Regular foil works fine. I use it all the time. I like the nonstick better. But I don't always have it.
-----Original Message----- From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, March 04, 2016 2:42 PM To: cookinginthedark@acbradio.org Cc: Charles Rivard Subject: Re: [CnD] question about cooking porkchops Although I haven't done this, it slunds, logically, like it should work. If you think you're finished, you! really! are! finished!! -----Original Message----- From: Holly Anderson via Cookinginthedark Sent: Friday, March 04, 2016 11:41 AM To: cookinginthedark@acbradio.org Cc: Holly Anderson Subject: [CnD] question about cooking porkchops Hi all. Tonight I am going to bake some porkchops in the oven. I normally use nonstick foil to do this, however I have run out. I was thinking of using regular foil, and using a bit of oil. I'm wondering if this would be OK to do. I'm thinking that the nonstick benefits aside, the oil might help season the pork a bit, and give it more of a fried taste? Anyone have any thoughts about this? Thanks. Holly Sent from my iPhone _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
