black grouper, but chefs say it’s got the same quality. It’s not the prettiest fish you’ve ever seen, but it’s fabulous when cooked, whether sautéed or baked whole. So why does Porgy get such a bad rap? Perhaps because it’s used as bait for bigger fish — labeled as nothing more than “by-catch” by some — and its name doesn't sound particularly classy. But if you’ve ever tried fresh grilled porgy, you know why seafood fans from England to Japan are crazy about this fish. ## The Goodness of Porgy Called sea bream in Europe, Porgy is among the most plentiful, sustainable fish on the New York and Northeastern Atlantic Coast. Porgy is sweet and medium-fatty, has edible skin that gets nice and crispy, and is more affordable than other white fish varieties that are similar in flavor, such as red snapper. Argentina is the world’s major red porgy producer and sells frozen fish to markets in Europe, where the fish is highly regarded. Uruguay and Brazil also have commercial red porgy fisheries. ## Versatility Porgy is a versatile fish and its mild flavor absorbs spices well, although a simple sprinkling of freshly ground black pepper and kosher salt will suffice. Porgy fillets and steaks can be stuffed and baked. Whole fish are good cooked on the grill or oven roasted; these methods soften the bones and allow the meat to slide off them more easily. Porgies can have tough, hard-to-scale-skin. It’s easiest to have the fish scaled before buying. ## Types of Porgy **Red porgy** have white, tender meat with a large flake and mild, sweet, but satisfying flavor, though its numerous small bones make it hard to fillet. ** Sheepshead porgy** have always been highly regarded in the American South, where they are usually pan-fried. The fat-bodied **Northern porgy** has firm, flaky flesh, though it is quite bony. The plump, golden-silver **Jolthead porgy**, in the Gulf of Mexico, is delicious and beautiful. ## Other Ways to Prepare Porgy **Greek-style:** Simply pan-fried with sea salt and pepper, extra virgin olive oil, red onions, garlic, white wine, lemon juice, oregano, rosemary, and butter. **Grilled:** Serve whole grilled porgy over a bed of corn salad tossed in garlicky buttermilk dressing: a perfect summer meal! **Samke Harra (Lebanese Spiced Fish):** Porgy with a classic Lebanese sauce of onions, walnuts, chopped cilantro, and chili. **Stuffed Porgy:** Fill porgy fillets with capers, olives, and fresh herbs. Wrap the fillets in parchment or aluminum foil, bake for half an hour, then serve with lemon slices.YummlyWhether you’re new to camping or are a seasoned pro, it’s always smart to have some delicious campfire recipes up your sleeve! This breakfast recipe is a quick and tasty morning meal option that will soon become a camping staple. And no matter what your ideal camping adventure entails - hiking, biking or relaxing on a hammock with a good book - this breakfast will keep you full and satisfied until your next meal. Make this campfire breakfast sandwich on your next camping trip and share the recipe with friends and family on Facebook, Twitter, Pinterest or Instagram (use our handle @cabotcheese when posting on Instagram). To make 6 campfire breakfast sandwiches, combine the pork, maple syrup, dried thyme and salt in a large bowl. Using a spoon (or your hands) mix until the seasonings are evenly distributed. Divide the pork into six servings and shape into round patties. Heat half of the oil in a skillet over medium heat. Add the patties and cook about 3 minutes per side, until the outside is browned and the inside reaches 160 degrees F. Remove from skillet and set aside. Toast the English muffins in the skillet. Remove and set aside. Add remaining oil and cook the eggs to your liking. Top with 3 slices of Cabot Extra Sharp Cheddar Cracker Cuts per egg. Cook for an additional minute or so to melt the cheese. To build the sandwiches: Set out the bottom halves of the English muffins. If desired, spread with butter, honey or spicy mayonnaise. Add the pork patties and the eggs, season with cracked pepper and salt to taste and top with the muffin tops. Serve and enjoy! For more easy camping recipes, check out our Camp Stove Skillet Enchiladas and Foil Packet Nachos. Did you know Cabot is a co-operative of farm families who continuously strive to produce the best dairy products around? We’d really appreciate it if you could rate and review this breakfast sandwich camping recipe when you have the chance.People also ask
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- Foil-Packet Shrimp Pasta. Whether you choose to serve this pasta in the foil packet or in a bowl, there's one thing we know for sure: it's going to taste good!
- Poblano-Potato Packets. A foil pack is a great way to cook potatoes on the grill. The steam from the packets helps to cook the potatoes until perfectly tender.
- Campfire Cones. This trendy treat takes s'mores to a whole new level! It's simple: Just use ice cream cones to hold marshmallows, chocolate, and pieces of graham cracker, then wrap in foil and grill until toasted.
