I've just listened to a guest on Simon Mayo's show on Radio 2 whose company deal in gold foil. I've read a recipe that uses edible gold foil for Rogan Gash. Has anybody got any experience of using this product ( the radio programme suggested that a paint brush made from Red Squirrel hair is the ideal tool to handle gold foil).

Is it all about looks or does gold foil add anything to the flavour of the dish?

Regards,

Martin

PS. Does edible silver/bronze foil exist?

I heard that as well, though I always thought it was for garnish to make the dish look pretty, I do not think it would make any difference to the flavour, just the cost of making it.

Might I point out that gold is a heavy metal and comes under the same scope of toxins as lead and arsenic !

http://www.lef.org/protocols/prtcl-156.shtml

very small amounts (trace) are needed in the body for healthy living, but they can build up in the body with toxic results (silver is also on the list)

Steve

Gold is an inert metal, so would be VERY surprised if it had ANY impact on the taste of the dish. Gold (and silver) are, as far as I am aware, used purely for decorative purposes, in Indian cuisine.

And more commonly so in sweets than savoury, that I've encountered, anyway.

Is it made from real gold and silver though?

Cash for gold will be waiting outside the toilet...

Sid

Yes, in general, gold and silver leaf is genuine, though I'm sure you could probably find fakes like anything else. That said, the colour of real silver and gold would be hard to fake with other metals and probably not worth while. I thin leaf is very very very light...

I've had a quick nose on the internet. Yes, gold foil is all about presentation but I've seen that you can get gold foil flakes that you just sprinkle on. As gold foil is used just for looks this latter option looks a lot easier to use!

Regards,

Martin