Which side of the foil should you wrap fish and meat when baking?

Every housewife has tried to cook a dish in the oven at least once. Everyone is familiar with food sticking to the baking pan. This moment greatly spoils the mood of the hostess at the time of cooking. In order to solve this problem, oven cookware manufacturers are developing the latest technologies and making the coating non-stick. But is it really necessary to constantly spend money on buying new baking dishes to avoid such a problem? Not at all. Ordinary foil will be your salvation.

Useful tips

Thanks to the properties of foil, its correct use when baking gives any dish a special aroma and juiciness. This happens due to the fact that the products are baked in the oven quite slowly and are well saturated with their own juice. Since they are practically hermetically sealed, and the foil does not allow odors to pass through, the aroma of both the main product and the spices used remains inside.

Using foil is not difficult, you just need to know some of the nuances.

When choosing a material, you should give preference to domestic products, since safety requirements in different countries are different.

Using low-quality products can negatively affect your health. The foil should be strong enough, dense, but thin, since it is important that the juice does not leak out. If the material is too thin, then several layers need to be made. It is important to wrap the foil correctly

If you plan to bake the dish on a baking sheet, then you need to arrange the sheets overlapping so that the edges of the bottom layer protrude beyond the edges of the baking sheet by about 2 centimeters. You need to do the same with the top layer. Then carefully align the edges and fold tightly twice. To properly wrap a large piece of meat or a whole fish, you need to cut 2 fairly long sheets, lay them out crosswise, place the product in the middle and wrap tightly, first in one sheet, then in the other. When wrapping, there should be no holes or holes left, otherwise the juice will leak out and burn, and the dish itself may turn out dry, and the expected effect will not be achieved. It is better to make 2 layers, but do not compress the packaging too tightly. To prevent the foil from burning and nothing sticking to it, you can grease the inner surface with vegetable oil. Not all foods can be baked in foil. This is contraindicated for cereals and grains, green and soft vegetables, and fruits. This method is not very suitable for beef - you can just get a boiled piece of meat. But veal and especially pork are perfectly baked. It is better to cook wild meat according to special recipes. It is better to take meat for baking in one large piece weighing at least a kilogram, only in this case it will be juicy and tender. With less weight it may turn out to be dry. Any fish can be baked. It is advisable to cut off the fins and tail - they can tear the foil. If you want to bake the whole fish, then you need to wrap it in several layers, but do not pack it too tightly. When roasting chicken, it's a good idea to first wrap the ends of the legs and wings in pieces of foil, shiny side out, to prevent them from charring, and then wrap the whole chicken. Vegetables for baking (potatoes, peppers) are wrapped separately. Vegetable stew is prepared in a heat-resistant container, which is covered with a “lid” of foil. The oven must first be preheated well for half an hour. For vegetables, the temperature should be at least 100 degrees, for meat and fish - at least 200. During the cooking process, it is better not to open the oven again, as it cools down quickly. To ensure that the dish is covered with a delicious crispy crust, two methods are used. You can make holes in the top of the package. This must be done very carefully to prevent juice from leaking out. Or you can cut the foil on top 10-15 minutes before the end of cooking, move the edges apart and put it back in the oven to brown.

Potatoes in foil in the oven - 7 step-by-step recipes

We love potato dishes very much and experiment with them every day. We recently baked it in the oven, how delicious it is, I can’t describe it, the most tender and soft, incredible.

And if you take it and add the filling, you won’t be able to pull it off by the ears. I really love meat and potatoes with a cheese crust, and French pork, but this is completely different, the vegetables come out like they came from the fire.

Many people are afraid to bake because they don’t know how long to bake potatoes in foil in the oven? But there is no need to be afraid; root vegetables are baked depending on their size. The largest ones are 1.5 hours, but for medium ones an hour is enough.

You need to check the readiness with a toothpick by piercing the foil; if it fits in freely, then the pulp is ready. You can pour sour cream over the vegetables, sprinkle with herbs, and add your favorite salad on top.

The main thing is that it is not green, not damaged. The tubers are smooth and beautiful, it is advisable to take varieties that are crumbly inside, those that are suitable for puree.

Today I will share my favorite recipes that I cook for dinner and for the holiday table. They are not difficult to prepare, but most importantly, they are very nutritious and tasty.

