DON’T you just hate it when you grill stuffed bangus and the skin gets stuck to the grill and comes off when you try to turn it over to cook the other side? And when you cook Baked Mac and the delicious, slightly toasted cheese topping sticks to the aluminum foil when you remove the foil covering? How about the chicken skin that gets ripped when you remove the foil wrap to let the surface turn lusciously golden in the last few minutes of roasting in the oven?
I do. Especially since I like to bake, roast and grill. So imagine my delight when Glad launched its new product, Glad Non-stick Aluminum Foil, at the Arcadia Clubhouse in Pasig Tuesday last week (October 1, 2013).
Glad Non-stick Aluminum Foil, which has been designed for grilling, roasting and baking, has a special non-stick coating on one side, the dull side, which prevents food from sticking without added fat or oil. It can withstand temperatures of up to 340°C, so it’s ideal for high temperature cooking and baking, even when done on an extended duration. It won’t burn or char. So you can use it to roast chicken in the oven and not worry that the skin would get ripped off when you remove the foil covering. You can also prepare your usual Baked Mac without fear that the beautifully golden and bubbling cheese on top would stick to the foil afterwards. You can also just lay a sheet of Glad Non-stick Aluminum Foil over an open grill before placing your chicken barbecue or seafood skewers to cook over hot charcoal. You can even save the drippings and turn them into a good dip for your barbecue afterwards.
To show how versatile the new product is, Glad had celebrity chef Jill Sandique conduct a cooking demonstration during the media launch of Glad Non-stick Aluminum Foil. Chef Jill made Baked Chicken with Basil, Cheese and Tomatoes and Grilled Fish with Potatoes and Chermoula Sauce at the Arcadia Clubhouse.
For the Baked Chicken with Basil, Cheese and Tomatoes, Chef Jill lined her baking tray with Glad Non-stick Aluminum Foil before placing chicken breast fillets, seasoned and coated with breadcrumbs, on the foil-lined tray and layered the chicken breast fillets with tomato sauce, fresh basil leaves and grated cheese.
For the Grilled Fish with Potatoes and Chermoula Sauce, she lined the charcoal grill with Glad Non-stick Aluminum Foil before seasoning her lapu-lapu fillets and grilling them. She then made the Chermoula Sauce while the fish fillets cooked on the grill.
True enough, as Glad officials led by Tisha de Veyra promised, the golden melted cheese stayed on top of the Baked Chicken with Basil, Cheese and Tomatoes and the skin of the fish fillets in the Grilled Fish with Potatoes and Chermoula Sauce did not get torn off. The fish fillets even moved freely around the foil-lined grill and lifted off with ease when scooped up with a turner. No resistance, not even the slightest.
The new non-stick aluminum foil is now available in leading supermarkets nationwide.
