Most often, when baking a dish in the oven, the hostess uses foil. It allows you to cook a dish juicier and fragrant. And there are some interesting features of foil that housewives should learn about.
Kyiv. Ukraine. Ukraine Gate – April 19, 2021 – Kitchen
On many culinary sites, you can read the advice that the foil should be used so that the matte side was just outside. It is said that it is better to bake different dishes in this way. In general, there are several ways to transfer heat, which everyone learns in school when teaching physics – convection, thermal conductivity, and thermal radiation. Each of them has its own characteristics. The first and the last are important during baking.
Convection
Convection is in any oven. Neither shiny nor matte surfaces affect it in any way. No matter how the foil is used, it will still heat up the same way. But what matters, in this case, is how tightly the silver helper wrapped the dish. If there is air between the aluminum and the product, then it may slow down the heat transfer a bit, and thus the baking will take a little longer.
Thermal radiation
During cooking, of course, convection is of great importance in the first place. However, you should not write off thermal radiation. After all, some of the heat transfer is due to him. The side of the shiny silver coating is of considerable importance for infrared radiation. At the same time the matte surface catches rays, and brilliant – reflects. But the speed of cooking a dish side of the foil still will not affect.
It should be emphasized that the sides of the foil are different due to the peculiarities of the technological process of its manufacture, but this is not related to cooking. Experts are convinced that there are no functional differences between matte and glossy sides. Therefore, the foil can be used in any way, and it will not affect anything.
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Source: Ukrgate
