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

Which side should I put the baking foil on? Principle of use

All types of aluminum food grade paper, regardless of thickness and format, have differences between the sides of the surface. One has a pronounced gloss, and the other has a matte finish. Most housewives have been using the product for many years without thinking about this difference. Even if they notice the difference, they believe that there is no need to attach importance to it.

In fact, although small, there are differences. Glossy side:

Reflects heat rays more strongly;
Has an antibacterial effect;
Doesn't stick to food.

A matte surface:

Absorbs heat;
Retains moisture;
Reacts with acidic environments.

If the dish does not contain oil, then, taking advantage of the properties of food-grade aluminum, the matte side is placed on a baking sheet. In this case, heat will accumulate in the prepared product, which can be easily separated from the metal paper. This method will also be appropriate when it is necessary to speed up the cooking process.

If it is necessary to reduce the temperature of the prepared product, the shiny side is placed on the outside of the edible product. In this case, the glossy surface will protect the culinary masterpiece from possible overheating and burning.

How to make a lid holder with your own hands? Read our article.

How to place it correctly

The foil surfaces have slight differences in their ability to reflect heat. For the glossy side this figure is 88%, for the matte side it is 80%. Thanks to these properties, you can cook food faster and more efficiently. A matte surface transmits heat well, while a polished surface reflects it better. When using food foil for baking, it is customary to place food on the glossy side. This will create a higher temperature inside the aluminum packaging; large pieces of meat or chicken will cook a little faster.

The same principle is used when the question arises of which side to place the foil on a baking sheet when baking the main dish along with a side dish. In the same way - the shiny surface is inward, and the matte surface is outward. Products with different structures will be baked evenly, as the heat will circulate intensively inside the package. Food does not stick to a smooth, glossy surface, and therefore the chance of it burning is much lower. This property is used when baking chicken, fish with potatoes and other vegetables. Hermetically wrapped products exchange aromas, release juice, and the dish turns out tastier.

Difference between matte and glossy sides of foil

When baking, food should be placed on the glossy side of the foil.

How are the surfaces of the two sides different?

Foil has two different surfaces - matte and shiny, so it is quite natural to ask why this is done and which side to use. The answer to the first question lies in the foil manufacturing technology. For this, different metals are used: steel, tin, silver, gold. But such foil cannot be used for cooking.

Food foil is made of aluminum. It is safe in contact with food, does not melt at high temperatures, heats up easily, retains heat for a long time, and does not cause allergies.

Therefore, it is very important to pay attention to the labeling and use only food foil for cooking.

During production, metal is rolled through large shafts, gradually reducing the gap between them. The result is thin sheets that are rolled into rolls. When rolling through the machine, two sheets are launched at once, and the sides adjacent to each other are rough. The outer sides that came into contact with the roller become shiny.

The properties of both sides are almost the same, but there are still some differences. If you know this difference and use it correctly, you can take advantage of the advantages of both sides.

Why do you need baking foil?

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

Baking food in foil is not only healthy, but also delicious. 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. There may be exceptions if you forget about the oven for a long time. But for this you need to try very hard.
Not everyone knows or even thought that the shiny side is antibacterial. Therefore, you don’t have to worry about the benefits of food cooked 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.

Foil for cooking

Many people have no idea about freezing food in foil. But she will become a good assistant here too. Foil also withstands low temperatures perfectly, helping to preserve the beneficial properties and appearance of food.
Foil is great for packing breakfasts or other foods. Another minor use for it. Also, one of its advantages is that it does not absorb odors. And don’t miss the aroma of the packaged product.
In terms of baking, you can’t do without it either. Every housewife has encountered the fact that the pie can turn out a little dry. The same foil will help to avoid this. Just cover the pie with it. And for a golden brown top, remove the foil 10-15 minutes before removing 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 some baking soda. Boil the utensils in this and rinse. The foil will give exactly a mirror shine.

As you can see, food foil has a very wide range of applications. And that's not all she's capable of.

During baking

Foil is the thinnest aluminum sheet that is used when baking food in the oven. This material varies in thickness, length and width of the sheet. If for baking there is no difference whether to use thin or thick foil, then for packaging products this choice will play a rather important role.

