Skip to main content

7 replies

Help! Dangers of Aluminum?

FM Former Member
I know that holding some foods in aluminum is not a good idea... I actually used to see silvery flakes in some leftover chicken parm after wrapping in aluminum and keeping in the fridge for a couple of days. Yuck. So aluminum "reacts" with certain foods, like the acid in tomato sauce (hence, the silvery chicken parm).

Question is: can I pull and sauce a bunch of butts and then put em into aluminum trays in the fridge for a few days, then reheat in those trays??? The sauce is mostly cider vinegar, with some ketchup and other stuff. Can I do the same with a bunch of briskets, sauced lightly in a ketchup/vinegar sauce?

I have foil-wrapped racks of ribs that have been dry rubbed, smoked, then sauced lightly with a ketchup-based sauce. After a couple of days, pulled and reheated and didn't notice anything bad.

Is this all safe? Thanks.
Confused
Original Post

Replies sorted oldest to newest

FM Former Member
quote:
Originally posted by woodburner:
[qb]I know that holding some foods in aluminum is not a good idea... I actually used to see silvery flakes in some leftover chicken parm after wrapping in aluminum and keeping in the fridge for a couple of days. Yuck. So aluminum "reacts" with certain foods, like the acid in tomato sauce (hence, the silvery chicken parm).

Question is: can I pull and sauce a bunch of butts and then put em into aluminum trays in the fridge for a few days, then reheat in those trays??? The sauce is mostly cider vinegar, with some ketchup and other stuff. Can I do the same with a bunch of briskets, sauced lightly in a ketchup/vinegar sauce?

I have foil-wrapped racks of ribs that have been dry rubbed, smoked, then sauced lightly with a ketchup-based sauce. After a couple of days, pulled and reheated and didn't notice anything bad.

Is this all safe? Thanks.
Confused [/qb]
FM Former Member
quote:
Originally posted by woodburner:
[qb]I know that holding some foods in aluminum is not a good idea... I actually used to see silvery flakes in some leftover chicken parm after wrapping in aluminum and keeping in the fridge for a couple of days. Yuck. So aluminum "reacts" with certain foods, like the acid in tomato sauce (hence, the silvery chicken parm).

Question is: can I pull and sauce a bunch of butts and then put em into aluminum trays in the fridge for a few days, then reheat in those trays??? The sauce is mostly cider vinegar, with some ketchup and other stuff. Can I do the same with a bunch of briskets, sauced lightly in a ketchup/vinegar sauce?

I have foil-wrapped racks of ribs that have been dry rubbed, smoked, then sauced lightly with a ketchup-based sauce. After a couple of days, pulled and reheated and didn't notice anything bad.

Is this all safe? Thanks.
Confused [/qb]
FM Former Member
I would not store, marinate, or do anything else with foil except cook when it comes to anything that has acid in it. All your tomato products and vinegars will react with it and that means your food is changed. I am not saying you will get poisoned by it, but you will notice a different taste. The best way is in plastic or Saran wrap for storage. I cook all the time in foil, but that is it.
FM Former Member
I agree with the DR! I'm gonna go with the ziplocks and then go to foil trays to heat and serve. Thanks for the help. It's grilled chicken and pulled pork for 140 on Sunday. Never cooked for more than about 30 before (ha!!)

Marinated chix pieces on a couple of country club grills... and about 12 butts cooked over three days (4 at a time in the smokette), sauced and bagged, then heated morning of.

Wish me luck!

Add Reply

Post

Membership Required

We're sorry. You must be signed in to continue. Sign In or Register
×
Are you sure you want to remove from your Block List?
×
Loading...
×
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .
×
Link copied to your clipboard.
×