Foil- shiny side up or down?
I am trying to settle this once and for all. Is there a proper technique for different application, or is there a hard and fast rule? I usually try to think about what I am doing. Am I trying to reflect the heat with the shiny side to hold it in with the food, but in some situations you might want some to escape( not like they really just become absorbed. I checked yahoo, wiki, ect, ect. I have read that the 2 different sides it is really just a by-product of the way it is manufactured. I have also read arguements in favor of both ways. Although I dont think making this mistake has ever ruined a meal it would be nice to know I am doing things the best/proper way. I fugure if there is an answer to find it can be found here.
I dont want no trouble.