You’ve probably notice by now that foil has two distinct sides: one that’s shiny and one that’s dull. You may even have a preference for which side you cook on. But what’s the truth behind this two-faced tin foil conundrum?
It would be natural to think that the shiny side would reflect more heat and maybe create a more effective surface for cooking. So if you use the shiny side, you’re right. But if you use the dull side, you’re also right — you’re both right!
According to Reynold’s Kitchen, the different textures on the two sides have nothing to do with cooking efficiencies, but rather, the manufacturing process.
Reynold’s explains in the FAQS on the company website:
The foil is ‘milled’ in layers during production. Milling is a process whereby heat and tension is applied to stretch the foil to the desired thickness. We mill two layers in contact with each other at the same time, because if we didn’t, the foil would break during the milling process. Where the foil is in contact with another layer, that’s the ‘dull’ side. The ‘shiny’ side is the side milled without being in contact with another sheet of metal. The performance of the foil is the same, whichever side you use.
In other words, feel free to use whatever side you like best. It won’t change the outcome of your cooking one bit.
There is one notable exception. Non-stick foil does have a difference between sides because one side has a non-stick coating applied, while the other side does not. If that’s the product you’re using in the kitchen, the dull side is what you should go for. In case you forget, it’s been imprinted with the words “non-stick side.” They think of everything.
(h/t Huffington Post)
Also see, 10 tin-foil packet recipes to keep you well-fed outdoors.
For ingredients and cooking supplies, everybodyshops.com.
