You can wrap anything in a metal sheet: fish, meat, giblets, poultry, vegetables — especially potatoes — seafood, and casseroles, particularly ones sprinkled with hard cheese. For pots, you need to cover the neck and secure it like burlap over a jar of sour cream.
What's the benefit of baking in foil?
- Even heat treatment from the surface to the inside. You can avoid the trouble of the top being nearly burnt while the core is still raw.
- A sheet of foil replaces parchment paper for dough products: rich pastries and baked goods with a juicy filling that leaks out and burns. You need to line the bottom of the baking sheet from below.
- To preserve the nutrients and aroma of the baked food.
- Use less sunflower oil or fat and avoid over-drying — all the ingredients are steamed and stewed in their own juices, which makes them more wholesome.
- Control the color of the crust. Bring the wrapped ingredients to the desired doneness, then unwrap them and hold them a little longer so the surface browns to just the degree you want.
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