Baking foil during the cooking process protects the product from the loss of existing vitamins and microelements; it does not allow light and air, as well as liquids and gases, to pass through. But despite this, this product is an excellent heat conductor. That is why products cooked in foil turn out juicy and appetizing.

Invention of aluminum foil

The well-known aluminum foil was awarded the title of the most remarkable and practical. It is used in a wide variety of industries: in high-precision mechanical engineering, pharmaceuticals, construction, electrical engineering, chemical, and food industries. Foil is divided into household and technical by purpose.

This unique material, without which modern life is unthinkable, has existed for just over a hundred years. Initially, foil was used in the confectionery industry for packaging chocolate products. Before this, manufacturers could only sell chocolate in the form of loose pieces. After the invention of foil, new horizons opened up for chocolate businessmen. In a shiny wrapper, chocolate retained its taste for a long time, did not stain customers’ bags, and did not melt in their hands.

Later, foil was used to package juices, tobacco products, dairy products, tablets and many other products. Cooks and housewives also learned about its amazing qualities and to this day happily use it for baking on the grill, in coals or in the oven.

How to use foil for baking in the oven?

Foil is very easy to use. Even the most inexperienced housewife can handle 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.

Do not cook in foil:

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

It is simply undesirable to cook fruits, since they do not turn out tasty. But the first two points absolutely cannot be cooked in foil.

The most important thing in using foil is tightness. It is very important to package food so that juice or fat does not leak out. By the way, pies should also be closed very tightly. This is the key to a delicious dish and delicate taste. It also significantly saves cooking time.
This is no longer advice, but a minor nuance. If the foil is very thin, then you need to take two or even several layers. After all, her chance of getting damaged increases significantly. Especially if you cook fish or a whole chicken.
Do not cook wild poultry in foil. Its cooking method is different from the usual one, it takes much longer and requires some skills.

Possible problems

Aluminum food foil is recognized as a safe material for use in the kitchen, but scientists have differing opinions on this issue. When freezing and storing food, foil is absolutely safe, but some experts consider its frequent use for baking to be harmful to the body.

The fact is that aluminum contains many toxins that are actively released when heated and lead to serious diseases such as Alzheimer's disease, respiratory diseases and bone diseases.

When baking, when the material is heated to a high temperature, it begins to collapse and its microparticles, invisible to the eye, can remain on food and enter the human body. This process is also facilitated by the acid formed when using certain seasonings or, for example, lemon.

But this danger can be minimized if you follow simple rules.

Do not cover or wrap the food very tightly, and the dish will turn out more juicy and tasty.
Place products so that they come into contact primarily with the glossy rather than the matte side of the material. This is especially true for dishes that use lemon, vinegar marinade and a large amount of seasonings.
Do not use this cooking method as an everyday method. The dishes actually turn out very tasty, but you shouldn’t lose your sense of proportion.

Which side to cover food for baking in the oven

Take cooking baked potatoes for example. When you wrap potatoes in aluminum foil, the matte side tends to end up on the inside.

In fact, since the potatoes take quite a long time to cook, both sides will work equally well
.

The foil is heated by convection, and this energy is transferred to the potatoes, and as the moisture in the potatoes heats up, the potatoes cook with the help of steam.

What matters most is how tightly the potatoes are wrapped in foil.

Air trapped in the aluminum foil pocket and surrounding the potato can act as an insulating barrier, slowing heat transfer.

For this reason, it is better to wrap the potatoes in foil as tightly as possible.

However, there are times when it is worth paying attention to which side of the foil you use.

For example, special foil with non-stick coating

has a side designed to prevent meat, fish and other foods from sticking to the surface. In this case, the matte side is non-stick, and it is better to place the product on it.

Conclusion: You decide for yourself which side is best to wrap meat, fish or potatoes when baking. This does not affect the cooking time

Useful tips

Thanks to the properties of foil, its correct use when baking gives any dish a special aroma and juiciness. This happens due to the fact that the products are baked in the oven quite slowly and are well saturated with their own juice. Since they are practically hermetically sealed, and the foil does not allow odors to pass through, the aroma of both the main product and the spices used remains inside.

