this post was submitted on 11 Apr 2024
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kitchenconfidential

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[–] prettybunnys@sh.itjust.works 2 points 5 months ago (1 children)

Tin foil comes in different grades and thicknesses.

I’ve worked in kitchens before, this is what we did.

[–] PapaStevesy@midwest.social 1 points 5 months ago

I work in kitchens now, we don't do this. But I can definitely see it for a sauté-heavy menu, which is a lot of finer dining places. We're all flattop and fryer with a few burners in back for prep. Those burners don't see enough action to warrant heavy-duty foil wrap.