Does aluminum foil really taint the flavor of food, or is this a rumor. (In reference to baking)?

Answer 1

Aluminum foil typically has a dull and a shiny side, which occurs during the manufacturing of the material. Typically, neither side is significantly better than the other for the general purposes of cooking, wrapping, covering, or lining processes when preparing or storing foods. However, since there is a dull and a shiny side, and since the shiny side is a better reflector of heat or cold, it may be of some value to use each side accordingly when cooking or storing foods. It is simply that the difference in value is very small and probably not noticable. That said, since the shiny side of foil will reflect heat better, wrap foods to be stored in refrigerated conditions with the shiny side out so warmer temperatures are reflected away and kept out of the wrapped food. Similarly, if an item is being cooked, it may slow some of the cooking process only slightly if the shiny side is on the outside of the item resulting in the heat being reflected. Or if you want wrapped foods to remain warm, wrap the food with the dull side out so the heat reflects off the shiny side and back into the food.

Answer 2

I've never found that to be true. If that were the case, why would they make aluminum foil in the first place? Its primary use is to either cover the food or use in baking. I think you may have heard that aluminum pans may cause a transfer of flavors, particularly in acid-type foods like tomatoes or tomato sauce.

Answer 3

I don't know about the actual foil tainting the taste of the food, but when the item is not properly covered, the taste of the other food items seeps in the dish that is not properly covered. I think it is best to use tupperware containers that have a lid that securely fastens. This way, the watermelon does not taste like onions.