Kitchen Foil ...

[zcacogp]

Chaps,

Quickie.

Kitchen foil has two sides. Shiny and not-so-shiny (dull).

When you wrap something in this foil with a view to cooking it (like, say, a roast chicken), which side do you put out? I think it should be the dull side (as the shiny side would reflect heat away from the chicken) but everyone seems to do otherwise.

Why?


Oli.

[DeltaFox]

Looks nicer shiny side out?

[anhamgrimmar]

allways been told shiny side in. something about the wavelengths and stuff. I think the heat can get in to the chicken, but not outof the foil as the wavelength is too long.

similar priciple to the atmosphere,but somebody will be along shortly to correct me if i'm wrong, i'm sure

[c c]

I don’t think it makes much difference.
A bit like putting sugar in tea before or after the milk.

[jmorgan]

Foil is like that due to the shearing effect off whatever it is cut off?

And it doesn't matter which side you use.

Also it is better to cook a chicken on its breast with no foil (unless its a big bugger) and turn over half way to finish off and crisp. The juices go to the breast meat and make it moist (pnar pnar). Don't prick it to let the juices out until near the end. (another pnar pnar there)

>> Edited by jmorgan on Saturday 9th April 16:20

[fido]

erm, so if it doesn't matter which side is used, why do they bother making it shiny then?

or is it just to confuse blokes who lack culinary skills like me

i'm kinda going with the 'shiny-side keeps the heat inside theory'...

[vixpy1]

Shiney side out

[HiRich]

The aluminium sheet is rolled and cut into thinner sheets with a knife (even when down to foil thickness). If I've got it the right way round:
- Shiny = rolled surface
- Matt = cut surface

[little red]

Kitchen foil has two different surfaces?

[seafarer]

jmorgan said:

Foil is like that due to the shearing effect off whatever it is cut off? And it doesn't matter which side you use. Also it is better to cook a chicken on its breast with no foil (unless its a big bugger) and turn over half way to finish off and crisp. The juices go to the breast meat and make it moist (pnar pnar). Don't prick it to let the juices out until near the end. (another pnar pnar there) >> Edited by jmorgan on Saturday 9th April 16:20

This is true. My sister cooked a Thanksgiving turkey this way, and it works out great; better than having to baste every so often. But flipping over a 20 lb bird is a project. Get someone to help.

The foil side doesn't matter, but it keeps things from getting crisp because it holds in all the moisture.

[mybrainhurts]

Let the chicken choose....

[vixpy1]

little red said:

Kitchen foil has two different surfaces?

Some good you are!.. call yourself a woman

[2 Smokin Barrels]

Ok..that's a wrap

[mybrainhurts]

2 Smokin Barrels said:

Ok..that's a wrap

Stop making light of this, Mr



That chicken's got feelings......

[2 Smokin Barrels]

mybrainhurts said:

2 Smokin Barrels said: Ok..that's a wrap Stop making light of this, Mr That chicken's got feelings......

Not any more it ain't

[mybrainhurts]

You bastid.....

[2 Smokin Barrels]

mybrainhurts said:

You bantam.....

[mybrainhurts]

I never touched 'em.....

[Marki]

zcacogp said:

Chaps, Quickie. Kitchen foil has two sides. Shiny and not-so-shiny (dull). When you wrap something in this foil with a view to cooking it (like, say, a roast chicken), which side do you put out? I think it should be the dull side (as the shiny side would reflect heat away from the chicken) but everyone seems to do otherwise. Why? Oli.

This always bugs me

[little red]

vixpy1 said:

little red said: Kitchen foil has two different surfaces? Some good you are!.. call yourself a woman

Sorry, was too busy being chained to the kitchen sink to notice