- Chicken Fajita Foil Packet Dinner. Juicy, flavorful chicken and veggies made with homemade fajita seasoning—this dish is sure to become a family favorite.
Mar 11, 2024 · Cooking Tips for the Best Foil Packet Meals. Use heavy-duty aluminum foil. This will help prevent tearing as you handle the packs and flip them over the campfire/grill. Take advantage of indirect heat. When cooking over a campfire, you’ll want to use embers/coals, rather than placing the packets right over a roaring fire. Flip the packets.
- Teriyaki Chicken Foil Packets. Carrots, broccoli, and peppers mingle with teriyaki chicken in this colorful meal. If you'd like, pair it with rice, but it's tasty enough without it, too.
- Steak Fajita Foil Packets. These steak fajita foil packets are fun, practical, and tasty, too. Everyone can customize their own add-ins, they require virtually zero cleanup, and the rice is extra flavorful thanks to all the juices from the meat and vegetables.
- Sausage, Potato & Green Bean Packets. Combine cooked sausage, chopped potatoes, and green beans; add some butter and a dash of Cajun seasoning; and wrap in foil for a no-mess dinner in minutes.
- Pineapple BBQ Chicken Foil Packets. These spicy pineapple chicken packs are begging to be turned into sandwiches — I'm thinking piled onto grilled garlic bread with a bit of creamy slaw.
- Overview
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- Tin Foil Stew
You probably already know that aluminum foil can be used for lining sheet pans and wrapping food for storage, but did you know it can be used to make your entire dinner? By making a packet with aluminum foil you can cook all kinds of things on the grill, in the oven, or over an open campfire. The packets create a sealed, steamy environment for gent...
Corn and cherry tomatoes combine with fresh seafood to make a juicy and vibrant supper. Recipe creator TerryWilson says "If you can't find clams, use mussels. If someone doesn't care for clams, double up on the shrimp and/or scallops. Baking times may vary according to the ingredients you select."
A true summertime treat, fresh corn on the cob, beans, and barbecue chicken are cooked in individual packets in the oven. Recipe reviewer Paula says, "This recipe was so easy to throw together, required no attention to cooking, and husband said it was good."
An unusual mixture of marjoram and star anise flavor salmon cooked in foil on a bed of onions. Recipe creator NT Bella says "Baking salmon in a foil packet it a very healthy way of preparing fish, because you don't need to use any fat for the baking process."
Ground beef patties, carrots, potatoes, and onions are baked together for an easy dinner. "My mother-in-law has made these for years," says reviewer Allana. "She makes them in individual foil packets and sprinkles them liberally with Worcestershire sauce and Heinz 57 sauce."
A perfect recipe for your next catch, whole trout are cooked with wine, butter, lemon, and parsley in a foil packet on the grill. Recipe reviewer Kat Lacroix says, "I don't have a BBQ so I baked the trout in the oven instead."
A tightly sealed foil packet ensures that the pot roast stays moist. Recipe creator L Beech says, "You can add cubed potatoes and sliced carrots to the roast before sealing it in foil, but I like to serve it over mashed potatoes and gravy."
Cooking fish in a foil packet in the oven is not only simple and easy to clean, it also minimizes cooking odors. Recipe creator Denyse says, "The 'no smell' fish recipe that is the ONLY one I make for my family."
This recipe has a foolproof method. Rub ribs with a spice rub, slowly cook them in a sealed foil packet, then open the packet and coat the ribs in barbecue sauce and continue cooking them. Recipe creator Chef John says, "This works with literally any dry rub and barbecue sauce combo."
Chunks of beef, potato, carrots, and onion all come together in a foil packet and are seasoned with garlic, salt, and pepper. Just a tablespoon of each butter and water help the food to cook and keep everything juicy and moist.
Mar 21, 2023 · Kirsten Nunez. Published on March 21, 2023. In This Article. Functions of Aluminum Foil. Regular vs. Heavy Duty. Shiny or Dull Side Up? Use in Oven, Air Fryer, and Microwave. When Not to Use. Aluminum foil might very well be one of the most versatile supplies in your kitchen.
Oct 10, 2023 · We discovered the easiest way to judge doneness was simply to poke a thermometer through the foil near the end of the cooking time to check the protein’s temperature. Watch how easily this technique makes a weeknight meal.
Feb 26, 2020 · What to Cook in a Foil Pack. Tips for the Best Foil Packs. We’re calling it: Foil packs are the new go-to summer dinner. Whether you love the thrill of the grill, the ease of the oven, or cooking outdoors on a campfire, foil packs make mealtime simpler than ever—and the best part? There’s zero cleanup.