Possible problems

Aluminum food foil is recognized as a safe material for use in the kitchen, but scientists have differing opinions on this issue. When freezing and storing food, foil is absolutely safe, but some experts consider its frequent use for baking to be harmful to the body.

When baking, when the material is heated to a high temperature, it begins to collapse and its microparticles, invisible to the eye, can remain on food and enter the human body. This process is also facilitated by the acid formed when using certain seasonings or, for example, lemon.

But this danger can be minimized if you follow simple rules.

• Do not cover or wrap the food very tightly, and the dish will turn out more juicy and tasty.
• Place products so that they come into contact primarily with the glossy rather than the matte side of the material. This is especially true for dishes that use lemon, vinegar marinade and a large amount of seasonings.
• Do not use this cooking method as an everyday method. The dishes actually turn out very tasty, but you shouldn’t lose your sense of proportion.

What is food foil

So, first of all, let's understand what baking foil is. In fact, it is the thinnest aluminum sheet, very similar to paper. The basis for its production are aluminum ingots.

They are passed through a special device several times. They are rolled out in order to reduce the thickness of the ingot. At the final stage, two blanks are passed at the same time, and the foil we are familiar with is obtained.

This explains the presence of different sides. One side is shiny and glossy. And the second side remains matte. It is then rolled up and packaged. In this form it reaches store shelves. Aluminum foil has certain properties.

1. It easily takes any shape, bends and crumples, but at the same time it practically does not tear.
2. It is resistant to temperatures, so it can be used at high temperatures and low temperatures.
3. It is environmentally friendly, does not have a harmful effect on human health, and can come into contact with food.

That's what this metallic paper is. I think almost every housewife has such a roll in her kitchen. But whether it is all the same, or whether there are different types, we will understand further.

How to lay foil correctly

The properties of shiny and matte surfaces lie in their relationship to temperature conditions. A matte surface heats up faster because it attracts heat better, while a shiny surface retains it longer.

If you place foil on a baking sheet with the shiny surface facing up, you can speed up the cooking process somewhat. In addition, food does not burn on the shiny side. But it’s better to cover the dish with the matte side up - it will absorb heat, which will also reduce the cooking time. In addition, this method allows you to better preserve the aroma of the dish.

Experienced housewives know that in this way you can cook not only meat or fish, but also use the properties of the material to improve the quality of baked goods. If you place the dough on the glossy surface of the foil, the products will not burn on the bottom, will not stick, will rise faster and will be baked better.

If the baked goods begin to darken or dry on top, but the inside has not yet had time to bake, then the foil can be placed on top with the shiny side down, and then removed a few minutes before the end of cooking. In the same way, you can put foil inside a baking dish or make muffin tins.

Portioned dishes can simply be wrapped in foil, created into kind of “bags” from it, then placed on a wire rack or baking sheet and also baked in the oven. This allows you to prepare a more juicy and flavorful dish than when boiling or frying. In addition, the nutritional value of the products is preserved and the calorie content does not increase, because it is not necessary to use oil.

This method is rational, since a separate portion, already wrapped in foil, is convenient to take on a short trip, to work or on a picnic. At the same time, there is generally no fundamental difference in which side to wrap the foil inward, but it is better to still use the same principle - the glossy side should be on the inside, since it also has antibacterial properties, which contributes to better preservation of the prepared products.

Why do you need baking foil and how to use baking foil in the oven?

food is wrapped in foil pouches before baking in the oven

Food foil was originally intended for baking foods in the oven and storing them for short-term storage.

Thanks to the good conductivity of infrared rays and the accumulation of heat inside, it helps housewives create delicious masterpieces in the kitchen.

Important - ensure the tightness of the product you plan to cook in foil. That is, wrap food with it so that the juice is collected and stored inside.

Fish baked in foil

We will need:

• any fish of your choice: perch, mackerel, trout,
• crucian carp, carp, etc.;
• lemon 1 pc.;
• any vegetable oil: sunflower, olive 1 tbsp. l.;
• garlic 2-3 cloves or dried equivalent - 1 tsp;
• allspice 5 peas;
• salt to taste;
• greens at your discretion: parsley, dill, basil, mint.

