Sqwertz wrote:
> Sheldon wrote:
> > gs wrote:
> >> Sheldon wrote:
> >>> gs wrote:
>
> >>> >athttp://bossytyle.blogspot.com/.
>
> >>> > Let me know if any of you try this and what you think.
>
> >>> Nothing to think... I know... prepped and cooked in all that aluminum
> >>> it will taste like crap. �Don't you own proper cookware... cheap
> >>> *******.
>
> >>> SHELDON
>
> >>> please advise what your opinion of proper cookware is?
>
> > Non reactive.
>
> Yeah - those briskets really react with the aluminum <snicker>.

Kitchen asshole.

> The real problem is that it was cooked in a vessel of any sort.
> It should have been right on the grates.

The brisket may not but the rub will react, moreso if it contains
salt, which I suspect all rubs do... it's just plain stupid to
marinate seasoned meat in aluminum and even dumber to then cook it in
aluminum... especially precarious (dangerous even) to use a single
disposable pan for a ten pound hunk of meat. And plain meat will
indeed react with aluminum. I don't recommend storing plain meat (or
any foods) in direct contact with aluminum, not even for short
duration, especially not seafood, never cook seafood in aluminum,
unless of course your concept of seafood is Mrs Pauls.

For resting meats with a rub plastic works best... even stainless
steel will react overnight... if not plastic use glass/glazed
ceramic.... beans with tomato the same... for cooking tomatoey beans
ceramic cookware is best. That hunk of rubbed brisket should have
been cooked directly on a grate, no cookware, with that I agree. But
for oven braizing glass/ceramic with a glass lid works best (no
metal), lining braising lids with foil to make a seal is something
only kitchen imbeciles do, use bread dough or even moistened stale
bread instead if you must, or simply buy better fitting cookware.
Corning makes some nice pieces for this purpose, of course there are
many other brands... I happen to prefer Anchor Hocking and Pyrex. I
never use aluminun foil to store foods, in fact I use very little
aluminum foil... a package can last me many years... about the only
food things I use it for is to protect steel bakeware from burnt sugar
such as when baking sweet potatoes in their jackets, or for tenting
roasts. I don't own any aluminum cookware other than nonstick
Nordicware... I don't own any cast iron cookware either (professional
cooks don't use cast iron cookware), I much prefer high carbon
steel... it's a kitchen, not Gold's Gym.

SHELDON