Advice 1: Which side to put foil on a baking sheet

Food aluminum foil is widely used in the baking of various products, as hermetic packaging of ready meals, freezing foods, and so forth. Food foil, its properties such as heat resistance, corrosion resistance, flexibility and ductility, chemical inertness to the products of dignity is a universal assistant for the preparation and storage of food.
Which side to put foil on a baking sheet
Aluminum foil is a thin aluminum sheet, whose thickness can vary from 6 to 200 micron. Food foil usually has a matte and glossy side. Often when using foil, the question arises: which side of foil should touch with food, and which side should be outside? To answer this question it is advisable to get acquainted with manufacturing techniques of the foil.

The technology of manufacturing the foil



In the first stage, molten aluminium is passed through the shaft with a aluminum tape, thickness of which is approximately 1 centimeter; In a second step the obtained aluminum tape repeatedly passed through rotating shafts (as long as the thickness of the strip will not be required values). The third stage consists in passing an aluminum strip of the desired thickness through the last trees. At small thickness of the foil becomes softer, and to prevent damage, two the aluminum strip is passed through the shafts at the same time. When this outer layer of both surfaces are polished by contact with shafts and inner surfaces are matte.

The final stage consists of the process of unwinding the finished strips and the subsequent cutting according to the specified sizes.
On the basis of manufacturing techniques of foil, it can be concluded that differences in composition of the two sides of the foil there. Therefore, the use of matte and glossy sides are equally acceptable for use inside and outside.

Please note



There is a perception that the glossy side, because of its physical nature, is more reflective than matte (the difference is about 10%). For long cooking process at high temperatures the difference in reflectivity of matte and glossy sides of the foil are not significant and, accordingly, hardly noticeable. However, for faster cooking at small temperatures it is recommended placing food on the glossy side, the matte surface of the foil remained outside. Therefore, when putting some foil on a baking sheet, it is placed matte side down, and prepared products are placed on the glossy side.

Advice 2: How to use baking foil for cooking

Foil – an indispensable helper in the kitchen. Cooked in it products are a delicate taste in them as possible to preserve the nutrients and vitamins that are lost with other methods of heat treatment. In foil, you can roast poultry, meat, fish and seafood, mushrooms and vegetables to cook cold appetizers, you can make molds for cupcakes and muffins.
Products, baked in foil, to be tender and juicy

Recipe stuffed chicken in foil



To cook a stuffed chicken in foil, you will need the following components:
- 1 chicken (1.5 kg);
- 1 Apple;
- 60 g pitted prunes;
- 40 g dried apricots;
- 2 cloves of garlic;
- 50 g sour cream;
- seasoning for chicken.

Chicken carcass rinse thoroughly and dry with a cloth or paper towel. Mix sour cream with seasoning for chicken and other spices to taste. Well lubricate the carcass from all sides and let the chicken to stand for 40 minutes.

Rinse the dried fruit and pour boiling water for 20 minutes. Then drain the water. Cloves of garlic peel and cut into strips. 2 pieces of dried apricots and prunes cut into 4 pieces. Make a well in the carcass cuts and lard the chicken with dried fruit and garlic.

The rest of the prunes and finely chop the apricots, the Apple, remove the core and cut the flesh into slices. Mix the dried fruit with the Apple and stuff the mixture of chicken carcass. Then carefully wrap the stuffed bird in foil, place on a baking sheet and bake in the oven for 45-50 minutes at a temperature of 200oC. After this time, remove the chicken from the oven, carefully unwrap the foil, fold the edges and place baking sheet with stuffed bird in the oven for another 10-15 minutes.

Products in foil baked with no added oil, making their diet. In addition, they retain their natural flavor and nutritional properties.

Recipe ham cheese



The foil is used not only for roasting poultry, meat, fish or vegetables, but also for preparation of cold snacks. To make the ham cheese, you have to take:
- 300 g of ham (bar with a diameter of 5-6 cm);
- 400 grams of cheese;
- 20 g of gelatin;
- 80 g of green.

Pour gelatin cold boiled water (20 grams of gelatin is taken in 50 milliliters of water) and allow it to swell. Then, stirring continuously, heat on a water bath until dissolved gelatin.

Cheese grate on a fine grater. Parsley or dill wash, dry, finely chop and mix with grated cheese, add the gelatin mixture and mix well.

Spread on the working surface foil, and put her even layer of the cheese mass. Put a piece of bacon and carefully wrap it on all sides of the cheese layer, gently lifting edges of foil. Then, the resulting roll wrap another layer of foil and place in refrigerator for 2-4 hours. Before serving, remove the loaf from the foil and cut into round slices.
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