Let's start cooking:

Clean the fish, wash and dry with a paper towel. Place on foil and coat both sides with oil and salt. Rub with garlic. In the belly we put slices of half a lemon, allspice, mint or basil. Place the remaining lemon slices and dill on the fish itself and carefully form an envelope out of foil or simply wrap it securely. Place in the oven preheated to 180 degrees for 15-20 minutes.

Can be served with any side dish. The fish turns out juicy, aromatic and very tasty. Before serving, sprinkle with lemon juice if you want some piquancy.

Potatoes in the oven under foil

A very interesting version of potatoes, which you wouldn’t be ashamed to serve even on a holiday; the most important thing is that the root vegetables are smooth and beautiful, plus, without green spots, since we will eat them with the skin on. And it is cooked in a wonderful spicy sauce.

Ingredients:

First, prepare the sauce, mix butter, seasonings and herbs, salt, sugar, mustard. Add lemon zest as desired; it will add a piquant, interesting taste and aroma.

Wash the tubers and dry. Take a glass (or any other form), lay out the potatoes, pour in the sauce, mix. I preheat the oven to 200 degrees and set it for an hour, a couple of times during this time I take it out and mix the vegetables.

Before putting it in the oven, I cover it all with foil; if you want a golden brown crust, remove the foil 20 minutes before it’s ready.

If you want it without a crust, don’t remove the foil, and you’ll end up with a crust like this. A very spicy and interesting sauce that is used to soak vegetables. It's worth a try.

Top foil cover

Cooking vegetables and baked goods does not always require completely wrapping the dish in aluminum film. It is enough to cover a large number of prepared products on top. To do this, vegetables are placed in a heat-resistant container and covered tightly with metal paper. This technique is good for casseroles or vegetable stews. These measures allow you to preserve vitamins and nutrients that are destroyed during normal cooking.

Flour products prepared at home need protection from overheating. To do this, place a sheet of foil on top of the baking sheet. The matte side comes into contact with the baked goods, while the glossy side reflects the high temperature. It is better to perform this procedure shortly before the end of baking the dish in order to see how the cooking process is progressing.

Foil properties

Aluminum foil can be called a unique material, because it:

• reflects light and infrared rays;
• insulates (holds) heat;
• easily takes the desired shape;
• does not interact with water;
• does not allow light, gas, fat, steam to pass through;
• is light in weight;
• environmentally friendly;
• does not react with chemicals;
• is not a habitat for bacteria;
• does not magnetize;
• does not absorb or transmit odors.

Using foil in cooking

In dishes cooked in foil, more microelements useful for the body are retained, because the food is cooked in its own juice, and heat treatment occurs evenly. There is no need to pre-marinate a piece of meat, a whole chicken or fish for many hours. Usually the housewife rubs the food with spices and, wrapping it in foil, puts it in the oven.

Foil allows you to reduce cooking time; the meat will be baked at a temperature of two hundred degrees, within half an hour. Vegetables and fish can be served in just twenty minutes; the oven only heats up to one hundred degrees, which also saves electricity.

Until the microwave was invented, many people heated food in the oven, wrapped in foil, which was quick and safe. The dish will remain warm for a long time if you cover it with foil and a towel. Baked and cooled cuts of meat will stay fresh longer if they are wrapped in foil and left at room temperature.

A good housewife knows that in order for baked goods to bake evenly, they first cover it with foil. A few minutes before the end of the cooking time, remove so that the pie can get a golden brown crust.

How to cook jacket potatoes in foil

This is my mother's recipe, although she started adding herbs recently. This is a delicious, budget-friendly dish that is easy to prepare. These are uniforms in the oven, the unsurpassed aroma and taste attracts everyone to the table. Serve with pickles, cabbage, tomatoes; no meat is needed, and you don’t always want meat.

Try this option, many may know this method of preparation, but many do not, I will be glad if you like the recipe and take note of it. There is no shame in serving these vegetables both for holidays and on weekdays.

Ingredients:

Cook the vegetables until almost done, I cooked for 20 minutes from the moment of boiling. They definitely need to be cleaned; I cut the large one in half. I add boiling water to make the water boil faster on the stove. Salt to taste. You don’t have to add spices and bay leaves, they will still give a spicy taste, and not everyone likes this.

