Which side should the foil be placed correctly on the baking sheet - matte or glossy?
Foil for baking - the thing is as simple as possible, but not without the intricacies of handling yourself. So, by no means every hostess and owner knows which side the foil will really stack correctly on the baking sheet. Clarity on this subject bring special cookbooks. It's time to once and for all understand this issue.
Is the foil used correctly? Surely such a question was asked at least once by every housewife who began to cook something with her help on a baking sheet. The main question in this case comes down to which side the foil should be laid on - matte or shiny. The situation is aggravated by the fact that in some cookbooks it is written about the fact that the matte side should look outward, and in others it is shiny. All this only confuses more.
And here it is important to understand the following. Each foil has a side with and without a non-stick layer. As a rule, there is a special designation on the non-stick layer. It is with this layer that the foil should be laid on a baking sheet, wrapping the food in a layer without a non-stick coating. Nothing fundamentally fatal with the dish will happen if you mix the layers. Both a matte and shiny layer of material will equally warm the dish.
Surely many are also worried that some of the sides of the foil can be dangerous for the dish itself. It’s not worth worrying, there is no “harmful” coating on the food foil. You can wrap food in the matte part, and in the smooth part of the material. In addition, the choice of layer does not affect the cooking speed. So, the most important thing is to use the non-stick side correctly.
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