Shiny side up or shiny side down? When it comes to using aluminium foil in the kitchen we probably all have our preference or habit. Maybe sandwiches always get wrapped shiny side out, or chicken gets roasted shiny side down. But does it actually matter which side of the foil that you use?
We answer this kitchen conundrum.
Which Side of the Foil are you Supposed to Use?
Aluminium foil is a useful kitchen product when it comes to heating, storing and freezing food. Potatoes can be baked in it, fish can be cooked en papillote, leftover food can be frozen in it. But are any of those processes hindered or improved by whether food is in contact with the shiny or dull side of the aluminium foil?
In short, science says it makes no difference at all, and there is no correct or incorrect way to use aluminium foil, as confirmed byRobert L. Wolkein What Einstein Told His Cook and America’s Test Kitchen. You can place either side in either direction whether cooking or freezing food with aluminium foil.
Reynold’s Kitchen, an aluminium foil manufacturer since 1947, says: "It’s perfectly fine to place your food on either side so you can decide if you prefer to have the shiny or dull side facing out." It’s simply a result of the manufacturing process. The performance of the foil is the same, whichever side you use.
Why does Aluminium Foil have a Shiny Side and a Matt Side?
The Aluminum Association explains that the shiny side is produced when two sheets are rolled at the same time, (doubling the thickness of the roll) and which are later separated, meaning the two inside surfaces remain matt, while the two outside surfaces remain shiny.
However, when it comes to using non-stick foil, there is a difference between the two sides, as the non-stick coating is only on one side. In this case place the food on the side marked 'non-stick'.
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