How to use foil for baking in the oven? Food foil for baking: which side to put inside, where is the matte and shiny side? How to wrap meat, fish, potatoes, chicken, food in foil for baking?

Using foil for baking.

The foil is of great popularity among housewives. And it is used not only for baking, but also in various household needs. With the help of foil, you can stock up and freeze products, and it also helps to clean kitchen appliances. In this material, we will consider in more detail the properties and use of foil.

Why do you need a foil for baking?

Perhaps not everyone knows its properties and scope. Its most popular purpose is the baking of products. Especially meat and fish. The foil is safe even at high temperatures. True, you need to use it correctly. But this is far from all that she can help both a young and an experienced mistress.

• Baking food in foil is not only useful, but also tasty. It also helps to prepare a dietary dish. And the cooking time is significantly reduced. Due to the fact that the liquid in it does not evaporate, the food does not burn. Exceptions are possible if you forget about the oven for a long time. But for this you need to try very hard.
• Not everyone knows and even thought that the brilliant side is antibacterial. Therefore, you can not worry about the benefits of food prepared in foil.
• And the fact that it is not transparent allows you to preserve as many useful vitamins and elements as possible. Even at high temperatures.

• Many do not know about freezing products in foil. But she will become a good assistant here. The foil also tolerates low temperatures, helping to maintain the beneficial properties and appearance of food.
• You can perfectly packets or other dishes in foil. One more insignificant application. Also, one of its advantages is not to absorb smells. And do not miss the aroma of a packed product.
• In terms of baking, you can’t do without it either. Each housewife faced the fact that the pie could turn out a little dry. The same foil will help to avoid this. It is enough to cover the pie with it. And for a rosy top, remove the foil 10-15 minutes before the seizure of the dish.
• This aspect does not apply to the preparation of write, but kitchen appliances can be made shiny without any effort. To do this, you need a foil ball and a little soda. Boil the devices in this and rinse. The foil will give the mirror shine.

As you can see, the food foil is very widely used. And this is far from all that she is capable of.

What is the difference between the sides of the food aluminum foil?

To be frank, few people think about which side to use foil. Indeed, their properties are not much different. And nothing to happen to happen if you bake with a particular side. The only thing that can affect is to taste. Still, there are small differences.

• With the preservation of heat, the foil copes well in principle. But the glossy side is a little better in this aspect.
• But the heat attracts the warmth is still better.
• It is believed that the brilliant side at high temperatures can distinguish harmful substances. It is worth calm down, because the food foil is absolutely harmless.

• Contact with an acidic environment, but not a shiny side, namely matte, is possible. No harmful substances are distinguished, but the taste will be worse.
• For freezing and storing products, it does not matter which side to pack. Therefore, you can use the way you like it more.

How to use foil for baking in the oven?

It is very easy to use foil. Even the most inexperienced hostess will cope with her. And most importantly, you can experiment and select a recipe that your family will appreciate. After all, it is universal, and almost any dishes can be cooked in it. But some tips on its use should be taken into account.

They don't cook in foil:

• croats and cereals
• soft and green vegetables
• some fruits (apple, aiva, pears)

It is the fruits that is simply undesirable to cook, since they are not tasty. But the first two points cannot be prepared categorically in foil.

• The most important thing in using foil is tightness. It is very important to packet products so that juice or fat does not leak. By the way, the pies should also be very tightly closed. This is precisely the key to a delicious dish and delicate taste. And also significantly saves cooking time.
• This is no longer advice, but a slight nuance. If the foil is very thin, then you need to take two or even several layers. After all, she significantly increases the chance to damage. Especially if you cook fish or a whole chicken.
• In foil, they do not prepare a wild bird. Its method of preparation differs from ordinary, takes much more time and requires some skills.

Foil: Where to put the brilliant and matte side?

Above it was already mentioned that there is no particular difference. And even more so, there will be no harm to food. Most housewives do it automatically, without even noticing which side they wrapped it up. There are only a couple of minor recommendations.

• If vinegar or lemon is used in the marinade, it is better to wrap it with a shiny side inside. Since the matte side can react. Especially at high temperatures. But do not be afraid that harmful substances will stand out. Just a little worsening taste.
• It is necessary to put on a baking sheet with a shiny side, and baked so that matte is on top. Another nuance is that the food on the brilliant side has less chance of pestering or burning.
• It is also better to cover the pie in the shiny side inward. But this is not such a fundamental question.

How to wrap meat, fish, potatoes, chicken, food in foil for baking, which side to put products on?

To correctly wrap the products in foil, first of all, you need to choose a good one. It should be dense, but thin. It is important that she keeps the form well and does not break from the slightest protrusion or move. And then the work of technology. Moreover, there is no specific scheme on how to crush products correctly.

• The main thing is to wrap tightly and hermetically. It is also important not to damage the integrity of the foil. After all, vegetables, meat and fish are being prepared in it. So, in the process of cooking, juice or fat can isolate. He should not leak. Since burning can occur, and the dish will not be so juicy. Or maybe not to prepare to the end.
• So that the products do not stick and do not burn during cooking, you need to lubricate the foil with oil. If you want to do without the use of oil, then it is better to put on the brilliant side.
• When cooking fish, it is advisable to cut the fins and tail. After all, they can tear foil, thereby violating tightness. For those who like to bake fish, you need to wrap it in several layers. And do not pack too tightly.

• Chicken It is even better to wrap it in one layer. And it is also advisable to leave a little free space. Thus, the chance to decrease that it will break, and the chicken is better to bake.
• Which direction to wrap potatoes and other vegetables, does not matter any matter. Again, the main thing is no holes.

Important: products are only prepared in foil. For storage, it is better to transfer to another dishes. It is possible that when storing the foil is printed. This does not always happen, but it happens. Especially with fish. And also, unfortunately, the products in foil cannot be warmed up in the microwave.

Is it possible and which side to lay foil on a baking sheet for baking, and which one to cover?

Of course, you can not only wrap food in foil, but also cover pies or other pastries, as well as lay on a baking sheet. From foil, molds are also well obtained. You can prepare a portioned lunch. And the fact that the dishes do not need to be washed after cooking will be appreciated by many housewives.

It has already been repeatedly said that there is no particular difference, which side to choose. But, nevertheless, there are two small points that should be taken into account. This does not mean that you need to do just that, and not otherwise. Simply, the dishes will turn out tastier, and more beneficial substances will remain, and will prepare faster.

• It is better to lay on a baking sheet shiny side. Still, the products will not pester, and the appearance will turn out more beautiful.
• But you need to cover the opposite - matte side up. Since it attracts heat well, and in baking or baking it is important. Thus, the dish will receive the necessary temperature and prepare faster.

Do I need to pierce foil when baking?

Many of us have repeatedly fallen out the question - is it necessary to pierce holes in the foil, and why are they needed at all? After all, how many recipes, so many methods of cooking. Some claim that they can not do without them. And others do not pierce foil at all. Both options are correct. That's just what the dish will come out after baking, and what you would like to get.

• The advantage of foil is that the products are prepared in their own juice. So, for example, the meat is very juicy and soft. When piercing the holes in the foil, this moisture evaporates. Accordingly, the meat will turn out to be more dry and hard. Therefore, it is worth considering which product you are going to cook.
• When piercing holes in the foil, a golden crust is obtained. If the product is sealed, it extinguishes more. Therefore, this way will be ideal-to make holes in foil 15-20 minutes before the recess. During this time, an appetizing crust will have time to form, and meat or fish will be well baked.

Video: Choosing foil for baking