For cooking juicy meat, gourmet fish, vegetables, housewives often use foil on a baking sheet. And periodically, home cooks are concerned about the question of why this aluminum sheet has one side matte and the other shiny, glossy. Does this make any difference? Perhaps, in the process of cooking using foil, you need to follow some special rules? Today we will try to figure it out.
Which side to put foil on a baking sheet? Will tell the process of its manufacture
To answer our questions, let's first look at the technology for the production of food foil.
It turns out that in order to save both money and time, it is rolled in two layers at once. Because of this, the side that touches the rollers is shiny, and the opposite, respectively, remains matte. Therefore, as you already understand, there can be no fundamental differences concerning both sides of the foil.
Does the quality of the food depend on which side to put the foil on the baking sheet?
The properties of the foil in question do not change the state of the prepared food and its taste, no matter how you turn this sheet. Despite discussions about the different reflective abilities of a glossy and matte surface, they actually have almost the same indicators (88% and 80%, respectively). And this clearly cannot somehow significantly change their properties.
So, which side to put the foil on the baking sheet does not matter! The quality and taste indicators of food will depend only on the skill of the cook. True, dishes prepared using vinegar or having a sour taste should not be kept in foil for a long time. In addition, you can’t cook in it in the microwave: everything will remain raw.
But this aluminum sheet (in the photo) has a unique ability to withstand high temperatures (600 ° C). You can safely bake potatoes or fish directly in the coals or on the barbecue.
What can be cooked in foil?
Meat, fish, poultry, minced meat, all kinds of vegetables and even fruits from cooking in foil are only tastier. Creating a sealed package, the hostess thus allows the products to cook in their own juice, so that they turn out juicy and tender. And the spices added at the same time will give the culinary product a spicy taste and a delightful aroma.
So that the products do not stick, the housewife (no longer thinking about which side to put the foil on the baking sheet) must be greased with oil. And do not forget to open the aluminum bag at the end of cooking so that the chicken or fish becomes golden brown.
How to choose a foil?
Before putting the foil on a baking sheet, you need to select it. But how?
Do not try to choose a thicker sheet when buying. It, as a rule, is tough and inconvenient to use and is needed only for cooking on charcoal.
For an ideal foil, there are key indicators: it is strong, but at the same time thin, it easily keeps its shape, does not tear and folds well. However, for insurance, when cooking, for example, meat with bones, it is worth using two layers of foil.