If the nonstick foil costs more than the regular foil, how much more
expensive is it? Same brand, same size roll, and same thickness? And, most
importantly, does it work? Thanks.
If you think you're finished, you! really! are! finished!!
-----Original Message-----
From: Jennifer Chambers via Cookinginthedark
Sent: Sunday, March 06, 2016 9:26 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Chambers
Subject: Re: [CnD] Nonstick Foil
That's good to know, Jan, about the oil. I'll have to look for the
nonstick foil.
Jennifer
On 3/5/16, Teresa Mullen via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
I never heard of that type of oil as well. But when using oil in the
porkchops wouldn't it come out a bit greasy? Or would it help moisten the
porkchops better? And not come out dryg stupid dictation LOL I meant to
say
foil not oil.
Teresa MullenSent from my iPhone
On Mar 5, 2016, at 12:59 PM, Jan via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
There is nonstick foil I think it's called easy release or something like
that. I have a friend who uses oil on her aluminum foil all the time. She
has never had a problem..
-----Original Message-----
From: Jennifer Chambers via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, March 04, 2016 9:21 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Chambers
Subject: Re: [CnD] question about cooking porkchops
I didn't know there was such a thing as nonstick foil. I use regular
foil
and spray it with Pam. Pam works very well. Let us know how the chops
turn
out, Holly. I would be concerned about smoke from the oil setting off
the
smoke detector, but perhaps that won't occur.
Jennifer
On 3/4/16, Jan via Cookinginthedark <cookinginthedark@acbradio.org>
wrote:
Regular foil works fine. I use it all the time. I like the nonstick
better.
But I don't always have it.
-----Original Message-----
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, March 04, 2016 2:42 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] question about cooking porkchops
Although I haven't done this, it slunds, logically, like it should work.
If you think you're finished, you! really! are! finished!!
-----Original Message-----
From: Holly Anderson via Cookinginthedark
Sent: Friday, March 04, 2016 11:41 AM
To: cookinginthedark@acbradio.org
Cc: Holly Anderson
Subject: [CnD] question about cooking porkchops
Hi all. Tonight I am going to bake some porkchops in the oven. I
normally use nonstick foil to do this, however I have run out. I was
thinking of using regular foil, and using a bit of oil. I'm wondering
if this would be OK to do. I'm thinking that the nonstick benefits
aside, the oil might help season the pork a bit, and give it more of a
fried taste? Anyone have any thoughts about this? Thanks.
Holly
Sent from my iPhone
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