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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Related and additional categories:
- Kitchen utensils
- Snacks
- Second course
- Fish and seafood
- Cheese
- Mushrooms
- Vegetables
- Fruit berries
- Spices seasonings spices
- Fats and oils
- Pepper
- Salt
- Dry spices
- Recipes in foil
- Vegetable oil
- Rolls
- Cold snacks
- Fish second course
- Fish with vegetables
- Fish with cheese
- Made of solid cheese
- Mushrooms with cheese
- Mushrooms with onions
- Mushrooms with carrots
- Champignons
- From carrots
- From onion
- From lemons
- No eggs
- Recipes for lean dishes without butter