when baking and using aluminium foil in pan which faces the meat, shinny or dull?

Answer 1

As a professional chef, It really doesn't matter. The sides are shinny and dull as part of the manufacturing process.
Just be careful of the contact of Aluminum foil to certain foods with a high acid content like tomatoes as they will eat through the metal...use plastic wrap as a barrier between food and foil.

Answer 2

I used to bake fish and vegetables in aluminium foil by capacity of doubling up the foil layers and making a sealed pocket. i'm uncertain whether it may paintings for truffles in case you employ adequate foil so as that the aspects do no longer supply way and make particular the batter will no longer be able to seep out from the seams. It won't look as notably as using a cake pan and it may stick somewhat extra. good success!

Answer 3

I guess it really doesn't matter and it seems to be a matter of choice as I like for the shiny side to be touching the meat or what ever I'm baking and others on here say they use dull side up.Best advice I can give you on this is to use which ever side you like touching your food.

Answer 4

If you put the shinny side in towards the food, it will help hole in the heat, if you have the shinny side on the outside, it will reflect away the heat.

Answer 5

Shiny... otherwise the foil will reflect the heat away from the meat

Answer 6

dull, the shinny looks better

Answer 7

It really doesn't matter. But I usually cook on the dull side.

Answer 8

When cooking fast use shiny side in when cooking slow shiny side out. It don't seem like much of a detail but it does make a difference.

Answer 9

Many people through away their aluminium cook ware years ago for health reasons.

Answer 10

the shiney side faces the meat this will keep the heat in the food!!! if you put the shiney side on the outside this will reflect the heat away, which is what you DO NOT want