![\"Foil-Packet](\"https:\/\/martins.eatsmartbewell.com\/home\/wp-content\/gallery\/articles\/17SumFoilPacketCooking.jpg\")
<\/h1>\n<\/h1>\nFoil-Packet Cooking<\/span><\/p>\n What Is It?<\/span> Cook outdoors in a 2-inch thick bed of coals that have burned down to gray, ashy embers (avoid cooking directly in the fire) about 20 minutes for vegetables, tofu or fish\/seafood and 25 minutes for chicken, turning once. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" Foil-Packet Cooking What Is It? With convenient preparation and effortless cleanup, foil packets offer a fun, alternative way to prepare meals. Using this technique allows food to gently steam in its own juices, locking in natural flavors. The Technique > … Continue reading
\nWith convenient preparation and effortless cleanup, foil packets offer a fun, alternative way to prepare meals. Using this technique allows food to gently steam in its own juices, locking in natural flavors. <\/span>
\nThe Technique<\/span>
\n\t> Cut vegetables into thin or small pieces, and choose chicken or fish fillets of uniform size for even cooking.
\n\t> Include high-moisture vegetables like zucchini or tomatoes to ensure the protein stays tender and juicy.
\n\t> Blanch longer cooking vegetables such as potatoes, fennel, turnips and cabbage before adding to the packet.
\n\t> Toss vegetables with desired herbs, seasonings, wine and\/or oil.
\n\t> Place food in center of a piece of heavy-duty aluminum foil sprayed with cooking spray. Fold and crimp the edges to seal tightly; leave room for heat circulation around the food.
\n\t> Use scissors to cut an \u2018X\u2019 in the top of the packet to let steam escape before peeling back the foil.
\n<\/span>
\nCook It<\/span>
\nGrill packets, covered, over medium heat for about 15 minutes (20 minutes if you don\u2019t have a lid).
\nBake packets on a rimmed baking pan at 350\u00b0 for about 15 minutes, or until the protein has reached a safe minimum internal temperature. <\/p>\n
\n<\/span>
\nFor Inspiration<\/span>
\n> Salmon with asparagus, lemon slices and dill
\n> Chicken with zucchini, onion and tomatoes
\n> Cajun shrimp with sausage, corn on the cob wheels & baby potatoes<\/p>\n