Drain the liquid from the vegetables and set them aside. Meanwhile, line a sheet (baking tray) with foil crosswise. I rub frozen butter onto the foil. I put potatoes on it, pepper them to my taste, if you add a lot, it will be spicy, remember this, but in any case, everything is to taste.

Rub more butter on top and distribute it over the entire surface. To make it easier to grate, place it in the freezer to freeze.

Wrap everything in foil on all sides. It is important to wrap it so that nothing spills or leaks during frying. I bake it in the oven, set the temperature to 200 degrees, and left it for 20 minutes.

Does the quality of food depend on what is on the baking sheet?

The properties of the foil in question do not change the state of the food being prepared and its taste, no matter how you turn the sheet. Despite the talk about the different reflective abilities of glossy and matte surfaces, they actually have almost the same indicators (88% and 80%, respectively). And this clearly cannot significantly change their properties.

This means which side you place the foil on the baking sheet is not of fundamental importance! The quality and taste of food will depend only on the skill of the cook. True, dishes prepared with vinegar or that have a sour taste should not be kept in foil for a long time. In addition, you cannot cook in it in the microwave: everything will remain raw.

But this aluminum sheet (pictured) has a unique ability to withstand high temperatures (600 ° C). You can safely use it to either fish directly in the coals or on the barbecue.

Principle of use

Quite often, housewives have a question about which side to place the foil on a baking sheet. It is worth understanding this in as much detail as possible.

The structure of the thin aluminum baking sheet itself has two sides: shiny and matte. The result of the prepared product depends on which side you place the foil on the baking sheet. The shiny side of the coating used reflects the heat received much better and does not stick to the dish. That is why it is worth giving preference to it.

If you were in doubt about which side to place the foil on the baking sheet, and accidentally put the matte side up, there is nothing to worry about. However, it is worth noting that dishes with a sour taste may not turn out as expected. This happens because the matte part of the aluminum sheet reacts with the acid.

What does the shiny surface of foil reflect?

The explanation about reflection looks plausible: from our school physics course we remember this property of shiny surfaces. But what do they reflect when cooking in the oven?

There are three methods of heat transfer: conduction, convection and thermal radiation. When cooking in the oven, the last two are crucial, since neither the baking sheet nor the foil are in direct contact with the heating elements.

Convection

In the oven, heat is transferred to the product from the heating elements due to the movement of air. Convection is present in any oven, and not just in the one that has this word in its name. When we talk about a convection oven, we mean a fan that moves heated air faster.

A shiny (or matte) surface does not affect convection. The foil will heat up regardless of which side it comes into contact with the product and transfer this heat.

What will matter more in this case is how tightly the foil is wrapped around the contents. If air remains between the product and the aluminum sheet, it can act as an insulating barrier and slow down heat transfer.

Thermal radiation

Convection is of greatest importance when cooking in the oven, but some of the heat transfer is due to radiation. It is emitted by any object with a temperature above absolute zero (−273.15 °C), that is, all elements of the oven and all its contents.

For infrared radiation, the side of the foil will matter: the shiny surface reflects the rays, the matte surface catches them. But this difference in heat transfer is important only for highly sensitive devices. The side of the foil will have little effect on the speed of cooking dinner.

Why does foil have different sides?

The different surfaces of the foil are not made on purpose, this is a feature of the technological process. Aluminum is rolled into thin sheets of foil using heavy metal rollers, like dough with a rolling pin. One side comes into contact with rollers, which polish it to a shine. The other remains matte.

Which side of the foil should be in contact with the food?

Experts believe that in this matter you can completely rely on your taste, since there are no functional differences. Robert Wolke writes about this in his book “What Einstein Told His Cook.” Reynold's Kitchen experts came to a similar conclusion.

The question of which side to use foil is fundamental only for aluminum sheets with a non-stick coating. In this case, the manufacturer recommends placing products on the matte side marked non-stick.

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Food foil forms

In addition to special forms that can be used in microwaves, stores have a fairly large selection of forms made from this material. These are containers and small molds, dishes. Today all this is very popular.

Indeed, you will agree, this is very convenient and saves time. There is no need to wash the dishes; after use they are simply thrown away. At the same time, there is a lot of debate about whether it is harmful or not to cook food in such dishes.

