Roasting foil: how to choose and use?

Foil can be found everywhere. Could not do without her in the culinary affair. Since the invention of the foil not only helps to efficiently prepare products, but also properly store them. Everything is explained by the mass of useful properties and features. Thanks to this, all dishes prepared using foil will be tasty and fragrant.

Foil is a thin metal sheet similar in thickness to paper. On one side, the sheet will be shiny, and on the other, matte. This is due to the features of its creation. The foil is made of aluminum, and a large proportion of this production falls on food. To do this, aluminum ingots pass through the rolling mill - in it they are repeatedly passed through the rolls and their thickness decreases.

After trimming it is wound on plastic or cardboard tubes. Most often, the finished roll is wrapped in film or packaged in oblong boxes.

Food foil has the following properties:

• it easily bends, wrinkles and takes on any conceived shape, but at the same time remains fairly strong;
• resistant to corrosion, therefore, may come into contact with products;
• opaque, keeps contents from ultraviolet rays;
• heat resistant (this applies to both positive and negative temperatures);
• with proper use it is absolutely safe for humans, does not contain toxins and other harmful substances;
• environmentally friendly (it can be disposed of without harm to nature).

Useful foil properties manifest as follows:

• it is quite capable of replacing baking dishes, storage containers and many other kitchen appliances;
• it is convenient to use - wrapping and extracting products does not take much time;
• food prepared in foil can be cooked without oil, so it can be safely included in the proper nutrition menu, so the products retain the maximum useful properties;
• products cooked in foil do not lose their taste, do not change their smell;
• it speeds up cooking and keeps dishes clean, saving time and energy;
• It does not harm the human body and the environment.

There are many myths about the dangers of the foil. However, they have no practical evidence.

In this regard, it is forbidden to cook and store smoked meats, meat or fish in sauces, some fruits in foil. However, this is possible only in conditions of strong concentration and long shelf life. One can meet many experiments when, in contact with meat marinated in vinegar, there was no reaction on the side of the foil coating. The concern is the accumulation of aluminum in the human body. But this can be argued. Even with frequent use, only a small amount of aluminum can enter the body and there will be no harm from it.

To avoid mistakes in the process of acquiring baking foil and not to be disappointed during use, It is necessary to pay attention to several nuances.

• The length and width of the web are the same for different manufacturers, but the thickness may vary. This value does not affect food quality or cooking time, but a thin sheet is much easier to damage. To avoid this, you will need several layers, the roll will be spent uneconomically.
• Important qualities for any foil are strength, shape stability and resistance to burning products. If the roll rolls well and does not tear, the bundles do not spontaneously turn around, and the food does not stick to the surface of the sheet - the quality can be called good.
• In the shops you can find different names - for grill, for baking, food, universal. In its properties, if it differs, it is slightly. Any of the presented varieties can be used for storage and preparation of products.
• Some manufacturers produce products with non-stick effect, matte on both sides or even embossed. But practice shows that all these innovations are no different from the traditional version.
• The price spread also confuses buyers, because the cost can be measured in tens or hundreds of rubles. Despite the bright packaging and attractive advertising, you should not overpay - the inside is the same.

In the foil, you can cook various types of meat, chicken, fish and vegetables. With the help of metal sheets, they can be easily baked in the oven or slow cooker. Foil reduces the frying time in a pan or grill several times, while the products are cooked in what is called “in their own juice”. If the pan, pan or other container has a special coating, cooking is possible, but the actions should be as neat as possible. And also it is worth remembering that such products are strictly prohibited for microwave ovens.

This can be done arbitrarily (tightly twist the sheet around the piece and squeeze) or build a kind of foil bag. To do this, you must perform a certain algorithm of actions.

1. Cut a piece of foil that is twice the size of the product plus side allowances. The metal sheet is easily cut with a knife or scissors.You can tear it with your hands, and so that the cut is even, you should use the edge of the table.
2. It is believed that the matte side is better at transmitting heat, so it should be on top. We place the products on half the glossy side of the cut canvas and cover with the rest.
3. To maintain tightness, all sections must be paired and wrapped several times. If the foil is torn, there should be several layers - this is especially true for fish and bird carcasses with protruding parts.
4. Next, the bag is placed on a baking sheet. For convenience, all manipulations can be immediately done on it.

Metal sheets can also be used to line a baking tray. Correctly put on it with the glossy side up, because food sticks to it less. But this situation is unprincipled, since it has long been proven that the difference in heat absorption and reflection between both sides is very small.

From a metal cloth, you can make a full baking dish. To do this, you need a suitable container, on which several layers are applied at once. First you need to knead the bottom well, and then the sides. Next, the workpiece is removed and cut off unnecessary edges. To make the form more accurate, they can be bent to the desired height. Small molds are made in the same way, they can be either round or curly. So that the liquid does not evaporate, and the dish is well baked, you can cover the form with an aluminum sheet on top - it will replace the lid. Such containers can be used for storage and transportation. The more layers, the harder the tray will be.

Another option is boats. For them, you need to put several rectangular sheets on top of each other. Then they should be plucked from two sides, form the bottom and walls. It is believed that the foil can be used on a fire or barbecue. But in this case, care must be taken - on an open fire, the foil may burn out. Therefore, it is better to cook meat or vegetables on charcoal and carefully monitor the process so as not to spoil the dish.

Theoretically, if a sealed container is built from foil and squeezed on all sides so that there is no room left for steam and the emerging liquid, it may burst. But in practice, such cases are quite rare. After all, the seams, as they are not fixed, still allow air and steam to pass through. For peace of mind, you can make a couple of punctures, but only at the top.

To a greater extent, the question of the need for punctures depends on personal tastes and the desired result. The more openings for the outflow of steam - the less liquid will remain inside. But so the dish can turn out harsh and dry. And if you overexpose it - it can even burn up.

In addition, in a closed container, cooking time is reduced.

Many complain that dishes in foil do not look quite attractive. Usually this problem is solved as follows:

1. at the first stage, the foil is needed so that everything is well baked and remains juicy;
2. then 10-15 minutes before the end of cooking, the foil from the upper part can be removed completely or cut and pushed to the sides; at the same time, the accumulated liquid from below will not go anywhere, and the top will be browned and will look more attractive.

If the foil is indicated in the recipe, but it is not at hand or the roll unexpectedly ended, you can get out of the situation, using other accessories.

• A baking sleeve is suitable as a sealed container. Unlike foil, it does not hold its shape and requires fixing holes on the sides with special clamps.After cooling, the sleeve may stick to the baked products, so it is better not to hesitate with their serving. Openings for steam outflow are obligatory in this case.
• To line the bottom of a baking sheet or shape, you can use paper (parchment). Products do not stick to it even without lubrication. As an alternative, you can use a rug - it is similar in properties to parchment paper, is reusable, but may not fit in size.
• Instead of constructing foil molds, spending time and effort on this, you can buy ready-made ones. Foil molds can be disposable or reusable. They can be used for baking confectionery, cooking casseroles and even freezing foods.

In principle, instead of foil, you can use the usual forms (open and with lids), baking sheets, pans, pots and other suitable heat-resistant dishes. However, not all of them will be truly convenient. In addition, dirty dishes with dried and burnt food debris are quite difficult to wash. Therefore, it is better to have several rolls of foil in reserve. In extreme cases, it is in almost any grocery or hardware store.

Which side of the foil to use when baking, see below.