Using Foil Packets
Cooking tips for the caring cook.
Foil packet cooking is fantastic for camping. Heck, no pots, no pans, no clean up - how about that cook out in the back yard? All you need is a fork and a fire. Vegetables are especially good when cooked in foil packets.
Cheese sticking to foil after baking? Chicken skin sticking to the grill? Avoid these kitchen catastrophes with foil packets. Foil packets help make cooking and baking less messy.
Tips to Master the Foil Packet Technique
- The foil packet technique provides lots of flavor with little fat since foods cook in their own juices.
- Always use heavy duty foil for your packets. And always use a sheet about twice as long as the amount of food you are going to wrap.
- Foods prepared in foil packets retain a majority of their vitamins and minerals.
- If you are cooking meat in your foil packet, always place the meat on the bottom, because it takes the longest to cook.
- It makes no difference whether the shiny or the dull side of the foil is on the outside of the packet.
- When cooking foods such as potatoes or other items that might stick, first spray the foil with nonstick cooking spray.
- Raw potatoes and carrots take a long time to cook thoroughly. To speed up the process, use the canned variety.
- High moisture vegetables such as tomatoes or onions tossed in with your meat will help keep the meat from drying out.
- Cut dense foods into smaller pieces than delicate foods when they're cooking in a packet together. this way, the items will be done at the same time.
- Cook your packets on your fire's coals, not in the fire. You want to place the packet on a bed of coals that is about 2-inches thick.
- Open cooked packets carefully because the steam will be hot.
Foil Packet Corn on the Cob
4 ears of shucked corn
1/4 cup butter
1/2 teaspoon dried rosemary leaves
Salt and pepper to taste
4 ice cubes
Place the ears of corn on a large sheet of foil. Spread the butter on top. Sprinkle with the seasonings and Parmesan cheese. Put the ice cubes on top. Wrap up into a tent pack. Place on hot coals and cook for 20 minutes. Makes 4 servings.
Brown Sugar Baked Bananas
4 bananas, peeled
2 tablespoons melted butter
2 tablespoons brown sugar plus 1/2 teaspoon cinnamon, mixed
Pinch of salt
Preheat oven to 375 degrees, or have a hot grill ready. Place bananas in greased foil packet. Brush bananas with melted butter. Sprinkle bananas lightly with salt. Sprinkle the brown sugar=cinnamon mix evenly over bananas. Bake for 10 to 15 minutes, or until tender. Serve warm with ice cream or syrup.
Campfire Banana Splits
Cut a whole unpeeled banana halfway through from end to end. Place marshmallows and pieces of chocolate bar in the slit. Wrap banana in foil with the cut end up. Place in coals for 10 to 15 minutes until chocolate and marshmallows are melted. Open the foil carefully and scoop from the banana peel.
Make a steamer from two thicknesses of foil and set it over an inch or two of water in a saucepan. Jab small holes in the foil with a sharp pencil and tightly crimp the edges over the rim of the pan. Place the vegetables inside, cover and steam.