Big Brown Horse to the plastic phone plee-azz............

[TanksHill]

It is aluminum foil....don't use it on anything acidic, like tomatoes! Both plastic and foil are nasty. I try to use canning jars as much as possible, or ceramic bowls and put the wrap on so it doesn't touch the food. I have a few bowls with re-usable plastic lids, so I try to use those more.

It is difficult in today's world with the lifestyle we are used to.....

Ok Free school me on the aluminum and acidity... I had a bit of an issue a couple weeks ago. My son ate a bunch of pineapple that was in a metal bowl. He ended up throwing up all night. Was there a reaction? Could I have prevented this?

BBH do you use glass bowls for baking? I have removed almost all plastics as well. That leaves me with metal and stoneware bowls. I guess it's time to get a large glass bowl. I do have all Pyrex for food storage but they are not big enough to mix in.

Why is aluminum foil bad for us?? The acidity thing again??

Do you think these vinyl bowl covers are some kind of food safe material? How about replacing with fabric? If I was to make them myself what would be the best material?

Any Ideas???


gina

 

[valmom]

I'm pretty sure vinyl is more inert than the softer plastics. But, I'm not sure. It certainly holds up better! I'm not sure fabric would serve the same purpose as a cover as plastic since you want it to stop evaporation which fabric wouldn't. Your food would dry out in the fridge. You sort of need something waterproof.

I think most metal bowls are stainless steel? They shouldn't react with anything (at least the ones I have are stainless).

 

[TanksHill]

Thanks, Valmom. Yes they are stainless. yeah you are right about the fabric. Hummm.....

gina

 

[freemotion]

Gina, aluminum is poisonous to us, so should be avoided whenever possible. Acid will break down aluminum so then it gets into the food in particles small enough for us to absorb.

So I have gradually replaced all my bakeware with stainless steel or glass or ceramic, and nothing non-stick. That is really a challenge. I went to a restaurant supply warehouse to see what I could find, and guess what? Most restaurant food is cooked in aluminum!!! (Good thing we don't eat out much!)

 

[big brown horse]

WOW! I knew it was listed as bad, but not THAT bad!!. What if you wrapped a sandwich in parchment first then a. foil?

Neverminid, sounds too risky.

I almost cried when I got rid of my coveted calphalon non-sticks. In fact, I still don't want to talk about it. :/

For Christmas a dear friend got me a ss slotted serving spoon, it was one of my favorite gifts.

 

[freemotion]

How about wrapping the sandwich in a napkin, then in foil or a ziploc? Anyways, I wouldn't worry too much about sandwiches, as they are "dry" so shouldn't absorb much of anything. The big issue with ww bread is that it dries out so quickly, having no added preservatives.

Or better yet, wrap the sandwich in a napkin and put it into a re-usable plastic sandwich box.

 

[SKR8PN]

I replaced all of our old pots and pans with All Clad a couple of years ago. I bought myself Pfaltzgraff place settings and accessories, right after the Great Divorce 16 years ago.
We use Tupperware very sparingly, mostly for The Wife to take her lunch in.
Aluminum foil is something that I don't think I want to give up. It is just to dang handy to have when your cooking in the smoker. Saves a LOT of clean up time on the big pans and trays that I use in it. I also use those cookie cooling racks to set the actual meat on, so the meat never actually touches the foil OR the pans, which are also aluminum.

 

[Beekissed]

Granny always used wax paper on our sandwiches and she had a special way to fold it so they were pretty secure.....can't really remember how she did that, darn it!

Anyhoo.....anything leaching from wax paper nowdays? Is the wax petroleum-based wax?

 

[kcsunshine]

My mom called that fold a drug-store fold.

 

[freemotion]

Granny always used wax paper on our sandwiches and she had a special way to fold it so they were pretty secure.....can't really remember how she did that, darn it!

Anyhoo.....anything leaching from wax paper nowdays? Is the wax petroleum-based wax?

Yup, I switched to the "natural" brown wax paper you can find at Whole Foods. Then I discovered that it is made with parrafin!

I still have foil, wax paper, plastic wrap, and parchment paper (coated with silicone now!) in my cupboard along with assorted sizes and shapes of plastic bags. Sometimes today's busy lifestyles make some of these the best choice for convenience. However, I think about it now! And try to avoid using them whenever possible, and avoid food contact. NO foil ever on tomato dishes. I put a lasagna in a casserole dish in the freezer, covered it with a tight, no contact layer of plastic wrap and covered that with foil.

I have visions of forgetting the plastic wrap is there and putting it in the oven with the foil!