Which side to put the baking foil on a baking sheet

Baked dishes have a lot of fans: they are tasty and preserve useful substances. Food foil can speed up and greatly facilitate heat treatment, without which no housewife can do without our time. But often when working with this material, questions arise, for example, how to wrap products in foil or which side to put it on a baking sheet.

Faithful assistant housewives

Until recently, such a cooking method as roasting was rather laborious. It was necessary to ensure that the product did not stick to the form, did not overdry, and after all that, also to clean the oven from greasy stains. The invention of food insulation materials eliminated the culinary specialists from such troubles. One of them is ordinary aluminum foil.

This is a wonderful device with many positive qualities. Unlike expensive nonstick cookware, this material is not only available, but also very convenient to use. Aluminum sheets are lightweight, compact, do not need to be cleaned and do not oxidize. But most importantly - the foil protects the product from the loss of useful substances in the heat treatment process, does not allow air, retains all the liquids and aromas, at the same time being a good heat conductor. With the help of this metal-like paper with a minimum expenditure of time and effort, you can cook amazingly tasty, juicy and not tough dish. That is why she has become so popular among modern housewives.

How to use cooking foil?

Despite the fact that foil has become a common device in our kitchens, many do not know which side to put it when baking. To understand this question, you need to look at the structure of the sheet: on the one hand it is matte, and on the other - brilliant. It looks like this because the foil is made in two layers at once, and the side that turns out to be in the middle, coming into contact with the second layer, turns out to be matte.

There is an opinion that a brilliant surface, due to its physical features, has a greater reflectivity than matte, and besides it does not stick, therefore, it is necessary to put a baked product on it. However, in fact, the heat reflection indicators on both sides of the sheet are almost the same. Therefore, there is absolutely no difference in which side to wrap the product in baking foil.

But, if your dish contains vinegar or sour sauces, it is recommended to put it on a glossy surface, since matte reacts with acid, which can slightly spoil the taste.

There are several ways to use this material when baking products:

Hermetic wrapping

In this case, the product wraps tightly with foil: put it on one sheet (preferably on the shiny side), cover the top with another sheet (shiny side down) and press the edges tightly, turning them several times. Get a package that needs to be gently pressed around the future of the dish. Thus, hermetic packaging will allow him to prepare himself in his own juice and remain tender.

Cover pan

Cover the bottom of the form with a sheet of foil, lay out the dish and cover it with aluminum paper again. Of particular importance, which side to close the pan, does not have. But if you think that the dish will be cooked faster, then lay it out with a matte surface.

Baking Cans

Foil can be used to make some kind of molds, in which it is very convenient to bake cupcakes, pies or any other dough product you want. In the oven, the foil in the form of baking molds should be placed with the matte side outwards so that the dough does not stick to it.

In order to get a beautiful crisp, the insulating material 10 minutes before readiness must be deployed - no matter which method you use.

As you can see, baking food with foil is a simple and convenient process that does not require special skills. But to make the dish really tasty, the choice of the material itself is of considerable importance.

Sheet selection

Picking up low-quality material for baking, you risk losing the tightness of the package, because the foil can break. And then all the juice from the prepared product will flow out, the dish will lose its flavor, change the texture or burn. Therefore, be especially careful when choosing a foil. When unwinding it should not tear.

Do not buy too thick sheets: they are suitable only for roasting on coals, and at home to use such a foil would be inconvenient because of its rigidity. It is better to take thin but durable aluminum paper, which folds well, keeps its shape and does not tear. If necessary, it will be possible to roll it in two layers.

What can be baked in aluminum paper?

With this convenient device you can cook almost any kind of food: meat, poultry and fish (both as a whole and in a cut and stuffed form), vegetables, cheese and cheese, some fruits. It is not recommended to use foil for roasting mushrooms, to wrap green vegetables (cucumbers) with any side of the sheet. Before putting the cereal on the pan, they should be boiled beforehand.

In the foiled paper, not only the main dishes are very tasty, but also pastries, casseroles and desserts. For example, baked apples, stuffed with cottage cheese and nuts. At the same time, all these products acquire a very pleasant taste, close to the baked ones in the ashes, and their consistency will be much softer and more tender than if they are cooked or fried. In addition, cooking does not require oil.

Whichever dish you cook in the oven, the foil will improve its nutritional qualities and will greatly facilitate the process - no matter which side to put it on the baking sheet. In any case, the baked product will be not only tasty, juicy and fragrant, but also useful, so it will fit even for baby and diet food.