ok-so lately I've noticed that everytime i wrap food in aluminum foil it starts to eat tiny holes in it! so far it has happened when I put it on chicken breasts and froze them--over a warm eggplant parm that i put in the fridge and now, today on coleslaw--which was never hot! what the heck is going on? I've never seen this before! any ideas? it is a name brand foil too...tx!
I have noticed that myself and thought it was just the new method of making the foil? or something I was putting on the foods I wrapped? well, I started using the cling wrap then the foil to seal it in and haven't had so much problem with the foil having those tiny holes in it that make the wrap not so air tight and the food doesn't get freezer burned any more either.
Was there tomato in it? You cannot put tomato or acidic things on aluminum foil (or at least you are not supposed to. Don't use foil to store foods that are high in acids. This means tart fruits and dishes made with vinegar, tomatoes, or tomato sauce. After a few days in foil, the acids in lasagna, for example, interact with the aluminum and erode the foil.. Small amounts of aluminum can then migrate into the food, creating both pinprick holes in the wrap and a metallic taste in the lasagna. Also, white spots (actually aluminum salts) can form on these foods when their acidity reacts with the aluminum. Theoretically you can cut these spots away; they're not harmful. But they are certainly not appetizing either, so stick to plastic storage for the acidic goods. I got the above paragraph from aluminum foil Do's and Don'ts
I never use foil directly on food. Wrap your food in saran wrap first and then foil. Problem solved. Anything with acid will do that. Tomato, vinegar, lemon juice, etc.
