Never bake these foods in foil: here are the reasons why

Aluminum foil has long been an indispensable tool in cooking. It is convenient, practical, and allows you to preserve the juice and flavor of food. However, there are certain foods that are best not baked in foil. The reasons can be different: from changing the taste of the dish to potentially harmful chemical reactions.

The FoodOboz editorial team will tell you which foods should not be used for baking in aluminum foil. You should use other methods.

1. Potatoes

Despite the popularity of foil for baking this vegetable, experts advise against this method of cooking. Potatoes contain a lot of moisture, which, when baked in foil, turns them into a cooked vegetable with a moist texture. If you want to get a crispy golden crust, it is better to cook potatoes without foil, using an open baking method.

2. Tomatoes

Baking tomatoes in foil, especially with meat or other vegetables, is also not recommended. The acids contained in tomatoes react with aluminum. This not only gives the dish an unpleasant metallic flavor, but can also be dangerous to health if consumed regularly.

3. Cabbage

White cabbage is also not suitable for baking in foil. Due to the large amount of juice that is released during heat treatment, cabbage in foil is boiled rather than baked, losing its texture and flavor. The result is a mashed vegetable with a metallic flavor.

4. Cooking with spices

Adding spices such as paprika, turmeric, or hot pepper to foil can change their properties. High temperatures combined with foil can affect the flavor of the food, making it less intense or even spoiling it.