Any housewife knows that the use of foil in cooking makes her life easier: it takes less time to cook, the dish turns out to be juicy and tasty. After baking, do not clean the tray or baking dish, just remove the used foil from the surface and wipe the dishes. The listed advantages are already enough to interest any cooker, but not everyone knows which side of the foil to bake in the oven dish.

The use of foil in cooking

In dishes prepared in foil, more trace elements useful to the body are stored, because the food is cooked in its own juice, heat treatment occurs evenly. It does not take many hours to marinate a piece of meat, whole chicken or fish. Usually the hostess rubs food with spices and, wrapping it in foil, sends it to the oven.

Foil allows you to reduce cooking time, the meat is baked at a temperature of two hundred degrees, for half an hour. Vegetables and fish can be served on the table in twenty minutes, the oven warms up to only a hundred degrees, which also saves electricity.

Until they came up with a microwave, many people warmed food in the oven, wrapped in foil, it turned out quickly and safely. The dish will stay warm for a long time if you cover it with foil and a towel. Baked and chilled pieces of meat will be stored fresh longer if wrapped in foil and left at room temperature.

A good housewife knows that baking is baked evenly, it is first covered with foil.A few minutes before the expiration of the cooking time, remove, so that the cake could be covered with a golden brown.

What is the difference between the sides of food foil

Pedantic housewives notice that the two sides of the foil are slightly different. Questions naturally arise: why is this and how is it better to use foil to make the food tastier and bake faster?

 

It's all about manufacturing technology. Food aluminum foil consists of two plates that are connected to each other during rolling through a press. The side that touches the press comes out shiny, while the back remains untouched and matte.

Which side to bake in the oven, matte or shiny

Different chats in the vastness of the World Wide Web are full of questions and answers on this topic. So which side of the foil is baked in the oven, meticulous housewives are interested. Others, slightly advanced culinary experts in physics, are told that the reflectivity of both sides of the film is almost the same, the difference is only from 8 to 10%. Therefore, no matter which side you wrap the meat before you put it in the oven. There will be no big mistake, no matter which side they wrap.

Important. Eleven microns - this should be the thickness of the foil for baking. If the foil is thinner, wrap it in two layers.

The matte side of the foil absorbs heat a little better, for quick cooking you can leave it outside.

The reflective ability of the glossy side is slightly larger than that of the matte side, if you are afraid to dry the dish, it should remain on top. Many cook in foil without oil, so it turns out healthier food. But meat or fish can stick to the surface. In this case, the shiny side of the foil helps out, it is on it that dry and non-greasy food is baked, because the mirror surface does not contribute to adhesion.

In order not to be unfounded, there are two absolutely amazing recipes for you, where the foil helps the hostess, creating with it a tasty and healthy dish.

Fish baked in foil

Baking fish in the foil in the oven is very simple and fast. Any novice cook will do it.

We will need:

  • any fish of your choice: perch, mackerel, trout, crucian carp, carp, etc .;
  • lemon 1 pc.;
  • any vegetable oil: sunflower, olive 1 tbsp. l .;
  • garlic 2-3 cloves or dried analogue - 1 tsp;
  • allspice 5 peas;
  • salt to taste;
  • greens at your discretion: parsley, dill, basil, mint.

We start to cook:

  1. We clean the fish, wash and dry with a paper towel.
  2. We spread it on the foil and coat on both sides with oil and salt.
  3. Rub with garlic.
  4. In the belly we put slices of half a lemon, allspice, mint or basil.
  5. We place the remaining lemon slices and dill on the fish itself and carefully arrange the envelope from the foil or simply wrap it securely.
  6. We send it to the oven, heated to 180 degrees for 15-20 minutes.

You can serve with any side dish. The fish is juicy, aromatic and very tasty. Before serving, pour lemon juice if you want piquancy.

Recipe for roasting meat with vegetables

We make meat with vegetables for the festive table. To do this, take a large piece of the scapula, tenderloin or ham. The main thing is that there are no bones and tendons. You can take beef, pork or lamb.

To bake meat in the oven, you can pre-marinate it, if there is no time for this, coat with spices before cooking, it will turn out no worse.

Dishes should be with sides, heat-resistant, non-stick. From the resulting meat juice, you can later prepare a delicious sauce by mixing it with a suitable wine and evaporating a little over the fire, so it’s better to take not a baking sheet, but a baking dish.

Ingredients:

  • 1 kg of meat;
  • carrots 1 pc.;
  • 4 cloves of garlic;
  • onions 1 pc.;
  • greens: dill, parsley;
  • vegetable oil 1-2 tbsp. l .;
  • ground black pepper to taste;
  • salt to taste;
  • sweet paprika to taste.

We also prepare honey, mustard or soy sauce, at your discretion, to coat the meat.

We start to cook:

  1. We take the meat, previously washed, dried and chilled.
  2. Cut the carrots into thin slices no more than half a centimeter wide, the length should be somewhere around two centimeters.
  3. Slices of garlic slice lengthwise onto thin plates.
  4. Thinly cut the onion into half rings.
  5. We stuff carrots and garlic into the meat, making cuts with a knife over the entire parameter of the fillet.
  6. Slightly add salt, pepper and coat with mustard. Someone likes to use honey with spices for this, some prefer soy sauce. Keep in mind that soy sauce itself is salty.
  7. We take the foil, coat with a little oil, spread the onion, herbs. We place a piece of meat on top of all this beauty from above and tightly wrap it with foil. Attention, the foil should be shiny side inward, this will reduce cooking time, as the matte side absorbs heat better.
  8. Pour a little water into the mold and spread the wrapped meat.
  9. Bake in the oven, heated to 180 degrees, about forty minutes.
  10. You can hold it for another five to seven minutes by opening the foil to form a golden crust.
  11. Serve by slicing into thin slices. The meat is juicy, tasty, stuffed vegetables look great on the cut, giving the dish an appetizing and festive look.

When preparing meat for baking, do not overdo it with salt, it is better to put only half a serving. If you want the chicken or a large piece of meat to come out juicy when baking, add after cooking at the table. Salt promotes rapid juice production.

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