There is so much going on in the world today…natural disasters have affected so many regions, the recent political issues that have faced America, the constant struggle of racial injustice, the strife that life tends to naturally bring, and trying to find a perfect balance between college as well as a social life. This is a whirlwind of craziness that has wreaked havoc on America. So for today, I decided to go for a lighter subject to counteract these difficult happenings currently occurring in the world right now. As someone who aspires to be a pastry chef, people often assume that I am always well-inclined to all things in the pastry world but the truth is that I don’t really know everything in the pastry world. There are many things that are still unknown to me…things that I am still inexperienced in, yet I push myself to have a greater sense of those things in order to become more well-versed as a pastry chef. But as I share and post my experiences with the confectionary arts world and write about up-and-coming food trends, I realize that there are still many questions that I face on the daily basis in terms of baking.
There is one question that I still have…that often follows me around when I am baking and in all four years of college, I am still faced with this question. What is the right or wrong side to use for aluminum foil? Should the shiny side be facing up? Or should the dull side be facing up?
My misconception was that you interchange the foil sides for specific cooking purposes…so the shiny side conducts heat better so if you looking to get something crispy then shiny side up but if you are looking to lock in moisture then use the dull side. But regardless, both sides can be used interchangeably…there is no difference between each side of aluminum foil. While the shiny side has more reflection which creates more radiation…the only thing that matters when baking is convection and both sides of the foil conduct the same amount of heat. The truth is that both sides of foil are exactly the same and the reason that the foil visually appears differently between a shiny and dull side results from the manufacturing process in which the way that the sheets of aluminum is rolled out, the side that is in contact with the rollers comes out shiny while the other side does not.
To me, this is still a mind-boggling notion and honestly, it is one of those things that haven’t changed much for me since understanding this information. I understand that both sides are the same logistically yet I still, when faced with the decision of how to place aluminum foil for baking purposes, I believe my standards as I still somehow believe that the shinier side is more important in holding and conducting heat. But I still wanted to share this and hope that it helps fellow day-to-day bakers.