Aluminum foil is a go-to tool in most kitchens. But if you aren't using it correctly, according to the experts, you could be ...

While hot, tightly wrap the meat in 3 layers of plastic wrap and finish off with a layer of aluminum foil, making sure the meat is sealed in to stop the juices escaping. Place the beef on a sheet ...

A couple of strips of aluminum foil wrapped around the tenderloin ... Transfer to a gratin dish or deep platter. Using plastic wrap, press the mousse into the dish to create a smooth layer between 1/2 ...