The correct way to use tin foil is to use the matte surface to wrap ingredients, because the matte surface reflects less light and absorbs more heat.

The two sides of tin foil paper are different. One side is very bright and is called the photosensitive side, and the other side is darker and is called the matte side. The reason why we choose a matte surface to wrap the food and leave the photosensitive surface exposed is because although it can be baked by touching the food with the photosensitive surface, it can easily cause the food to stick to the tin foil, and sometimes it will not be cooked.

Precautions for using tinfoil paper

1. When baking food wrapped in tinfoil paper, it should be placed in the middle of the oven and not too far to the side.

2. When using tin foil for barbecue, try to avoid contact with highly acidic and alkaline seasonings or foods, such as vinegar, lemon, baking soda, etc., to avoid chemical reactions and the generation of harmful substances.

3. It is best to rinse the tin foil paper with clean water before use to avoid leaving small debris on the tin foil produced during processing on the food.

4. Tin foil paper should not be in direct contact with open flames, nor should it be heated in a microwave oven. If the microwave oven is set to the barbecue function, you need to operate according to the instructions.

5. When using tin foil to wrap ingredients, be careful not to let the tin foil have cracks, otherwise water vapor will penetrate into the ingredients from the cracks and affect the taste.