Reynolds aluminum (reynolds wrap foil) - Is my Reynolds Wrap cooking along with my food?
Reynolds Wrap Alum. Foil - Complaint
Has this happened to you??
This evening I put 3 boneless chicken breast on a small baking tray, covered them with Reynolds Wrap, and put them in my toaster oven to cook at 375 degrees. As it happened, each piece of chicken was touching the foil in at least one spot. After 10 minutes on the timer, I removed the tray to check on the progress. Before removing the foil, I noticed a small amount of what looked like light grey (aluminum color!) ash in three separate places on the outside of the foil. When I pulled back the foil, I also noticed that there were 3 corresponding places on the chicken that had a blackish residue where the chicken had been in contact with the foil - on one piece I was able to scrape it off, on the other 2 pieces I had to actually scrape away the chicken in order to remove the black "stuff".
At this point, since the chicken was not cooking fast enough for out dinner timetable, I decided to place the chicken in our conventional gas oven, also at 375 degrees. A bit concerned by the strange behavior of the foil, I pulled off a new piece of foil and re-covered the chicken. After another 10 minutes, I again checked the chicken and found that the foil had done the exact same thing. This time I had to cut away part of each piece of chicken, and then decided there was no way I was going to serve this chicken. The same thing happened to me several months ago (different roll of foil, same brand) and I just chalked it up as a fluke, although it did make me nervous.
What is going on here???
The only time I have ever seen foil do this is sometimes when cooking baking potatoes in a charcoal fire and leaving them in the coals for too long. The foil seems to disintegrate, become ashen, and leave a powdery residue. And of course it has holes in it. Tonight I took the second piece of foil and held it up to the light and there were several pinholes where you could see light coming through the foil - and this after only 10 minutes at 375.
What do you think? Has Reynolds changed the composition of their foil? In using this foil, are we having substances transferred to our food during the cooking process? I would love to hear from anyone with a similar experience, and any thoughts as to where I should go with my experience to see if this is a larger concern?
In the meantime I think I may try some experiments with this foil ................