The titile of this entry is self explanatory and I hope will appear again in the future of this blog. Hence the Tip #.
There are things everybody wonders about, but no one has time to research the answers. So I thought I'd try to shed some light on some of the things I've learned or figured out. Keep in mind, I am not an expert (well, maybe in the eyes of my sisters or daughter-in-law), but I state things I know only because that's how I've done it for years. So if anyone tells you a different answer, it's OK. There are a lot of opinions in the world.
So, the first puzzler you may have wondered about:
Why is there a shiny side on aluminum foil and does it go "out" or "in"?
I think the shiny side of aluminum foil is made that way to reflect heat better. It's probably more expensive to manufacture all that luster, so they only put shine on one side.
When using foil, use this simple rule: Always put the shiny side facing the food. So if you are wrapping an ear of corn to roast, place the foil's shiny side up, put the corn on top and wrap the foil around. But if you're covering a pie, put the shiny side down. Easy. Simple to remember. Never failed me yet.
Of course, if you buy that expensive "doesn't stick to the food" foil, better read the directions. I've never used it, but I've seen it and I think it's marked right on the foil which side to place over / around the food.
So think of me next time you pull out that foil. You too can appear so confident no one will suspect you (and I) don't really know for sure. But it will work - well enough to impress anyone. Easy Peasy!
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