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HotGrandma is looking for: (1 recommendation)
Happy Memorial Day weekend everyone! I prepped this roast last night, rubbed remaining marinade over the roast, wrapped tightly with heavy foil. Now there are little black spots & tiny holes on top of the foil. Could this be from the vinegar reacting with the aluminum foil such as acid reacts with aluminum pans? I removed the foil & the roast looks fine, no spots on it. I think it will be fine.

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Last updated: May 26, 2013 5:12 pm
Posted: May 26, 2013 1:02 pm
 
Recommended Recipe:
Photo of: Puerto Rican Pork Roast

Puerto Rican Pork Roast

Submitted by: Kenny Reyes 
This recipe was give to me by my grandfather who was a great culinary cook but never published his recipes. this is authentic Puerto Rican cuisine that was prepared on a spit, but with modern technology is converted to the kitchen and not as large of an animal. 
Recommended by: HotGrandma
May 26, 2013 1:06 pm
Comments:
PAMELA D. aPROpos of nothing
May 26, 2013 1:10 pm
According to the Reynold's Wrap website, "when aluminum foil comes in contact with a different metal or a food that is highly salted or acidic, small pinholes are formed in the foil. This is a harmless reaction that does not affect the safety of the food." Reynold's says a reaction happens when aluminum foil comes in contact with salt, vinegar, highly acidic foods -- such as tomatoes -- or highly spiced foods. The foil seems to dissolve or get eaten away, but what happens is it turns into an aluminum salt. Aluminum salts, like sodium aluminum phosphate, are found in many processed foods. Most scientists do not consider aluminum toxic. The Reynold's website says: "The food can be safely eaten; however, the aluminum salt particles can be removed from the food to improve the appearance of the food." If the aluminum reaction bothers you, in many situations you can put parchment paper between the food and the foil.....http://www.oregonlive.com/foodday/index.ssf/2010/04/take_a_shine_to_aluminum_foil.html
 
Grumpygrandpa
May 26, 2013 1:24 pm
Pamela has said it all in addition the same will happen with tomato sauces. I always wrap in saran or equivalent then add foil for extra protection but for rubs and such plastic wrap is best. You can scrape the outside with the edge of a sharp knife (like shaving) to remove the AL salts so you do not get a tinny taste, Worst case you can wash it off but there goes the rub.
 
May 26, 2013 1:25 pm
Thank you Pamela. I'd never had this happen. I thought I could scrape & cut away the top fat if discolored but it looks fine. Thank you for finding this info for me!
 
May 26, 2013 1:30 pm
Hi Grumpygrandpa! No, I do not want a tinny taste. Good point. I will scrape & I have enough fat on top that I can trim some away. I can then season the top again. Thank you.
 
Lightedway
May 26, 2013 4:13 pm
Hi HotGrandma I hope you are enjoying your roast. I know I am late to the game here. When I have to cover marinated/rubbed meat I put a piece of parchment between the meat and the foil. No more holes :)
 
May 26, 2013 5:12 pm
Hi Lightedway! Another few minutes before we eat but it smells so so good! I know I must have covered other acidic things with foil before but have never seen the spots or holes, never known to have a problem. Now I know to add parchment in the future. This site & the members do rock in giving tips! Thank you!
 
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