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

Use of foil for baking.

Foil is very popular among housewives. And it is used not only for baking, but also in various household needs. Using foil, you can pack and freeze food, and it also helps to clean kitchen appliances. In this material, we will take a closer look at the properties and use of foil.

Why do I need foil for baking?

Perhaps not everyone knows its properties and scope. Its most popular purpose is baking food. Especially, meat and fish. The foil is safe even at high temperatures. True, you need to use it correctly. But this is not all, with which it can help both a young and experienced hostess.

• Bake products in foil is not only useful, but also delicious. It also helps to prepare a diet dish. And the cooking time is significantly reduced. Due to the fact that the liquid does not evaporate in it, the food does not burn. There are exceptions, 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 about the fact that shiny 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 save as many useful vitamins and elements as possible. Even at high temperatures.

Foil for cooking

• Many people are not aware of the freezing of products in foil. But she will be a good helper here too. Foil perfectly tolerates low temperatures, helping to preserve the useful properties and appearance of food.
• In a foil it is perfectly possible to pack breakfasts or other dishes. One more insignificant use of it. Also one of its advantages is not to absorb smells. And do not skip the flavor of the packaged product.
• In terms of baking without it, too, can not do. Each housewife faced with the fact that the pie can get a little dryish. Avoid this will help the same foil. Enough to cover it with a pie. And for the ruddy top remove the foil 10-15 minutes before taking the dish.
• This aspect does not apply to cooking, but kitchen appliances can be made shiny without any effort. To do this, you need a ball of foil and a little soda. Boil the appliances in this and rinse. The foil will give a mirror shine.

As can be seen, food foils are very widely used. And this is not all that it is capable of.

What is the difference between food aluminum foil sides?

To be frank, few people think about which side to use foil. Indeed, their properties are not much different. And it's okay not to happen if you bake one or the other party. The only thing that can affect is taste. Still, there are minor differences.

• With the preservation of heat, the foil works well in principle. But the glossy side is a little better in this aspect.
• But attracts heat is better matte side.
• It is believed that the shiny side at high temperatures can emit harmful substances. It is worth to calm down, because food foil is absolutely harmless.

Using foil

• Contact with acidic medium, but not shiny side, namely matt. No harmful substances are released, but the taste will be worse.
• It does not matter which side to pack for freezing and storing food. Therefore, you can use it the way you like it.

How to use foil for baking in the oven?

Foil is very easy to use. Even the most inexperienced mistress will cope with it. And most importantly, you can experiment and choose a recipe that your family will appreciate. After all, it is universal, and you can cook almost any dish in it. But you should consider some tips for using it.

Foil is not prepared:

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

It's just the fruits that are undesirable to cook, because they are not tasty. But the first two items categorically can not be cooked in foil.

• The most important thing in using foil is tightness. It is very important to pack the products so that the juice or fat does not flow out. By the way, pies should also be very tightly closed. This is the guarantee of a delicious dish and delicate taste. And also saves considerable cooking time.
• This is no longer a tip, but a minor nuance. If the foil is very thin, then you need to take two or even several layers. After all, it significantly increases the chance to get hurt. Especially if you cook fish or a whole chicken.
• The wild bird is not cooked in foil. Her cooking method differs from usual, takes much longer and requires some skills.

Foil: where to put shiny and matte side?

We have already mentioned that there is not much difference. And even more so, there will be no harm to the food. Most housewives do this automatically, without even noticing which side they wrapped. There are only a couple of minor recommendations.

• If vinegar or lemon is used in the marinade, it is better to wrap the shiny side inside. Since the matte side can react. Especially, at high temperatures. But do not be afraid that harmful substances will be released. Just a little taste will deteriorate.
• On the baking sheet you need to put a shiny side, and bake so that the matte was on top. Another nuance - the food on the shiny side is less likely to stick or burn.
• Cover the pie is also better shiny side inside. But this is not so fundamental a question.

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

To properly wrap the products in foil, first of all, you need to choose a good one. It should be dense, but thin. It is important to keep the shape well and not tear from the slightest projection or stirring. And then the matter of technology. And there is no definite scheme how to properly wrap products.

• The main thing, wrap tight and airtight. It is also important not to damage the integrity of the foil. After all, it produces vegetables, meat and fish. So, in the process of cooking can allocate juice or fat. It should not leak out. As there can be a burning out, and the dish will not be so juicy. And maybe not get ready to the end.
• To ensure that the products do not stick and do not burn during cooking, lubricate the foil with oil. If you want to do without the use of oil, it is better to put on a shiny side.
• When cooking fish, it is desirable to trim fins and tail. After all, they can tear the foil, thus violating the tightness. For those who like to bake whole fish, you need to wrap it in several layers. And do not pack too tightly.

Baking products in

• foil Whole chicken is also better than wrapped in one layer. And it is also desirable to leave some space. So to decrease the chance that it will break, and the chicken will be better baked. On which side to wrap potatoes and other vegetables , does not really matter. Again, the main thing is that there are no holes.

IMPORTANT: Only products are prepared in foil. For storage, it is better to transfer it to another dish. It is possible that when storing the foil is printed. This does not always happen, but it does happen. Especially with the fish. And also, unfortunately, the products in the foil can not be heated in the microwave.

Is it possible and which side to lay the foil on the 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, and also put on a baking sheet. From the foil molds are also good. You can cook a la carte lunch. And the fact that even dishes do not need to be washed after cooking, will appreciate many mistresses.

It has already been said many times that there is not much difference, which side to choose. But, nevertheless, there are two small items that should be taken into account. This does not mean that you need to do this exactly, but not otherwise. Simply, and the dishes will get tastier, and more useful substances will be preserved, and will cook faster.

• On a baking tray, it's better to put on the shiny side. All the same, and the products do not stick, and the appearance will be more beautiful.
• And here you need to cover the opposite - matte side up. Because it attracts heat well, it is important in baking or baking. Thus, the dish will get the necessary temperature and cook faster.

Should I pierce the foil when baking?

Many of us repeatedly questioned ourselves - do I need to pierce the holes in the foil, and why are they needed? After all, how many recipes, as many cooking methods. Some argue that without them can not do. And others do not pierce the foil at all. Both options are correct. That's just what should correspond to what dish will come out after baking, and which one would like to get to you.

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

Video: Selection of foil for baking