Which side of the foil to wrap foods when baking

On site there are different culinary tips on the use of foil. Mostly recommended to wrap products for baking, so that the matte side was outside. Ostensibly so the foil will not reflect the heat from the hot future.

Reflecting the shiny surface of the foil

Explanation of reflection seems plausible: from school physics course we are mindful of this property shiny surfaces. But they reflect in the preparation of food in the oven?

There are three methods of heat transfer: conduction, convection and thermal radiation. When cooking in the oven crucial last two, since no baking or foil is not directly in contact with the heating elements.

Convection

The product is transferred to an oven heat from the heating elements through air displacement. Convection is in any furnace, not only in the one in which the word is rendered in the name. When it comes to the oven with convection, it refers to a fan that moves the heated air quicker.

Shiny (or matte) surface on convection has no effect. The foil will be heated regardless of which side it comes in contact with the product, and transfer this heat.

More important in this case will be just how tightly wrapped foil around the content. If between the product and the aluminum sheet will air, it can be an insulating barrier and slow the transfer of heat.

thermal radiation

The highest value in the preparation of food in the oven has a convection heat transfer but have some of the radiation. It emits any object with a temperature above absolute zero (-273,15 ° C), that is, all the elements of the oven and its contents.

For the infrared side of the foil will have a value of: shiny surface reflects the rays, matt - catches. But this difference in heat transfer is important only for highly sensitive devices. The rate of cooking dinner side of the foil will have little impact.

Why foil opposite sides

Different surfaces in a foil do not specifically, it is a feature of the process. Aluminum foil rolled into thin sheets of heavy metal rollers as the dough with a rolling pin. One side is in contact with the rollers, which are polished it to a shine. Other remains matte.

Which side of the foil to be in contact with food

Experts believe that in this matter, you can rely entirely on your taste, because there is no functional difference. This writes Robert Wolke in the book "What Einstein told his cook». A similar conclusionIs There A Right And Wrong Side Of Aluminum Foil? experts came Reynold's Kitchen.

The question is, which side to use a foil of principle only to aluminum sheets with non-stick coating. In this case, the manufacturer recommends to spread products on the matte side of the labeled non-stick.