The cause for concern is the statements of scientists who claim that aluminum gradually accumulating in the human body can lead to serious diseases. And since the foil is made of aluminum, it seems to provoke such an accumulation.

But this is not so, it has been proven that such accumulation occurs not due to the dishes, but to the environment. This problem can arise if a person works in a production facility where there is an aluminum mixture in the air. As for cookware, manufacturers advise not to heat foods that have a high level of acidity in it. That's all the recommendations.

Using special sun protection film

A film specially designed for sun protection is a slightly more expensive option, but more reliable. It relieves the apartment owner from all the above-mentioned disadvantages of using ordinary food foil.

Advantages of solar control film:

• strength - the film is dense and elastic, and not fragile like foil;
• a dimensional grid suitable for use on windows (length – 3 m, width – 0.6-1 m);
• affordable price - on average, a roll of film costs 100 rubles;
• good appearance if installed carefully;
• transparency - sunlight will sufficiently illuminate the room without heating it.

By applying solar control film to the window, you will get slightly tinted glass, which will reflect excess radiation from the outside.

Please note: during the day, glass coated with film perfectly protects windows from the eyes of passers-by, as they create a mirror reflection. However, at night when the light is on, the room will be visible very well, so do not forget about using curtains

There are two types of such window film - glass-adhesive and curtain film. Let's look at the features of using both materials to understand which one is better suited in a particular case.

Adhesive film for sun protection

This version of the film is glued directly to the glass. With its help, the effect of tinting the surface is created. The advantage of this method is that the material is durable and can be used for several seasons in a row (remember that UV rays enter the room not only in summer).

Instructions for gluing this film:

It is necessary to thoroughly wash the window from dirt, remove dust and small debris from it. If this is not done, any particle will be very noticeable from under the film; Then the area of ​​the glass is measured, a part of the material is cut off according to the measurements with a margin of 5 mm on each side; Using a spray bottle with soapy water, generously wet the surface of the glass. The more moisture, the easier it will be to adjust the position of the cut on the window; The protective layer is removed from the material, then its reflective side is also sprayed with a solution; The film is applied to the surface with gentle movements (it is better to do this with an assistant, using four hands), smoothed and leveled

Important – the film is glued with the reflective side facing out!

Next, you need to remove moisture from under the material. This works best with a rubber spatula, but if you don’t have one at hand, any similar object with a soft cloth draped over it will do.

At this stage, it is important not to damage the film with sharp objects (that is, it is not recommended to expel water with a regular metal spatula, flat spatula or similar objects); The last step is to cut off the excess film along the edges, left to compensate for possible gaps and distortions, using a cutter or a sharp stationery knife.

If the work is done correctly and carefully, there should be no folds, air bubbles, or scratches on the surface of the film.

Poor-quality window film installation option

In order to remove such film from the window, you will need to act no less carefully. If the material was originally of high quality, it will come off easily after preheating (for example, with a regular hairdryer)

The edge of the film is carefully lifted with a spatula or a metal ruler, then pulled back and gradually removed from the glass.

There are also self-adhesive film options. Often they are made not just in the form of tinting, but with beautiful drawings or patterns (like stained glass or in a certain theme). It is better to remove any remaining adhesive after removing such material after it has cooled using mild detergents.

Window curtain film

The curtain film is not attached to the glass itself, but to the top of the frame. This allows you not only to protect yourself from the sun, but also to freely open and close the shutters for ventilation, adjust the level of illumination in the room - the lower part of such a curtain can be easily moved aside. The material is attached using a self-adhesive strip at the top of the product.

The installation process consists of:

1. When washing the window frame, its upper part should also be free of specks and dirt;
2. Removing the protective layer from the self-adhesive strip;
3. Carefully and evenly glue the curtain to the top of the frame.

Using ordinary garters, you can roll up and unfold the curtain film according to the principle of roller blinds.

This method of protection from daylight will not only help maintain a comfortable temperature in the room, eliminate the possibility of furniture and decoration fading, but also eliminate the hassle of wiping the material off the glass. In addition, such a curtain can only be lowered at the time of day when the sun shines directly through the window.

