Wasn't this classic Cheney?
And Obama doesnt do that kind of stuff every day?
That is fine! - but remember that if you seal it too tight, you are in effect steaming the foodSo leave a little space for air to get in! - It is also a good idea to take off the foil 20 minutes before the end of cooking time if you want the meat etc browned! - It certainly saves on washing up by using foil to line oven dishes etc - but don't loose all those gorgeous juices if you are roasting a joint of meat - take the joint out and let it rest for 5 minutes before you carve - Stir into the pan boiling water about half a pint and scrape away the browned parts - transfer to a pan to make the sauceIf I was doing fish though it is better to use parchment (greaseproof paper) - A lovely idea which works with Salmon, Cod, Haddock or any firm fleshed fish , is to make a square of the paper - 12 inch sq - lay a salmon steak in the centre, sprinkle with 1 tsp olive oil, and season with salt and pepper, pour over 1 tbsp fresh orange juice, and 1 tsp sweet chilli sauce, cut sticks (julienne) of courgette, carrot, fennel, grate 1 tsp fresh ginger over the top and spring onion put on top of the fish - season again and dot with a little butter or more olive oil - sprinkle with chopped chivesNow pull the sides together (the nearest and furthest away from you) - fold them over 3 times to seal - then hold the opposite ends and twist them against each other (it will look like a christmas cracker!) - place on a baking tray and bake in a pre heated oven 200 degrees for 15 minutes! - Always remember to have the shinnier side facing outwards as it speeds up cooking time! Enjoy!
yesthe recipes are like a sat-navjust a guideyou're gonna eat it, make it taste how you wantif it tastes no good, try again.
Covering with foil prevent drying out; get some!
