Under normal circumstances, the tin foil used for cooking should be food-grade "tin foil", and its essence is actually aluminum foil. Experts pointed out that aluminum foil, commonly known as "tin foil", is safer than direct barbecue as long as the product quality is qualified. However, according to media reports, nearly 60% of the tin foil on the market contains excessive lead. When heated at high temperature, the tin foil will release heavy metal elements, which will cause damage to the brain and kidneys.
Aluminum foil has the advantages of moisture-proof, airtight, shading, wear resistance, fragrance preservation, non-toxic and tasteless. According to industry insiders, aluminum foil is divided into food grade and industrial grade, and some impurities of metal elements may be doped in the production process. These metal elements combine with aluminum to form metal compounds, and the chance of separate precipitation under heating is usually very small. If the manufacturing process is not enough, there are many heavy metal elements in aluminum foil, which may be precipitated theoretically after continuous high temperature heating.
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What should I pay attention to when using tin foil:
1. There are also some precautions when using tin foil. For example, don't touch naked flame directly, don't put it in the microwave oven for heating easily, and only follow the instructions under the barbecue function of the microwave oven. At the same time, it is also necessary to avoid that foods and seasonings wrapped in tin foil contain too strong acidic substances and contact with tin foil for a long time to avoid the dissolution of harmful substances. ?
2. Tin foil is divided into smooth surface and unsmooth surface. Smooth surface can better absorb external heat and help food to be heated evenly. When the matte surface touches the food, the heat can be evenly distributed on the food surface, and the cooking time can be shortened.
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The tin foil used for barbecue is originally the patron saint of nutrition-People's Network.