Wrapping food in foil packs is a low-calorie method of cooking which saves you the hassle of cleaning up a dish. Serve the foil pack on top of a plate and you may not have to wash that either: Simply throw the foil away after you eat your dinner. These packs steam meat, vegetables and other foods by keeping the pack sealed, and hold in moisture so the food cooks evenly and comes out tender.
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Preheat the oven to 400 degrees F.
Tear off pieces of foil from the roll three times the width of the food you are cooking.
Stack the food in the middle of the foil piece. Foil packets can contain any variety of vegetables, meat, herbs, sauces and any seasonings you prefer.
Fold over the foil piece and crimp the edges for a tight seal.
Place the foil packs on a baking sheet.
Place the baking sheet in the oven.
Remove the baking pan from the oven after about 30 minutes to check if the food is done. Cooking times vary widely by the type and size of food you are cooking.
Slowly open the foil packs since the escaping steam can cause burns.
Insert a meat thermometer into the thickest part of the meat, pork, fish or poultry. Beef should register 160 degrees F; pork should register 160 degrees F; fish should register 145 degrees F; poultry should register 165 degrees F. Vegetables should feel soft when they are thoroughly cooked.