I often use baking foil. And I never thought about how to properly wrap food in foil.
I always thought it didn't matter at all.
Moreover, manufacturers do not write anything on the packaging - you need to wrap foil with a matte or shiny side to the product.
And the sides of the foil are different due to the production technology. Although, of course, I could be wrong.
In one of my videos (where I showed potato shashlik with bacon), I asked to write in the comments - what if someone knows what is right?
Opinions were divided again. Some prove that the shiny side to the product, others - matte. But there were those who agreed with me that in practice there is no difference!
I've experimented many times. She baked two identical pieces of fish in the oven, wrapping the foil in different ways. And I tried to cook the meat in a large piece (also two options at once).
There is no difference.
Preparing in time is the same! It is baked in both cases perfectly!
The only thing that I noticed is that vegetables or fish sometimes "stick" to the matte side. But, if you grease the foil with oil, the difference is not felt.
Please write in the comments how you use foil? Which side to the product? And how is it right?
And, of course, the recipe from me. I'll need some foil here.
My favorite potatoes with bacon on the grill. I don't even remember where we got this recipe from. Dad used to cook such a "barbecue" when I was still little. It's insanely delicious!
The recipe is in the video below. There is not only "potato kebab", there is still a lot of delicious grilled and grilled (accordion kebab, several options for barbecue marinades from my husband, grilled tortillas and even pizza!). Look, I'm sure you will like it!
And potatoes are very easy to prepare!
I chop the bacon and potatoes. Lard can be both salty and fresh. It will be tasty anyway! I string it on skewers, alternating between pieces of potatoes and lard (instead of lard, you can take a fat tail).
Salt and add black pepper. I wrap it in foil. The matte side to the product (although it doesn't matter 😊).
I spread the prepared skewers on the grill and cook, turning, for 20-30 minutes. Depends, of course, on the type of potato.
Then I take off the foil and put the "kebab" back on the grill. I cook until golden brown. 10 minutes is usually enough for me.
All! You can try! This is very, very, very tasty!
See my similar recipes by tag:
#kitchen inside out dishes on the grill
#kitchen inside out potatoes