Reviewer’s Note: Chef Todd Mohr is talking about wrapping food items in the kitchen. Wrapping the leftover raw or cooked food is a good idea so as not to waste it and also keep it safe and usable for future use.  The great thing about both plastic and foil wraps is that they are impermeable to air when wrapped properly. Here is how to do it: • Take the item and a length of foil that would cover much more tehn the item you are wrapping. • Put the item down in the middle of it and pull the wrap up around it and gather it to a point into a tail shape. • Now twist this tail round and round to make sure you are making the item wrapped inside air tight. If you have kept your steak in the freezer for a long time you would know what a freezer burn is. Water evaporates at every temperature. When the ice crystals that form on the meat in the freezer evaporates, it dehydrates the meat and makes it look brown, shriveled and dry. In this case using a plastic wrap and aluminum wrap together is the best way to do it. • Wrap the flat item in the plastic by folding in all the sides and making an envelope. • Then place it in the middle of an aluminum wrap and pull the widest edges together on the top and seal them together with you finger. Then keep on folding it over and over again in small sections till you reach the item. • Now the other two edges are left. Fold in one end (corner) of each side like a small triangle. • After that fold in both the edges and the wrapping is complete. • The meat is safe as aluminum is impermeable to air, moisture and light as well. Even tin cans can be wrapped with a plastic wrap over the mouth to keep it air tight. These techniques help keep your food tasty and good even in your refrigerator.