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Why? I have alwyas let the meat sit on the botto m of the crock pot
Anyway, if I dont want my food on the bottom of the pan I sit the meat on top of carrots or sticks of celery or something. Can that be healthy in the crock pot all day in direct contact with the foil?
I use the foil when I am fixing a chicken that closely resembles "rotisserie style". If I am doing a roast or something with vegetables I don't use the foil balls. This method is to prevent the chicken from sitting in its' own juices and makes for a dryer exterior - well, rotisserie style! I like for the skin to keep the rub on it and this works perfectly this way. Some slow cookers actually come with a trivet for this exact purpose but mine didn't. The foil balls work the same way. I use 4 or 5 and they kind of prop up the chicken on "stilts". I usually cook my chicken on low for 8-10 hours (sometimes high for 4 hours) and this seems to work great. Hope this helps.
I use the foil when I am fixing a chicken that closely resembles "rotisserie style". If I am doing a roast or something with vegetables I don't use the foil balls. This method is to prevent the chicken from sitting in its' own juices and makes for a dryer exterior - well, rotisserie style! I like for the skin to keep the rub on it and this works perfectly this way. Some slow cookers actually come with a trivet for this exact purpose but mine didn't. The foil balls work the same way. I use 4 or 5 and they kind of prop up the chicken on "stilts". I usually cook my chicken on low for 8-10 hours (sometimes high for 4 hours) and this seems to work great. Hope this helps.
Yes, that makes sense if you want it to stay dry(ier) Thanks!
Anyone know why when you sometimes cover something with foil and put it in the refrigerator, then get it out later, the food has little specks of the foil on it?
Thanks SmokyMtnGal I have the trivet rack in mine to use or put veggies down first to sit meat on at times.
soonerguy I have never had that happen to me so I can't tell you why sorry.
To the person who caters saying they always turn the shiny side in do you when covering a casserole too? I turn it in for baked potatoes in the oven if I use foil sometimes I just grease them and put them on a baking sheet if I want crispy skins.
We make foil balls for our cat to play with he doesn't care if the shiny side is in or out.
I put it over the bottom rackin my oven, so I never need to clean my oven. That's all, I have most of the roll, and never get it down out of the cupboard.
Something on tv said that the only reason one side is shiny and the other dull is because of the way the foil goes through rollers when it is being manufactured. The shiny side is against the rollers and gets "polished." But it makes no difference in function. (just bein' a smarty pants)
I stopped using foil and started getting glass dishes to bake in and enamel. I still need a good roaster....So for now when I have whole chicken its the burn preventer blanket.
Other than that I only like the taste of food off stainless steel, enamel or glass.
I seriously cannot believe how much money I saved by not buying foil , papertowels etc. and going with the "old school" mama versions of food prep with dishes instead of disposable.
Anyone know why when you sometimes cover something with foil and put it in the refrigerator, then get it out later, the food has little specks of the foil on it?
Thin foil sticks to food. Put a sheet of wax paper over you food first and then wrap in the foil. Or a food saver collection of dishes.
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I like for the skin to keep the rub on it and this works perfectly this way. Some slow cookers actually come with a trivet for this exact purpose but mine didn't. The foil balls work the same way. I use 4 or 5 and they kind of prop up the chicken on "stilts". I usually cook my chicken on low for 8-10 hours (sometimes high for 4 hours) and this seems to work great. Hope this helps.