Using foil is not difficult, you just need to know some of the nuances.

When choosing a material, you should give preference to domestic products, since safety requirements in different countries are different. Using low-quality products can negatively affect your health.
The foil should be strong enough, dense, but thin, since it is important that the juice does not leak out. If the material is too thin, then several layers need to be made.
It is important to wrap the foil correctly. If you plan to bake the dish on a baking sheet, then you need to arrange the sheets overlapping so that the edges of the bottom layer protrude beyond the edges of the baking sheet by about 2 centimeters. You need to do the same with the top layer. Then carefully align the edges and fold tightly twice.
To properly wrap a large piece of meat or a whole fish, you need to cut 2 fairly long sheets, lay them out crosswise, place the product in the middle and wrap tightly, first in one sheet, then in the other.
When wrapping, there should be no holes or holes left, otherwise the juice will leak out and burn, and the dish itself may turn out dry, and the expected effect will not be achieved. It is better to make 2 layers, but do not compress the packaging too tightly.
To prevent the foil from burning and nothing sticking to it, you can grease the inner surface with vegetable oil.
Not all foods can be baked in foil. This is contraindicated for cereals and grains, green and soft vegetables, and fruits. This method is not very suitable for beef - you can just get a boiled piece of meat. But veal and especially pork are perfectly baked. It is better to cook wild meat according to special recipes.
It is better to take meat for baking in one large piece weighing at least a kilogram, only in this case it will be juicy and tender. With less weight it may turn out to be dry.
Any fish can be baked. It is advisable to cut off the fins and tail - they can tear the foil. If you want to bake the whole fish, then you need to wrap it in several layers, but do not pack it too tightly.
When roasting chicken, it's a good idea to first wrap the ends of the legs and wings in pieces of foil, shiny side out, to prevent them from charring, and then wrap the whole chicken.
Vegetables for baking (potatoes, peppers) are wrapped separately. Vegetable stew is prepared in a heat-resistant container, which is covered with a “lid” of foil.
The oven must first be preheated well for half an hour. For vegetables, the temperature should be at least 100 degrees, for meat and fish - at least 200. During the cooking process, it is better not to open the oven again, as it cools down quickly.
To ensure that the dish is covered with a delicious crispy crust, two methods are used. You can make holes in the top of the package. This must be done very carefully to prevent juice from leaking out. Or you can cut the foil on top 10-15 minutes before the end of cooking, move the edges apart and put it back in the oven to brown.

Properties and features of the material

Aluminum paper is a plastic material, has different thicknesses up to 0.2 mm, which makes it easy to take the required shape without damaging the surface. It is poorly susceptible to corrosion and has the following properties:

Retains heat for a long time due to thermal conductivity;
Does not react with water and chemical elements;
Has little weight;
Reflects light rays and infrared radiation;
Quickly acquires the required volume;
Does not absorb odors;
Protects from light;
Not magnetized;
Resistant to bacteria;
Environmentally safe.

Using foil in cooking

The properties of aluminum paper make it possible to give the dish an unforgettable juiciness and aroma. Meat or fish, wrapped in foil, are soaked in its own juices and slowly baked in the oven. Considering that the surface of the product is protected from direct exposure to high temperature, heat treatment is carried out in a gentle manner, which is very important for preserving useful substances. The use of metal film allows you to make large pieces of meat or chicken carcass tasty and soft without prior soaking or marinating.

Meat dishes are salted after cooking! This helps to release less juice during processing.

Before baking, vegetables are wrapped separately to place on a baking sheet. Whole potatoes or peppers are sealed and placed in the oven. To prepare vegetable stew or casserole, use a special heat-resistant dish, which is covered with foil on top.

When processing products, metal paper of at least 0.11 microns is used. If the material is thinner, then the dish is wrapped in two layers.

