Baking food in foil: the important difference between the matte and glossy sides

Foil can be confidently called a real invention of our time. A roll of this material can be found in every home, and it's no wonder. After all, the kitchen assistant allows you to cook dishes in such a way that they are not inferior in taste to the oven or cooking on charcoal. And to make the food even more juicy and tender, you need to know some tricks for using foil.

The FoodOboz editorial team will share some tricks and tips for working with foil.

Choosing foil

This is the factor that you need to pay attention to first. For any baking method, thick foil is the best choice, as it reduces the risk of damage during the cooking process. But if you only have classic thin foil at home, it doesn't matter. You can simply fold it in several layers and secure it well during baking.

Matte and shiny sides: what's the difference?

Every housewife has had this question at least once. Indeed, the final result and the taste of the dish depend on which side of the foil you put on the baking sheet. It is believed that the shiny side reflects heat better and thus does not stick to food. Therefore, wrap the product so that the matte side is on the outside.

Contact with the air

There is one simple rule to remember: when baking meat or fish, do not allow air to come into contact with the food, and therefore make sure that the foil is tightly adhered to the food itself. However, when baking vegetables, a little air is still good – it will help the vegetables to steam rather than fry.

Will there be a crispy crust?

Everyone dreams of a crispy crust, but not everyone manages to achieve the desired result. To get it, you need to unwrap the foil when the dish is almost ready. Bake in this way for 5-10 minutes.

The temperature regime

If you plan to bake in the oven, the baking temperature differs depending on the dish: meat – 170 degrees, poultry – 160 degrees, fish – 140-145 degrees. If you cook on an open fire, you should wait until the coals cool down a bit.