You can pack everything in a metal sheet: fish, meat, giblets, poultry, vegetables, especially potatoes, seafood, casseroles, in particular, sprinkled with hard cheese. In pots, it is necessary to cover the neck and fix it like a burlap on a jar with sour cream.
What is the use of baking in foil?
- Uniform heat treatment from the surface to the inside. You can avoid trouble when the top is almost burnt, although the core is still raw.
- Parchment paper is replaced with a foil sheet for dough products: muffins, pastries with juicy filling, which flows out and burns. It is necessary to cover the bottom of the baking sheet from below.
- To preserve the nutrients and flavor of baked food.
- Use less sunflower oil or fat and do not over-dry; all ingredients are steamed and stewed in their own juice, which gives more usefulness.
- Control the color of the crust. Bring the packed ingredients to the desired condition, then unwrap them and hold them for a little longer so that the surface is browned to the desired degree.
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