The temperature in the oven is brought to 100 degrees and allowed to stand for 20-30 minutes. when processing vegetables. Meat or fish products are kept for more than half an hour at a temperature of at least 200 degrees, and then turned off and allowed to soak in their own juice for another 15-20 minutes.

To prepare pizza, place foil on a baking sheet, then place the prepared semi-finished product and cover. The peculiarity of preparing dishes using aluminum paper is the need for a longer baking time. At the same time, ordinary potatoes or homemade cutlets will receive an unforgettable taste and aroma.

When preparing baked goods, 5-10 minutes before the end of the process, the foil should be placed on top of the baking sheet. This will keep the baked goods from burning on top.

Tips for choosing and using food foil

When purchasing, first of all, you should make sure that the foil is intended for cooking. In other words, it must be food grade. You need to find the manufacturer's marks on the factory packaging or the GOST number, which indicates the grade of the alloy. Sometimes this can be indicated by the ALU food grade aluminum icon. It is important to understand how to choose the right foil. A quality product can be determined by the following parameters:

the roll is wound on a hard cardboard roller that exceeds the width of the sheet by 1.5–2 cm;
the product is in a sealed, moisture-proof package;
there are no sharp, foreign odors;
the color of the canvas is uniform, without stains, stains from rust or unburnt grease;
The winding is smooth, without folds, tears, and unwinds easily.

Separately, you should pay attention to the thickness of the foil, it is what provides strength. Sheets with a thickness of 9–10 microns are only suitable for packaging. For cooking in the oven, you need foil with an index of 11-12 microns, for grilling and open fire - 13-14 microns with increased heat resistance.

It is customary to wrap baked goods in a metal sheet with the matte side out and the glossy side in. This is not the most important point, the main thing is to make a sealed package out of foil. This will reliably maintain the temperature and speed up the cooking process.

There is no need to grease the baking tray, nor the foil itself. Vegetable oil is used to give the dish a certain flavor. Meat and chicken are wrapped tightly; the envelope for fish should be looser. Vegetables release a lot of juice, so it is more convenient to bake them as a base for meat dishes.

You can cook meat, fish, and other foods in this way. The exceptions are asparagus, green beans, and broccoli due to the presence of chlorophyll. When it reacts with aluminum, it worsens the taste. Also, do not bake sour vegetables and fruits in foil. When an acid reacts with a metal, the amount of vitamins is reduced by half.

The difference between the glossy and matte sides of aluminum foil is almost imperceptible at the household level. It is detected only with the help of precise measuring instruments, therefore, at home, strength, quality and cleanliness of the surface, and elasticity are more important. Everything else depends on the experience and culinary skills of the hostess.

An important characteristic when choosing foil is its thickness

When cooking in foil, there is no need to additionally grease the pan with oil.

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Is it possible to place foil on a baking tray and which side to cover?

Of course, you can not only wrap food in foil, but also cover pies or other baked goods, and also place them on a baking sheet. Foil also makes good ramekins. You can prepare a portioned lunch. And the fact that you don’t even need to wash the dishes after cooking will be appreciated by many housewives.

It has already been said many times that there is not much difference which side to choose. But still, there are two small points that are worth considering. This does not mean that you need to do it this way and not otherwise. Simply, the dishes will turn out tastier, more nutrients will be retained, and they will cook faster.

It is better to place the shiny side on the baking sheet . Still, the products will not stick, and the appearance will be more beautiful.
But you need to cover it the other way around - the matte side up. Because it attracts heat well, and this is important in baking or baking. This way the dish will get the required temperature and cook faster.

Top foil cover

Cooking vegetables and baked goods does not always require completely wrapping the dish in aluminum film. It is enough to cover a large number of prepared products on top. To do this, vegetables are placed in a heat-resistant container and covered tightly with metal paper. This technique is good for casseroles or vegetable stews. These measures allow you to preserve vitamins and nutrients that are destroyed during normal cooking.

Flour products prepared at home need protection from overheating. To do this, place a sheet of foil on top of the baking sheet. The matte side comes into contact with the baked goods, while the glossy side reflects the high temperature. It is better to perform this procedure shortly before the end of baking the dish in order to see how the cooking process is progressing.

