Tip 1: Which side to put the foil on the baking tray

Household

Tip 1: Which side to put the foil on the baking tray

Aluminum food foil is widely used forbaking various products, as a hermetic packaging of ready meals, with freezing of products and so on. Food foil in its properties, such as heat resistance, corrosion resistance, flexibility and plasticity, chemical inertness to products is a universal assistant in the preparation and storage of food.

Aluminum foil is thinaluminum sheet, the thickness of which can vary from 6 to 200 microns. Food foil, as a rule, has a matte and glossy sides. Often when using foil, the question arises: which side should the foil touch with food, and which side should be outside? To answer this question, it is advisable to get acquainted with the technology of making foil.

Technology of making foil

In the first step, molten aluminum is passed throughThrough a shaft, thus the aluminum tape which thickness makes approximately 1 centimeter turns out; In the second stage, the resulting aluminum tape is repeatedly passed through rotating shafts (until the thickness of the tape is the required values). The third step is to pass an aluminum strip of the required thickness through the last shafts. With a small thickness, the foil becomes softer, and to avoid damage, two aluminum tapes are passed through the shafts simultaneously. In this case, the outer layer of both surfaces is polished by touching the rolls, and the inner surfaces remain dull. The final stage consists of the unwinding process of the finished belts and the subsequent cutting according to the specified size. Based on the technology of foil manufacturing, it can be concluded that the differences in the component composition of the two There are no sides of the foil. Therefore, the use of a matte and glossy side is equally acceptable both for use inside and outside.

note

There is an opinion that the glossy side, by virtue ofits physical nature, has a greater reflective capacity than matte (the difference is about 10%). For a long process of preparation at high temperatures, the difference in the reflectivity of the matte and glossy sides of the foil is not significant and, accordingly, is practically insignificant. However, for faster cooking at low temperatures, it is recommended to place food on the glossy side, and the matte surface of the foil remains outside. Accordingly, when laying the foil on the baking sheet, it is placed with a matte side down, and the prepared products are placed on the glossy side.

Tip 2: How to use food foil when cooking

Foil is an indispensable assistant in the kitchen. The products cooked in it differ delicate taste, they contain the most useful substances and vitamins, which are lost with other methods of heat treatment. In the foil, you can bake poultry, meat, fish and seafood, mushrooms and vegetables, prepare cold snacks, and from it you can make molds for cupcakes and muffins.

Products baked in foil are soft and juicy

The recipe for a stuffed chicken in foil

To make a stuffed chicken in foil,the following components are required: - 1 chicken carcass (1.5 kg) - 1 apple - 60 g prunes without pits - 40 g dried apricots - 2 cloves garlic - 50 g sour cream - seasonings for chicken. Chicken carcass thoroughly rinse and dry with a tissue or paper towel. Mix sour cream with seasoning for chicken and other spices to taste. Well oil the carcass from all sides and let the chicken stand for 40 minutes. Dry the dried fruit and pour it with boiling water for 20 minutes. Then drain the water. Garlic cloves peel and cut into strips. Cut 2 pieces of dried apricots and prunes into 4 pieces. Make in the carcass incisions and peep the chicken with dried fruits and garlic. The remaining prunes and dried apricots shall be finely chopped, remove the core from the apple and cut the flesh into slices. Mix the dried fruits with an apple and stuff the resulting mixture with a chicken carcass. Then carefully wrap the stuffed bird in foil, put it on a baking tray and bake in the oven for 45-50 minutes at a temperature of 200oC. After this time, take the chicken out of the oven, carefully unfold the foil, bend the edges and put the baking sheet with the stuffed bird in the oven for another 10-15 minutes. Products in the foil are baked without adding oil, which makes them dietary. In addition, they retain their natural taste and nutritional properties.

Ham Recipe in Cheese

Foil is used not only for baking birds,meat, fish or vegetables, but also for making cold snacks. To make a ham in cheese, you need to take: - 300 grams of ham (a bar of 5-6 cm in diameter), 400 g of cheese, 20 g of gelatin, 80 g of greens. Gelatin fill with chilled boiled water (20 grams of gelatin take 50 milliliters of water) and allow it to swell. Then, stirring constantly, heat on a water bath until the gelatin is completely dissolved. Cheese grate on a fine grater. Wash parsley or dill green, dry, finely chop and mix with grated cheese, add the gelatin mixture and mix well. Spread on the working surface of the foil and lay on it an even layer of cheese mass. From above put a bar of ham and carefully wrap it on all sides with a cheese layer, gently lifting the edges of the foil. Then, turn the rolled roll tightly into one more layer of foil and place in the refrigerator for 2-4 hours. Before serving, remove the roll from foil and cut into round slices.