Baking foil is as simple as possible, but at the same time it is not devoid of subtleties in handling oneself. So, not every housewife and owner knows which side will really correctly lay the foil on the baking sheet. Clarity on this score is made by special cookbooks. It's time to understand this issue once and for all.
Is the foil used correctly? Surely every housewife who began to cook something with her help on a baking sheet asked herself such a question at least once. The main question in this case comes down to which side of the foil should be laid - matte or shiny. The situation is aggravated by the fact that in some cookbooks it is written that the matte side should look outward, and in others the shiny one. 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 food in a layer without a non-stick coating. Nothing fundamentally destructive will happen to the dish if the layers are mixed up. Both matte and glossy layers of material will heat the dish equally.
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Surely many are also worried that some of the sides of the foil can be dangerous for the dish itself. There is no need to worry, food foil does not have any "harmful" coating. You can wrap food in both the matte part and the smooth part of the material. In addition, the choice of layer does not affect the cooking speed in any way. So, the most important thing is to use the non-stick side correctly.
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Do you want to know even more interesting things?
Then read about 10 hidden foil features that come in handy in the household in our difficult time.
And there are also non-standard tricks with such a thing that is in every home - with baking soda.
A source: https://novate.ru/blogs/010919/51598/