Aluminum Foil Practical Guide: Avoid 4 Major Cooking Pitfalls & Non-Stick Tips

When using aluminum foil for Mid-Autumn Festival BBQ, don't overthink whether the shiny or matte side faces out. The difference in heat exposure is very limited in typical home cooking. Nutritionist Chang Yu-Hsi points out that rather than the side, you should pay more attention to avoiding hazardous foods and incorrect usage. Here are the four core points for using aluminum foil: 1. Matte side in to prevent sticking Chefs often have the matte side contact the food and the shiny side face outwards. Because the matte surface is rougher, it reduces the contact area with food, lowering the chance of sticking. 2. Two god-tier non-stick tricks When cooking fish or cheese, you can lightly brush the aluminum foil surface with oil; or, gently crumple the foil and then flatten it to create textured ridges, preventing fish skin from tearing and sticking. 3. Avoid four types of hazardous ingredients Acidic or high-salt substances can corrode aluminum foil, leading to the leaching of metallic aluminum. You should avoid prolonged direct contact with: lemon juice, ketchup, vinegars, and high-salt pickled foods. It's recommended to use parchment paper or heat-resistant containers instead. 4. Absolutely do not put it in the microwave Aluminum foil is a metallic material. Heating it in a microwave will create sparks, posing a safety hazard, and must be strictly prohibited. In summary, just lay it flat naturally when grilling. As long as you remember to 'season later (drizzle sauce after grilling)' and 'stay away from the microwave,' you can enjoy your BBQ with peace of mind.