Quote:
Originally Posted by Worth1
Shawn do you have any problems with metal transfer to the tomatoes due to acid?
I ask because I am trying to figure out something.
At a certain place I have seen food served that has had foil on top of it, Shrimp.
All of the shrimp had a metallic crust on it from the foil, I wouldn't eat it. 
I have never seen it with tomatoes though.
Worth |
Worth, I am always careful with foil, especially on acid dishes left in the fridge overnight, because I've noticed exactly the reaction you refer to. But the tomatoes are only in the pans for a couple of hours, and they're cut in half with skin side down, plus, when I take them out, there is a layer of juice covering the bottom of the pan. I am not really sure if air is needed for the chemical reaction to take place, but I've never tasted aluminum on my dried smoked tomatoes, and I reuse the same pans several times after washing, and no holes have appeared, so I think it's ok.
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