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Old 12-30-2017, 10:33 AM   #1
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Shiny side or dull side?

Quick question. I came across a recipe that included the instruction to cover food in the oven if browning too quickly with aluminum foil (actually a bread recipe, if that makes any difference). This makes sense, but the recipe went on to stress covering the food with shiny side facing out. I’ve heard this before and wondered if there’s any difference which side of the foil is facing out?

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Old 12-30-2017, 11:11 AM   #2
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There is a difference. I'm not sure how significant it is. Shiny side out to reflect the heat from the oven.
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Old 12-30-2017, 11:30 AM   #3
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As Chef John would say "It's totally up to you. After all, you are the Olive Oyl of your aluminum foil". From the people who make the stuff:

Heavy Duty Foil | Reynolds Kitchens
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Old 12-30-2017, 11:40 AM   #4
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Either side out is fine.
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Old 12-30-2017, 01:07 PM   #5
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The shiny side, dull side is just a by-product of the production process. It is not that way intentionally.

I used to wonder if there was a "correct" way to use foil, but in years of informal experimentation, I certainly haven't noticed any.

Maybe the author of that bread recipe knows something I don't (gasp), so you could follow his/her instructions, or be a rebel and do just the opposite.

cD
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Old 12-30-2017, 01:23 PM   #6
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Yeah, I don't think it really matters here, shiny or dull side in or out. We're not talking home insulation.

But many fresh or frozen prepared meals that come in heavy tin pans have the pans shiny in the inside and blacked out on the outside. I can see the purpose there. Perhaps they should make tin foils like that, black on one side.
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Old 12-30-2017, 02:56 PM   #7
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Quote:
Originally Posted by JustJoel View Post
...I’ve heard this before and wondered if there’s any difference which side of the foil is facing out?
It depends on how fancy you want your hat to look.

The only "which side to use" discussion I remember hearing is that you don't put the dull side against acidic food because bad things can happen. Of course that discussion was from when I was a kid, so memory can be faulty or foil has probably changed since then.

I do know they do not make a foil strong enough to survive a weekly dose of whiskey over the homemade fruitcake over a period of 6-8 weeks...
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Old 12-30-2017, 04:08 PM   #8
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Quote:
Originally Posted by Cooking Goddess View Post
It depends on how fancy you want your hat to look.

The only "which side to use" discussion I remember hearing is that you don't put the dull side against acidic food because bad things can happen. Of course that discussion was from when I was a kid, so memory can be faulty or foil has probably changed since then.

I do know they do not make a foil strong enough to survive a weekly dose of whiskey over the homemade fruitcake over a period of 6-8 weeks...
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Old 12-30-2017, 04:11 PM   #9
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Quote:
Originally Posted by caseydog View Post
The shiny side, dull side is just a by-product of the production process. It is not that way intentionally.

I used to wonder if there was a "correct" way to use foil, but in years of informal experimentation, I certainly haven't noticed any.

Maybe the author of that bread recipe knows something I don't (gasp), so you could follow his/her instructions, or be a rebel and do just the opposite.

cD

+1
Be a rebel Joel!
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Old 12-30-2017, 05:24 PM   #10
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In hats, the shiny side out works better to prevent mind control.
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