1. The humidity is different. Wrapping it with tin foil can lock the moisture in the meat to a large extent. If it is not wrapped with tin foil, the moisture will lose faster, the soup that will come out will be much less, and the meat will be drier.

2. The taste is different. The skin baked directly on the fire without tinfoil is crisper, while the skin of the meat wrapped in tinfoil is relatively tender, so the taste is also different.

3. Different colors: the meat wrapped in tinfoil will be lighter in color after being cooked, while the meat grilled directly on the fire will be darker than the meat in tinfoil because the skin is in direct contact with the fire source. .

Extended information:

You must know that whether you go to barbecue or use an oven at home, tin foil is often used. It is used to wrap food for grilling, steaming, and baking. You can use tin foil Make many delicious dishes, such as grilled fish, grilled ribs, grilled eggplant, enoki mushrooms, various seafood, etc.

Tinfoil has only a thin layer, usually no more than 0.2mm thick, but has strong thermal conductivity and high temperature resistance. It is used to wrap food. It not only heats quickly, prevents scorching, heats evenly and is easy to lock. The soup can be kept fresh and tender, and it can also prevent oil stains from sticking to the oven.

Tinfoil (aluminum foil) is mainly used in the kitchen for cooking, holding food, or barbecue, and used to wrap food during barbecue. The tinfoil that everyone buys in supermarkets now is aluminum foil, which is composed of aluminum and does not contain tin. Tinfoil is not named tin but aluminum. The main components of tin foil: aluminum content 96. 91% other components include oxygen, silicon, iron, copper, etc.