Aluminum Foil 200 Sq Ft

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FAQ

The aluminum in a package containing 75^2 of kitchen foil weighs approximately 12ozAluminum has a density of 2.70 g/cm^3What is the approximate thickness of the aluminum in millimeters? thx in advance, this question doesnt add upI got the mass and divide by density to get the volume but the area is larger than the volume, it doesnt make any sense

Of course the area is larger numerically than the volume, because the thickness is less than 1You don't give the unit of measure of the foil sizeso it is hard to tell exactly what the result should be, but a thickness of a fraction of a millimeter would be typicalYou can get the volume in cubic centimeters (I get about 127), and divide by the area in square centimeters to get the thickness in centimeters.

i need a simple recipe for trout i have salt butter garlic (powdered) no grill?

Split open the whole trout, put pieces of butter and garlic (and lemon slices if you have it) inside the troutWrap it all in aluminum foil (take a sheet of aluminum foil, put the fish in the middle, fold up the ends of the foil and fold together to make a pouch) and bake in a 350 degree oven for about 20-25 minutes.

I have an aluminum tube 20mm diameter with a opening of 15.4 mm diameterI want to install a radial o ring to make it water proofWhat do my dimensions need to be.ie groove width ect.

No such thing as a Landlord License exist anywhere in the U.Sor anywhere else that I am aware ofHowever, since your landlord/s are purchasing the property by way of Land Contract, that has no bearing on the fact that they have an obligation to you or anybody else as a tenantThere are specific guidelines in your state, county, and city that they must adhere to, in providing good and decent housing to anyone they rent toQuite honestly, your rental monies to them should be providing them with enough funds, for them to pay their underlying mortgage obligation on their Land Contract to the original ownerPlus leaving enough for them to do the maintenance and needed repairs on the propertyIf not, then they should look for something else to do and NOT landlording.

Sooo there are a few mixed opinions on whether i should leave the skin on or remove it when I bake salmonQuestion isWhy should I leave it on (or off)Does it make the salmon more moist? Does the skin help hold the salmon together or something? Why? Would appreciate detailed comments.

If I'm baking or broiling salmon, I tend to leave the skin on, as it keeps the fish from drying outOne trick to keep the skin from sticking to the metal during baking is to line the top and bottom parts of a broiling pan with aluminum foil, and poke holes through the foil where there are spaces in the top part of the broiling pan,to allow juices to drip down into bottom part of panThis cuts down on the mess and clean up a lot! Then once the salmon is done you can use a spatula to scoop up the fish from the broiling panThe skin usually gets let behind on the pan, which is good, since I don't like to eat the skinHope this helps!

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You could take them to court and try to convince the judge they are not doing everything they can to accommodate handicapped peopleHowever they would just have to show they are doing the best they can to keep the elevator operational.

Storing celery in foil keeps it fresh crispy much longer than in plastic or paperYes I tried it it works!! My ? is Why? There must be a scientific reason, Ion exchange, the aluminum absorbs gas emitted by the celery? Are there any aspiring Alton Brown's out there?

If it sounds OK and it doesn't go out of tune you're probably OKIf you worry about it, you can always go to a music store and buy a new set of bridge pinsBridge pins have grooves in them in which the string goes, with the ball end jammed between the pin and the underside of the bridgeIt may be the ball end was against the bottom of the pin, forcing it partially out Loosen your low E string and the bridge pin should pull right out.

I'm trying to make a pie, but the pie pan I'm using has rust on the bottomWould it be safe for me to line the pan with tinfoil so the crust other ingredients don't touch the rust?? Also, will this effect baking time?? Thanks.

ItsBitzo, you can do that, give the bottom a little scrub firstYou must have known for a long time that the pan was rustedThough Eagle Eye is right, that you can pick up a foil pan at the Dollar Store, they also have the metal ones in the kitchen isle.

I have a roast beef in the refrigerator and i'm going to put garlic salt, salt, and pepper on itI want to make it in the over but i'm not sur ehowI want it well done and with no vegetable just the meatI have a thermometer for the meat for the oven but am I supposed to leave it in there with the meat? And to what temperature do I put it at and for how long? Any tips? Please and thank you!

To get good information you really need to give us more infoWhat kind of roast is it and how big? The general rules of 20 minutes per pound or 10 minutes per inch will probably do you wellAs far as what to do with the thermometer it depends on whether the thermometer was designed to be in the oven or notIf you don't know then leave it out and test the meat periodicallyLine a pan or roasting tray with foilPut the roast on it, rub it with oil then season itThis not only helps brown the roast but helps keep the seasonings on the meatPut it in a 400° ovenWhen you want to check it take it out and put the tray on a cutting board and press on the roast with your fingerWhen it feels firm with no wiggle in the middle it is probably well doneWith the thermometer you'll want it to register 160° F or aboveBe sure to let it rest (again without knowing the size I can't tell you how long) before you cut into it or it will not only be well done it will be dry.