Many of us, wrapping in foil, the potatoes or the steak, allow the same error. Guess what?
In cooking with foil has many advantages: less oil, more juice, a uniform heat treatment. It’s nice to pamper yourself and your loved ones a delicious dinner. And almost any product becomes much tastier and juicier if instead of the usual frying cooking bake it in foil. No wonder this has so many supporters. That’s just all they long been divided into two warring camps. Some are convinced that to wrap foil need the matte side to the product, others brilliant. And “opponent” necessarily makes a mistake. Who is right, who is guilty and what to do?
Which side of foil to wrap foods during cooking?
And those and others in search of truth sooner or later come to the school physics course and remember about this property aluminum foil as heat reflection. But it does not answer the question: which side of foil should be to the product. Many can list the methods of heat transfer: conduction, convection and thermal radiation. That is the only side of the foil on convection is not affected. That to thermal radiation, the matte surface retains heat, brilliant reflects. But the speed of cooking is practically not affected, informs Rus.Media.
Different sides of the foil – the result of machine production
Manufacturers of foil reveal the truth: both camps are absolutely right! Does not matter which of the sides to wrap the product. If it’s not about foil with non-stick coating, then the food should touch only brushed the surface (marked “non-stick”). In other cases, different sides of the foil – this is just a consequence of machine production. With exactly the same properties.
But what’s really important to do, but many people forget, is to wrap foods in foil as tightly as possible. The foil should be in contact with the entire surface of the meal, without “pockets” of air. Only in this case, all baked through evenly and quickly. So this caveat should be approached with maximum care. Not in a hurry and haphazardly.