An interesting piece of cooking. That's really interesting. It contains such little things that, it would seem, are not at all important. But in fact, it turns out that due to such unaccounted (or remained unknown) little things, the taste of the dishes spoils, which, in fact, could be improved.
Did you know that the dough for cakes will be brighter and even softer if the yolks for it, after adding a little salt, are put in the refrigerator for several hours? Yes, already separated from proteins. The yolks will become a little denser, and even brighter, under the influence of cold. And the dough turns out to be much more interesting.
I will even say that I recently found out about this. And not even at the master class of any chief, just an elderly relative of friends told them, they told me.
Everything is interesting with foil too. For many years I have been turning foil on food as God wants it to be. Because well - foil and foil. The difference in surfaces (glossy and matte) was explained by the technology of making the foil. I think, by the way, this is due to this. And there is no originally conceived functional difference between the surfaces, for this it would have to involve too many specialists from various industries in the development.
And in general, as long as I remember my childhood, food foil of various thicknesses and for different purposes is always smooth on one side, and matte on the other.
While writing, I could not resist - I decided to find out why this is so (otherwise they will prove that in fact for different cooking methods). I looked for details, it turned out to be right - the difference in surfaces is due to the manufacturing process.
The fact is that when foil is rolled up to 50-60 microns thick, this is done with two canvases at once, and a lubricating-cooling liquid is applied between them. This liquid is then removed during annealing at a temperature of more than 300 ° C. So it turns out that the side facing the surface of the polished shaft is always shiny, and the side in contact with the other foil is matte.
But the people are cunning and observant. He also knows physics, chemistry and a bunch of other sciences. And on the basis of observations, spiced with knowledge, they draw conclusions.
Therefore, they recommend that if you want to get a product with a good roast and even some kind of baked crust, then you need to wrap it in foil so that its glossy side is adjacent to the product.
And if you need to cook for a long time, at a temperature lower and without any crust (even a hint of it), then the matte side should adhere to the product.
This is because a matte surface accumulates heat better, while a glossy surface reflects.
But this is just an observation from life.