Aluminum Foil R-Value

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FAQ

Wrap them in foil and bake at what temp? Do i poke holes in them first? How long do i bake them for?

First.forget the aluminum foilPreheat your overn to 350°FRub just a thin coating of vegetable oil on themCooking spray works, but just make sure it's just enough to make it wet all around the potatoLightly season with saltThe salt should stick to the oilThen poke with a fork just enough to pierce the skin in a few places.this let's the pressure escapeThen bake at 350° for 1 hourBe sure to test the potatoIt should be soft when squeezed and if you roll it on the counter, you should feel that the skin has seperated from the fleshy part of the potatoI promise you, this will make the best baked potato you've ever hadThey are light and fluffy on the inside and crispy on the outside The skins taste wonderful when cooked like this so make sure you wash the potato well before you beginGood luck.remember, just a light coating of oil.just enough to moisten it all aroundAlso, It is better to slightly overcook a potato than to undercook it With the additional ground meat and cheeses, I would probably modify the recipe to 30 minutes as before, then I would slice lengthwise, add the ingredients and then wrap in foil to finish the last 30 minutesI would add the ingredients at the 30 minute mark so the potato will still be stiff enough to work withI would still stick with the original recipe if you're not stuffing themGood luck.it sounds yummy.

Why do they make bottle (say pill bottles) cap seal of aluminum (some with paper laminate) which when you remove from the bottle, pieces of aluminum stays in the bottle rimThere is always a chance you will ingest this aluminum and Alumis a suspect in alzhiemer's disease

1) This amount of aluminum on a medicine bottle is not going to make a difference, as ingestion and retention rates are very low for dietary aluminum (you are more likely to get aluminum from actual foods that contain it, like American cheese slices)2) Many bottle protection foils are made from a Magnesium alloy.

Hi,I am making my mom a birthday cake tomorrowYesterday I baked and froze the two layers in 9quot; round baking pansI plan on taking them out of the freezer tomorrow morning, make the frosting then and decorate itHere's the thing though, a 9quot; two layer cake is way to much for two people and I don't want it to go to wasteI've seen 6quot; round pans before and I figured I could (carefully!) cut out two 6quot; circles (and freeze the leftover for cake truffles or somethingThink this will work? Any tips? Also, so that I can adjust the recipe, about how much frosting would I need for a two layer 6quot; cake?Thanks in advance, I'm a good cook but not much of a baker - I've never actually make a layer cake!

You could always make the whole cake and then freeze the leftover individual slices wrapped in aluminum foil or plastic wrap so your Mom can have a nice dessert when she feels like itThe frosting may get a bit messed up but the cake will still taste goodYou can of course cut the cake layers into 6 inch rounds using a templateI found this recipe for chocolate frosting for a six inch layer cakeIt looks fairly easy to makeIngredients For the chocolate frosting: 4 tablespoons unsalted butter 2 ounces unsweetened chocolate, chopped 2 cups confectioners’ sugar 1/4 cup milk 2 teaspoons vanilla extract Directions For the frosting: In a small, heavy saucepan, melt the butter and the chocolate over low heatIn a medium bowl, combine the confectioners’ sugar with the milk and vanilla and stir until smoothAdd the chocolate mixtureSet the bowl over another bowl half-filled with ice waterWith a rubber spatula, beat just until the frosting is thick enough to spreadSpread one cake layer with about one-fourth of the frostingSet the second layer on top and spread the remaining frosting on the sides and top of the cake, swirling with your spatula.

I have seen special bags advertised on TV that say they will extend the life of your produce for about 28 daysIs that possible? How can I do it with what I have on hand?

Keep veggies in the crisperKeep apples away from other veggies, as they produce a gas that will cause other foods like potatoes to go badOne tip I have is that the best way to store celery, is in aluminum foilYou will be surprise how long it will keep incomparison to in a plastic container, or in saran wrapI keep my potatoes in the bottom crisper all by themselfThey last much longer than in the pantryI also use those Glad 'zipper' lock freezer bags, as storage bagsThe freezer bags are thicker, and I believe it makes a differenceI wondered about those bags adverstised on tvThey are a somewhat expensive, but supposedly you can use them up to ten times.

ok,im having a science fair and im doing, which food wrap (aluminum foil,plastic wrap, or sandwich bag) can spoil food the fastest?i think its a good topic,but what should i use,my control? could it beapples?bananas?please help me! PLEASE! thank you!

My suggestion would be to use two or three controls! Start the experiment with 3 things that might be found in a school lunch - maybe: Ham, Cheese (spoils fast), apple slicesPut each of these things in the same wrapping (and also again with no wrapping), and see which wrap works best with each food itemYou'll have a lot of cool graphs to drawGood luck!!

I need a picture of a skyscraper made of aluminum for a science project. i have had such a hard time looking and i am yet to find a picture of a skyscraper made of mostly aluminum. can anyone find me a picture of a very tall skyscraper made of aluminum? thanks =]

Luigi's answer is broadly correct, but I would like to point out that a structure's natural vibrational frequency is proportional to √(k/m), where k is stiffness and m is mass. Aluminum has 1/3 the elastic modulus of steel, and therefore 1/3 the stiffness for an identically-shaped structure, but it also has 1/3 the mass of the steel structure. Its natural frequencies (ignoring aeroelastic effects) are therefore approximately the same. While aluminum can't get nearly as strong as the strongest steels, 6061 aluminum (a very common aluminum alloy) is just as strong as the typical A36 structural steel. They both have a yield strength of about 36,000 psi. So why not build a skyscraper out of aluminum? 6061 aluminum and A36 steel may be structurally comparable, but A36 steel is far cheaper. That's the real reason.

it says i have to line cookie sheet with parchment paperBut i don't have parchment paperI only have aluminum foil and wax paperWhat should i use instead?

Just skip the step of lining your cookie sheetPerhaps you can use a little cooking spray instead I have used wax paper in the past and it seems to leave a burnt/weird taste on my food.

I like to start ready to eat popcorn business in my city.I am confused abt packaging of same.i.e.I know it's crispyness loose when comes in contact with moisture so decided to pack with nitrogen flushing aluminium foil bag just like lays or bingo.Is it OK ? If yes then how many days it will remain same taste as of made ?

You need to use the Jiffy Pop methodGo to your local store, purchase a bag, and go back and hold it over one of the burners on your stove (turned on)Within minutes, it should cause the bag to expand and fill with delicious popcornYay!