Do I need to pierce the foil when baking?

Many of us have repeatedly asked ourselves the question: is it necessary to pierce holes in the foil, and why are they needed at all? After all, there are so many recipes, so many cooking methods. Some argue that they cannot do without them. And others do not pierce the foil at all. Both options are correct. It just has to match what the dish will come out of after baking, and what you would like to get.

The advantage of foil is that the food is cooked in its own juice. This means, for example, the meat turns out very juicy and soft. When holes are poked in the foil, this moisture evaporates. Accordingly, the meat will turn out drier and tougher. Therefore, it is worth considering what 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 stews more. Therefore, the ideal method would be to make holes in the foil 15-20 minutes before removal. During this time, an appetizing crust will have time to form, and the meat or fish will be well baked.

Baked chicken recipe

This dish is good to prepare before guests arrive, as it does not require time or effort, and in the end you get a lot of delicious hot food for the table:

Rinse the chicken carcass with warm water and dry;
Rub top and inside with salt (2 teaspoons) and spices (2 teaspoons);
Wrap tightly with foil. If you notice that it is torn, you can wrap it in a second layer;
The oven must be preheated to 180 degrees;
Prepared chicken can only be placed in a hot oven;
It takes approximately 45 minutes to bake a bird weighing 1 kg;
20 minutes before the end, unwrap the bird and leave it in this form to “reach”. You will see accumulated juice on the baking sheet, pour it over the carcass and it will be juicier.

The dish is ready and can be served with potatoes or vegetables. Fish is prepared using a similar technology, only it is better to first marinate it in lemon juice with olive oil and garlic.

Food prepared this way turns out very tasty. It became clear that it doesn’t matter which side you put the foil on the baking sheet, but the technology itself is of great importance. The material conducts heat well and does not allow food to burn. Besides, it’s very convenient, you don’t have to wash the dishes afterwards, you throw away the wrapper and that’s it.

Video: Which side of foil to use when baking

Baking foil is a simple, useful thing that everyone always has on hand. But are we using it correctly? Most cookbooks recommend wrapping with the matte side facing out, while others recommend wrapping with the shiny side out. What to do?

Will the food get warm?

It doesn't matter which way you wrap your food in foil, it will still heat up. Since the oven always has a fan, it will push hot air into the food and under the foil. In this case, the only thing that matters is how tightly the food is wrapped - the less air there is between it and the foil, the better!

How quickly will it cook? Won't it burn? Is one of the layers harmful for food?

The speed of cooking is not affected by which side of the foil you use. Foil does not have a harmful layer for food. And the layers differ only by one factor - whether there is a non-stick coating on it or not. Usually any foil has a mark on the non-stick layer. They are the ones who need to put food on the baking sheet.

What does the shiny surface of foil reflect?

The explanation about reflection looks plausible: from our school physics course we remember this property of shiny surfaces. But what do they reflect when cooking in the oven?

There are three methods of heat transfer: conduction, convection and thermal radiation. When cooking in the oven, the last two are crucial, since neither the baking sheet nor the foil are in direct contact with the heating elements.

Convection

In the oven, heat is transferred to the product from the heating elements due to the movement of air. Convection is present in any oven, and not just in the one that has this word in its name. When we talk about a convection oven, we mean a fan that moves heated air faster.

A shiny (or matte) surface does not affect convection. The foil will heat up regardless of which side it comes into contact with the product and transfer this heat.

What will matter more in this case is how tightly the foil is wrapped around the contents. If air remains between the product and the aluminum sheet, it can act as an insulating barrier and slow down heat transfer.

Thermal radiation

Convection is of greatest importance when cooking in the oven, but some of the heat transfer is due to radiation. It is emitted by any object with a temperature above absolute zero (−273.15 °C), that is, all elements of the oven and all its contents.

For infrared radiation, the side of the foil will matter: the shiny surface reflects the rays, the matte surface catches them. But this difference in heat transfer is important only for highly sensitive devices. The side of the foil will have little effect on the speed of cooking dinner.

Which side of foil should I cover baked goods in the oven? / Cook