Opinions differ

The foil has matte and glossy sides. This is due to the process of its manufacture. When the workpiece passes between metal rollers, the workpiece is rolled into a thin film. The surface in contact with them turns out shiny. A matte surface absorbs infrared rays, while a glossy surface reflects them.

Which side should you bake on? There are several opinions on this matter, based on knowledge gained in physics lessons and everyday experience. Here they are:

1. Products should be laid out on a glossy surface, leaving the matte side on the outside, this will ensure a high temperature inside the package.
2. A smooth surface has less adhesion to food than a rough matte surface, so it should be inside.
3. Products must be placed on the matte side, because it is coated with a non-stick layer, to which food components do not stick during heat treatment.
4. Being outside, the glossy surface better reflects heat, which prevents the dish from overheating and drying out.
5. It doesn't matter which side you bake on.

Which side should you put the foil on when baking?

When cooking a dish in the oven, convection is crucial - flow heat exchange or, in other words, the circulation of hot air inside the appliance

In this case, it is critical to wrap the dish tightly and correctly place it, but the reflectivity of the foil makes virtually no difference either in terms of speed or quality of cooking

The above does not apply to special non-stick foil - in this case, the desired side usually has a special “non-stick” mark.

With the advent of food foil on sale, preparing even familiar dishes has become much more interesting. All kinds of dishes baked in it always turn out tender, juicy, aromatic and very appetizing.

Surface matters

Using food foil in the cooking process is easy. It is enough to carefully wrap meat or fish, vegetables or fruits in it and place it in the oven for a specified time. The result will always be good: the result will be a tasty dish, since the products slowly simmer in their own juice, baking evenly, and direct high-temperature exposure cannot spoil its taste, and all the beneficial substances will be preserved.

But there is one small but significant nuance: it turns out that you need to know which side to put the foil on the baking sheet.

The two sides of the foil, if you look closely, are different from each other. This is what production technology requires, and here’s why:

• the side that has a matte surface with a slightly noticeable roughness absorbs heat perfectly, and with the help of this effect, dishes are cooked much faster;
• the other side is different in that it has a more shiny mirror surface, which is more capable of reflecting heat rays.

Therefore, if a dilemma arises before baking food - how to properly place foil on a baking sheet, then you need to remember: the matte side should always be on the outside so that heat is absorbed. The glossy part is inside, it is on it that various ingredients are laid, and the mirror surface will retain evenly distributed heat.

If you need to use food foil in the form of a thermos, then, again, lay out the foil with the matte part down, and place the food or cooked dish on the open mirror surface and wrap it. All contents will remain warm or cold for a long time, and will remain fresh with their special taste.

It is permissible to place the components on a matte surface so that the glossy surface remains on the outside. This is done if the products are at risk of overheating and its intensity needs to be reduced. In this situation, the protective properties of the glossy surface can protect the food from overdrying or burning.

Scientists' conclusions

Scientists, of course, decided to check how much the technology for preparing various dishes would be disrupted if, unknowingly, the matte part of the foil ended up inside during cooking in the oven.

Fortunately, it turned out that this will not cause harm to the human body - that is why the foil itself is called food grade, is classified as an environmentally friendly harmless product, and does not emit harmful substances from any side. The difference is only in the reflective abilities of the surfaces, but the difference in them is quite insignificant - up to 15 percent. And if you bake large pieces of meat or fish, then the final quality of the food will not be reflected in the value of the matte or mirror side.

True, if you cook food without adding oil, then it does not particularly stick to a glossy surface, but it can stick to a matte surface. Therefore, when choosing which surface to place dry or low-fat products on, preference should be given to a mirror surface, and the place of the matte side will be on the baking sheet.

Where should the shiny and matte sides of the food foil be placed, inside or outside?

Having examined the features of both sides of food foil in the sections above, we recommend acting in 2 ways:

• rational
• simple

In the first case, to speed up and maintain high temperatures of products cooking under foil, make sure that the shiny side always “looks” inward and the matte side remains on the outside.

In the second option, cook your dishes without reference to how you cover the foil. They will still turn out tasty and aromatic.

Use for oven cooking

Using foil is extremely easy. Even a young and inexperienced housewife can handle it without difficulty. The interesting thing is that you can always experiment and choose the most original and delicious recipes. You can cook anything in it, but there are some recommendations for its use.

