It turns out that many housewives do not know that baking products need to be wrapped in foil in a certain way.
The sides of the baking foil are different - one of them is glossy and the other is matte.
The quality of baking and the taste of the cooked dish depend on which side to put the foil on the baking sheet, and which side to put the product on.
It turns out that the glossy side of the roll gives up heat better and clam to products less.
Therefore, the products are laid out on gloss. The matte side of the foil, in turn, should be outside.
Do not forget that the foil can be very thin and then during the baking process it can deform and clam to the baking sheet or food, regardless of which side you put it on.
Therefore, thin foil should be laid in several layers, and wrap the edges.
But even thick foil must be fixed on each side if meat and fish dishes are baked, because in this case it is important that the product does not come into contact with air.
