barbaral@tekid.UUCP (06/06/83)
I've made the same mistake twice, so I thought I'd warn the rest of you. When I made homemade salami, which has a lot of salt mixed in with the hamburger. I had to let it sit overnite. I made the mistake of covering the mixture with FOIL Well, the foil reacted with the salt, (at least I think it was the salt), and the salt ate holes in the foil, and caused the meat to turn a funny metallic gray in those places. I thought I learned my lesson...I made teriyaki chicken last weekend, in which the chicken is marinated in a soy sauce (hi salt content) mixture. I covered the marinating chicken with FOIL, not thinking twice about it. Sure enough, the next day, little holes were eaten in the foil, and the chicken was discolored in spots. Luckily, these spots were on the chicken skin, so I just cut the skin off. Please learn from my mistakes, and don't do the same thing. I've forgotten most of my chemistry, but I think it's the salt reacting with the foil. If you think this hypothesis is wrong, please let me know. tekid!barbaral (Barbara Lee)