Do not cook in foil:

This is not to say that cooking these products using foil is prohibited, it just won’t be tasty. As for cereals, it is indeed forbidden to cook them in this way.

The main condition for use is that the packaging is sealed

The way the product is packaged is extremely important, so to preserve the juices, you need to press the packaging material well on all sides to avoid even the smallest holes. If we talk about pies, they should also be sealed very tightly, as this gives both tenderness and a unique taste to the dish.

If the foil is quite thin, then it is better to pack the product in several layers before baking. This is especially true when baking meat and fish. Wild animal meat should not be baked in foil, since preparing such a dish usually takes a lot of time. Here it is better to refrain from experiments.

Which side to bake

We have already figured out above that there will not be much difference. Moreover, this will not cause any harm to food. Many housewives do not even notice which side they place the product on. But still, there are a few small recommendations on which side to place the foil on the baking sheet:

• If the baked product has a marinade of vinegar or lemon juice, then it is best to pack it with the matte side facing out. As has already become clear, it can affect the taste of a dish upon contact with an acidic environment. This is especially true when using high temperatures;
• if the foil is placed on a baking sheet, then the shiny side should be on top, so there is a much greater chance that the food will not burn. If the dish is covered with a sheet on top, then the matte side should be on top;
• It is better to cover the pie with the shiny side facing in, but this is not critical.

First of all, you need to choose high-quality material: thin, but dense. It should hold its shape well and not be damaged by one touch. There is no special scheme for wrapping products

The main thing you need to pay attention to is tightness. Violation of this nuance will lead to burning and leakage of juice.

The finished dish will be dry and tasteless.

To bake whole fish, it is better to use several layers of packaging material, as the fins can damage it. This also applies to chicken, which is cooked as a whole carcass.

It is very important to know that foil is not intended for storing food, so immediately after cooking, when serving, it should be completely removed. Everyone also knows that heating foods wrapped in shiny sheets in the microwave is strictly prohibited.

Some housewives often ask whether it is necessary to pierce holes in the foil when baking. It depends on what result is required. A product hermetically sealed in foil naturally cannot get a crispy and golden crust; it takes longer to stew. If you pierce a couple of holes in the upper part, then excess steam will escape through them, and an appetizing crust will form, but the dish may lose its juiciness. Therefore, the choice is up to the hostess.

In any case, the dish will turn out not only very tasty and aromatic, but also healthy, which is important. Which side of the foil should be on the inside and which on the outside, matte or shiny? This is one of those questions that you can live in peace without thinking about without an answer, but if you have asked yourself one, you must find out the truth

Which side of the foil should be on the inside and which on the outside, matte or shiny? This is one of those questions that you can live in peace without thinking about without an answer, but if you have asked yourself one, you must find out the truth.

Most chefs, cookbook authors and housewives are on the dark side of the issue, that is, they wrap the food with the shiny side inward and leave the matte side to heat under the heat of the oven. Household logic explains this quite simply and quite reasonably - matte and textured ones absorb heat much better than glossy and smooth ones. However, in the case of cooking in the oven, everything is not so simple.

How to properly wrap food

The correct cooking method is considered to be wrapping the culinary product, which is performed after first lubricating the matte surface with oil. Then salt and spices are added, the dish is tightly wrapped in foil with the shiny side facing out and pressed to its shape.

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In addition to cooking, aluminum paper is used for:

• Heat preservation and transportation;
• Limiting the spread of odor;
• Long-term storage of products;
• To avoid spreading oil or grease from the dish to other items.

Do I need to make holes in the foil when baking?

Chefs who prepare gourmet dishes know a large number of secrets that allow them to give a culinary masterpiece a unique taste and appearance. One of these secrets is the crispy crust of baked game. Absorbing it gives a special pleasure, thanks to the crunchy properties and richness of taste in its own juice.

To achieve this effect, before baking, holes are made in the upper part of the aluminum package, thanks to which the surface of the meat product dries out during the cooking process. This creates a crispy crust that pleases the taste buds.

Having become familiar with the features of laying foil on a baking sheet, everyone can independently cope with this simple but important task. The use of aluminum paper will expand the gastronomic range of the dining table.